DANDY'S CARRYOUT, 2008 9TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 28, 2014 | Complaint | 0 | 0 | Details / Comments |
|
Sep 08, 2013 | Restoration | 0 | 1 | Details / Comments |
|
Sep 07, 2013 | Restoration | 2 | 3 | Details / Comments |
|
Sep 06, 2013 | Routine | 4 | 7 | Details / Comments |
| No violation noted during this evaluation. | Nov 29, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 16, 2012 | Complaint | 5 | 7 | Details / Comments |
|
Sep 19, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 20, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Jan 11, 2012 | Routine | 4 | 1 | Details / Comments |
Feb 28, 2014 (Complaint)
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) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(provided) (Corrected On Site) - Toxic substances properly identified, stored, used
Over the counter vitamins stored in reach in under counter reach in refrigerator.(rmoved) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Door of the freezer chest needed repair.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Plastic cups used to scoop food ingredients.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Container holding utensils needed cleaning.(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) - Nonfood-contact surfaces clean
The following needed cleaning: exterior of all food ingredient containers; all food carts; exterior of the microwave oven.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors needed cleaning under cooking units and work tables.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
| Temperatures | |
| Hot Water (Handwashing Sink) | 135.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 39.4F |
| Shrimp Fried Rice (Wok) (Receiving Food) | 141.9F |
| Bean Sprouts (Refrigerator - counter top) (Cold Holding) | 40.1F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 37.4F |
| Rice (Rice Steamer) (Hot Holding) | 142.1F |
| Rice (Walk-in Refrigerator) (Cold Holding) | 43.9F |
| Rice (Rice Steamer) (Cooking) | 201.1F |
Sep 08, 2013 (Restoration)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
Location is obtain a hot food holding unit for cooked chicken along the chefs line, to be in place and utilized for temperture compliance with all potentially hazardous foods offered for sale to the public.
All cited items on 9/7/2013 abated at this call. No evidence of vermin activity, all food products and ingredients properly stored, sanitizing agents and test strips on site and invoice of professional extermination service reviewed. Approved to open and sell food to the public as of this date and time, license restored.
Questions, contact Ronnie Taylor 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Chicken raw (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer - walk-in) | 5.0F |
Sep 07, 2013 (Restoration)
Violations:
- Food-contact surfaces: cleaned & sanitized
Operator unable to respond correctly to cleaning proceedure questions and operation lacks sanitizing agent for use during this call. - Insects, rodents, & animals not present
Mice feces observed in the far rear food storage area on the floor behind the work tables and equipment, attention to the baseboards and corners. - Contamination prevented during food preparation, storage, & display
Food products and ingriedents stored exterior rear exposed to air borne and vermin contamination. All can goods and single service items are to be stored interior of the business at all times. - Single-use/single-service articles: properly stored & used
Food trays and cups observed stored exterior rear of estalishment. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Wooden racks and counters must be marine treated with non toxic coating or replaced with NSF approved material such and stainless steel or food grade plastic.
Not approved to open or to sell food to the public. Contact Ronnie Taylor for re-inspection appointment.
| Temperatures | |
| Cheese (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water | 113.0F |
Sep 06, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
handsinksNo handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)food uncovered inside of the walkin unit outside and raw food stored over top of the ready too eat - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Unclean food-contact surfaces(cutting boards/can-opener and reachin units contain dried food particles) - Proper hot holding temperatures
Cooked chicken wings and french fries sitting on shelving inside of the kitchenHot food item(s) held at improper temperature(s). - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No dates or label on PHF foods inside of the walkin unit - Approved thawing methods used
(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)shrimp and fish sitting inside of a bucket of water in the walkin unit - Contamination prevented during food preparation, storage, & display
Food stored inside of card board boxes inside of the reach-in unit(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
knives stored in between reach-in units(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) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of all equipment in the kitchen contains build up debris - Physical facilities: installed, maintained, & clean
Floors and walls through out the entire kitchen contain standing grease and water.At the rear of the establishment there is unused equipment and standing water(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Summary supension issued
Contact Mr. Ronnie Taylor at (202)442-9037 when the establsihment has been cleaned. A fine of $100 must be paid for a re-inspection.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Chicken Wings (Table) (Holding) | 138.0F |
| Fries (Table) (Hot Holding) | 129.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.4F |
| Bean Sprouts (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Lo Mein (Wok) (Hot Holding) | 156.0F |
| Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Nov 29, 2012 (Follow-up)
Comments:5-DAY NOTICE ABATED, 45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 11/16/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 140.0F |
| Hot Water (Handwashing Sink) | 140.0F |
| Drinks (Refrigerator - beverage) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Freezer - walk-in) (Cold Holding) | -8.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken Wings (Stove) (Hot Holding) | 190.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 162.0F |
Nov 16, 2012 (Complaint)
Violations:
- Food separated and protected
Food items not protected from contamination inside walk in freezer, ready to eat foods not seperated from raw meats. Food items not covered in refrigerators/upright freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surfaces through out, including micro wave, refrigerator at bottom, and reach in freezer also defrost. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Large amounts of chicken sitting out at room temperature. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - 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). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Lables not provided on condiments. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Food grade containers not provided to store food items.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces through out, such as shelvings, food containers, stainless steel surfaces, micro wave, etc. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean floor in corners, under and behind equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Repair small refrigerator near stove leaks inside. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Organize shelvings in rear area and behind front counter.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Yuan D. Zhu FS@52602 expire 11-17-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR ON (202)535-2180.
| Temperatures | |
| Hot Water | 121.0F |
| Shrimp cooked | 48.0F |
| Chicken | 38.0F |
| Beef | 37.0F |
| Steak raw | 37.0F |
| Mayonnaise | 40.0F |
| Onions raw | 40.0F |
| Rice | 165.0F |
| Mushrooms | 38.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Freezer) | 0.0F |
Sep 19, 2012 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Reach in freezer still needs defrosting More cleaning needed on sandwich prep unit. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards not smooth and free of seams,
5-DAY NOTICE CONDUCTED ON 8/10/12 HAVE REPEAT VIOLATION.
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (3-compartment sink) | 129.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Hamburger patty (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Apr 20, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items found 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 cooler not labeled for dates ad contents. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32 degrees Fahrenheit
Most recent pest control service date: 04/08/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.3°F
| Temperatures | |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| Rice (Steam Table) (Hot Holding) | 154.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 165.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 48.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 42.0F |
Jan 11, 2012 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
LABEL AND DATE ALL FOOD ITEMS WHERE NEEDED.(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) (Corrected On Site)
CORRECT ITEMS WITHIN 5-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| Beef (Cold Holding) | 41.2F |
| Beef (Cold Holding) | 43.0F |
| Rice (Cold Holding) | 40.0F |
| Rice (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.3F |
| (Handwashing Sink) | 112.0F |
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