MARKET CARRY OUT, 1250 5TH ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 21, 2014 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 31, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 25, 2014 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Dec 17, 2013 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Dec 03, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 21, 2013 | Routine | 3 | 7 | Details / Comments |
|
Jan 23, 2013 | Routine | 3 | 1 | Details / Comments |
Oct 21, 2014 (Routine)
Violations:
- Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in service area. - Personal cleanliness
No hair restraints for two employee. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Rice (Hot Water Bath) (Hot Holding) | 156.0F |
| Chicken Wings (Hot Water Bath) (Hot Holding) | 145.0F |
| Noodles (Hot Water Bath) (Hot Holding) | 154.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
Mar 31, 2014 (Follow-up)
Comments:CFPM; YOUNG KANG 49194 EXP 10/15/2014. HAND SINK ESTABLISHED AT THE SIDE OF 2-COMPARTMENT SINK AND WORKS WWELL. NOTICE ABATED FROM INSPECTION OF 03/25/2014.
| Temperatures | |
| Hot Water | 130.0F |
| (Reach-in Refrigerator) | 40.0F |
| Noodles | 136.0F |
| Chicken | 134.0F |
| Hot Dog | 134.0F |
Mar 25, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No operable hand washing sink in service line area and 2-part sink area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw eggs stored over ready to eat foods in reach-in-refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
No detergent sanitizer for 2-part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap at spray hose in 3-part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Dust observed on wall. (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 MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 120.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Rice (Hot Water Bath) (Hot Holding) | 141.0F |
| Chicken Wings (Hot Water Bath) (Hot Holding) | 136.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beans (Hot Water Bath) (Hot Holding) | 142.0F |
| (Freezer) (Cold Holding) | 0.0F |
Dec 17, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED, 45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 11/21/2013.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
Dec 03, 2013 (Follow-up)
Comments:CFHPM: YOUNG S KANG 49194 EXP10/15 2014. STATED DIDN'T RECEIVED INSPECTION REPORT SO THAT DIDN'T FIX VIOLATIONS.
5 DAY EXTENSION TO FIX ITEMS STATED ON 11/21/2013 REPORT(A COPY IS GIVEN).
| Temperatures | |
| Hot Water | 124.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Reach-in Freezer) | -2.0F |
| (Reach-in Freezer) | 0.0F |
| Chicken curried | 136.0F |
| Rice steamed | 134.0F |
| Noodles | 140.0F |
| Mayonnaise | 40.0F |
| Onions raw | 40.0F |
| Tomatoes sliced | 38.0F |
| Lettuce | 38.0F |
Nov 21, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illness. A copy of the DC Food Code employee reporting agreement, interview and medical referral forms was distributed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Dish wares placed and cleaning sponge placed inside the hand washing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper reheating procedures for hot holding
Chicken and peppers were reheated on the grill below 165 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECTED ON SITE) (Corrected On Site) - Thermometers provided & accurate
No thermometer in the reach-in freezer(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Bottles of ketchup and other sauces were not labeled in dispensing container.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Damaged wall surface next to the vent hood and gap behind the metal panel and wall surface under the vent hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard liners on counter surfaces.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Heavy dust / grease accumulation on walls and floor surfaces.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Wall surface damaged with uneven surface and chipping paint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN (202) 442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 143.8F |
| Iceberg Lettuce (Sandwich Prep Refrigerator) (Cold Holding) | 40.6F |
| Sliced Tomatoes (Sandwich Prep Refrigerator) (Cold Holding) | 38.6F |
| Chicken (Hot Holding Display Unit) (Hot Holding) | 102.9F |
| Rice (Hot Holding Display Unit) (Hot Holding) | 110.9F |
| Chili - Beef (Hot Holding Display Unit) (Hot Holding) | 117.5F |
| (Reach-in Freezer) | -19.0F |
| (Sandwich Prep Refrigerator) | 28.3F |
| (Reach-in Refrigerator) | 38.0F |
| Chicken and Vegetables (Hot Holding Display Unit) (Hot Holding) | 117.0F |
| Chicken and Vegetables (Griddle) (Reheating) | 150.7F |
Jan 23, 2013 (Routine)
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) - Hands clean and properly washed
Employeew were not washing their hands.(hands washed) (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Employee had bare hand contact with ready to eat food items (sandwiches)(hands washed, gloves used) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(discarded) (Corrected On Site)
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Rice (Heat Lamp Display) (Hot Holding) | 164.0F |
| Steak & Cheese (Grill) (Cooking) | 173.6F |
| Fries (Deep Fryer) (Cooking) | 161.9F |
| Beef and Broccoli (Heat Lamp Display) (Hot Holding) | 167.0F |
| Soup (Heat Lamp Display) (Hot Holding) | 166.0F |
| (Refrigerator - reach-in) | 32.2F |
| Ham sliced (Refrigerator - reach-in) (Thawing) | 29.6F |
| (Reach-in Freezer) | -12.0F |
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