D.C. licensed sewage & liquid waste transport contractor:
Valley Protein
D.C. licensed pesticide operator/contractor:
Attic
D.C. licensed ventilation hood system cleaning contractor:
Safety First
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
HONG KONG CARRYOUT
Establishment Address
4817 GEORGIA AVE NW
OBSERVATIONS
25 DCMR
CORRECTIVE ACTIONS
15. - Raw chicken stored above other food items in the walk in refrigerator.(Employee placed the raw chicken on the bottom shelf in the walk in refrigerator)
(Corrected On Site)
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
23. - Prepared food items in the walk in refrigerator were not date marked.(PIC dated the food items)
(Corrected On Site)
1007.2
Except as specified in Section 1007.4 through 1007.6, a container of refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than twenty-four (24) hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded based on the temperature and time combinations specified in Section 1007.1 and: Pf (a) The day the original container is opened in the food establishment shall be counted as Day 1; Pf and (b) The day or date marked by the food establishment may not exceed a manufacturer-s use-by-date if the manufacturer determined the use- by date based on food safety. Pf
39. - Food items in containers on the floor in the walk in freezer.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
816.1
Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.
39. - Soiled clothe napkin used to cover noodles.(PIC replaced with paper towels)
(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.
43. - Plastic cup containers used to scoop food 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.
45. - Cease and desist reuse of drum containers stored outside.
1818.1
Single-service and single-use articles shall not be reused.
47. - Rusted wire shelves in the upright reach in refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
1400.1(a)
Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances, or impart colors, odors, or tastes to food, and under normal use conditions shall be: P (a) Safe; P
47. - One tong used for different food items at the counter top refrigerated unit at cooks prep area.(PIC placed a utensil in each food item)
(Corrected On Site)
1605.1
A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
1608.1
A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf
54. - Clean ground area of leaves in the rear dumpster area.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
2705.1
Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
55. - Unused hot water tank in the exterior rear.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
3213.1
The premises shall be free of: (a) Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) Litter.
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 00.0°F
Temperatures
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
(Refrigerator - under counter)
36.4F
Pork (Refrigerator - under counter) (Cold Holding)
42.0F
(Refrigerator - under counter)
34.0F
Wheat/Oat/Grain/Rice (Rice Steamer) (Hot Holding)
133.0F
Soup (Soup Warmer) (Hot Holding)
146.0F
Shrimp/Rice (Wok) (Cooking)
121.5F
(Reach-in Freezer)
-4.4F
(Walk-in Refrigerator)
34.4F
Beef Patties (Refrigerator - under counter) (Cold Holding)
37.8F
Shrimp cooked (Counter Top) (Cold Holding)
42.9F
Raw Beef (Counter Top) (Cold Holding)
40.8F
Raw Chicken (Counter Top) (Cold Holding)
39.9F
Hot Water (Handwashing Sink - kitchen)
110.0F
Inspector Comments:
Correct items stated within 14 days. Please submit questions to 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.
