KITCHEN NO. 1 CARRYOUT, 3208 O ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 11, 2014 | Follow-up | 2 | 3 | Details / Comments |
|
Jun 27, 2014 | Complaint | 6 | 10 | Details / Comments |
|
Nov 06, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Oct 31, 2013 | Complaint | 6 | 4 | Details / Comments |
|
Feb 26, 2013 | Complaint | 1 | 3 | Details / Comments |
Jul 11, 2014 (Follow-up)
Violations:
- Food separated and protected
Raw chicken stored above produce. Items moved. (Corrected On Site) - Proper cold holding temperatures
Food stored on counters out of temperature. Food moved to refrigeration or hot holding. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food stored in containers on the floor of the walk-in. Items moved. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Pending 45-day notice from previous inspection) - Adequate ventilation & lighting; designated areas used
Blown bulb in a reach-in refrigerator. (Pending 45-day notice from previous inspection)
Last pest service 6/29/14.
Correct pending items with-in 45 days from the previous inspection conducted on 6/27/14.
If you have any questions, call are supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Egg Roll (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Rice (Countertop) (Cooling) | 145.0F |
| Rice (Countertop) (Holding) | 125.0F |
| Fries (Table) (Cold Holding) | 101.0F |
| Egg Roll (Countertop) (Holding) | 80.0F |
| Soup (Reach-in Refrigerator) (Hot Holding) | 40.0F |
Jun 27, 2014 (Complaint)
Violations:
- Hands clean and properly washed
Employee cracked eggs with bare hands and did not wash hands before handling utensils and cooking. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw beef and chicken stored above ready to eat foods. Food stored uncovered in the walk-in and reach-ins.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
No sanitizer used to wash utensil.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No date marking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
Establishment intends to use time as a public health control yet has no written procedures and food is not labeled with time. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Bulk items unlabeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
No pest control invoice available. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Scoops without handles used. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
There are cardboard lined shelves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Walls and hoods are dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in reach-in refrigerator. Inadequate light above the woks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CPFM: Joey Chen, FS-53070, 7/14/15.
Correct items within 5 or 45 days as stated.
If you have any questions please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Chicken (Pan) (Hot Holding) | 140.0F |
| Pork (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Peas & Carrots (Refrigerator - counter top) (Cold Holding) | 52.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 47.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 45.0F |
| Shrimp raw (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| (Reach-in Refrigerator) (Cold Holding) | 35.0F |
Nov 06, 2013 (Follow-up)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).chicken wings discarded (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).raw proteins still above 41 degrees.Discard asap. (Corrected On Site) - Approved thawing methods used
(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)raw meat sitting inside of the 3-comp sink
Repeat violations cited and corrected on site
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink - toilet room) | 117.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 168.0F |
| Chicken fried (Table) (Hot Holding) | 116.0F |
| Egg Roll (Table) (Hot Holding) | 120.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Oct 31, 2013 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw foods stored over top of ready to eat foods inside of the walkin unit - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).Chicken wings and rice sitting out at room temp with a temp of 110 degrees - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Raw proteins on the line above 41 degrees (Corrected On Site) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no date or label on cooked foods inside of the walkin unit - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employees not wearing hair restraints in the food prep area - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)bowls inside of the condiment bins. Provide scoops to prevent cross contamination - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Florrs abd walls through out the kitchen contain debris and grease
CFH:Joey Chen FS:53070 EXP:07/14/2015
Correct stated items withn 5days
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 47.7F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 156.0F |
| Fried Chicken (Table) (Hot Holding) | 107.0F |
| Egg Roll (Table) (Hot Holding) | 96.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
Feb 26, 2013 (Complaint)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Packaged food items stored inside the employees restroom.(removed) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Raw eggs were stored aboved other food items inside the walk-in refrigerator.(moved to bottom shelf) (Corrected On Site) - Personal cleanliness
Employees were not wearing hair restraint.(worn) (Corrected On Site)
The DC CFM is Joey Chen: FS53070 will expire 7/14/2015.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Ice Cream (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - reach-in) | 32.8F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.1F |
| Rice (Rice Steamer) (Hot Holding) | 136.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 43.6F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 42.1F |
| Beef (Refrigerator - counter top) (Cold Holding) | 44.3F |
| Lo Mein (Table) (Receiving Food) | 165.0F |
| Shrimp/Broccill (Table) (Receiving Food) | 195.0F |
| Chicken Wings (Deep Fryer) (Hot Holding) | 181.0F |
| Fries (Deep Fryer) (Reheating) | 175.0F |
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