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
 08
/
 23
/
 2021
    Time In
 01
:
 56
PM     Time Out
 03
:
 21
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  0 COS  0 R  0
Priority Foundation Violations  1 COS  1 R  0
Core Violations  6 COS  5 R  0
Certified Food Protection Manager (CFPM)
 TIPPAWAN MANGKALAD 
CFPM #:  FS-88748 

CFPM Expiration Date:   09/25/2022  
D.C. licensed trash or solid waste contractor:
 Roland's Home Services 
D.C. licensed sewage & liquid waste transport contractor:
 Mahoney Environmental 
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
28. - There is an unlabeled plastic spray bottle containing an unknown solution at the 3-compartment sink. The bottle has been labeled. (Corrected On Site)  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  
37. - There are unlabeled plastic squeeze bottles of oil on the cook line. The bottles have been labeled. (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.  
38. - There are openings in the ceiling above the walk-in refrigeration units due to missing ceiling tiles. (Correct Violation Within 14 Calendar Days) (Corrected On Site)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings.  
39. - A linen cloth is in the sushi rice in the rice steamer at the sushi station. The cloth has been removed. (Corrected On Site)  811.1 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.  
41. - Wet wiping cloths are stored on the cutting boards. The cloths have been placed in a sanitizing solution. (Corrected On Site)  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.  
47. - The cutting boards are badly scratched and have numerous grooves. The cutting boards were replaced with new boards. (Corrected On Site)  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
56. - Clothing and a bag are hanging from the storage rack. (Correct Violation Within 14 Calendar Days)  3209.2 Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - Bar) 128.0F Hot Water (3-compartment sink (Bar)) 128.0F Rice steamed (Rice Steamer) (Hot Holding) 172.0F Hot Water (Handwashing Sink - Cook Line) 120.0F
Rice - Sushi (Rice Steamer) (Cold Holding) 101.0F (Refrigerator - sushi display) 34.0F (Under-counter Refrigerator) 42.0F Imitation Crabmeat (Refrigerator - sushi display) (Cold Holding) 45.0F
Octopus (Refrigerator - sushi display) (Cold Holding) 42.0F White tuna (Refrigerator - sushi display) (Cold Holding) 40.0F Chicken (Under-counter Refrigerator) (Cold Holding) 41.0F Raw Beef (Under-counter Refrigerator) (Cold Holding) 39.0F
(Under-counter Refrigerator) 36.0F (Under-counter Refrigerator) 38.0F Salmon (Under-counter Refrigerator) (Cold Holding) 22.0F Raw Beef (Under-counter Refrigerator) (Cold Holding) 40.0F
Hot Water (Handwashing Sink - Dishwash area) 119.0F Hot Water (3-compartment sink) 123.0F (Walk-in Freezer) 4.0F (Walk-in Refrigerator) 41.0F
Tuna (Under-counter Refrigerator) (Cold Holding) 40.0F Imitation Crabmeat (Walk-in Refrigerator) (Cold Holding) 39.0F Hot Water (Handwashing Sink - toilet room) 103.0F    
Inspector Comments:
Parasite destruction letter for fish sold or served in raw, ready-to-eat form: Washington D.C. Mutual Trading, LLC (2/8/2021), True World Foods (8/21/2021 on invoice)

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.
  Kriengrai Seesiadkha 08/23/2021
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  08/23/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3