HONG KONG CARRYOUT, 1506 EAST CAPITOL ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 10, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Oct 03, 2014 | Routine | 9 | 7 | Details / Comments |
| No violation noted during this evaluation. | Nov 13, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 26, 2012 | Routine | 3 | 2 | Details / Comments |
Oct 10, 2014 (Follow-up)
Violations:
- Correct response to questions
FOOD MANAGER REGISTERED IN CLASS (NEW STAR MANAGEMENT)ON 10/03/2014, NEEDS TO GET DC CERTIFICATE AFTER PASS EXAM. - Warewashing facilities: installed, maintained, & used; test strips
TEST STRIPS HASN'T BEEN PROVIDED.
FOOD MANAGER: LI MING YU (EXPIRED AND NOT RECOGNIZED BY DC) KEEP CORRECTING ITEMS STATED.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Freezer) | 0.0F |
| Shrimp cooked | 40.0F |
| Beef | 40.0F |
| Tomatoes sliced | 41.0F |
| Onions raw | 42.0F |
| Rice | 140.0F |
Oct 03, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS (Corrected On Site) - Food separated and protected
UNCOVERED FOOD ITEMS EVERYWHERE IN THE KITCHEN, REACH-IN AND WALK-IN COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN UTENSILS, CAN OPENER, PREP TABLE WITH RTE FOOD, ICE BOX CONTAINER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY COOLER ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS IN CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
NO CONSUMER ADVISORY POSTED IN VISIBLE AREAS (Corrected On Site) - Approved thawing methods used
FROZEN SHRIMP AND CHICKEN LEFT OUT ON COUNTER FOR THAWING(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Thermometers provided & accurate
NO THERMOMETERS AVAILABLE FOR FOOD TEMP CHECK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
UNLABELED PLASTIC BOTTLES SQUEEZE OF OIL, HERBS AND SAUCES LEFT ON KITCHEN COUNTER(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
FLIES SEEN IN THE KITCHEN AND IN THE VESTIBULE ENTRANCE (Corrected On Site) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME FOOD HANDLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN, FLOOR, UTENSILS, EQUIPMENTS, FLOOR, WALLS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a DOH copy is given to the PIC
NO CFPM ON DUTY
Most recent pest control service date: 09/01/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms. Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 43.0F |
| Raw Shrimp (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
Nov 13, 2012 (Follow-up)
Comments:CFPM:MING YU LI FS-51102 EXP 04/10/2015. NOTICE ABATED FROM INSPECTION OF 10/26/2012.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Freezer) | 12.0F |
| Beef raw/ground | 40.0F |
| Shrimp raw | 39.0F |
| Mushrooms | 40.0F |
| Sauce | 152.0F |
Oct 26, 2012 (Routine)
Violations:
- Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Raw chicken sitting out at room temperature. (Corrected On Site) - Proper date marking & disposition
Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard on shelvings. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Shatter proof bulb or sheield not provided for light bulb in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Ming Yu Li FS#51102 expire 4-10-15.
CORRECT CRITICAL VIOLATION 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 | |
| Shrimp raw | 36.0F |
| Chicken | 38.0F |
| Beef | 38.0F |
| Rice | 165.0F |
| Oatmeal | 40.0F |
| Gravy | 141.0F |
| Mayonnaise | 40.0F |
| Onions raw | 39.0F |
| Hot Water | 124.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
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