CHINA BOY RICE NOODLES, 817 6TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 23, 2013 | Restoration | 0 | 2 | Details / Comments |
|
Dec 18, 2013 | Complaint | 18 | 19 | Details / Comments |
Dec 23, 2013 (Restoration)
Violations:
- Food-contact surfaces: cleaned & sanitized
Interior sides of reach-in freezers are caked with ice build-up preventing proper cleaning of unit.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Door sweep provided at bottom of door.However,back door still has gaps in the center of the door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The following items have been abated.Some items were not observed by this Sanitarian because establishment was not in operation.:200.3,300.1,500.1(not observed),403.1(not observed),800.2(not observed),2411.1,1900.1,1901.5,1003.2(not observed),1005.1,1008.5,1007.1,3301.1,1004.1,1524.2,3210.1(c),1818.1,1502.1,1410.1,1400.1,1608.1,1900.3,2306.1,2408.1,2607.2,2605.1,2911.1,2713.2,2800.1,3201.1,3203.1
No prepared food items available for temperatures.
New two compartment sink with single drainboard and garbage disposal has been ordered from Prestige Supply, 7501 Pulaski Highway,Rosedale,Md.Invoice on site.Owner instructed to call when installation completed.Recheck for proper installation of unit.
Correct violations stated within 45- days.
Establishment in compliance.Caterer license restored.Premises permitted to re-open for business.
If you have any questions,please contact the Area Supervisor Jacqueline R. Coleman on (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
| (Refrigerator - reach-in) (Cold Holding) | 32.0F |
Dec 18, 2013 (Complaint)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. - Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illnesses. - Proper eating, tasting, drinking, or tobacco use
Employee food was left in the room where the noodles are cooled and apparently the staff is using the room for eating. - Hands clean and properly washed
No handwashing was observed by the employees. - No bare hand contact with ready-to-eat foods or approved
The employees were rubbing the noodles with their bare hands after removing the cheesecloth. - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink in the dishwash area. - Food-contact surfaces: cleaned & sanitized
Food debris is accumulating on the bottom of the upright reach-in freezer. - Food-contact surfaces: cleaned & sanitized
The interior of the ice maker is unclean and the inner door of the unit is unclean. Mold is accumulating on the interior of the unit. - Proper cooling time & temperatures
Noodles that were cooked at approximately 6:00 A.M. - 7:00 AM were measured at temperatures ranging from 65.8-92 degrees Fahrenheit. - Proper hot holding temperatures
The beef broth and chicken stock on the stove were held at improper temperatures. - Proper date marking & disposition
The chicken that is stored undated in the reach-in refrigerator was not discarded. - Proper date marking & disposition
Chicken in the reach-in refrigerator is not date marked. - Toxic substances properly identified, stored, used
A plastic squueze bottle of an unknown chemical is unlabeled. - Proper cooling methods used; adequate equipment for temperature control
The noodles are being cooled in a room where the ambient air temperature ranges from 61-63 degrees Fahrenheit therefore the food will not reach a final temperature of 41 degrees Fahrenheit. - Thermometers provided & accurate
There are no visible thermometers in the reach-in freezers. - Insects, rodents, & animals not present
Rat droppings were observed in various locations in the establishment. - Insects, rodents, & animals not present
There is a noticeable gap around the rear door. Also, there is a a gap in the middle of the improperly constructed door. - Single-use/single-service articles: properly stored & used
Plastic soy sauce buckets and plastic tubs are being reused for the noodles mix. These items should be discarded after they have been emptied of their original contents. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The round cutting board is badly chipped. The rectangular cutting boards have numerous chips along the edges and there are grooves present. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
A thick layer of cardboard is lining shelves in the cooling room and kitchen. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Paintbrushes are used to brush oil on cooked noodles however these paintbrushes are not food grade and are not certified by an ANSI-accredited certification organization. Discard these items and discontinue their use. - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of chlorine sanitizing solutions. - Warewashing facilities: installed, maintained, & used; test strips
There is no detergent-sanitizer available for use in the 2-compartment sink - Nonfood-contact surfaces clean
Food debris is encrusted on the shelves in the cooling room. A heavy layer of ice is built up on the interior of the freezers. - Hot & cold water available; adequate pressure
There is inadequate water pressure at the handwashing sink near the front of the establishment. - Plumbing installed; proper backflow devices
There is no mop sink installed in the establishment. - Sewage & waste water properly disposed
There is no garbage disposal unit (food waste grinder) installed in the establishment. - Sewage & waste water properly disposed
The establishment did not provide a grease collection contract or the name of the grease collection contractor. - Toilet facilities: properly constructed, supplied, & cleaned
The toilet room door is not self-closing. - Garbage & refuse properly disposed, facilities maintained
There is no lid on the grease barrel. The lid on the dumpster is open. - Physical facilities: installed, maintained, & clean
Cardboard is lining the floor beneath the storage racks in the cooling room. - Physical facilities: installed, maintained, & clean
The wall in the room where the noodles are being cooled is food stained. The floor in the kitchen is wet and water is pooled in various areas. Food debris is accumulating at the rear door. Grease is accumulating on floor around the cooking units and prep table. - Adequate ventilation & lighting; designated areas used
There is no light (blown bulb) in the reach-in refrigerators. - Adequate ventilation & lighting; designated areas used
Grease droplets are accumulating on the ventilation hood.
Most recent pest control service dates: 12/17/2013; 10/25/2013; and 9/30/2013.
NOTE: In order for the establishment to continue cooling the noodles utilizing their current procedures, a product assessment is required in order to determine whether the item is a TCS (time/temperature control for safety food) item. Prior to reinstituting this process, Department of Health approval is required.
CEASE AND DESIST OPERATIONS IMMEDIATELY
SUMMARY SUSPENSION (In order for the license to be restored, a re-inspection fee of $100 during normal busine hours or $400 during nonbusiness hour must be paid and all items must be abated and approved by the Department of Health.)
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Reach-in Refrigerator) | 22.0F |
| (Refrigerator) | 35.0F |
| Hot Water (Handwashing Sink) | 104.0F |
| Rice (Rice Steamer) (Hot Holding) | 156.0F |
| Noodles (Room) (Cooling) | 63.0F |
| Noodles (Room) (Cooling) | 65.8F |
| Noodles (Room) (Cooling) | 75.0F |
| Noodles (Room) (Cooling) | 94.0F |
| Hot Water (3-compartment sink) | 103.0F |
| Ambient Air (Room) | 61.0F |
| Ambient Air (Room) | 63.0F |
| Chicken Stock (Stove) (Hot Holding) | 167.0F |
| Beef Broth (Stove) (Hot Holding) | 83.0F |
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