Name: SHOPHOUSE SOUTHEAST ASIAN KITCHEN
Type: RESTAURANT TOTAL
Address: 710 7TH ST NW, 20001, Washington DC
Total inspections: 4
Last inspection: Nov 12, 2014
Correct response to questions No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Management awareness; policy present Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge. (Corrected On Site)
Physical facilities: installed, maintained, & clean Clean filters at ice-machine and clean underside (smudge) inside ice-machine. (Corrected On Site)
Comments:
A 5-DAY NOTICE IS GIVEN. IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
Temperatures
Meatballs (Cold Holding)
34.0F
Corn (Cold Holding)
37.0F
Rice (Cold Holding)
40.0F
(Handwashing Sink)
112.0F
Corn (Cold Holding)
35.0F
(Refrigerator - reach-in) (Cold Holding)
34.0F
Carrots (Cold Holding)
34.0F
Jul 24, 2014 (Routine)
Violations:
Management awareness; policy present Documented employee health policy not present. (Corrected On Site)
Hands clean and properly washed Hands observed washed for less than 20 seconds. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized Mold growth on soda machine ice chute. (Corrected On Site)
Proper cooling time & temperatures Two potentially hazardous foods cooling for more than 2 hours temperature above 70 degrees F. (Corrected On Site)
Toxic substances properly identified, stored, used Chemical observed unlabeled. (Corrected On Site)
Contamination prevented during food preparation, storage, & display Food in walk-in not covered. (Corrected On Site)
Personal cleanliness Food handlers do not wear hair restraint while working with food.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
In-use utensils: properly stored Ice scoop stored with hand in contact with ice. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 45-DAYS. COOLING PROCEDURE SHOULD BE REVISED BY MANAGEMENT TEAM TO ENSURE COMPLIANCE .
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN (202) 442 5928.
Temperatures
Hot Water (Hot Holding)
137.0F
Meatballs (Walk-in Refrigerator) (Cold Holding)
42.0F
(Walk-in Refrigerator)
34.0F
Corn (Walk-in Refrigerator) (Cold Holding)
40.0F
(Hot Holding Unit)
165.0F
(Hot Holding Unit)
154.0F
Rice (Deep Fryer) (Cooking)
157.0F
(Reach-in Refrigerator)
36.0F
Chicken (Reach-in Refrigerator) (Cold Holding)
40.0F
Chicken (Refrigerator - drawer) (Cold Holding)
39.0F
Beef (Refrigerator - drawer) (Cold Holding)
40.0F
Corn (Hot Bar) (Hot Holding)
178.0F
Chicken (Hot Bar) (Hot Holding)
170.0F
(Warewashing Machine - Wash Cycle)
154.0F
(Dishwashing Machine - Final Rinse Cycle)
178.0F
Noodles
63.0F
Noodles
54.0F
Rice (Cooling)
91.0F
Apr 21, 2014 (Follow-up)
Comments:
ALL ITEMS FROM PREVIOUS INSPECTION ON 04/11/2014 HAVE BEEN ABATED.
NO OBJECTION TO THE ISSUANCE OF RESTAURANT LICENSE
If you have any questions, please call area supervisor Mrs. Coleman at 202-442-5928
Temperatures
Hot Water (Handwashing Sink)
114.0F
Hot Water (3-compartment sink)
125.0F
Hot Water (Sink)
120.0F
(Reach-in Refrigerator) (Cold Holding)
35.0F
(Refrigerator - walk-in) (Cold Holding)
39.0F
Apr 11, 2014 (Preoperational)
Violations:
Correct response to questions No Certified Food Protection Manager is present.
Management awareness; policy present The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provided the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms.
Adequate ventilation & lighting; designated areas used There is inadequate light intensity at the prep tables in the front area and cooking units.
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