SPRING GARDEN RESTAURANT, 4916 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 29, 2014 | Routine | 0 | 4 | Details / Comments |
|
Sep 30, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 23, 2013 | Routine | 4 | 3 | Details / Comments |
|
Jan 24, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Jan 10, 2013 | Routine | 4 | 2 | Details / Comments |
|
Aug 02, 2012 | Routine | 4 | 9 | Details / Comments |
May 29, 2014 (Routine)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS ARE NOT LABELED AS TO THIER CONTENT (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY EXTERIOR OF STORAGE CONTAINERS AND REFRIGERATION UNIT (Corrected On Site) - Adequate ventilation & lighting; designated areas used
BURNT OUT LIGHT IN BASEMENT STORAGE ROOM (Corrected On Site)
CFPM CHAO ZHENGFS-56074 EXP-02-22-16
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken raw (Freezer - walk-in) (Cold Holding) | -2.0F |
| Chicken (Grill) (Preparation) | 162.0F |
| Soup (Soup Warmer) (Hot Holding) | 183.0F |
| Cole slaw (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Sep 30, 2013 (Follow-up)
Violations:
- In-use utensils: properly stored
knives still being stored in between reach-in units (Corrected On Site)
5day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 167.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Egg Drop Soup (Soup Warmer) (Hot Holding) | 156.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
Sep 23, 2013 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw meats stored over ready to eat foods - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)cooked foods stored inside of the walkin unit not dated or labeled - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)refrigeration unit on the line above 41 degrees - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s). - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around deep fat fryers contain grease and food debris
CFH:Chao Zheng FS:56074 EXP:02/22/2016
Correct stated items within 5days
Correct stated items within 45days
If you have any uqestions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Brown Rice | 0.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Brown Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 145.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Egg Drop Soup (Soup Warmer) (Hot Holding) | 166.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Pork (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
Jan 24, 2013 (Follow-up)
Violations:
- 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) - Nonfood-contact surfaces clean
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM CHAO JING ZHENG FS-43807 EXP. 04-14-2013
Consumer advisory notice printed and posted.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/09/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 113.7°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| Hot Water (3-compartment sink) | 129.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 41.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 44.0F |
| Yellow Rice (Steam Table) (Hot Holding) | 144.0F |
| Octopus (Refrigerator - open display) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 45.0F |
Jan 10, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage @the kitchen handwashing sink(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Uncovered food items throughout the kitchen reach-in coolers(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surfaces/can opener/knives/prep table(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items are not labeled for dates and contents (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips available(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
CFPM CHAO ZING ZHENG FS- 43807 EXP. 04-14-2013
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/31/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.6°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 38.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 167.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 39.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 40.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 37.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 38.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 41.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 40.0F |
Aug 02, 2012 (Routine)
Violations:
- Food separated and protected
Food items/containers stored inside refrigeration units no properly protected from contamination. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces - cutting board atop sandwich regfrigeration unit. (Corrected On Site) - Proper date marking & disposition
Food items/containers stored inside refrigeration units not properly labelled. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer(s) located inside reach-in & walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Food items/containers stored inside refrigeration units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Beverage items/boxes stored on floor at basement storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Foodhandlers not wearing hair restraints. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board atop refrigerated sandwich preparation unit worn - numerous cracks and crevices. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self-closure device on the toilet room door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Leak at faucet juncture at 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - CHAO JING ZHENG - #FS-43807 - expires 04/14/2013
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED MUST BE CORRECTED WITHIN 45-DAYS (09/17/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Reach-in Freezer) (Cold Holding) | 15.0F |
| (Reach-in Freezer) (Cold Holding) | 14.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 151.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 154.0F |
| Chicken fried (Deep Fryer) (Hot Holding) | 157.0F |
| (Reach-in Freezer) (Cold Holding) | 14.0F |
| (Reach-in Freezer) (Cold Holding) | -8.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
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