GOLDEN CHINA, 7715 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 15, 2014 | Routine | 2 | 3 | Details / Comments |
|
Apr 14, 2014 | Routine | 0 | 4 | Details / Comments |
|
Apr 09, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Apr 04, 2013 | Routine | 4 | 3 | Details / Comments |
|
Aug 07, 2012 | Follow-up | 3 | 1 | Details / Comments |
|
Jul 24, 2012 | Routine | 3 | 9 | Details / Comments |
Jul 15, 2014 (Routine)
Violations:
- Management awareness; policy present
No employee health forms (Corrected On Site) - Food separated and protected
One tong is used for raw beef, chicken and shrimp. (Corrected On Site) - Personal cleanliness
Sleeveless shirts worn in preparation area; no hair restraints worn.(Corrected on site) - In-use utensils: properly stored
Cups used to scoop flour. (Corrected On Site) - Nonfood-contact surfaces clean
Exterior of food ingredient containers needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item stated within 45 days.
IF YOU HAVE ANY QUESTIONS PLEASE CALL THE AREA SUPERVISOR MR.RONNIE TAYLOR AT (202) 442 9037
| Temperatures | |
| Hot Water (Hot Holding) | 100.0F |
| Beef (Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Rice (Hot Holding) | 160.0F |
| Shrimp cooked (Cooking) | 120.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 10.0F |
| Fish (Walk-in Refrigerator) (Cold Holding) | 40.0F |
Apr 14, 2014 (Routine)
Violations:
- Food properly labeled; original container
food containers are not labeled (Corrected On Site) - Personal cleanliness
employee not wearing a hair restraint (Corrected On Site) - Physical facilities: installed, maintained, & clean
brocken ceiling tiles in basement storage room(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
low light intensity in basement storage room(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Fried Rice (Warmer) (Preparation) | 159.0F |
| Chicken salad (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Stew (Stove) (Cooking) | 154.0F |
| Seafood (Refrigerator - deli display) (Cold Holding) | 40.0F |
Apr 09, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 120.7°F
| Temperatures | |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 49.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 144.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 155.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
Apr 04, 2013 (Routine)
Violations:
- Food separated and protected
RAW CHICKEN WINGS STORED ABOVE A CASE OF LETTUCE IN THE WALK IN COOLER (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
CASES OF FOOD STORED ON THE FLOOR OF THE WALK-IN COOLER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/29/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 122.1°F
| Temperatures | |
| Bacon (Refrigerator - open display) (Cold Holding) | 46.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 47.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 48.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 47.0F |
| Ground Beef (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 167.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
Aug 07, 2012 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN/WALK-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 06/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator) | 40.0F |
| Bean Sprouts (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 47.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 42.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 166.0F |
Jul 24, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Rest room) (Corrected On Site) - Food separated and protected
Food uncovered in walk in freezer. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces small and large condiment containers, refrigeration unit at cook line, can opener, microwave oven, rice cooker, roller cart and flouring containers.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Observed frozen food sitting out on table for thawing. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Label all condiment container large and small as to their content that are not easy to identified.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Observed food on floor in walk in freezer and refrigeration.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces cooking equipment sides, under grill, underneath work tables and filter holder and fixtures under hood.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order. Leaking faucets on 3 compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No trash receptacle at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No shielded on light in walk in refrigeration.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
MEI YANG HAS TAKEN SERV SAFE TEST ON 12/17/2011 AND PASSED
YOU MUST COME 899 NO. CAPT. TO OBTAIN A DC CERTIFICATE. COST WILL BE $35.00.
IF YOU MORE TIME TO MAKE CORRECTION PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - toilet room) | 118.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Freezer - walk-in) (Cold Holding) | -20.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Cook chicken (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 150.0F |
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