Food Establishment Inspection Report

Temperatures

Item/Location	Temp	Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Bean Sprouts (Refrigerator - sandwich prep unit) (Cold Holding)	38.4F	Hot Water (Handwashing Sink - Cook Line)	118.0F	Hot Water (3-compartment sink)	113.0F	Hot Water (Handwashing Sink - Dishwash area)	100.0F
Hot Water (Handwashing Sink - kitchen)	145.0F	Hot Water (Dishwashing Machine - Final Rinse Cycle)	130.0F	Chicken raw (Reach-in Refrigerator) (Cold Holding)	39.5F	Steak raw (Refrigerator - reach-in) (Cold Holding)	38.4F
Diced Tomatoes (Refrigerator - reach-in) (Cold Holding)	40.4F	Chicken fried (Refrigerator - reach-in) (Cold Holding)	51.0F	Rice steamed (Rice Steamer) (Hot Holding)	156.0F	(Refrigerator - walk-in)	39.0F
(Refrigerator - reach-in)	39.4F	(Refrigerator - sandwich prep unit)	38.4F	Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding)	38.5F	Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding)	38.5F
Fried Rice (Rice Steamer) (Hot Holding)	155.0F	Chicken Wings (Refrigerator - reach-in) (Cold Holding)	39.6F	Scallops (Refrigerator - reach-in) (Cold Holding)	38.5F	(Dishwashing Machine - Final Rinse Cycle)	130.0F

Inspector Comments: Correct stated items within 3days Correct stated items within 14 days If you have any questions, email 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.

	Yulin Zhang	10/27/2016
Person-in-Charge (Signature)	(Print)	Date

	Joyce Moore	617	10/27/2016
Inspector (Signature)	(Print)	Badge #	Date

2023

OBSERVATIONS	25 DCMR	CORRECTIVE ACTIONS
3. - The person in charge is not aware of the Health Department's reporting requirements for employees diagnosed with specific foodborne illnesses.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	300.6	A food employee or conditional employee shall report to the person in charge if he or she has been exposed to, or is the suspected source of, a confirmed disease outbreak involving one of the diseases specified in Section 300.4, because the food employee or conditional employee: (a) Consumed or prepared food implicated in the outbreak; (b) Consumed food at an event prepared by a person who is infected or ill with the disease; (c) Was exposed by attending or working in a setting where there is a confirmed disease outbreak; (d) Is living in the same household as an individual who works in or attends a setting where there is a confirmed disease outbreak, and the employee has knowledge of that person's exposure; or (e) Is living in the same household as an individual diagnosed with an illness and has knowledge of the diagnosis.
5. - (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.	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
15. - Food is not stored in a manner to protect from cross contamination.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS) raw chicken over ready to eat foods in the walkin unif	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. - Mold was observed on the ice maker's ice chute.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)	1901.1	Equipment food-contact surfaces and utensils shall be cleaned: (a) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry, except as specified in Section 1901.2; P (b) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (c) Between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); P (d) Before using or storing a food temperature measuring device; P and (e) At any time during the operation when contamination may have occurred. P
22. - Temperature control for safety foods temp above 41 degrees F. Cooked chicken in the reachin init at 55 degrees	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
36. - There is no visible thermometer in the walk-in refrigerator.There is no visible thermometer in the reach-in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	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.
38. - The date that pest extermination services were last provided to the establishment is not available.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)	3210.2	The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.
39. - (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)food stored inside of open cans in the reach-in unit	824.1	Except as specified in Section 1300.1(c), a container of food that is not potentially hazardous may be transferred from one consumer to another if: (a) The food is dispensed so that it is protected from contamination and the container is closed between uses, such as a narrow-neck bottle containing catsup, steak sauce, or wine; or (b) The food, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition.Food shall be protected from contamination that may result from a factor or source not specified in Sections 800 through 823.
43. - Ice scoop stored on top of the ice machine. Utensils stored in stagnant water(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.

Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F