image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
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  ABSOLUTE NOODLE
Address  772 5TH ST NW
City/State/Zip Code  Washington, DC 20001
Telephone
 (202) 789-5422
 E-mail address  absolute_2019@hotmail.com
Date of Inspection
 10
/
 09
/
 2020
    Time In
 11
:
 10
AM     Time Out
 12
:
 30
PM  
License Holder  Charoen DC, Inc.
License/Customer No.  09313xxxx-13000104
License Period
 01 
/
 01 
/
 2019 
 - 
 12 
/
 31 
/
 2020 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  1 R  0
Priority Foundation Violations  8 COS  0 R  0
Core Violations  11 COS  2 R  0
Certified Food Protection Manager (CFPM)
 KRIENGKRAI SEESIADKHA 
CFPM #:  FS-93766 

CFPM Expiration Date:   05/21/2024  
D.C. licensed trash or solid waste contractor:
 Tenley Town 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Orkin (recent extermination service date: 10/8/2020) 
D.C. licensed ventilation hood system cleaning contractor:
 US Filters 
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  ABSOLUTE NOODLE    Establishment Address  772 5TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
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. - I observed there was no paper towels provided at the handwashing sinks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - I observed the hand washing sink at the bar has been blocked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
10. - I observed there was no proper hand washing signage provided at the hand washing sink located at the bar.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
15. - I observed food items were not stored in a manner to protect from cross contamination in the walk-in refrigerator. (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  
16. - I observed the concentration of the chlorine-based sanitizing solution in the automatic dish washing machine was not in compliance.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1813.2 A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: P CONCENTRATION RANGE = 25 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 49 degrees C (120 degrees F); if pH 8 or less, minimum temperature = 49 degrees C (120 degrees F)]; CONCENTRATION RANGE = 50 mg/L - 49 mg/L (if pH 10 or less, minimum temperature = 38 degrees C (100 degrees F); if pH 8 or less, minimum temperature = 24 degrees C (75 degrees F)]; MINUMUM CONCENTRATION = 100 mg/L (if pH 10 or less, minimum temperature = 13 degrees C (55 degrees F); if pH 8 or less, minimum temperature = 13 degrees C (55 degrees F)].  
16. - I observed interior surfaces of the ice making machine has not been cleaned regularly and has mildew. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - I observed temperature control for safety foods were held at temperature above 41 degrees F in one of the reach-in refrigerators located at the cook line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
28. - I observed cleaning chemical has been stored in unlabeled working container.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3302.1 Working containers used for storing poisonous or toxic materials, such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf  
33. - I observed one of the reach-in refrigerators has not been able to keep internal TCS food temperature at 41 degree F or less.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
37. - I observed working containers of foods that were not easily recognizable were 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.  
38. - I observed several rodent droppings on floor in the back kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
38. - I observed rodent burrows at the cove base area in the back kitchen and behind the ice making machine, where drain pipes go through the wall.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2913.1 Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.  
38. - I observed one dead cockroach on top of the ice making machine. (Corrected On Site)  3211.1 Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.  
40. - I observed one of the food employees was not wearing a head-hair restraint while working with open foods. (Corrected On Site)  502.1 Food employees shall wear clean and effective hair restraints, such as hairnets or beard nets, if appropriate, and clothing that covers body hair that are designed and worn to effectively keep hair from contacting exposed food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles. Hats, caps, scarves or other head covers are acceptable if the hair is contained to prevent contamination. Hair spray and tying back the hair in a ponytail are not effective hair restraints.  
41. - I observed wet wiping cloths were not stored in sanitizer solution when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
50. - I observed there was no running hot water provided at the hand washing sinks located at cook line and toilet room, and at the food preparation table. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2306.1 Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf  
51. - I observed the cover for the grease trap box located under the 3-compartment ware washing sink has been heavily rusted.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
55. - I observed unclean floor at the cook line, under the 3-compartment ware washing sink and under shelves. I observed foul smell around floor drain at the bar during the inspection.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - I observed clutter at the back door area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3213.1 The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) Litter.  
55. - I observed missing cover tiles in the back kitchen.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2802.1 Except as specified in Section 2802.2, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (a) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (b) Closely woven and easily cleanable carpet for carpeted areas; and (c) Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.  
 
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 120.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Chicken (Reach-in Refrigerator) (Cold Holding) 59.0F Fried Tofu (Reach-in Refrigerator) (Cold Holding) 61.0F Mushrooms (Reach-in Refrigerator) (Cold Holding) 57.0F Tofu (Reach-in Refrigerator) (Cold Holding) 57.0F
Sauce (Reach-in Refrigerator) (Cold Holding) 39.0F Sprouts (Reach-in Refrigerator) (Cold Holding) 39.0F Seafood (Reach-in Refrigerator) (Cold Holding) 39.0F Salmon (Reach-in Refrigerator) (Cold Holding) 40.0F
Meat (Walk-in Freezer) (Cold Holding) 5.0F Fried Tofu (Walk-in Refrigerator) (Cold Holding) 34.0F Chicken (Walk-in Refrigerator) (Cold Holding) 34.0F Vegetables - cut (Walk-in Refrigerator) (Cold Holding) 36.0F
Hot Water (Dishwashing Machine - Wash Cycle) 120.0F Rice - Sushi (Rice Steamer) (Holding) 109.0F Rice steamed (Rice Steamer) (Hot Holding) 155.0F Hot Water (3-compartment sink) 119.0F
Hot Water (3-compartment sink) 120.0F            
Inspector Comments:
Correct cited violation within 5 and 14 calendar days.

If you have question, please contact the area supervisory sanitarian Ms. Fawn Scott-Jones at food.safety@dc.gov.
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.
  Kriengkrai Seesiadkha 10/09/2020
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  10/09/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3