image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  LITTLE CHINA CAFE
Address  4830 MACARTHUR BLVD NW
City/State/Zip Code  WASHINGTON, DC 20007
Telephone
 (202) 333-5678
 E-mail address  danychen780226@gmail.com
Date of Inspection
 03
/
 31
/
 2022
    Time In
 01
:
 55
PM     Time Out
 03
:
 25
PM  
License Holder  Peng Cheng Inc.
License/Customer No.  09313xxxx-18000060
License Period
 11 
/
 01 
/
 2021 
 - 
 10 
/
 31 
/
 2023 
 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  0 R  0
Core Violations  5 COS  1 R  0
Certified Food Protection Manager (CFPM)
 PENG CHEN 
CFPM #:  FS-95057 

CFPM Expiration Date:   09/04/2024  
D.C. licensed trash or solid waste contractor:
 DUPREE DISPOSAL TRASH SERVICES 
D.C. licensed sewage & liquid waste transport contractor:
 STORM OIL 
D.C. licensed pesticide operator/contractor:
 PRESTO PEST CONTROL 
D.C. licensed ventilation hood system cleaning contractor:
 SAFETY FIRST HOOD CLEANING 
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  LITTLE CHINA CAFE    Establishment Address  4830 MACARTHUR BLVD NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no hand-washing signage at some hand-washing sinks, and most hand-washing sinks are not properly provided. (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.  
23. - Prepared food items kept in plastic containers stored in reach-in and walk-in coolers are not labeled with dates and contents. Temperature control for safety foods intended to be held for more than 24 hours are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
36. - No visible thermometers observed inside all reach-in refrigerators.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
41. - Wet wiping cloths and linens in use are found at different locations in the kitchen and not stored in a sanitized solution. (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.  
48. - 3-compartment ware-washing sink observed improperly set-up for manual ware-washing; there is no dedicated sanitizing section.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS) (Corrected On Site)  1909.1 Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one (1) of the following procedures: (a) Use of a distinct, separate water rinse after washing and before sanitizing if using: (1) A three (3)-compartment sink; (2) Alternative manual warewashing equipment equivalent to a three (3)-compartment sink as specified in Section 1601.3; or (3) A three (3)-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; (b) Use of a detergent-sanitizer as specified in Section 1814 if using: (1) Alternative warewashing equipment as specified in Section 1601.3 that is approved for use with a detergent-sanitizer; or (2) A warewashing system for CIP equipment; (c) Use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a two (2)-compartment sink operation; (d) If using a warewashing machine that does not recycle the sanitizing solution as specified in Section 1909.1(e), or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse that is: (1) Integrated in the application of the sanitizing solution; and (2) Wasted immediately after each application; or (e) If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution.  
62. - Current inspection reports and a current license are not posted 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
Cauliflower (Refrigerator - open display) (Cold Holding) 40.0F Fried Chicken (Steam Cooker) (Hot Holding) 198.0F Diced Tomatoes (Refrigerator - open display) (Cold Holding) 38.0F Rice steamed (Steam Table) (Hot Holding) 166.0F
Broccoli (Open Display Refrigerator) (Cold Holding) 40.0F Chicken Strips (Refrigerator - open display) (Cold Holding) 40.0F Beef Patties (Refrigerator - open display) (Cold Holding) 40.0F (Refrigerator - reach-in) 40.0F
(Open Display Refrigerator) 35.0F (Refrigerator - walk-in) 40.0F (Reach-in Refrigerator) 38.0F Hot Water (Handwashing Sink - kitchen) 109.0F
Hot Water (Handwashing Sink - kitchen) 111.0F Hot Water (Handwashing Sink - Cook Line) 121.0F Hot Water (3-compartment sink) 124.0F Chicken Noodle Soup (Steam Cooker) (Hot Holding) 171.0F
American Cheese (Refrigerator - open display) (Cold Holding) 38.0F Bacon (Refrigerator - open display) (Cold Holding) 39.0F Crab meat (Refrigerator - open display) (Cold Holding) 39.0F Beef raw/ground (Refrigerator - open display) (Cold Holding) 40.0F
Diced Tomatoes (Open Display Refrigerator) (Cold Holding) 40.0F Fish - Flounder (Refrigerator - open display) (Cold Holding) 38.0F Shrimp raw (Refrigerator - reach-in) (Cold Holding) 38.0F    
Inspector Comments:
orrect items stated within 5-days and 14-days
If any question, please feel free to contact the area supervisor 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.
  PENG CHEN 03/31/2022
 Person-in-Charge (Signature) (Print) Date
    ROSS J. GATERETSE 624  03/31/2022 
  Inspector (Signature) (Print) Badge # Date
    2023