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  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
 01
/
 29
/
 2021
    Time In
 10
:
 39
AM     Time Out
 12
:
 18
PM  
License Holder  Charoen DC, Inc.
License/Customer No.  09313xxxx-13000104
License Period
 01 
/
 01 
/
 2021 
 - 
 12 
/
 31 
/
 2022 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  2 R  0
Priority Foundation Violations  2 COS  1 R  0
Core Violations  11 COS  7 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:
 Roland's Home Services 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 U.S. Filter, Inc. 
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
2. - There is no one on duty that has a Certified Food Protection Manager ID Card issued by the Department. The Certified Food Protection Manager has arrived. (Corrected On Site)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
10. - There is no handwashing signage at the bar handwashing sink. A handwashing sign was provided. (Corrected On Site)  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.  
14. - The establishment did not provide a parasite destruction letter for fish that is sold or served in a raw, ready-to-eat form. A letter has been provided: Washington D.C. Mutual Trading, LLC. (11/10/2020) (Corrected On Site)  904.2 If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified in Section 903 may substitute for the records specified in Section 904.1.  
16. - Mold is accumulating on the chute inside the ice maker. (Correct Violation Within 14 Calendar Days)  1901.5 Except when dry cleaning methods are used as specified in Section 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.  
23. - Chicken that was cooked the previous day is stored in the walk-in refrigerator and is not marked to indicate the date by which it should be consumed, sold, or discarded. The chicken was discarded. (Corrected On Site)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
29. - The establishment's variance for the acidification of white rice expired on 12/31/2020. (Correct Violation Within 5 Calendar Days)  1010.1 A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food). Pf  
29. - The establishment is using purified water to measure the pH of acidified white rice. Distilled water was provided. (Corrected On Site)  4104.2(a) 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: (a) Comply with the HACCP Plan and procedures submitted and approved as the basis for the variance. P  
32. - The establishment is acidifying white rice without a variance. (Correct Violation Within 14 Calendar Days)  4103.2 A request for a variance shall contain the following information, which shall be retained in the Department's file on the food establishment: (a) The specified provision(s) of this Code from which the variance is requested; (b) The reasons why the requirements of the provision(s) cannot be met; (c) Alternative measures that will be taken to ensure a comparable degree of protection to public health, safety, and the environment if a variance is granted; (d) Whether a HACCP Plan, as specified in Section 4202 is involved that includes information specified under Section 4205 that is relevant to the variance request; (e) The length of time for which the variance is requested; and (f) A statement that the party applying for the variance will agree to comply with the terms of any variance, if one is granted.  
36. - The thermometers in the under-counter refrigerators are located in the rear of the units. The thermometers were placed at the doors of the units (Corrected On Site)  1524.1 In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.  
37. - There are unlabeled plastic containers of spices in the cooking area. Labels were placed on the containers. (Corrected On Site)  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. - Containers of food are stored on the walk-in freezer floor. The containers were placed on the bottom shelves. (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: (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
45. - Trays containing plastic spoons and forks are stored with the food- and lip-contact surfaces are exposed. The utensils were stored properly with only the handles exposed. (Corrected On Site)  2205.1 Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip- contact surfaces is prevented.  
51. - The toilet room's handwashing sink faucet is leaking. (Correct Violation Within 14 Calendar Days)  2418.1 A plumbing system shall be: (b) Maintained in good repair.  
51. - There is no air gap beneath the spray hose at the dishwashing machine. (Correct Violation Within 14 Calendar Days)  2403.1 An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than twenty-five millimeters (25 mm) or one inch (1 in). P  
54. - There are no waste (trash) receptacles at the handwashing sinks. Trash receptacles were placed at the sinks. (Corrected On Site)  2706.3 If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.  
62. - A current inspection report is not located in a location that is conspicuous to consumers. (Correct Violation Within 14 Calendar Days)  4310.2 The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Bar) 119.0F Hot Water (3-compartment sink (Bar)) 122.0F Hot Water (Handwashing Sink - kitchen) 117.0F Octopus (Under-counter Refrigerator) (Cold Holding) 38.0F
(Under-counter Refrigerator) 39.0F Salmon (Under-counter Refrigerator) (Cold Holding) 40.0F Chicken (Under-counter Refrigerator) (Cold Holding) 36.0F Beef (Under-counter Refrigerator) (Cold Holding) 36.0F
Pork (Under-counter Refrigerator) (Cold Holding) 39.0F Chicken (Under-counter Refrigerator) (Cold Holding) 38.0F Beef (Under-counter Refrigerator) (Cold Holding) 37.0F (Sandwich Prep Refrigerator) 39.0F
Hot Water (3-compartment sink) 123.0F Hot Water (Handwashing Sink - Dishwash area) 120.0F (Walk-in Refrigerator) 34.0F Chicken (Walk-in Refrigerator) (Cold Holding) 36.0F
Beef (Walk-in Refrigerator) (Cold Holding) 36.0F Chicken (Walk-in Refrigerator) (Cold Holding) 40.0F Imitation Crabmeat (Walk-in Refrigerator) (Cold Holding) 40.0F (Walk-in Freezer) 2.0F
Hot Water (Handwashing Sink - toilet room) 101.0F            
Inspector Comments:
Parasite destruction letters for frozen fish sold or served in raw, ready-to-eat form: Washington D.C. Mutual Trading, LLC. (11/10/2020)

Correct cited violations within 5 calendar-days.

Correct cited violations within 14 calendar-days.

If you have any questions, please contact the Area Supervisor by emailing food.safety@dc.gov with your inquiry details.
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.
  Kriengkria Seesiadkha 01/29/2021
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  01/29/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3