CHICKEN TO GO, 2427 MINNESOTA AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 30, 2013 | Routine | 3 | 0 | Details / Comments |
|
May 30, 2012 | Complaint | 1 | 3 | Details / Comments |
|
Apr 30, 2012 | Routine | 2 | 3 | Details / Comments |
|
Mar 01, 2012 | Ownership change | 2 | 2 | Details / Comments |
Aug 30, 2013 (Routine)
Violations:
- Food separated and protected
BOTTLE DRINKS ON FLOOR (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD IN REFRIGERATER NOT DATED. (Corrected On Site) - Toxic substances properly identified, stored, used
PAINT IS STORED ON SAME SHELF WITH FOOD. (Corrected On Site)
CFPM: KYUNG S CHO 54451 EXP 01/23/2015. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Reach-in Freezer) | 18.0F |
| (Refrigerator - display) | 40.0F |
| Fruit - cut or sliced | 40.0F |
| Salad | 40.0F |
| Tomatoes sliced | 38.0F |
| Mayonnaise | 38.0F |
| Chicken fried | 142.0F |
May 30, 2012 (Complaint)
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) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(provided) (Corrected On Site) - Insects, rodents, & animals not present
The front and side doors were opened; no screen door.(doors closed) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Containers of food were on the floor inside the walk-in refrigerator.(elevated) (Corrected On Site)
The DC CFM is Gyung Seun Kim: FS50445 will expire 12/11/2014.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Chicken fried (Heat Lamp Display) (Holding) | 140.0F |
| Sausage, egg, cheese (Grill) (Cooking) | 160.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - ice cream) | 0.0F |
| (Reach-in Freezer) | 0.0F |
Apr 30, 2012 (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. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).FOODS ON THE STEAM TABLE BELOW 140 DEGREES REMOVE AND REHEAT TO 165 FOR 15 SEC (Corrected On Site) - Approved thawing methods used
(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)CHICKEN SITTING INSIDE OF A CONTAINER THAWING OUT - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)OPEN CANS OF FOOD STORED INSIDE OF WALKIN REFRIGERATOR. REMOVE FROM FOOD FROM CANS AND STORE INSIDE OF A FOOD GRADE COMMERCIAL LABELED CONTAINER - Physical facilities: installed, maintained, & clean
REMOVE FOOD DEBRIS FROM FLOORS NEXT TO THE EXIT DOOR.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:GYUNG SEUN KIM FS:50445 EXP:12/11/2014
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 140.0F |
| Chicken baked (Hot Holding Display Unit) (Hot Holding) | 143.0F |
| BBQ SAUCE (Steam Table) (Hot Holding) | 130.0F |
| Steak cooked (Steam Table) (Hot Holding) | 122.0F |
| Noodles (Steam Table) (Hot Holding) | 138.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 148.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Beef Patties (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Freezer - ice cream) | -10.0F |
| Seafood Salad (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 39.0F |
Mar 01, 2012 (Ownership change)
Violations:
- Proper date marking & disposition
PHF foods held in refrigerator not marked with pull date. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
Establishment prepares eggs.No consumer advisory noted. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Establishment re-using single service containers (condiment containers) for storage of sugar. No properly constructed food grade containers provided.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelving in walk-in coolers not easily cleanable.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Gyung Kim CFPM # 50602,exp. 12/14/2014.
Certificate of Occupancy #1200913 issued 02/21/2012.
Correct stated violations within 45-days.
NO OBJECTION TO ISSUANCE OF DELICATESSEN LICENSE.
If you have any questions,please contact the Area Supervisor, Jacqueline R. Coleman on (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 118.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Chicken fried (Hot Holding Display Unit) (Hot Holding) | 147.0F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
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