image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  HUNAN SHRIMP BOAT
Address  5585 SOUTH DAKOTA AVE NE
City/State/Zip Code  Washington, DC 20011
Telephone
 (202) 635-6666
 E-mail address  amycheng09@gmail.com
Date of Inspection
 04
/
 10
/
 2019
    Time In
 02
:
 25
PM     Time Out
 03
:
 35
PM  
License Holder  Ngai Cheng
License/Customer No.  09305xxxx-39605999
License Period
 09 
/
 01 
/
 2017 
 - 
 08 
/
 31 
/
 2019 
 Type of Inspection
 Complaint
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  6 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  10 COS  0 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Bates 
D.C. licensed sewage & liquid waste transport contractor:
 Green Protection 
D.C. licensed pesticide operator/contractor:
 Attic Termite & Pest Control Co. 
D.C. licensed ventilation hood system cleaning contractor:
 Alex Master Cleaning Inc. 
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  HUNAN SHRIMP BOAT    Establishment Address  5585 SOUTH DAKOTA AVE NE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - There is no one on duty during the time of inspection, that has a District-issued Certified Food Protection Manager certificate. The person-in-charge (Ngai Cheng) provided a ServSafe certificate, issued 11/12/2018.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  203.3 A person in charge who is a certified food protection manager as required in Section 203.1 shall obtain a District-issued Food Protection Manager Identification Card (ID Card), issued by the Department, and shall renew the District-issued ID Card every three (3) years. P  
8. - Food employees observed not washing their hands after engaging in other activities that contaminate the hands.(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  
15. - Papers used to datemark prepared foods inside the walk-in refrigerator observed in direct contact with foods. Also, plastic containers storing broccoli inside the walk-in refrigerator observed stacked on top of each other, in direct contact with the broccoli.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  809.1 Food shall only contact surfaces of: (a) Equipment and utensils that are cleaned as specified in chapter 19 and sanitized as specified in chapter 20; P or (b) Single-service and single-use articles. P  
15. - Only one (1) serving tong is being used to dispense ready-to-eat vegetables and raw animal foods (shrimp, beef, chicken) at the top section of the prep refrigerator.(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  
15. - Food employee observed using damaged single-use gloves when preparing foods.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  813.1 If used, single-use gloves shall be used for only one task such as working with ready-to- eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P  
22. - Temperature control for safety foods (egg roll filling, cut vegetables, fries) observed holding with no temperature control.(CORRECT VIOLATION WITHIN 5 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  
39. - Containers storing food observed on the floor inside both the walk-in refrigerator and 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.  
47. - Frost and ice accumulation observed inside the walk-in freezer. Also, ice accumulation observed inside the lower section of the prep refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
47. - The thermometer supplied to the combo refrigerator/freezer observed in disrepair.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1816.3 Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.  
47. - Cardboard observed lining a shelf beneath the prep table located across from the flat-top grill.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1408.1 Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material.  
49. - Grease and food soil accumulation observed on the sides of the deep fryers.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
52. - The condensate line for the display refrigerator observed draining to a plastic bucket.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2608.1 Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to applicable D.C. laws and regulations.  
54. - A cardboard box observed being used as a waste receptacle at the leftmost end of the cook line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2703.1 Except as specified in Section 2703.2, receptacles and waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue shall be durable, cleanable, insect and rodent resistant, leak proof, and nonabsorbent.  
55. - Food soil accumulation observed on the floor beneath the racks inside the walk-in refrigerator. Also, heavy soil and grease accumulation observed on the floor beneath the woks and the deep fryers at the cook line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - Several ceiling tiles throughout the establishment observed in poor repair. Also, gap observed on the wall above the walk-in units.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
56. - There is insufficient lighting (blown bulb) in the walk-in freezer.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3008.1(a) The light intensity shall be: At least one hundred eight (108) lux or ten (10) foot candles at a distance of seventy-five centimeters (75 cm) or thirty inches (30 in.) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Pork (Walk-in Refrigerator) (Cold Holding) 40.1F Chicken (Walk-in Refrigerator) (Cold Holding) 40.8F Eggs (Walk-in Refrigerator) (Cold Holding) 37.8F Egg Roll Filling (Table) (Holding) 48.7F
Broccoli (Table) (Holding) 60.3F Fries (Table) (Holding) 60.1F Onions raw (Table) (Holding) 58.4F Hot Water (Handwashing Sink) 101.8F
Hot Water (Handwashing Sink) 102.2F Hot Water (Handwashing Sink) 100.7F (Sandwich Prep Refrigerator) 30.0F Peppers (Sandwich Prep Refrigerator) (Cold Holding) 41.3F
Chicken (Sandwich Prep Refrigerator) (Cold Holding) 39.4F Shrimp raw (Sandwich Prep Refrigerator) (Cold Holding) 37.8F Pork (Sandwich Prep Refrigerator) (Cold Holding) 41.0F Fried Rice (Rice Steamer) (Hot Holding) 142.1F
Hot Water (3-compartment sink) 112.5F Onions raw (Walk-in Refrigerator) (Cold Holding) 39.4F (Walk-in Refrigerator) 36.0F (Walk-in Freezer) 6.0F
Egg Roll (Refrigerator) (Cold Holding) 39.6F Tomatoes sliced (Refrigerator) (Cold Holding) 40.2F        
Inspector Comments:
Correct cited violations within 5 and 14 calendar days.
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.
  Ngai Cheng 04/10/2019
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  04/10/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3