image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  YOUNG CHOW RESTAURANT
Address  312 PENNSYLVANIA AVE SE
City/State/Zip Code  Washington, DC 20003
Telephone
 (202) 544-3030
 E-mail address  annie061009@yahoo.com
Date of Inspection
 03
/
 06
/
 2020
    Time In
 01
:
 38
PM     Time Out
 03
:
 10
PM  
License Holder  Best Food International
License/Customer No.  09313xxxx-17000025
License Period
 11 
/
 19 
/
 2018 
 - 
 10 
/
 31 
/
 2020 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  4 COS  1 R  0
Certified Food Protection Manager (CFPM)
 YI YU CHEN 
CFPM #:  FS-86328 

CFPM Expiration Date:   01/15/2022  
D.C. licensed trash or solid waste contractor:
 Tenleytown Trash 
D.C. licensed sewage & liquid waste transport contractor:
 Greenlight Biofuels 
D.C. licensed pesticide operator/contractor:
 Home Paramount Pest Control (2/28/2020) 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  YOUNG CHOW RESTAURANT    Establishment Address  312 PENNSYLVANIA AVE SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
10. - Observed a continuous supply of paper towel and soap at the 3 compartment sink located at the bar. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3003.1 A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, shall not be provided with the handwashing aids and devices required for a handwashing sink as specified in Sections 3001, 3002, and 2706.3.  
15. - Raw chicken stored above vegetables at the walk-in refrigerator. (An employee re-arranged the items to correct this) (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
29. - There is no up-to- date record of the Sushi rice pH log during the visit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  4104.2(b) If the Department grants a variance as specified in Section 4102, or a HACCP Plan is otherwise required as specified in Section 4202, the licensee shall: Maintain, and provide to the Department upon request, records specified in Section 4205.1(d) and (e) that demonstrate the following are routinely used: (1) Procedures for monitoring critical control points; Pf (2) The actual monitoring of the critical control points; Pf (3) Verifications of the effectiveness of an operation or process; Pf and (4) Necessary corrective actions if there is failure at a critical control point. Pf  
37. - Working containers of foods (salt, sugar etc.) are not name labeled.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
39. - Chicken in a cardboard boxes were stored on a floor of the walk-in freezer and refrigerator. (items placed back to the shelve to correct this at call.) (Corrected On Site)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
53. - The single-occupancy toilet rooms does not display gender-neutral signs. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3101.2 All single-occupancy toilet rooms shall display gender-neutral signs on the door that read "Restroom," or have a universally recognized pictorial indicating that persons of any gender may use each restroom, in accordance with 4 DCMR Section 802.2.  
 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 130.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Reach-in Refrigerator) 38.0F (Reach-in Refrigerator) 39.0F Dumplings (Reach-in Refrigerator) (Cold Holding) 40.0F Chicken (Reach-in Refrigerator) (Cold Holding) 39.0F
Noodles (Reach-in Refrigerator) (Cold Holding) 42.0F Peas & Carrots (Reach-in Refrigerator) (Cold Holding) 41.0F Onions raw (Reach-in Refrigerator) (Cold Holding) 40.0F Beef (Reach-in Refrigerator) (Cold Holding) 38.0F
Shrimp raw (Reach-in Refrigerator) (Cold Holding) 39.0F Chicken (Reach-in Refrigerator) (Cold Holding) 40.0F Hot Water (Handwashing sink (toilet room)) 105.0F Hot Water (Handwashing sink (toilet room)) 112.0F
Hot Water (Handwashing Sink - kitchen) 114.0F (Walk-in Freezer) 0.0F Hot Water (Handwashing Sink - Sushi bar) 113.0F Tuna (Refrigerator - sushi display) (Cold Holding) 35.0F
Salmon (Refrigerator - sushi display) (Cold Holding) 37.0F Smoked Salmon (Refrigerator - sushi display) (Cold Holding) 38.0F Shrimp cooked (Refrigerator - sushi display) (Cold Holding) 38.0F Crab meat (Refrigerator - sushi display) (Cold Holding) 36.0F
Cucumbers (Refrigerator - sushi display) (Cold Holding) 38.0F Hot Water (3-compartment sink (Bar)) 120.0F (Walk-in Refrigerator) 40.0F Chicken (Walk-in Refrigerator) (Cold Holding) 39.0F
Carrots (Walk-in Refrigerator) (Cold Holding) 38.0F Beef (Walk-in Refrigerator) (Cold Holding) 40.0F (Reach-in Freezer) 2.0F Egg Drop Soup (Soup Warmer) (Hot Holding) 167.0F
Wonton Soup (Soup Warmer) (Hot Holding) 160.0F Hot & Sour Soup (Soup Warmer) (Hot Holding) 168.0F Miso Soup (Soup Warmer) (Hot Holding) 170.0F Hot Water (3-compartment sink) 118.0F
Hot Water (Dishwashing Machine - Final Rinse Cycle) 130.0F            
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.

If you have question, please contact the area supervisor at food.safety@dc.gov or (202)535-2180.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Yi Yu Chen 03/06/2020
 Person-in-Charge (Signature) (Print) Date
    Alemayehu Tekleselassie 029  03/06/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3