NEW BIG WONG RESTAURANT, 610 H ST NW, Washington, DC - Restaurant inspection findings and violations

Business Info

Name: NEW BIG WONG RESTAURANT
Type: RESTAURANT TOTAL
Address: 610 H ST NW, 20001, Washington DC
Total inspections: 11
Last inspection: Sep 12, 2014

Restaurant representatives - add corrected or new information about NEW BIG WONG RESTAURANT, 610 H ST NW, Washington, DC »

Inspection findings	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
No violation noted during this evaluation.	Sep 12, 2014	Follow-up	0	0	Details / Comments
Proper use of restriction and exclusion Food separated and protected Food-contact surfaces: cleaned & sanitized Proper cold holding temperatures Insects, rodents, & animals not present Personal cleanliness Single-use/single-service articles: properly stored & used Warewashing facilities: installed, maintained, & used; test strips Nonfood-contact surfaces clean Physical facilities: installed, maintained, & clean	Aug 29, 2014	Routine	4	5	Details / Comments
Proper date marking & disposition Food properly labeled; original container Wiping cloths: properly used & stored Single-use/single-service articles: properly stored & used Physical facilities: installed, maintained, & clean	Feb 22, 2014	Restoration	1	4	Details / Comments
Correct response to questions Management awareness; policy present Food separated and protected Food-contact surfaces: cleaned & sanitized Proper cold holding temperatures Proper date marking & disposition Approved thawing methods used Thermometers provided & accurate Food properly labeled; original container Insects, rodents, & animals not present Contamination prevented during food preparation, storage, & display Wiping cloths: properly used & stored In-use utensils: properly stored Utensils, equipment & linens: properly stored, dried, & handled Single-use/single-service articles: properly stored & used Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Warewashing facilities: installed, maintained, & used; test strips Nonfood-contact surfaces clean Hot & cold water available; adequate pressure Plumbing installed; proper backflow devices Toilet facilities: properly constructed, supplied, & cleaned Physical facilities: installed, maintained, & clean Adequate ventilation & lighting; designated areas used	Feb 20, 2014	Routine	11	21	Details / Comments
Single-use/single-service articles: properly stored & used	Oct 02, 2013	Restoration	0	1	Details / Comments
Correct response to questions Management awareness; policy present Adequate handwashing sinks properly supplied and accessible Food obtained from approved source Food in good condition, safe, unadulterated Required records available: shellstock tags, parasite destruction Food separated and protected Food-contact surfaces: cleaned & sanitized Proper hot holding temperatures Proper cold holding temperatures Proper date marking & disposition Approved thawing methods used Food properly labeled; original container Insects, rodents, & animals not present Contamination prevented during food preparation, storage, & display Wiping cloths: properly used & stored In-use utensils: properly stored Single-use/single-service articles: properly stored & used Nonfood-contact surfaces clean Plumbing installed; proper backflow devices Physical facilities: installed, maintained, & clean	Oct 01, 2013	Routine	18	14	Details / Comments
No violation noted during this evaluation.	May 16, 2013	Follow-up	0	0	Details / Comments
Proper use of restriction and exclusion Required records available: shellstock tags, parasite destruction Food separated and protected Insects, rodents, & animals not present Physical facilities: installed, maintained, & clean	May 03, 2013	Routine	4	1	Details / Comments
Management awareness; policy present Physical facilities: installed, maintained, & clean	Dec 21, 2012	Restoration	1	1	Details / Comments
Food separated and protected Food-contact surfaces: cleaned & sanitized Proper cold holding temperatures Proper date marking & disposition Approved thawing methods used Insects, rodents, & animals not present Contamination prevented during food preparation, storage, & display Wiping cloths: properly used & stored Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Nonfood-contact surfaces clean Physical facilities: installed, maintained, & clean	Dec 19, 2012	Complaint	6	7	Details / Comments
Adequate handwashing sinks properly supplied and accessible Food separated and protected Proper date marking & disposition Food properly labeled; original container Contamination prevented during food preparation, storage, & display Nonfood-contact surfaces clean	Nov 23, 2012	Routine	2	4	Details / Comments

Sep 12, 2014 (Follow-up)

Comments:
Food codes abated was 1005, 2203 and 3210. Cutting board still pending. Recommed recheck on next visit.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.

Temperatures
(Refrigerator)	40.0F
Chicken	40.0F
(Refrigerator - walk-in)	39.0F
Mushrooms	40.0F
Onions raw	40.0F

Aug 29, 2014 (Routine)

Violations:

Proper use of restriction and exclusion
NOT EVERY EMPLOYEE HAS DISEASE RECORD FOR PRACTICING POLICY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food separated and protected
RAW DUCKS HUNG ON RACK FOR AIR DRY ARE LIABLE TO AIR COMPRESSOR FAN. DISPLAY STATION OPENED FOR HOURS. (OPEN ONLY IN USE!) (Corrected On Site)
Food-contact surfaces: cleaned & sanitized
FEW CUTTING BOARD HAVE DEEP CREVICES NEED RE-SURFACE OR REPLACE.MOLD IN ICE MAKER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures
SOME COLD FOOD ARE OUT OF TEMPERATURE, OTHERS ARE MARGINAL. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Insects, rodents, & animals not present
MOUSE DROPPING SEEN IN DRY STORAGE AREA. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Personal cleanliness
NOT EVERY EMPLOYEE WEARS WORKING CLOTHES. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
Single-use/single-service articles: properly stored & used
SINGLE USE CUPS STORED IN BROKEN PLASTIC AND AT DIRTY PLACE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips
WARES SHOULD ROUGHLY WASHED/SCRPED/ SPARYED TO REMOVE WASTE AND DEBRIS THAN PUT INTO WAREWASHER FOR WASH AND SANITIZE. (Corrected On Site)
Nonfood-contact surfaces clean
MOLD AROUND WALL OF SINK AND WAREWASHER.GREASE BUILT UP AT COOKING AREA AND HOOD.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean
GASKET OF WALK-IN IN POOR SHAPE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean
HOOK FOR SPAY IN POOR SHAPE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
CFPM; JUNG LING XU FS-59166 EXP 10/31/2016. CORRECT ITEMS STATED WITHIN 5 DAY AND 45 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.

Temperatures
Hot Water	118.0F
(Refrigerator - walk-in)	44.0F
(Freezer)	-2.0F
(Refrigerator - sandwich prep unit)	45.0F
Chicken	46.0F
Onions raw	44.0F
Mushrooms	46.0F
Soup	160.0F
Soup	164.0F
Rice steamed	148.0F
(Warewashing Machine - Wash Cycle)	130.0F
(Freezer)	20.0F

Feb 22, 2014 (Restoration)

Violations:

Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in walk-in-refrigerator. (Corrected On Site)
Food properly labeled; original container
Unlabeled squeeze bottle observed in the kitchen. (Corrected On Site)
Wiping cloths: properly used & stored
Wiping cloths stored on counter and not in sanitizing solution. (Corrected On Site)
Single-use/single-service articles: properly stored & used
Single-service items reused in the kitchen. (Corrected On Site)
Physical facilities: installed, maintained, & clean
Loose wall tiles observed beneath hand washing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
CORRECT ITEMS STATED WITHIN 45-DAYS
LICENSE RESTORED
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928

Temperatures
Hot Water (Handwashing Sink)	110.0F
(Refrigerator - walk-in) (Cold Holding)	40.0F
(Freezer - walk-in) (Cold Holding)	0.0F
(Refrigerator - reach-in) (Cold Holding)	36.0F
(Refrigerator - sandwich prep unit) (Cold Holding)	40.0F

Feb 20, 2014 (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.
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)
Food separated and protected
Raw meats stored above ready to eat foods in the walk-in refrigerator and inside of the under-counter refrigerator.
Food-contact surfaces: cleaned & sanitized
A towel that has an accumulation of mold on is stored in direct contact with open food (noodles). (Corrected On Site)
Food-contact surfaces: cleaned & sanitized
Vegetable peelers, duck hooks, cooking utensils, and other food contact surfaces observed unclean.
Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).
Proper date marking & disposition
Prepared potentially hazardous foods stored under refrigeration are not labeled with the date.
Approved thawing methods used
Squid, shrimp, and duck observed thawing out at room temperature.
Thermometers provided & accurate
No thermometer in reach-in, and under-counter refrigerators.
Food properly labeled; original container
Containers holding ingredients that have been removed from their original packages are not labeled with the common name of the ingredient.
Insects, rodents, & animals not present
Rodent droppings observed within the kitchen of establishment.
Contamination prevented during food preparation, storage, & display
Bag of onions stored directly on the floor near the rear door. Food stored directly on the floor of the walk-in freezer.
Wiping cloths: properly used & stored
Side towels and linen napkins are used in direct contact with a variety of foods.
Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
In-use utensils: properly stored
Knife observed stored between equipment.
Utensils, equipment & linens: properly stored, dried, & handled
Cleaned equipment is not air dried before stacking and storage.
Single-use/single-service articles: properly stored & used
Single-use containers are being reused for food storage.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelves and parts of the kitchen floor are lined with cardboard, newspaper, or aluminum foil.
Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).
Nonfood-contact surfaces clean
Non-food contact surfaces of equpipment observed unclean with a build-up of oil and dust throughout.
Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s).No hot water (110 degrees Fahrenheit or above) at handwashing sink(s).
Plumbing installed; proper backflow devices
The faucet at the 3-compartment sink is leaking water. The pipe below the handwashing sink (near ice machine) is also leaking water.
Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.
Physical facilities: installed, maintained, & clean
Floors underneath equipment observed unclean with a build-up of oil, dirt, and food debris throughout.
Physical facilities: installed, maintained, & clean
Hole observed in the floor near the doors leading to the dining room. Some baseboard tiles are loose under the hand washing sink next to the warewashing machine.
Physical facilities: installed, maintained, & clean
Mops are not stored fof proper air drying when not in use.
Adequate ventilation & lighting; designated areas used
An employees shoes observed stored in the kitchen beneath the ice machine.
Adequate ventilation & lighting; designated areas used
Vents in the kitchen observed unclean with an accumulation of dust/oil on them.
Adequate ventilation & lighting; designated areas used
Pieces of cardboards have been placed inside of the hood.
Adequate ventilation & lighting; designated areas used
Some light bulbs are not shielded over the wok/cooking area and inside of the reach-in refrigerator (near the 3-comp. sink).

Comments:
SUMMARY SUSPENSION (In order for license to be restored, a re-inspection fee of $100 normal busness hours or $400 non-business hours must be apid adn all items must be abated and approved by the DOH.)

CFPM: PIC PROVIDED A CERTIFICATE FROM SERVSAFE (RUI YU)

IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).

Temperatures
Hot Water (Handwashing Sink - toilet/male)	101.0F
Hot Water (Handwashing Sink - toilet/female)	102.0F
Hot Water (Handwashing Sink)	100.0F
Chicken (Table) (Holding)	42.0F
Duck (Refrigerator - under counter) (Cold Holding)	41.0F
Pork (Refrigerator - under counter) (Cold Holding)	40.0F
Soup (Steam Table) (Hot Holding)	154.0F
Scallions (Table) (Holding)	62.0F
Onions raw (Table) (Holding)	49.0F
Hot Water (3-compartment sink)	82.0F
Beef raw/ground (Refrigerator - counter top) (Cold Holding)	43.0F
Mushrooms (Refrigerator - counter top) (Cold Holding)	42.0F
Hot Water (Handwashing Sink)	82.0F
(Walk-in Refrigerator)	43.0F

Oct 02, 2013 (Restoration)

Violations:

Single-use/single-service articles: properly stored & used
Re-using single service containers for food storage.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
THe following items have been abated:200.2,300.1,300.4,3002.1,703.1,600.1,714.1,802.1,
1900.1,1005.1,1007.1,803.1,3210.1(c),3211.1,816.1.812.2,
810.1,1818.1,1903.1,2402.1,2403.1,2418.1,3205.1.
2401-The garbage disposal unit has been replaced.Insinkerator SS-75-28 garbage disposer 3/4 hp 208 has been provided.
Invoices for seafood provided.Toadfish,soft shell crabs,lobster purchased from Deal Aquaculture and A&J Wholesale companies.

Correct stated violation within 45 days.

Russell Extermination Service provided treatment on 10/01/2013.

Restaurant must establish cleaning procedures for all seafood tanks.

Restaurant in compliance.License restored.Premises permitted to reopen for business.

If you have any questions,please contact the Area Supervisor Jacqueline R. Coleman on (202)442-5928.

Temperatures
Hot Water (Handwashing Sink - kitchen)	112.0F
Hot Water (3-compartment sink)	120.0F
Chicken raw (Refrigerator - walk-in) (Cold Holding)	40.0F

Oct 01, 2013 (Routine)

Violations:

Correct response to questions
NO CFPM ON DUTY
Management awareness; policy present
NO EMPLOYEES HEALTH POLICY
Adequate handwashing sinks properly supplied and accessible
NO SOAP AT HANDSINK
Adequate handwashing sinks properly supplied and accessible
NO HANWASHING SIGNAGE OBSERVED AT HAND SINK
Adequate handwashing sinks properly supplied and accessible
NO PAPER TOWEL PROVIDED
Food obtained from approved source
NO INVOICES PROVIDED
Food in good condition, safe, unadulterated
SEVERAL DEAD FISH OSERVED
Required records available: shellstock tags, parasite destruction
SHELLSTOCKS TAGS NOT AVAILABLE
Food separated and protected
RAW FOOD STORED ABOVE RTE FOOD
Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN
Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES
Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES
Proper date marking & disposition
POTENTIAL HAZARDOUS RTE FOOD NO LABELED FOR DATES AND CONTENTS
Approved thawing methods used
INPROPERFOOD THAWING
Food properly labeled; original container
FOOD CONTANERS NO LABELED
Insects, rodents, & animals not present
PRESENCE OF LIVE ROACHESIN PAPER TOWEL HOLDER
Insects, rodents, & animals not present
DEAD ROACHES OBSERVEDTHROUGHOUT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Contamination prevented during food preparation, storage, & display
FOOD STORED ON FLOOR
Wiping cloths: properly used & stored
DIRTY CLOTH ON COUNTER
In-use utensils: properly stored
RICE UTENSILS SITTING IN WATER
Single-use/single-service articles: properly stored & used
SEVERAL SINGLE SERVICE ITEMS WERE BEING REUSED
Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES
Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER
Plumbing installed; proper backflow devices
HANDWASHING SINK KNOB IS OUT OF ORDER
Plumbing installed; proper backflow devices
THERE IS NO AIR GAP BETWEEN SPRAY NOZZLE AND RIM
Plumbing installed; proper backflow devices
WATER PIPE LEAKING BY THE HANDWASHING SINK/HANDWASHING SINK AT FRONT OF KITCHEN IS NOT WORKING
Physical facilities: installed, maintained, & clean
MOP NOT DRYING PROPERLY

Comments:
The Business has NO written employee's health policy for food-borne illness.
NO CFPM ON DUTY
NO CONSUMER ADVISORY NOTICE POSTED OR PRINTED ON MENU
Most recent pest control service date: 9/12/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037

Temperatures
Hot Water (Handwashing Sink)	119.0F
Hot Water (3-compartment sink)	114.0F
Hot Water (Handwashing Sink - kitchen)	115.0F
Hot Water (Handwashing Sink)	121.0F
(Refrigerator - reach-in)	41.0F
(Refrigerator - open display)	40.0F
(Refrigerator - reach-in)	41.0F
Anchovies (Refrigerator - open display) (Cold Holding)	51.0F
American Cheese (Refrigerator - open display) (Cold Holding)	47.0F
Beef (Steam Table) (Hot Holding)	121.0F
Chicken (Steam Table) (Hot Holding)	119.0F
Corn (Refrigerator - open display) (Cold Holding)	44.0F
Eggs (Refrigerator - open display) (Cold Holding)	46.0F
Ground Beef (Refrigerator - open display) (Cold Holding)	46.0F
Lettuce Iceberg (Refrigerator - open display) (Cold Holding)	52.0F
Mushrooms (Refrigerator - open display) (Cold Holding)	47.0F
Chicken raw (Refrigerator - open display) (Cold Holding)	52.0F
Onions raw (Refrigerator - open display) (Cold Holding)	47.0F
Carrots (Refrigerator - open display) (Cold Holding)	45.0F
Shrimp raw (Refrigerator - open display) (Cold Holding)	51.0F
Peppers (Refrigerator - open display) (Cold Holding)	45.0F
Mixed Vegetables (Steam Table) (Hot Holding)	114.0F
Rice (Steam Table) (Hot Holding)	142.0F
Soup (Steam Table) (Hot Holding)	124.0F
Sauce (Steam Table) (Hot Holding)	123.0F

May 16, 2013 (Follow-up)

Comments:
CFPM: MICHAEL WENG FS-47925 EXP 06/13/2014. EXTERMINATER SERVED ON 05/10/2013. NOTICE ABATED FROM INSPECTION OF 05/03/2013.

Temperatures
Hot Water	116.0F
(Refrigerator - walk-in)	42.0F
(Freezer - walk-in)	22.0F
(Refrigerator - sandwich prep unit)	38.0F
(Refrigerator - reach-in)	40.0F
Shrimp raw	42.0F
Peppers	43.0F
Onions raw	42.0F

May 03, 2013 (Routine)

Violations:

Proper use of restriction and exclusion
NO EMPLOYEES' HEALTH FILE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Required records available: shellstock tags, parasite destruction
UNABLE TO PROVIDE TAG OF SHELLSTOCKS. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food separated and protected
FOOD CONTAINERS NOT CLOSED WELL. (CORRECT ON SITE). (Corrected On Site)
Insects, rodents, & animals not present
MICE DROPPING SEEN AT DRY STORAGE AREA(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean
ALL CORNER AREA NEED TO BE CLEANED. (CORRECT WITHIN 5 DAYS).

Comments:
CFPM: MICHAEL WENG FS-47925 EXP 06/13/2014. CORRECT ITEMS WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.

Temperatures
Hot Water	116.0F
(Refrigerator - walk-in)	47.0F
(Freezer - walk-in)	20.0F
(Refrigerator - sandwich prep unit)	40.0F
(Refrigerator - reach-in)	38.0F
Beef raw/ground	42.0F
Mushrooms	42.0F
Onions raw	42.0F
Rice steamed	160.0F
Soup	168.0F

Dec 21, 2012 (Restoration)

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.
Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)continue to maintain the floors and equipment inside of the kitchen

Comments:
License restored
5day notice abated
45day notice abated
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928

Temperatures
Hot Water (Handwashing Sink - kitchen)	118.0F
Chicken raw (Refrigerator - reach-in) (Cold Holding)	39.0F
Beef raw/ground (Refrigerator - reach-in) (Cold Holding)	39.0F
Fish - Cod (Refrigerator - sandwich prep unit) (Cold Holding)	39.0F
(Refrigerator - sandwich prep unit)	39.0F
(Refrigerator - reach-in)	38.0F
(Refrigerator - walk-in)	39.0F

Dec 19, 2012 (Complaint)

Violations:

Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw food stored over ready to eat foods inside of the walkin refrigerator
Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces(defrost and clean reach-in freezer and all reachin refrigerators on the line
Food-contact surfaces: cleaned & sanitized
fish tanks in the dining room and inside the kitchen need to be cleaned(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures
raw beef on the reach-in unit at 47 degrees(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition
no date or label on cooked foods inside of the walkin refrigerator(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Approved thawing methods used
(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) frozen raw shrimp inside of sink
Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)rodent droppings cited underneath 3-comp sink by the back exit
Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)food stored on the floor inside of the walkin in freezer
Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
remove old worn wodden cutting boards(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Nonfood-contact surfaces clean
exterior of all equipment contains grease and dried food particles.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean
floors and walls behind equipment contains grease and dried food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)remove all equipment inside of the kitchen that is not used to prepare food

Comments:
Cease & Desist
If you have any questions, please call area supervisor Mrs. Jacqueline coleman at (202)442-5928

Temperatures
Hot Water (Handwashing Sink - kitchen)	116.0F
Beef raw/ground (Refrigerator - reach-in) (Cold Holding)	47.0F
Rice steamed (Rice Steamer) (Hot Holding)	148.0F
Chicken raw (Refrigerator - reach-in) (Cold Holding)	39.0F
Steak raw (Refrigerator - reach-in) (Cold Holding)	40.0F
Fried Rice (Rice Steamer) (Hot Holding)	155.0F
Shrimp raw (Refrigerator - reach-in) (Cold Holding)	39.0F

Nov 23, 2012 (Routine)

Violations:

Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food separated and protected
Food not protected from contamination. (Corrected On Site)
Proper date marking & disposition
Food storage containers/items not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food properly labeled; original container
Dry food and condiments containers not labeled as to its contents. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Contamination prevented during food preparation, storage, & display
Food containers stored on floor in side walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Nonfood-contact surfaces clean
Unclean non food contact surfaces such as, cooking facilities, stainless steel surfaces and exterior of dry food containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
Certified Food Manager Michael Weng FS#47929 expire 6-13-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.

Temperatures
Egg Drop Soup	145.0F
Hot & Sour Soup	141.0F
Rice	160.0F
Hot Water	116.0F
Shrimp raw	40.0F
Scallops	40.0F
(Refrigerator - walk-in)	40.0F
(Freezer)	0.0F
(Refrigerator)	40.0F

Questions about NEW BIG WONG RESTAURANT:

There was multiple fatal assaults at this restaurant on 12/05/2014, The restaurant owners never closed and was back to normal only after water and soap. The place is filthy and you can still see blood from the assault, also the restaurant owners and employees know of the assailants who were a group of 8 Asians that frequent the restaurant and they aren't helping in the investigation.

WooTangC, Dec 10th, 2014

NEW BIG WONG RESTAURANT respresentatives - respond and add information

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NEW BIG WONG RESTAURANT, 610 H ST NW, Washington, DC - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

Sep 12, 2014 (Follow-up)

Aug 29, 2014 (Routine)

Feb 22, 2014 (Restoration)

Feb 20, 2014 (Routine)

Oct 02, 2013 (Restoration)

Oct 01, 2013 (Routine)

May 16, 2013 (Follow-up)

May 03, 2013 (Routine)

Dec 21, 2012 (Restoration)

Dec 19, 2012 (Complaint)

Nov 23, 2012 (Routine)

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