CHINA HUT RESTAURANT, 7708 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 24, 2014 | Routine | 1 | 3 | Details / Comments |
|
Apr 30, 2013 | Follow-up | 4 | 0 | Details / Comments |
|
Apr 05, 2013 | Routine | 4 | 3 | Details / Comments |
|
Aug 07, 2012 | Follow-up | 3 | 1 | Details / Comments |
|
Jul 24, 2012 | Routine | 4 | 2 | Details / Comments |
|
Dec 06, 2011 | Follow-up | 2 | 0 | Details / Comments |
Apr 24, 2014 (Routine)
Violations:
- Toxic substances properly identified, stored, used
toxic material under sink not labeled (Corrected On Site) - Wiping cloths: properly used & stored
no sanotizing solution for wiping cloths (Corrected On Site) - Nonfood-contact surfaces clean
exterior of storage containers are direty (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
no covered receptacle in bathroom shared with female employees (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 38.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Rice (Warmer) (Preparation) | 156.0F |
| Soup (Soup Warmer) (Holding) | 186.0F |
Apr 30, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 4/16/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 41.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Rice (Steam Table) (Hot Holding) | 154.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 46.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 43.0F |
Apr 05, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENCILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(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) - Nonfood-contact surfaces clean
UNCLEAN NON-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.
CORRECT STATED IEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/28/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 121.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 49.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken Wings (Refrigerator - open display) (Cold Holding) | 47.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 46.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Rice (Steam Table) (Hot Holding) | 144.0F |
Aug 07, 2012 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 06/15/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 177.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Provolone Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
Jul 24, 2012 (Routine)
Violations:
- Food separated and protected
Raw eggs stored above ready to eat food in walk in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces defrost reach in freezer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No date marking on food in reach in freezer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Mice dropping seen on shelving of dry storage and underneath pizza stand.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed card board on shelving in walk in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Mice dropping seen underneath pizza stand and dry storage stand.(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) | 121.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - toilet room) | 118.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Raw beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - reach-in) | 37.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 149.0F |
| (Reach-in Freezer) (Cold Holding) | 20.0F |
Dec 06, 2011 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
The freezers need to be defrosted. - Proper date marking & disposition
The cole slaw is not date marked.
5 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/14/2011:
25 DCMR 3210.1(c)
45 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 11/14/2011:
25 DCMR 803.1
25 DCMR 1007.1
5 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 11/14/2011:
25 DCMR 1005.1
25 DCMR 1900.1
45 DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 11/14/2011:
25 DCMR 1410.1
25 DCMR 1900.3
25 DCMR 2911.1
25 DCMR 3210.2
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 126.1F |
| Hot Water (3-compartment sink) | 126.1F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 47.4F |
| Shrimp cooked (Refrigerator - under counter) (Cold Holding) | 45.7F |
| Mayonnaise (Refrigerator - under counter) (Cold Holding) | 46.4F |
| American Cheese (Refrigerator - under counter) (Cold Holding) | 46.5F |
| (Refrigerator - walk-in) | 40.0F |
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