MANDU, 1805 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 27, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
May 21, 2014 | Routine | 3 | 4 | Details / Comments |
|
Apr 15, 2013 | Routine | 0 | 0 | Details / Comments |
|
May 15, 2012 | Routine | 1 | 4 | Details / Comments |
May 27, 2014 (Follow-up)
Violations:
- Food separated and protected
Raw eggs were stored above other food items in the under counter refrigerator.(moved) (Corrected On Site)
5 day notice abated from the inspection conducted on 5/21/2014.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - counter top) | 42.6F |
| Bean Sprouts (Refrigerator - counter top) (Cold Holding) | 37.1F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 35.1F |
| (Refrigerator - reach-in) | 40.5F |
| (Reach-in Refrigerator) | 38.9F |
| Stew - Chicken (Stove) (Cooking) | 175.1F |
May 21, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
INTERIOR OF BOTH ICE MACHINES UPPER AND LOWER LEVELS CONTAINED MOLD AND CALCIUM BUILD-UP BEHIND THE DRIP PANEL. THE MACHINE ON THE LOWER LEVEL HAD HEAVY DUST BUILD UP ON THE VENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOOD WAS REMOVED FROM THIS UNIT OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE. - Approved thawing methods used
IMPROPER THAWING AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS: 1) BY COOKING 2) UNDER COLD RUNNING WATER 3) IN THE MICROWAVE 4) IN THE REFRIGERATOR.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Insects, rodents, & animals not present
MANAGER WAS UNABLE TO PROVIDE A COPY OF THE CURRENT PEST CONTROL REPORT. A COPY MUST BE PROVIDED AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD MAY NOT BE COVERED WITH CLOTH NAPKINS. FOOD WRAP OR FOOD GRADE MATERIAL MUST BE USED IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. - Physical facilities: installed, maintained, & clean
FLOORS AND WALLS THROUGH OUT THE FOOD PREP AREA WERE UNCLEAN AT VISIT. THESE AREAS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL TIEMS MUST BE CORRECTED WITHIN FIVE OR FORTY FIVE DAYS.ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.9F |
| Steak cooked (Pan) (Hot Holding) | 199.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 55.7F |
| Tofu (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 33.5F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| Eggplant (Refrigerator - reach-in) (Cold Holding) | 39.4F |
| (Refrigerator - reach-in) (Cold Holding) | 46.2F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 39.1F |
| Pork (Refrigerator - drawer) (Cold Holding) | 33.0F |
| Calamari (Refrigerator - drawer) (Cold Holding) | 35.6F |
| Cabbage (Refrigerator - reach-in) (Cold Holding) | 39.1F |
Apr 15, 2013 (Routine)
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.(issued) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mineral buildup on plastic plate inside ice machine.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
The gaskets to the reach-in refrigerators needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The exterior of the plastic food containers needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is a leak from the pipe under the 3 compartment sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The contract for grease collection was not on the premise.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - reach-in) | 36.3F |
| (Reach-in Freezer) | 4.6F |
| Bean Sprouts (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| (Reach-in Freezer) | -8.0F |
| (Reach-in Freezer) | -2.0F |
| Rice (Rice Steamer) (Hot Holding) | 169.7F |
| Kimchi (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| Mixed Vegetables (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - reach-in) | 37.5F |
| Broccoli (Refrigerator - reach-in) (Cold Holding) | 40.6F |
| Beef (Grill) (Cooking) | 194.5F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
May 15, 2012 (Routine)
Violations:
- Thermometers provided & accurate
PROVIDE THERMOMETERS IN ALL REACH-IN UNITS (Corrected On Site) - Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Wiping cloths: properly used & stored
ALL WIPING CLOTHS MUST BE PLACED IN A SANITIZING SOLUTION. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
ALL FOOD STORAGE CONTAINERS MUST BE CLEANED ON A REGULAR BASIS. (Corrected On Site) - Plumbing installed; proper backflow devices
NON WORKING GARBAGE DISPOSAL(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator - display) | 40.0F |
| (Freezer) | 12.0F |
| Salad (Refrigerator) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Preparation) | 180.0F |
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