CHALIN 2 RESTAURANT, 4250 CONNECTICUT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 06, 2014 | Follow-up | 2 | 6 | Details / Comments |
|
Sep 30, 2014 | Routine | 2 | 4 | Details / Comments |
|
Mar 28, 2014 | RESTORATION | 0 | 1 | Details / Comments |
|
Mar 27, 2014 | Complaint | 13 | 5 | Details / Comments |
|
Dec 27, 2013 | Routine | 1 | 3 | Details / Comments |
|
Jul 31, 2013 | Follow-up | 2 | 6 | Details / Comments |
|
Jul 23, 2013 | Routine | 6 | 9 | Details / Comments |
|
Mar 13, 2013 | Routine | 2 | 4 | Details / Comments |
|
May 15, 2012 | Routine | 3 | 5 | Details / Comments |
Oct 06, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) inside the reach in refrigerator at the kitchen entrance.(food items discarded) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The reach in refrigerator at the entrance to the kitchen was not holding proper cold hold temperature at call.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerators. No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Plastic cup used to scoop rice.(replaced with scoop) Knives stored between equipment;(removed) (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service cups washed and reused.(discarded) (Corrected On Site) - Nonfood-contact surfaces clean
The following need routine cleaning: hoods/filters, side of deep fat fryer to remove grease build up; all stainless steel surfaces of equipment; shelving units thru out; inside refrigerators; top and bottom of work tables and counters; shelves at the bar. All cluttered areas thru-out needed organizing.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is a leak from the garbage disposal. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There was standing water on the floor in front of the walk in refrigerator.(removed) (Corrected On Site)
The DC CFM is Ming Chen: FS61844 will expire 7/15/2017.
5 day notice abated from 9/30/2014.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 105.0F |
| (Refrigerator - reach-in) | 73.5F |
| Rice (Rice Steamer) (Hot Holding) | 161.0F |
| Fried Rice (Steam Table) (Hot Holding) | 147.0F |
| (Refrigerator - beverage) | 41.0F |
| Bok Choy (Steam Table) (Hot Holding) | 142.0F |
| Eggplant (Steam Table) (Hot Holding) | 144.0F |
| Beef Stew (Steam Table) (Hot Holding) | 146.0F |
| Chicken/Bean Sprouts (Steam Table) (Hot Holding) | 145.0F |
| Ham (Walk-in Refrigerator) (Thawing) | 26.0F |
| (Walk-in Refrigerator) | 40.0F |
| Fried Rice (Steam Table) (Hot Holding) | 187.0F |
| Chicken Teriyaki (Steam Table) (Hot Holding) | 144.0F |
| Beef and Broccoli (Steam Table) (Hot Holding) | 146.5F |
| Egg Drop Soup (Soup Warmer) (Hot Holding) | 158.5F |
| (Refrigerator - under counter) | 36.0F |
Sep 30, 2014 (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) - Food-contact surfaces: cleaned & sanitized
All stainless steel containers holding food ingredients at the cooks station needed cleaning.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Elevate pans of food items from the floor in the walk in freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The following needed cleaning: all shelves top and bottom at work stations with attention to the ledge holding food ingredients at cooks station. The microwave needed cleaning. - Physical facilities: installed, maintained, & clean
Floor mats needed to cover slippery floors.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Ming Chen: FS61844 will expire 7/15/2017.
Correct items stated within 5 and 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Rice (Steam Table) (Hot Holding) | 148.5F |
| Chicken Teriyaki (Steam Table) (Hot Holding) | 153.0F |
| Lo Mein (Steam Table) (Hot Holding) | 161.0F |
| Beef and Broccoli (Steam Table) (Hot Holding) | 174.0F |
| Pork (Steam Table) (Hot Holding) | 168.0F |
| (Refrigerator - reach-in) | 41.5F |
| (Refrigerator - walk-in) | 41.0F |
| Chicken Chop (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer) | 17.5F |
| (Warewashing Machine - Wash Cycle) | 120.0F |
| (Warewashing Machine - Rinse Cycle) | 120.0F |
Mar 28, 2014 (RESTORATION)
Violations:
- Insects, rodents, & animals not present
NO PLAN OF CORRECTION FROM PEST CONTROL COMPANY(24 HRS) (Corrected On Site)
CFPM YA ZHANG FS-59394 EXP-03-02-17
LICENSE RESTORED. ALL DEMERITS HAVE BEEN CORRECTED
FAX PEST CONTROL PLAN OF CORRECTION TO CHARLES AT 202-535-1359.
FOR QUESTIONS CALL MR TAYLOR AREA SUPERVISOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| (Handwashing Sink - Dishwash area) | 116.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
Mar 27, 2014 (Complaint)
Violations:
- Correct response to questions
THE PERSON IN CHARGE HAD AN EXPIRED CERTIFIED FOOD MANAGERS CARD AT VISIT. - Proper eating, tasting, drinking, or tobacco use
EMPLOYEES WERE DRINKING FROM OPEN CONTAINERS IN THE FOOD PREP AREA. - Hands clean and properly washed
ONE HAND SINK IN THE FOOD PREP AREA WAS NOT OPERABLE AT VISIT. ALL HAND SINKS MUST BE OPERABLE IN ORDER TO ENSURE PROPER HAND WASHING. - No bare hand contact with ready-to-eat foods or approved
EMPLOYEES WERE USING EXCESSIVE BARE HAND CONTACT WITH READY TO EAT FOODS AT VISIT. - Food separated and protected
FOOD WAS NOT PROTECTED FROM CONTAMINATION AT VISIT. 1) FOOD WAS UNCOVERD IN THE WALK-IN UNIT. 2) PANS OF FOOD WERE STACKED WITH NO BARRIER IN BETWEEN. 3) VEGETABLES WERE BEING PREPARED NEXT TO FISH. 4) FOOD WAS BEING STORED IN CANS. ALL FOOD MUST BE REMOVED FROM CANS ONCE OPENED AND STORED IN A FOOD GRADE CONTAINER. - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) CUTTING BOARDS WERE BADLY STAINED AND CONTAINED CREVICES. CUTTING BOARDS MUST BE SMOOTH AND FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2) INTERIOR OF REACH IN UNITS CONTAINED SPILLAGE, DEBRIS AND FOOD PARTICLES. 3) INTERIOR OF DISH MACHINE CONTAINED HEAVY CALCIUM BUILD-UP. 4) GASKETS ON ALL REACH IN UNITS WERE UNCLEAN. 5) INTERIOR OF MICROWAVE CONTAINED FOOD PARTICLES AND SPILLAGE. 6) BOTTLES AND CANS WERE STORED IN THE ICE USED FOR CUSTOMER SERVICE. A SEPERATE COMPARTMENT MUST BE USED TO STORE THESE ITEMS IN ORDER TO PREVENT CONTAMINATION OF ICE. - Proper hot holding temperatures
IMPROPER HOT HOLDING TEMPERATURES AT VISIT. ALL HOT FOOD MUST BE MAINTAINED AT 140.0. DEGREES OR ABOVE AT ALL TIMES. - Proper cold holding temperatures
IMPROPER COLD HOLDING TEMPERATURES AT VISIT. ALL COLD FOOD MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. - Proper date marking & disposition
FOOD STORED IN THE WALK-IN AND REACH IN UNITS WERE NOT DATED AND LABELED AT VIST. - Approved thawing methods used
FOOD WAS BEING THAWED IN STANDING WATER AT VISIT. PROPER THAWING METHODS ARE AS FOLLOW. 1) BY COOKING 2) UNDER COLD RUNNING WATER 3)IN THE REFRIGERATOR 4) IN THE MICROWAVE. - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF ROACHES AND MICE AT VISIT. - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES. - Wiping cloths: properly used & stored
WIPING CLOTHS WERE VERY DIRTY AND NOT STORED IN SANITIZER AT VISIT. - Nonfood-contact surfaces clean
THE FOLLOWING NON-FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) EXTERIOR OF ALL EQUPMENT CONTAINED DIRT, DUST AND GREASE BUILD-UP. 2) ALL PREP TABLES AND LEGS OF PREP TABLES WERE UNCLEAN CONTAINED FOOD PARTICLES AND DEBRIS. 3) INTERIOR OF ALL METAL STORAGE CABINETS CONTAINED CLUTTER, FOOD PARTICLES DUST, AND DEBRIS. 4) WALLS CONTAINED FOOD SPLATTER AND DIRT. 5) MOPS WERE NOT STORED PROPERLY - Hot & cold water available; adequate pressure
THE ESTABLISHMENT HAD NO HOT WATER AT TIME OF VISIT. - Plumbing installed; proper backflow devices
THE HOT WATER KNOB WAS MISSING ON THE HAND SINK IN THE FOOD PREP AREA. - Sewage & waste water properly disposed
ESTABLISHMENT WAS NOT USING GARBADGE DISPOSAL TO DISPOSE OF FOOD WASTE AT VISIT. - Physical facilities: installed, maintained, & clean
FLOOR DRAINS WERE UNCLEAN AT VISIT. WALLS CONTAINED SEVERAL HOLES IN THE DRY STORAGE AREA. FLOORS UNDER AN BEHIND ALL EQUIPMENT CONTAINED DIRT, DUST, FOOD PARTICLES AND GREASE BUILD-UP. CEILING TILE WAS MISSING IN THE DRY STRORAGE AREA.
CFPM-EXPIRED
ALL ITEMS MUST BE ABATED PRIOR TO REINSPECTION.
SUMMARY SUSPENSION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 88.0F |
| Beef (Table) (Hot Holding) | 73.0F |
| Chicken (Table) (Hot Holding) | 70.0F |
| Cabbage (Steam Table) (Hot Holding) | 144.6F |
| Beef (Steam Table) (Hot Holding) | 159.0F |
| Chicken (Steam Table) (Hot Holding) | 143.0F |
| (Refrigerator - reach-in) (Cold Holding) | 44.8F |
| (Refrigerator - walk-in) (Cold Holding) | 43.8F |
| (Freezer - walk-in) (Cold Holding) | 15.8F |
| (Refrigerator - reach-in) (Cold Holding) | 39.9F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| Carrots (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Dec 27, 2013 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
SPILLAGE ON EQUIPMENTNT IN KITCHEN (Corrected On Site) - Physical facilities: installed, maintained, & clean
DIRTY WALLS IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AREA SUPERVISOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator) | 41.0F |
| (Freezer - walk-in) | 4.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jul 31, 2013 (Follow-up)
Violations:
- Food separated and protected
Raw chicken and eggs stored above finished food items in the walk in refrigerator.(moved) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Raw wood at the work station in contact with raw chicken being process on stainless steel work table.(wood removed) (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Utensils wrapped in soiled plastic wrap.(wrap removed) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Wire shelves inside the walk in refrigerator covered with card board.(removed) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). - Plumbing installed; proper backflow devices
Hand sink in the prep area was leaking. Hand sink in the ware washing area was not connected to the u-pipe.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Worn ceiling panels in prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Ming Chen; 7/22/2015.
Correct items stated within 45 days. Open pack of cigerattes in prep area, discarded.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Beef Patties (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 38.6F |
| Onions raw (Refrigerator - beverage) (Cold Holding) | 41.0F |
| Chicken (Stove) (Cooking) | 200.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Freezer - walk-in) | 13.5F |
Jul 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)hAND SINK NEXT TO THE CARRY OUT LEAKS - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)RAW FOODS STORED OVER READY TO EAT FOODS - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces - Proper cooling time & temperatures
RICE SITTING ON SHELVES AT 130 DEGREES.PLACE INSIDE OF THE WALKIN REFRIGERATOR TO COOL PROPERLY (Corrected On Site) - Proper cold holding temperatures
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Cold food item(s) held at improper temperature(s). - Proper date marking & disposition
PHF FOODS NOT DATED OR LABELED INSIDE OF THE WALKIN REFRIGERATOR(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)REACH-IN UNIT ON THE LINE ABOVE 41 DEGREES - Thermometers provided & accurate
No thermometer in reach-in refrigerator.No thermometer in walk-in refrigerator(s).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)KNIVES STORED IN BETWEEN REACHIN UNITS - 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) - Nonfood-contact surfaces clean
EXTERIOR OF ALL EQUIPMENT CONTAINS GREASE AND DRIED FOOD PARTICLES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)FLOORS AND WALLS THROUGH OUT THE ENTIRE KITCHEN CONTIAN DEBRIS AND GREASE - Adequate ventilation & lighting; designated areas used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)MISSING LIGHT COVERS INSIDE OF THE KITCHEN
Correct stated items within 5 days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
CFH: Ming chen 07/22/2015
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 118.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 55.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 156.0F |
| Rice (Rice Steamer) (Hot Holding) | 148.0F |
| Chicken and Pasta (Steam Table) (Hot Holding) | 155.0F |
| Hot & Sour Soup (Soup Warmer) (Hot Holding) | 188.0F |
| Egg Drop Soup (Soup Warmer) (Hot Holding) | 167.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Cabbage (Steam Table) (Hot Holding) | 144.0F |
| Shrimp cooked (Steam Table) (Hot Holding) | 147.0F |
| Chicken Teriyaki (Steam Table) (Hot Holding) | 155.0F |
| (Reach-in Freezer) | -10.0F |
| (Freezer - walk-in) | -5.0F |
| (Refrigerator - sandwich prep unit) | 51.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
Mar 13, 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) - Proper cooling methods used; adequate equipment for temperature control
Cooked rice and beef were being cooled in covered pans at room temperature.(uncovered,placed in shallow pans and refrigerated) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Clothe napkins were used to cover food items in the walk-in refrigerator.(plastic wrapped used) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Small white cutting board needed resurfacing, cleaning and sanitizing.(discarded) (Corrected On Site) - Physical facilities: installed, maintained, & clean
Unused reach-in refrigerator needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The gaskets at the reach-in refrigerator across from the deep-fat fryer need to be replaced. The stainless surfaces of the counter-top work stations and the condiment cart needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Ming Chen: FS44405 will expire 7/22/2013.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-44-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Fried Rice (Steam Table) (Hot Holding) | 1134.8F |
| Lo Mein (Steam Table) (Hot Holding) | 140.0F |
| Chicken Chop (Steam Table) (Hot Holding) | 162.0F |
| Beef and Broccoli (Steam Table) (Hot Holding) | 155.0F |
| Cabbage (Steam Table) (Hot Holding) | 159.0F |
| Egg Drop Soup (Steam Table) (Hot Holding) | 149.6F |
| (Refrigerator - reach-in) | 38.7F |
| (Refrigerator - reach-in) | 22.7F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 36.7F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.7F |
| (Refrigerator - walk-in) | 39.3F |
| (Freezer - walk-in) | 7.2F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
May 15, 2012 (Routine)
Violations:
- Food separated and protected
Food items stored inside refrigeration units not properly protected from contamination. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces - inside bottom and racks inside refrigeration units. (Corrected On Site) - Proper date marking & disposition
Food items/containers stored inside refrigeration units not properly date-marked. (Corrected On Site) - Thermometers provided & accurate
No thermometer(s) inside reach-in and 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) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused items stored in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - MING CHEN - #FS-44405 - expires 07/22/2013
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED NOT CORRECTED ON SITE MUST BE CORRECTED WITHIN 45-DAYS (06/29/12)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Shrimp raw (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 |
| Bean Sprouts (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Broccoli (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Eggplant (Steam Table) (Hot Holding) | 153.0F |
| Chicken (Steam Table) (Hot Holding) | 155.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 153.0F |
| Lo Mein (Steam Table) (Hot Holding) | 154.0F |
| Stew (Steam Table) (Hot Holding) | 151.0F |
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