CHINA EXPRESS CARRYOUT, 1602 7TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Mar 27, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Mar 26, 2014 | Complaint | 7 | 6 | Details / Comments |
|
Apr 23, 2013 | Complaint | 1 | 3 | Details / Comments |
|
Sep 19, 2012 | Follow-up | 0 | 3 | Details / Comments |
|
Aug 09, 2012 | Routine | 4 | 9 | Details / Comments |
Mar 27, 2014 (Restoration)
Comments:800.2 abated, 1900.1 abated, 1003.1 abated, 3004.1 abated,
802.1 abated, 1005.1 abated, 3210.1 (c) abated, 502.1 abated, 810.1 abated , 1903.1 abated, 3200.1 abated. Approved to open and sell food to the public as of this date and time. Ronnie Taylor Area Supervisor 202-442-9037.
| Temperatures | |
| (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
Mar 26, 2014 (Complaint)
Violations:
- No bare hand contact with ready-to-eat foods or approved
employee using bowl to scoop rice without gloves - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. - Food separated and protected
raw foods stored over ready to eat foods - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(cutting boards and can-openers,mold on shelving inside of the walkin unit) - Proper cooling time & temperatures
Fried rice sitting on the kitchen table improper cooling methods - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).Fried chicken sitting on table at 102 degrees - Insects, rodents, & animals not present
Dead rodent cited inside of the establishment - Personal cleanliness
Employee in food prep area not wearing hair restraints - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)utensils stored in between cooking units - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)equipment inside the ktichen contains grease and debris - Physical facilities: installed, maintained, & clean
Hole in the ceiling above handwash sink - Physical facilities: installed, maintained, & clean
floors under and around all equipment contain grease and food debris
Cease and Desist
Contact Mr. Ronnie Taylor at (202)442-9037 to schedule an inspection to be re-opened
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Rice steamed (Steam Table) (Hot Holding) | 155.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 149.0F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Chicken fried (Table) (Hot Holding) | 102.0F |
| Noodles (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Bean Sprouts (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Sauce (Warmer) (Hot Holding) | 145.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in) | 39.4F |
| (Reach-in Freezer) | -10.0F |
| Egg Drop Soup (Soup Warmer) (Hot Holding) | 145.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 41.0F |
Apr 23, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(chopped pork) held at improper temperature(s).(placed on ice bath) (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator(s).No thermometer in walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The inside bottom of the refrigerated and freezer units needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The exterior of food containers and shelves in the rear needed cleaning to remove flour.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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) | 115.0F |
| (Refrigerator - reach-in) | 36.5F |
| Pork (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Bean Sprouts (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Shrimp raw (3-compartment sink) (Thawing) | 49.4F |
| Rice (Rice Steamer) (Hot Holding) | 151.2F |
| Rice (Table) (Receiving Food) | 139.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Reach-in Freezer) | -2.5F |
| (Reach-in Freezer) | -14.0F |
| Eel (Refrigerator - walk-in) | 39.0F |
| Egg Roll (Refrigerator - walk-in) (Cold Holding) | 32.8F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.2F |
| Broccoli (Wok) (Cooking) | 148.0F |
Sep 19, 2012 (Follow-up)
Violations:
- In-use utensils: properly stored
Knives stored between equipment at cooks line. Repeat - (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device on toilet room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
No waste can in toilet room for disposal paper towels.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 8/9/12
CORRECT ITEMS STATED WITHIN 45-DAY
IF YOU HAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR AT 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - toilet room) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Reach-in Freezer) (Cold Holding) | -18.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - counter top) | 41.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 156.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 158.0F |
Aug 09, 2012 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Observed ice scoop laying on ice. - No bare hand contact with ready-to-eat foods or approved
Observed food handler touching food with bare hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces with residue, food spillage and soil on can opener and base, all refrigeration units, freezer, condiment containers, rice cooker, ice machine, knife rack and containers where gravies are held.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
No lables on condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handler not wearing hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Observed knives stored between equipment. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting board with stains and scratches.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Non-food contact surfaces have grease and food spillage under grill, filters, hood, stands, work tables, shelving and between cooking equipment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed mop stored in bucket(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor under equipment soil with grease and food spillage.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - walk-in) (Cooking) | 35.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| (Reach-in Freezer) (Cold Holding) | 13.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 155.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
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