Food Establishment Inspection Report

Temperatures

Item/Location	Temp	Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
(3-compartment sink)	120.0F	(Handwashing Sink)	113.0F	(Handwashing Sink - toilet room)	109.0F	(Walk-in Refrigerator)	38.0F
(Refrigerator - sandwich prep unit)	38.0F	(Refrigerator - sandwich prep unit)	39.0F	(Freezer - Reach-In)	-3.0F	(Freezer - Reach-In)	-5.0F
Noodles (Walk-in Refrigerator) (Cold Holding)	39.0F	Shrimp cooked (Walk-in Refrigerator) (Cold Holding)	39.0F	Produce (Walk-in Refrigerator) (Cold Holding)	40.0F	Dumplings (Refrigerator - sandwich prep unit) (Cold Holding)	40.0F
Cooked Pork Meat (Refrigerator - sandwich prep unit) (Cold Holding)	38.0F	Tomatoes sliced (Countertop) (Cold Holding)	39.0F	Mayonnaise (Countertop) (Cold Holding)	40.0F	Meat (Countertop) (Cold Holding)	39.0F
Shrimp cooked (Countertop) (Cold Holding)	39.0F
Inspector Comments: Correct Cited Violations within 5 and 14 Calendar days. If you have any questions, please contact the area supervisor at 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.

	QIANG CHEN	12/02/2024
Person-in-Charge (Signature)	(Print)	Date

	Gnandi Gbandi	014	12/02/2024
Inspector (Signature)	(Print)	Badge #	Date

2023

OBSERVATIONS	25 DCMR	CORRECTIVE ACTIONS
8. - Noted employees not clean their hands before started working in direct contact with foods.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)	402.1	Food employees shall clean their hands and exposed portions of their arms as specified in Section 401 immediately before working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles, P and: (a) After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (b) After using the toilet room; P (c) After caring for or handling aquatic animals as specified in Section 503.2; P (d) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P (e) After handling soiled surfaces, equipment, or utensils; P (f) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; P (g) After each absence from the work station; P (h) Immediately before touching ready-to-eat food or food-contact surfaces; P (i) When switching between working with raw food and working with ready-to-eat food; P (j) Before donning gloves for working with food; P and (k) After engaging in other activities that contaminate the hands. P
10. - Handwashing sink at the kitchen was not accessible, it was used to store cleaning tools or items.(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
15. - Foods not stored correctly inside of Freezer reach in to avoid cross contamination. Raw meat have been stored above of French Fries, dumplings, and some precooked food items.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)	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
28. - Noted medicines that employees have been using stored at the cook line with no labeled.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)	3412.2	Medicines that are in a food establishment for the employees' use shall be labeled as specified in Section 3301 and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. P
37. - Working containers that ingredients are not easily recognizable have not 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.
41. - Wet wiping cloths have not stored in chemical sanitizer solution buckets between uses.(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.
43. - Flours and sugar's scoops have been stored inside of their containers together with ingredients.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	810.1	During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.
48. - No rinse water set up in 3 compartment sink when an employee was cleaning utensils.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	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.
49. - Cleaned utensils storage shelf was uncleaned.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	1900.3	Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
55. - Using mop was not placed in a position that allows it to air dry. It was stored in mopping bucket.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	3205.1	After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.