Food Establishment Inspection Report

Temperatures

Item/Location	Temp	Item/Location	Temp	Item/Location	Temp	Item/Location	Temp
Ham (Under-counter Refrigerator) (Cold Holding)	44.0F	(Under-counter Refrigerator)	40.0F	(Under-counter Refrigerator)	38.0F	Hot Water (3-compartment sink)	116.0F
Wheat/Oat/Grain/Rice (Rice Steamer) (Hot Holding)	163.0F	Hot Water (Handwashing Sink)	116.0F	Hot Water (2-compartment sink)	111.0F	(Walk-in Refrigerator)	35.0F
Shrimp cooked (Walk-in Refrigerator) (Cold Holding)	41.0F	Lo Mein (Walk-in Refrigerator) (Cold Holding)	39.0F	Chicken raw (Walk-in Refrigerator) (Cold Holding)	39.0F	Onions raw (Refrigerator - sandwich prep unit) (Cold Holding)	45.0F
Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding)	45.0F	Shrimp raw (Counter Top) (Cold Holding)	42.0F	Chicken raw (Counter Top) (Cold Holding)	41.0F	Hamburger patty (Griddle) (Cooking)	185.0F
Egg Roll (Reach-in Refrigerator) (Cold Holding)	41.0F
Inspector Comments: Correct items stated within 3 and 14 days as listed within the observations section of this report. Please submit all questions/inquiries to the Area Supervisor at food.safety@dc.gov for efficient response.

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.

	Xue Chen	10/24/2017
Person-in-Charge (Signature)	(Print)	Date

	Denise T. Lucas	603	10/24/2017
Inspector (Signature)	(Print)	Badge #	Date

FSHISD_2015_3

OBSERVATIONS	25 DCMR	CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the establishment with a copy of the Food Code's conditional employee and food employee interview, reporting agreement, and medical referral forms via email.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	300.1	The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.
5. - The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)	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
8. - Food employees observed not washing hands when changing tasks. (Food employees instructed to wash hands when switching tasks at the time of inspection - food employees stopped to wash hands following direction at the time of inspection). (Corrected On Site)	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. - There are no paper towels at the hand washing sink. (PIC placed a supply of paper towels at the hand washing sink). (Corrected On Site)	3002.1	Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf
10. - There is no soap at the hand washing sink. (PIC placed a supply of hand washing soap at the hand washing sink.) (Corrected On Site)	3001.1	Each hand washing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf
10. - There is no hand washing sink installed near the front food preparation/service area. There is only one hand washing sink installed outside of the toilet room (located in the rear near the walk-in refrigerator).(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)	2411.1	A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas, and in, or immediately adjacent to, toilet rooms. Pf
10. - The one and only hand washing sink (located outside of the restroom) is blocked by a large bucket. (PIC removed the bucket making it accecible for employee use.) (Corrected On Site)	2414.1	A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
15. - Raw meats and fish stored above ready to eat foods (cooked foods and fresh/prepared vegetables) inside of the walk-in refrigerator. (CORRECT VIOLATION WITHIN 3 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
22. - Cold food items are held at improper temperatures (items observed inside of the sandwich prep unit near the griddle).(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)	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
23. - Temperature control for safety foods intended to be held for more than 24 hours are not date marked (i.e. cooked shrimp, cooked lo mein, cut/prepared vegetables stored in the walk-in refrigerator).(CORRECT VIOLATION WITHIN 3 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
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use. (PIC prepared sanitizing solution and placed wet wiping cloths in sanitizer buckets.) (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.
43. - Knife stored between equipment, and tongs observed hanging off of the paper towel rack at the hand washing sink. (PIC removed utensils from unclean surfaces at the time of inspection.) (Corrected On Site)	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.
49. - Outsides/exterior of cooking equipment observed unclean with an accumulation of grease/oil and dust/dirt. (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.
53. - Toilet room door held open during food preparation. (PIC engaged the self-closing device - closing the toilet room door.) (Corrected On Site)	3208.1	Toilet room doors as specified in Section 2911 shall be kept closed except during cleaning and maintenance operations.
55. - General facilities unclean (i.e. wall, ceilings, floors, etc.) with a build up of oil and dirt/dust observed. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	3201.1	The physical facilities shall be cleaned as often as necessary to keep them clean.
56. - A heavy accumulation of grease/oil and dust observed on the hoods above the wok/cooking equipment. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)	1509.4	Hoods, grease-removal devices, fans, ducts and other appurtenances shall be cleaned at intervals necessary to prevent the accumulation of grease.