CHINA INN DELI, 2918 MARTIN LUTHER KING JR AVE SE, Washington, DC - Restaurant inspection findings and violations

Business Info

Name: CHINA INN DELI
Type: DELICATESSEN
Address: 2918 MARTIN LUTHER KING JR AVE SE, 20032, Washington DC
Total inspections: 23
Last inspection: Aug 14, 2014

Restaurant representatives - add corrected or new information about CHINA INN DELI, 2918 MARTIN LUTHER KING JR AVE SE, Washington, DC »

Inspection findings	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
No violation noted during this evaluation.	Aug 14, 2014	Follow-up	0	0	Details / Comments
No violation noted during this evaluation.	Aug 11, 2014	Complaint	0	0	Details / Comments
Food-contact surfaces: cleaned & sanitized Proper date marking & disposition Thermometers provided & accurate Nonfood-contact surfaces clean	Aug 06, 2014	Complaint	2	2	Details / Comments
No violation noted during this evaluation.	Apr 17, 2014	Restoration	0	0	Details / Comments
Management awareness; policy present Proper eating, tasting, drinking, or tobacco use Hands clean and properly washed Adequate handwashing sinks properly supplied and accessible Food separated and protected Food-contact surfaces: cleaned & sanitized Proper hot holding temperatures Proper cold holding temperatures Approved thawing methods used Thermometers provided & accurate Insects, rodents, & animals not present Wiping cloths: properly used & stored Utensils, equipment & linens: properly stored, dried, & handled Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Nonfood-contact surfaces clean Plumbing installed; proper backflow devices Physical facilities: installed, maintained, & clean Adequate ventilation & lighting; designated areas used	Apr 15, 2014	Complaint	12	11	Details / Comments
Contamination prevented during food preparation, storage, & display	Mar 19, 2014	Follow-up	0	1	Details / Comments
Hands clean and properly washed Food separated and protected Food-contact surfaces: cleaned & sanitized Proper cold holding temperatures Physical facilities: installed, maintained, & clean	Mar 05, 2014	Follow-up	4	1	Details / Comments
Food-contact surfaces: cleaned & sanitized Proper cold holding temperatures Proper cooling methods used; adequate equipment for temperature control Approved thawing methods used Utensils, equipment & linens: properly stored, dried, & handled Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Physical facilities: installed, maintained, & clean	Feb 25, 2014	Follow-up	2	5	Details / Comments
Proper use of restriction and exclusion Food separated and protected Proper cold holding temperatures Insects, rodents, & animals not present	Feb 04, 2014	Complaint	4	0	Details / Comments
Warewashing facilities: installed, maintained, & used; test strips	Jan 10, 2014	Follow-up	0	1	Details / Comments
Management awareness; policy present Proper use of restriction and exclusion Adequate handwashing sinks properly supplied and accessible Food separated and protected Food-contact surfaces: cleaned & sanitized Proper cold holding temperatures Food properly labeled; original container Contamination prevented during food preparation, storage, & display Wiping cloths: properly used & stored Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Warewashing facilities: installed, maintained, & used; test strips Nonfood-contact surfaces clean Plumbing installed; proper backflow devices Toilet facilities: properly constructed, supplied, & cleaned Physical facilities: installed, maintained, & clean	Jan 02, 2014	Complaint	5	10	Details / Comments
Food-contact surfaces: cleaned & sanitized Personal cleanliness Wiping cloths: properly used & stored Nonfood-contact surfaces clean Physical facilities: installed, maintained, & clean Adequate ventilation & lighting; designated areas used	Oct 09, 2013	Complaint	1	5	Details / Comments
Food separated and protected Personal cleanliness Wiping cloths: properly used & stored Nonfood-contact surfaces clean Physical facilities: installed, maintained, & clean Adequate ventilation & lighting; designated areas used	Sep 24, 2013	Routine	1	5	Details / Comments
No violation noted during this evaluation.	Apr 09, 2013	Follow-up	0	0	Details / Comments
Food-contact surfaces: cleaned & sanitized Proper cold holding temperatures Proper date marking & disposition Approved thawing methods used Physical facilities: installed, maintained, & clean	Mar 29, 2013	License Renewal	3	2	Details / Comments
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Nonfood-contact surfaces clean Toilet facilities: properly constructed, supplied, & cleaned	Feb 13, 2013	Restoration	0	3	Details / Comments
Hands clean and properly washed No bare hand contact with ready-to-eat foods or approved Food separated and protected Food-contact surfaces: cleaned & sanitized Proper cold holding temperatures Proper date marking & disposition Plumbing installed; proper backflow devices Physical facilities: installed, maintained, & clean	Feb 12, 2013	Complaint	7	2	Details / Comments
No violation noted during this evaluation.	Oct 09, 2012	Follow-up	0	0	Details / Comments
Proper use of restriction and exclusion Food separated and protected Food-contact surfaces: cleaned & sanitized Proper date marking & disposition Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Physical facilities: installed, maintained, & clean	Oct 01, 2012	Routine	5	1	Details / Comments
No violation noted during this evaluation.	May 10, 2012	Follow-up	0	0	Details / Comments
Approved thawing methods used Insects, rodents, & animals not present Personal cleanliness Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Plumbing installed; proper backflow devices Toilet facilities: properly constructed, supplied, & cleaned Garbage & refuse properly disposed, facilities maintained Physical facilities: installed, maintained, & clean	Apr 30, 2012	Follow-up	2	6	Details / Comments
No bare hand contact with ready-to-eat foods or approved Adequate handwashing sinks properly supplied and accessible Food separated and protected Food-contact surfaces: cleaned & sanitized Proper hot holding temperatures Proper cold holding temperatures Approved thawing methods used Contamination prevented during food preparation, storage, & display Personal cleanliness Wiping cloths: properly used & stored In-use utensils: properly stored Nonfood-contact surfaces clean Physical facilities: installed, maintained, & clean	Apr 10, 2012	Routine	5	8	Details / Comments
Management awareness; policy present Adequate handwashing sinks properly supplied and accessible Food-contact surfaces: cleaned & sanitized Proper date marking & disposition Insects, rodents, & animals not present Nonfood-contact surfaces clean Physical facilities: installed, maintained, & clean	Dec 07, 2011	Complaint	4	3	Details / Comments

Aug 14, 2014 (Follow-up)

Comments:
SHELVES IN WALK-IN CLEANED AND REPAINTED, EXTERMINATER(GPC) SERVED ON 08/13/2014. NOTICE ABATED FROM INSPECTION OF 08/06/2014

Temperatures
Hot Water	118.0F
(Refrigerator - walk-in)	40.0F
(Freezer - walk-in)	20.0F
Tomatoes sliced (Refrigerator - sandwich prep unit)	40.0F
Rice steamed	150.0F

Aug 11, 2014 (Complaint)

Comments:
CFPM: MING QUAN SHI FS-52586 EXP 07/11/2015. GREASE DRIPPED ON SIDE-WALK AND DRIVE WAY WHICH LEADING TO GREASE COLLECTOT. INSTRUCTED CLEAN THE SIDE WALK AND DRIVE WAY, NOTICE GREASE COLLECTOR TO BE CAREFUL NOT DRIP GREASE.

Temperatures
Hot Water	120.0F
(Refrigerator - walk-in)	40.0F
(Refrigerator - sandwich prep unit)	40.0F
(Freezer - walk-in)	21.0F
Shrimp raw	40.0F
Rice steamed	148.0F
Rice steamed	148.0F

Aug 06, 2014 (Complaint)

Violations:

Food-contact surfaces: cleaned & sanitized
hEAVY RUST OF SHELVES IN WALK-IN.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition
PREPARED ROLLS IN WALK-IN NOT LABELLED AND DATED. (Corrected On Site)
Thermometers provided & accurate
THERMOMETER AT WALK-IN IS NOT ACCURATE. IT READS 48 FOR A TEMPERATURE OF 40.
Nonfood-contact surfaces clean
GEASY AND DIRTY OF COOKING, GRILL AREA AND HOOD.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
CFPM: TON-ZHEN LO 51193 EXP 05/04/2014, NEEDS TO RENEW. CORRECT ITEMS STATED WITHIN 5 DAY AND 45 DAY.

Temperatures
Hot Water	118.0F
(Refrigerator - walk-in)	42.0F
(Freezer - walk-in)	20.0F
(Refrigerator - sandwich prep unit)	40.0F
Chicken	42.0F
Beef	40.0F
Onions raw	40.0F
Broccoli	40.0F
Rice steamed	148.0F

Apr 17, 2014 (Restoration)

Comments:
CFPM; TOM ZHEN LO 51193 EXP 05/04/2014. NOTICE ABATED FROM INSPECTION OF 04/15/2014. RESTORATION.

Temperatures
Hot Water	118.0F
(Refrigerator - walk-in)	40.0F
(Freezer - walk-in)	12.0F
(Refrigerator - sandwich prep unit)	40.0F
(Refrigerator - sandwich prep unit)	38.0F
Beef	40.0F
Shrimp cooked	38.0F
Carrots	40.0F

Apr 15, 2014 (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.
Proper eating, tasting, drinking, or tobacco use
Open employee beverage stored with open food on the line.
Hands clean and properly washed
Food employees observed not washing hands between tasks.
Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink (in kitchen and toilet room).
Food separated and protected
Raw meats stored above ready to eat foods in the walk-in refrigerator.
Food-contact surfaces: cleaned & sanitized
Unclean food preparation utensils encrusted with food debris.
Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).
Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).
Approved thawing methods used
Food observed thawing at room temperature.
Thermometers provided & accurate
No thermometer provided inside of one under counter refrigerator.
Insects, rodents, & animals not present
Rodent droppings observed in various sections of the establishment.
Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
Utensils, equipment & linens: properly stored, dried, & handled
Customter eating utensils are not stored so that only the handles are touched by employees when retrieving.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard is used to line the bottom of the walk-in refrigerator.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are heavily stained and worn.
Nonfood-contact surfaces clean
Several non-food contact surfaces of equipment are observed unclean (i.e. hoods, outside of refrigerators and other cooking equipment).
Plumbing installed; proper backflow devices
The pipes under the 3-compartment sink are being held up with a can.
Plumbing installed; proper backflow devices
There is no air gap provided at the pipes leading to the floor drain underneath the 3-compartment sink.
Physical facilities: installed, maintained, & clean
Floors, walls, and etc. observed unclean throughout the establishment.
Physical facilities: installed, maintained, & clean
There is a hole in the wall of the toilet room. Walls observed damaged in the kitchen/storage area, and the base board strip/tiles are missing.
Adequate ventilation & lighting; designated areas used
Hoods are unclean with a build-up of oil and debris observed throughout.

Comments:
SUMMARY SUSPENSION (In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH).

IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).

Temperatures
Hot Water (3-compartment sink)	113.0F
Hot Water (Handwashing Sink)	111.0F
Chicken raw (3-compartment sink) (Holding)	49.0F
Shrimp raw (Refrigerator - counter top) (Cold Holding)	46.0F
Beef (Walk-in Refrigerator) (Cold Holding)	47.0F
Steak raw (Refrigerator - counter top) (Cold Holding)	43.0F
Chicken raw (Refrigerator - counter top) (Cold Holding)	42.0F
(Refrigerator - under counter)	36.0F
Chicken Wings (Table) (Holding)	66.0F
Rice (Rice Steamer) (Hot Holding)	161.0F
Gravy (Steam Table) (Hot Holding)	136.0F
Tomatoes sliced (Refrigerator - counter top) (Cold Holding)	64.0F
Onions raw (Refrigerator - counter top) (Cold Holding)	57.0F
Mayonnaise (Refrigerator - counter top) (Cold Holding)	64.0F
Hamburger patty (Refrigerator - under counter) (Cold Holding)	56.0F
Cole slaw (Refrigerator - counter top) (Cold Holding)	65.0F
(Walk-in Freezer)	2.0F
(Walk-in Refrigerator)	50.0F

Mar 19, 2014 (Follow-up)

Violations:

Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928

Temperatures
(Freezer - walk-in bakery) (Cold Holding)	15.0F
(Refrigerator - walk-in) (Cold Holding)	42.0F
Rice (Hot Holding)	146.0F
Hot Water (3-compartment sink)	116.0F

Mar 05, 2014 (Follow-up)

Violations:

Hands clean and properly washed
Employees are not washing hands between switching tasks. Hand washing sink was not supplied with soap and paper towel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food separated and protected
Food not protected from cross contamination in the walk-in refrigerator. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized
Equipment and food contact surfaces are not cleaned properly. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures
Cooked foods (chicken and rice) held at room temperature. (Corrected On Site)
Physical facilities: installed, maintained, & clean
Facility lacks general cleanliness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
5 DAY NOTICE NOT CORRECTED; 45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 2/25/2014.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928

Temperatures
Hot Water (Handwashing Sink)	132.0F
Hot Water (3-compartment sink)	135.0F
Tomatoes sliced (Refrigerator - reach-in) (Cold Holding)	44.0F
(Walk-in Refrigerator)	40.0F
(Walk-in Freezer)	8.0F
Rice (Rice Steamer) (Hot Holding)	153.0F
Chicken (Walk-in Refrigerator) (Cold Holding)	40.0F
(Refrigerator - reach-in)	28.0F

Feb 25, 2014 (Follow-up)

Violations:

Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures
Cold food items(chicken, cooked rice, steak) held at improper (room) temperature. (Discarded). (Corrected On Site)
Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerator not keeping the required temperature (41 degree F or below).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Approved thawing methods used
Frozen shrimp being thawed in standing water in one of the 3-compartment sink. (Corrected On Site)
Utensils, equipment & linens: properly stored, dried, & handled
Chopping board stored on the floor. (Corrected On Site)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Surfaces of chopping boards not clean to sight and touch and have deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean
Roof is leaking water in the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Comments:
NOTE: FACILITY LACKS GENERAL CLEANLINESS. EMPLOYEES NEED TO BE TRAINED ABOUT FOOD SAFETY. VIOLATION WITH HOLDING TEMPERATURES OBSERVED. FOODS SUCH AS CHICKEN AND COOKED RICE KEPT AT ROOM TEMPERATURE. FOOD CONTACT SURFACES SUCH AS CHOPPING BOARD STORED ON FLOOR. ROOF LEAKING WATER.
PEST EXTERMINATOR FROM 'ATTIC AND TERMITE PEST CO.' WAS AT THE FACILITY ON 2/24/2014 AS SEEN ON THE PAPER REPORT. 5 DAY NOTICE NOT ABATED FROM INSPECTION CONDUCTED ON 02/02/2014. IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928

Temperatures
Hot Water (Handwashing Sink - kitchen)	122.0F
Hot Water (3-compartment sink)	124.0F
(Walk-in Refrigerator)	41.0F
(Walk-in Freezer)	0.0F
Spring Rolls (Countertop) (Holding)	53.0F
Lettuce (Refrigerator - reach-in) (Cold Holding)	53.0F
Tomatoes sliced (Refrigerator - reach-in) (Cold Holding)	53.0F
Chicken (Countertop) (Holding)	56.0F
Rice (Room) (Holding)	57.0F

Feb 04, 2014 (Complaint)

Violations:

Proper use of restriction and exclusion
NO EMPLOYEES' DISEASE RECORD AND REPORTING CONTRACT TO PRACTICE REPORTING AND EXCLUSION POLICY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food separated and protected
FRIED CHICKEN AND ROLLS NOT COVERED IN REFRIGERATOR. (Corrected On Site)
Proper cold holding temperatures
TWO SANDWICH STATION ARE OUT OF TEMPERATURE (T=48) SO AS FOOD THERE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Insects, rodents, & animals not present
RAT DROPPING SEEN IN REAR AREA CLOSE TO WATER BOILER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Comments:
CFPM: TON ZHEN LO 51193 EXP 05/04/2014. CORRECT ITEMS STATED IN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.

Temperatures
Hot Water	118.0F
(Refrigerator - walk-in)	42.0F
(Freezer - walk-in)	18.0F
(Refrigerator - sandwich prep unit)	48.0F
(Refrigerator - sandwich prep unit)	48.0F
Shrimp raw	48.0F
Beef	46.0F
Chicken	44.0F
Mushrooms	48.0F
Onions raw	46.0F
Pasta	136.0F
Rice steamed	158.0F

Jan 10, 2014 (Follow-up)

Violations:

Warewashing facilities: installed, maintained, & used; test strips
NO TEST STRIPS(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Comments:
CFPM: TON ZHEN LO 51193 EXP 05/04/2014. PROVIDING TEST STRIPS PENDING. OTHER ITEMS IN 01/02/2014 INSPECTION REPORT ABATED.

Temperatures
Hot Water	118.0F
(Refrigerator - walk-in)	41.0F
(Freezer - walk-in)	8.0F
Chicken (Refrigerator - sandwich prep unit)	41.0F
Onions raw (Refrigerator - sandwich prep unit)	40.0F
Beef raw/ground (Refrigerator - sandwich prep unit)	40.0F
Tomatoes sliced (Refrigerator - sandwich prep unit)	40.0F
Rice steamed	146.0F

Jan 02, 2014 (Complaint)

Violations:

Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible
No paper towel for hand washing sink located at kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food separated and protected
Uncovered food items stored in walk-in-refrgirator. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized
No sanitizer for 3 part sink to sanitize utensils. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures
Cold foods such as chicken not held at proper temperature. (Corrected On Site)
Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Contamination prevented during food preparation, storage, & display
onions in bag stored on the floor in dry food storage area. (Corrected On Site)
Wiping cloths: properly used & stored
Wiping cloths not stored in proper sanitizer solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips to test the concentration of sanitizer. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Nonfood-contact surfaces clean
Food debris observed through out the kitchen.Walk-in-refrgirator shelf is not clean as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Plumbing installed; proper backflow devices
No air gap at spray hose in 3-part sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Toilet facilities: properly constructed, supplied, & cleaned
Toilet room door observed open. (Corrected On Site)
Physical facilities: installed, maintained, & clean
Kitchen floor, wall and ceiling is not clean as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928

Temperatures
Chicken Wings (Cold Holding)	49.0F
Hot Water (Handwashing Sink)	113.0F
(Refrigerator - sandwich prep unit) (Cold Holding)	40.0F
Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding)	30.0F
Beef (Refrigerator - sandwich prep unit) (Cold Holding)	41.0F
Shrimp cooked (Refrigerator - walk-in) (Cold Holding)	40.0F
Onions raw (Refrigerator - sandwich prep unit) (Cooking)	41.0F
(Refrigerator - walk-in) (Cold Holding)	40.0F
(Freezer - walk-in) (Cold Holding)	13.0F
(Refrigerator - reach-in) (Cold Holding)	38.0F

Oct 09, 2013 (Complaint)

Violations:

Food-contact surfaces: cleaned & sanitized
DIRTY EQUIPMENT IN KITCHEN (Corrected On Site)
Personal cleanliness
EMPLOYEES ARE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
Nonfood-contact surfaces clean
DIRTY STORAGE CONTAINERS (Corrected On Site)
Physical facilities: installed, maintained, & clean
BROKEN CEILING TILES IN KITCHEN.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used
BURNT OUT LIGHT BULBS IN KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928

Temperatures
Hot Water (Handwashing Sink)	113.0F
(Refrigerator - walk-in)	40.0F
(Freezer - walk-in)	11.0F
Beef Patties (Refrigerator - reach-in) (Cold Holding)	38.0F
Rice (Stove) (Preparation)	152.0F
Beef (Grill) (Preparation)	158.0F

Sep 24, 2013 (Routine)

Violations:

Food separated and protected
RAW FOOD STORED WITH RTE FOOD IN REACH-IN (Corrected On Site)
Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
Nonfood-contact surfaces clean
DIRTY CONTAINERS AND UTENSILS IN ALL AREASB OF KITCHEN. (Corrected On Site)
Physical facilities: installed, maintained, & clean
REPAIR CEILING IN ALL AREAS OF KITCHEN.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Adequate ventilation & lighting; designated areas used
REPLACE ALL BURNT OUT BULBS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
CORRECT NON -CRITICAL VIOLATIONS IN 45 DAYS

Temperatures
Hot Water (Handwashing Sink)	110.0F
(Refrigerator - walk-in)	37.0F
Fish fried (Stove) (Preparation)	154.0F
(Freezer - walk-in)	12.0F
Eggs (Refrigerator - reach-in) (Cold Holding)	38.0F
Lo Mein (Table) (Holding)	142.0F

Apr 09, 2013 (Follow-up)

Comments:
CFPM: TON-ZHEN LO 51193 EXP 05/04/2014. NEW SNADWICH STATION IS ORDERED AND WILL BE DELIVERED ON 04/11/2013. NOTICE ABATED FROM INSPECTION OF 03/29/2013.

Temperatures
Hot Water	116.0F
(Refrigerator - walk-in)	38.0F
(Freezer - walk-in)	10.0F
(Refrigerator - sandwich prep unit)	40.0F
Tomatoes sliced	42.0F
Mushrooms	42.0F
Beef raw/ground	0.0F
Chicken	40.0F
Rice steamed	158.0F

Mar 29, 2013 (License Renewal)

Violations:

Food-contact surfaces: cleaned & sanitized
DEEP CREVICES ON CUTTING BOARD. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures
FOOD AT BROKEN SALAD STATION ARE OUT OF TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition
ROASTED PORK IN REFRIGERATER NOT LABELLED AND DATED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Approved thawing methods used
SHRIMP IS THAWING IN STILL WATER AND IN SEALED PACKAGE. (Corrected On Site)
Physical facilities: installed, maintained, & clean
ONE SALAD STATION NOT WORK PROPERLY. (T=61)(CORRECT IN 5 DAYS)

Comments:
CFPM: TON-ZHEN LO 51193 EXP 05/04/2014. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, CALL MS. COLEMAN, SUPERVISOR, AT 202-442-5928.

Temperatures
Hot Water	114.0F
(Refrigerator - walk-in)	40.0F
(Freezer - walk-in)	-3.0F
(Refrigerator - sandwich prep unit)	61.0F
Mushrooms	62.0F
Onions raw	60.0F
Peppers	58.0F
Beef raw/ground	37.0F
Shrimp raw	39.0F
Rice steamed	160.0F
Soup	162.0F

Feb 13, 2013 (Restoration)

Violations:

Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Raw wooden shelving above 3-compartment sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Nonfood-contact surfaces clean
Shelves in walk-in refrigerator are rusty.Walls and ceiling inside of walk-in refrigerator are dusty.Outer surfaces of non-food equipment need additional cleaning to remove build-up of dust and debris.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Toilet facilities: properly constructed, supplied, & cleaned
Self-closing device on toilet room door not attached. (Corrected On Site)

Comments:
Establishment not in operation at time of inspection.No prepared or hot food available for temp.

Correct stated violations within 45-days.

Premises permitted to reopen.Delicatessen license restored.

If you have any questions,please contact the Area Supervisor Jacqueline R.Coleman on (202)442-5928.

Temperatures
Hot Water (3-compartment sink)	112.0F
Hot Water (Refrigerator - walk-in) (Cold Holding)	40.0F
(Refrigerator - under counter) (Cold Holding)	38.0F

Feb 12, 2013 (Complaint)

Violations:

Hands clean and properly washed
No employees observed washing hands.
No bare hand contact with ready-to-eat foods or approved
Food employee observed making repeated bare hand contact with ready to eat foods.
Food separated and protected
Raw meats stored above ready to eat foods in the walk-in refrigerator. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized
All cutting boards found unclean and stained, containers storing food appear to be soiled..
Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).
Proper date marking & disposition
Improper labeling and date marking of prepared foods stored in the walk-in refrigerator.
Plumbing installed; proper backflow devices
Handwashing sink in toilet room not working (no running water).
Physical facilities: installed, maintained, & clean
Unclean floors, coujnters and other non-food contact surfaces observed throughout the establishment.

Comments:
SUMMARY SUSPENSION (In order for license to be restored $100 re-inspection fee during business hours or $400 during non-business hours must be paid and all items must be abated and approved by the DOH.)

IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVIAOR MRS. JACQUELINE COLEMAN AT (202)442-5928.

Temperatures
Hot Water (Handwashing Sink)	112.0F
Rice (Rice Steamer) (Hot Holding)	160.0F
Gravy (Steam Table) (Hot Holding)	143.0F
(Refrigerator - walk-in)	43.0F
Chicken raw (Refrigerator - walk-in) (Cold Holding)	39.0F
Steak raw (Refrigerator - walk-in) (Cold Holding)	31.0F
Chicken Wings (Table) (Holding)	54.0F
Fries (Table) (Holding)	118.0F
Tomatoes sliced (Refrigerator - counter top) (Cold Holding)	46.0F
Onions raw (Refrigerator - counter top) (Cold Holding)	50.0F
Fish (Refrigerator - under counter) (Cold Holding)	43.0F
Hot Water (3-compartment sink)	115.0F
(Freezer - walk-in)	2.0F

Oct 09, 2012 (Follow-up)

Comments:
CFPM: TON ZHEN LO 51193 EXP 05/04/2014. ORDERED NEW SHELVES FROM COMPANY IN NEW YORK AND WAITING FOR DELIVERY. NOTICE ABATED FROM INSPECTION OF 10/01/2012.

Temperatures
Hot Water	112.0F
(Refrigerator - walk-in)	43.0F
(Freezer - walk-in)	6.0F
(Refrigerator - sandwich prep unit)	42.0F
Rice	158.0F
Soup	164.0F
Shrimp raw	43.0F

Oct 01, 2012 (Routine)

Violations:

Proper use of restriction and exclusion
NO EMPLOYEES HEALTH FILE. (Corrected On Site)
Food separated and protected
FLOUR CONTAINER OPENED. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized
HEAVY RUST ON SHELVES IN WALK-IN REFRIGERATER.
Proper date marking & disposition
ROLLS AND NOODLE IN REFRIGERATER NOT DATED. (Corrected On Site)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
CARD BOARD SHOULDN'T BE USED AS SURFACE. (Corrected On Site)
Physical facilities: installed, maintained, & clean
GASKET OF WALK-IN REFRIGERATER IS IN POOR SHAPE.

Comments:
CFPM: TONZHEN LO 51193 EXP 05/04/2014.

Temperatures
Hot Water	112.0F
(Refrigerator - walk-in)	43.0F
(Freezer - walk-in)	10.0F
(Refrigerator - sandwich prep unit)	42.0F
Shrimp cooked	42.0F
Onions raw	42.0F
Chicken raw	43.0F
Mushrooms	43.0F

May 10, 2012 (Follow-up)

Comments:
The following items were abated from the notice issued on April 30,2012: 1502.1,2418.1 and 3201.1.

Correct remaining 45-day items.

If you have any questions,please contact the Area Supervisor Jacqueline Coleman on (202)442-5928.

Temperatures
Hot Water (3-compartment sink)	120.0F
Chicken raw (Refrigerator - reach-in) (Cold Holding)	40.0F
(Refrigerator - walk-in) (Cold Holding)	40.0F

Apr 30, 2012 (Follow-up)

Violations:

Approved thawing methods used
Fish sitting on counter for thawing. (Corrected On Site)
Insects, rodents, & animals not present
Rodent proof doors to utility rooms in customer waiting area(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Personal cleanliness
Food handler not wearing hair restraint (Corrected On Site)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards on sandwich prep units cracks, pits and stains.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Toilet facilities: properly constructed, supplied, & cleaned
Rest room door open must install self closing device(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Garbage & refuse properly disposed, facilities maintained
Dumpster missing wheels.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean
Accumulation of grease on floor under cooking equipment.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Comments:
CERTIFIED FOOD HANDLER HAS TAKEN SERV SAFE ON 5/4/2011 MUST REPORT TO 899 NORTH CAPITOL ST. NE WITH CHECK OR MONEY FOR 35 DOLLAR TO OBTAIN A DC FOOD CERTIFICATE.
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
5-DAY NOTICE ABATED FROM NOTICE GIVEN ON 04/10/2012.

Temperatures
Hot Water (3-compartment sink)	125.0F
Hot Water (Handwashing Sink - kitchen)	115.0F
Shrimp cooked (Refrigerator - reach-in) (Cold Holding)	40.0F
Chicken Wings (Refrigerator - reach-in) (Cold Holding)	41.0F
(Refrigerator - walk-in) (Cold Holding)	41.0F
Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding)	39.0F
Lettuce (Refrigerator - sandwich prep unit) (Cold Holding)	40.0F

Apr 10, 2012 (Routine)

Violations:

No bare hand contact with ready-to-eat foods or approved
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Employee handling french fires with their bare hands
Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.No soap at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw beef stored over top of ready to eat inside of the walkin refrigerator
Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces/Clean inside of all reachin refrigerators on the line
Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS).Fried chicken sitting inside of a bin with a temperature of 88 degrees
Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Cold foods on the line above 41 degrees
Approved thawing methods used
(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)Frozen beef sitting in a bucket on the floore
Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Foods stored inside of open cans inside of the walkin refrigerator and reachin refrigerator
Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Employees on the line not wearing any hair restraints
Wiping cloths: properly used & stored
provide clean rags for use inside the kitchen/Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Knives stored in between the reachin refrigeration units
Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean exterior of all equipment inside of the kitchen
Physical facilities: installed, maintained, & clean
floors and walls through out the kitchen and in the storeroom contail grease and spillage(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
CFH:TON-ZHEN LO SERVSAFE 05/04/2013
Correct stated items within 5days
Correct stated items within 45day
If you have any questions,please call area supervisor Mrs. jacqueline Coleman at (202)442-5928

Temperatures
Hot Water (Handwashing Sink - kitchen)	115.0F
Chicken Wings (Table) (Hot Holding)	88.0F
Chicken raw (Refrigerator - reach-in) (Cold Holding)	45.0F
Beef (Refrigerator - sandwich prep unit) (Cold Holding)	48.0F
Shrimp cooked (Refrigerator - reach-in) (Cold Holding)	40.0F
Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding)	39.0F
Rice (Table) (Cold Holding)	53.0F
(Refrigerator - walk-in)	41.0F
(Refrigerator - sandwich prep unit)	39.0F
(Refrigerator - sandwich prep unit)	41.0F
(Refrigerator - reach-in)	42.0F

Dec 07, 2011 (Complaint)

Violations:

Management awareness; policy present
NO EMPLOYEES' HEALTH FILE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Adequate handwashing sinks properly supplied and accessible
WARES IN HAND-SINK. (Corrected On Site)
Food-contact surfaces: cleaned & sanitized
DIRT AND HEAVY RUST ON SHELVES IN WALK-IN.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition
FRIED CHICKEN AND RICE IN WALK-IN WITHOUT DATING. (Corrected On Site)
Insects, rodents, & animals not present
RAT DROPPING SEEN AT REAR STORAGE AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Nonfood-contact surfaces clean
USED CARD BOARD ON SHELVES. (Corrected On Site)
Physical facilities: installed, maintained, & clean
DEBRIS AT CORNER AREA. (CLEAN ALL COENER AREA.IN 5 DAY)

Comments:
FOOD MANAGER TONZHEN LO IS CERTIFIED BY SERVSAFE BY 05/04/2011,NEEDS TO BE AUTHORIZED BY DC GOVERNMENT.CORRECT ALL ITEMS STATED WITHIN 5 DAY. QUESTIONS, PLEASE CONTACT AREA SUPEREVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.

Temperatures
Hot Water	114.0F
Beef raw/ground	42.0F
Cabbage	44.0F
Cheese	42.0F
Chicken	41.0F
Ham sliced	42.0F
Mayonnaise	42.0F
Onions raw	43.0F
Peas & Carrots	43.0F
Rice steamed	165.0F
Peppers	44.0F
(Freezer - walk-in)	17.0F
(Refrigerator - walk-in)	40.0F
(Refrigerator - sandwich prep unit)	39.0F

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CHINA INN DELI, 2918 MARTIN LUTHER KING JR AVE SE, Washington, DC - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

Aug 14, 2014 (Follow-up)

Aug 11, 2014 (Complaint)

Aug 06, 2014 (Complaint)

Apr 17, 2014 (Restoration)

Apr 15, 2014 (Complaint)

Mar 19, 2014 (Follow-up)

Mar 05, 2014 (Follow-up)

Feb 25, 2014 (Follow-up)

Feb 04, 2014 (Complaint)

Jan 10, 2014 (Follow-up)

Jan 02, 2014 (Complaint)

Oct 09, 2013 (Complaint)

Sep 24, 2013 (Routine)

Apr 09, 2013 (Follow-up)

Mar 29, 2013 (License Renewal)

Feb 13, 2013 (Restoration)

Feb 12, 2013 (Complaint)

Oct 09, 2012 (Follow-up)

Oct 01, 2012 (Routine)

May 10, 2012 (Follow-up)

Apr 30, 2012 (Follow-up)

Apr 10, 2012 (Routine)

Dec 07, 2011 (Complaint)

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