CHI CHA LOUNGE (N) (S), 1624 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 25, 2014 | Routine | 5 | 5 | Details / Comments |
| No violation noted during this evaluation. | Mar 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 25, 2013 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Sep 05, 2012 | Follow-up | 0 | 0 | Details / Comments |
Oct 25, 2014 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
No parasite distruction letter for sushi fish.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Can opner is not clean as needed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item such as rice held at improper temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
The establishment provide sushi to their customer but have no HACCP plan approved by DOH. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Roach observed in the out of order ice machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
No hair restraints for employee working in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths stored on counters and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 100.0F |
| Hot Water (2-compartment sink) | 112.0F |
| (Reach-in Freezer) (Cold Holding) | 15.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 30.0F |
| Rice (Hot Water Bath) (Hot Holding) | 100.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Mar 04, 2013 (Follow-up)
Comments:5-day notice abated
45 day notice abated
If you have any wuestions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Feb 25, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper date marking & disposition
Potentially hazardous, read to eat foods are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
Grease contract not available.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Trash contract not available.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 202-535-2180
| Temperatures | |
| Shrimp cooked (Refrigerator) (Cold Holding) | 37.0F |
| Lettuce (Refrigerator) (Cold Holding) | 41.6F |
| (Refrigerator - walk-in) | 39.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Hot Water (Handwashing Sink) | 110.0F |
Sep 05, 2012 (Follow-up)
Comments:5day notice abated
45day notice abated
If you have any questions,please call area superviosr Mr.Ronnie Taylor at (202)535-2180
Marcello E Desouza ServSafe 11/02/2015
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Chicken grilled (Warmer) (Hot Holding) | 155.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Empanadas (Warmer) (Hot Holding) | 188.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
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