PEKING GARDEN CARRYOUT, 2008 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 04, 2014 | Follow-up | 4 | 9 | Details / Comments |
|
May 27, 2014 | Routine | 5 | 15 | Details / Comments |
|
May 06, 2013 | Follow-up | 1 | 2 | Details / Comments |
|
Mar 14, 2013 | Complaint | 3 | 4 | Details / Comments |
|
Mar 29, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Feb 03, 2012 | Routine | 1 | 10 | Details / Comments |
Jun 04, 2014 (Follow-up)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (45 DAY NOTICE PENDING) - Hands clean and properly washed
Employee did not wash hands between preparing raw chicken and raw shrimp. Once informed employee washed hands. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employees were preparing raw fish and chicken without bare hands. Gloves provided and used. (Corrected On Site) - Food separated and protected
Raw eggs stored above raw shrimp in walk-in refrigerator. Items moved. (Corrected On Site) - Proper cold holding temperatures
Prepared vegetables stored on a table without refrigeration. Preparation time determined and product iced. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Facility lacks adequate refrigeration. Food storage space limited causing hierarchy violations and cold holding violations. Person in charge informed that additional refrigeration unit is recommended. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Raw shrimp thawing in standing water. Shrimp moved to strainer and thawed under running water. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in refrigerator and under 3-compartment sink. (45 DAY NOTICE PENDING) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (45 DAY NOTICE PENDING) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
One cutting board has been replaced. One cutting board is still in use that is deeply scored. (45 DAY NOTICE PENDING) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The shelves of the refrigerator containing bottled beverages are lined with cardboard. (45 DAY NOTICE PENDING) - Physical facilities: installed, maintained, & clean
Floors and walls are dirty. Non-food contact shelves are lined with cardboard. (45 DAY NOTICE PENDING) - Adequate ventilation & lighting; designated areas used
Hoods are dirty. (45 DAY NOTICE PENDING)
Correct items stated within 45 days.
Correct pending notices within 45-days from previous inspection conducted on 5/27/14.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
Notices abated from previous inspection conducted on 5/27/14: DCMR: 2414.1, 3210.1(c), 816.1, 810.1, 2203.1, 2305.2, 2403.1, 3213.1.
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| Vegetables - cut (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| Egg Drop Soup (Soup Warmer) (Hot Holding) | 140.0F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 156.0F |
| Mixed Vegetables (Table) (Holding) | 61.0F |
| Vegetables - cut (Table) (Holding) | 60.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) (Cold Holding) | 38.0F |
May 27, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Observed main cook emptying out sauce into a plastic container and scooped out remaining sauce with is bare hands. Observed other cook putting on garnishes with bare hand. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Equipment blocked the handsink in the kitchen area. The items were removed in presence of inspector. (Corrected On Site) - Food separated and protected
Raw chicken and beef stored above ready to eat foods in walk in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Working containers did not have labels in reach in refrigerator or walk in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mouse droppings observed under the front counter in the shelving units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Bottled drinks stored on the floor in front of the counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food improperly stored in non-food grade containers. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - In-use utensils: properly stored
In use utensils stored in old metal cans. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Food storage bowls and lids are not inverted to prevent contamination of food and lip contact surfaces. - Single-use/single-service articles: properly stored & used
One pair of tongs used to pick up raw chicken and then shrimp without any sanitization in between. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are stained and have deep cuts. (CORRECT VIOLATION WITHIN 45 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) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sink(s). No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s). (Corrected On Site) - Plumbing installed; proper backflow devices
No air gap present at 3-compartment sink (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floors (especially under wok grill) and walls throughout the establishment. - Physical facilities: installed, maintained, & clean
Card board lining in walk in refrigerator. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Vent hoods are very unclean. Observed grease hardened and hanging off hoods. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
CFPM information: Hai Hong Ou, FS-45962, expiration: 12/21/13.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 80.0F |
| Hot Water (Handwashing Sink) | 101.0F |
| Hot Water (Handwashing Sink - kitchen) | 80.0F |
| Hot Water (Handwashing Sink - kitchen) | 102.0F |
| Hot Water (3-compartment sink) | 80.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 101.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| Spring Rolls (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Dumplings (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Wonton Soup (Hot Holding Unit) (Hot Holding) | 150.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Grilled Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
May 06, 2013 (Follow-up)
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) - Adequate handwashing sinks properly supplied and accessible
The handsink was not accessible for use.(items removed) (Corrected On Site) - Insects, rodents, & animals not present
The back door was opened (closed). The screen on the rear screen door was worn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Notice abated from the inspection conducted on3/14/2013.
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Rice (Rice Steamer) (Hot Holding) | 152.0F |
| (Refrigerator - reach-in) | 34.3F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 39.9F |
| (Refrigerator - walk-in) | 34.3F |
Mar 14, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food containers not covered. (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
Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator(s) and walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on working containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Unclean hood, filters, pipes, vents over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Hai Hong Ou FS#45962 expire 12-21-13.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Broccoli | 40.0F |
| Chicken | 44.0F |
| Shrimp raw | 43.0F |
| Chicken raw | 40.0F |
| Beef | 40.0F |
| Roast Pork | 44.0F |
| Egg Drop Soup | 156.0F |
| Sweet and Sour Soup | 175.0F |
| Steamed Rice | 153.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 0.0F |
Mar 29, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items in the reach-in cooler. (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in and walk-in cooler are not labeled for dates and contents. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced. (Corrected On Site)
The Business has NO written employee's health policy for food-borne illness.
CFPM Mei Q Zeing FS-38963 Exp. 04/06/2012
Consumer advisory notice printed on the menu or posted.
Most recent pest control service date: 03/09/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 107.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | -6.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cabbage (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 170.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Rice steamed (Steam Table) (Hot Holding) | 155.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
Feb 03, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Condiment containers soil.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Frozen foods meats sitting out at room temperature. (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Food properly labeled; original container
No labels on condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food on floor under shelving in walk in refrigerator. Egg rolls stored in cardboard boxes in refrigerator. Fried chicken stored on advertisement paper. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items are stored in rest room (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard line shelving in all refrigeration units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board soil and scratches.(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 WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
Inadequate (low) water pressure at sink(s). IN rest room(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Tools and other unneeded items stored in the establishment. Floor under cooking unit greasy.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Fixtures under hood and filter holder greasy(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER-MEI Q. ZHENG-38963-EXPIRES-4-6-2012
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Hot Water (3-compartment sink) | 130.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) (Cold Holding) | -10.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Pork (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 156.0F |
| Egg Drop Soup (Steam Table) (Hot Holding) | 169.0F |
| Hot & Sour Soup (Steam Table) (Hot Holding) | 157.0F |
| Wonton Soup (Steam Table) (Hot Holding) | 167.0F |
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