CHINATOWN GARDEN RESTAURANT, 618 H 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. | Feb 22, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Feb 20, 2014 | Routine | 5 | 6 | Details / Comments |
| No violation noted during this evaluation. | Oct 07, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 24, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Nov 29, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 23, 2012 | Routine | 2 | 5 | Details / Comments |
Feb 22, 2014 (Restoration)
Comments:Establishment recent pest exterminator invoice date 02/20/2014.
License Restored.
If you have any questions please call area supervisor Ms. Jacqueline Coleman at 202-442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 158.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Feb 20, 2014 (Routine)
Violations:
- Food separated and protected
Uncovered food items stored in walk-in-refrigerator and prep-refrigerator. - Food-contact surfaces: cleaned & sanitized
Mold observed in the ice machine plastic drip panel. - Proper date marking & disposition
No proper date marking for potentially hazardous foods stored in walk-in-refrigerator. - Insects, rodents, & animals not present
Mouse and rat droppings observed through out the kitchen and dry foods storage area. - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in the kitchen. - Contamination prevented during food preparation, storage, & display
Cloths used to cover food items stored in walk-in-refrgirator. - Wiping cloths: properly used & stored
Wiping cloths stored outside sanitizer solution. - Single-use/single-service articles: properly stored & used
Single service items reused inside walk-in-refrigerator. - Physical facilities: installed, maintained, & clean
Gross insanitary conditions and unclean floor and wall observed in the kitchen.
Summary of suspension: In order for the 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 DOH.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 136.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | -10.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Rice (Hot Holding) | 140.0F |
| Hot Water (3-compartment sink) | 134.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Rice (Hot Holding) | 150.0F |
Oct 07, 2013 (Follow-up)
Comments:CFPM; YAN FAI CHAN 53820 EXP 10/05/2015. NOTICE ABATED FROM INSPECTION OF 09/24/2013.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Shrimp raw | 40.0F |
| Beef raw/ground | 40.0F |
| Rice steamed | 140.0F |
| Soup | 158.0F |
| Soup | 160.0F |
Sep 24, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
ONE CUTTING BOARD USE ON A SANDWICH STATION IS IN POOR SHAPE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
DEBRIS AND HEAVY RUST OF SHELVES IN WALK-IN REFRIGERATER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
COOKED CHICKEN IN REACH-IN NOT DATED. (Corrected On Site) - Wiping cloths: properly used & stored
WET WIPING CLOTH ON COUNTER. (Corrected On Site)
CFPM: YAN FAI CHAN 53820 EXP 10/05/2015. CORRECT ITEMS STATED WITHIN 5 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Shrimp raw | 40.0F |
| Chicken | 40.0F |
| Beef | 38.0F |
| Mushrooms | 42.0F |
| Onions raw | 40.0F |
| Rice steamed | 148.0F |
| Soup | 160.0F |
Nov 29, 2012 (Follow-up)
Comments:CFPM: SHU P CHEN FS-47201 EXP 04/07/2013. NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/23/2012.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Rice steamed | 154.0F |
| Soup | 160.0F |
| Shrimp cooked | 40.0F |
| Peppers | 40.0F |
Nov 23, 2012 (Routine)
Violations:
- Food separated and protected
Food items not protected from contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Improper cooling method. (Corrected On Site) - Approved thawing methods used
Improper thawing method. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items stored on floor inside walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces such as, ceiling in side walk in cooler, shelvings, dry food storage containers, stainless steel surfaces, etc. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in corners, behind and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Shup Chen FS#47201 4/7/12.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
| Temperatures | |
| Egg Drop Soup | 153.0F |
| Hot & Sour Soup | 165.0F |
| Noodles | 40.0F |
| Shrimp raw | 41.0F |
| Turkey | 41.0F |
| Beef | 40.0F |
| Chicken | 44.0F |
| Pork | 43.0F |
| (Refrigerator) | 40.0F |
| Rice steamed | 156.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 40.0F |
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