MAYFLOWER CHINESE AMERICAN FOOD, 3066 MOUNT PLEASANT ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 25, 2014 | Follow-up | 0 | 2 | Details / Comments |
|
Sep 04, 2014 | Complaint | 5 | 3 | Details / Comments |
|
Apr 14, 2014 | Routine | 1 | 6 | Details / Comments |
| No violation noted during this evaluation. | Oct 22, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 30, 2013 | Routine | 3 | 2 | Details / Comments |
|
Jan 23, 2013 | NEW OWNERSHIP | 3 | 2 | Details / Comments |
|
Mar 23, 2012 | Routine | 0 | 0 | Details / Comments |
Sep 25, 2014 (Follow-up)
Violations:
- Contamination prevented during food preparation, storage, & display
Sauce stored in metal can in reach in refrigerator. (Corrected On Site) - Nonfood-contact surfaces clean
Food debris on shelving units (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5 DAY VIOLATIONS ABATED (25 DCMR 400.1, 3210.1 (C), 1900.1, 1005.1 (A), 1005.1 (B).
45 DAY VIOLATIONS STILL PENDING FROM PREVIOUS INSPECTION ON 9/4/14.
Reheating procedures: Chicken is held under heat lamp and then quickly refried before served to customers. This process is confirmed with inspector by CFPM.
PLEASE ALL ITEMS STATED WITHIN 45 DAYS.
Last rodent invoice dated for 9/7/14.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Fried Chicken (Heat Lamp Display) (Reheating) | 75.4F |
| Raw Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
Sep 04, 2014 (Complaint)
Violations:
- Hands clean and properly washed
ALL HAND SINK MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT. A KNIFE HOLDER MAY BE USED. CLEAN INTERIOR OF ALL REACH IN UNITS TO REMOVE SPILLAGE AND FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. PROVIDE A WARMER, HEAT LAMP OR OTHER HOT HOLDING UNIT TO MAINTAIN PROPER TEMPERATURE OF CHICKEN THAT HAS BEEN PREPARED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. MANY COLD FOOD ITEMS WERE DISCARDED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
FOOD MAY NOT BE THAWED IN STANDING WATER. THAWING METHODS ARE AS FOLLOWS: 1) BY COOKING 2) IN THE MICROWAVE 3) UNDER COLD RUNNING WATER. 4) IN THE REFRIGERATOR.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHEMNT HAD EVIDENCE OF ROACHES AT VISIT. A CURRENT COPY OF THE PEST CONTROL REPORT MUST BE PRESENTED AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
CLEAN EXTERIOR OF ALL EQUIPMENT TO REMOVE DIRT AND GREASE BUILD-UP(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN ALL FLOORS THROUGH OUT ESTABLISHMENT. PAY ATTENTION TO AREAS UNDER AND BEHIND ALL EQUIPMENT TO REMOVE FOOD PARTICLES, DIRT AND DEBRIS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 101.1F |
| (Refrigerator - walk-in) (Cold Holding) | 41.3F |
| (Freezer) (Cold Holding) | 8.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 55.5F |
| Chicken (Table) (Hot Holding) | 154.9F |
| Chicken (Table) (Cold Holding) | 51.3F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 51.6F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 53.7F |
| Rice (Rice Steamer) (Hot Holding) | 140.0F |
| Chicken fried (Refrigerator - reach-in) (Cold Holding) | 59.6F |
| (Reach-in Freezer) (Cold Holding) | 8.2F |
| (Refrigerator - beverage) (Cold Holding) | 39.1F |
Apr 14, 2014 (Routine)
Violations:
- Hands clean and properly washed
No hand washing done by employees. - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. No soap at handwashing sink. No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Observed food in handwashing sink in kitchen area. - Contamination prevented during food preparation, storage, & display
Food stored on the floor in walk in freezer - Contamination prevented during food preparation, storage, & display
Observed rice and flour stored in trash bins that were unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Cook not wearing hair restraint. (Corrected On Site) - 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) - Toilet facilities: properly constructed, supplied, & cleaned
Employee restroom door did not close on its own. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
IF you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
Oct 22, 2013 (Follow-up)
Comments:5 day notice abated from the inspection conducted on 9/30/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Refrigerator - reach-in) | 39.1F |
| Beef Patties (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Rice (Rice Steamer) (Hot Holding) | 148.0F |
| (Refrigerator - walk-in) | 38.7F |
Sep 30, 2013 (Routine)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 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 IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/12/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - open display) | 37.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 43.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 47.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
Jan 23, 2013 (NEW OWNERSHIP)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - 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 CONTACTS THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO OBJECTIONS TO THE BUSINESS LICENSE ISSUANCE
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed and posted.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/06/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.7°F
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 42.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 42.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
Mar 23, 2012 (Routine)
Violations:
- Wiping cloths: properly used & stored
MULTI PURPOSE USE OF WIPING CLOTHS (Corrected On Site) - Single-use/single-service articles: properly stored & used
PRESENTATION OF SINGLE SERVICE ITEMS MAY CONTAMINATE SAME, FORKS AND KNIVES. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
TOILET DOES NOT HAVE A COVERED RECEPTACLE. (Corrected On Site)
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator) | 37.0F |
| (Refrigerator - reach-in) | 39.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken Strips (Warmer) (Preparation) | 163.0F |
| Crispy Chicken (Warmer) (Hot Holding) | 156.0F |
| Chicken salad (Mobile Refrigerator) (Cold Holding) | 40.0F |
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