CHINESE HUNAN AMERICAN CARRY-OUT, 3532 GEORGIA AVE 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. | Aug 15, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 16, 2014 | Complaint | 5 | 1 | Details / Comments |
|
Mar 24, 2014 | Routine | 1 | 2 | Details / Comments |
|
Aug 28, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Aug 16, 2013 | Routine | 5 | 5 | Details / Comments |
|
Jul 20, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
May 01, 2012 | Routine | 4 | 18 | Details / Comments |
Aug 15, 2014 (Follow-up)
Comments:Most recent pest control service date: 8/12/2014
5 DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 7/16/2014:
25 DCMR 802.1
25 DCMR 1005.1
25 DCMR 1007.1
25 DCMR 3210.1(c)
5 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 7/16/2014:
25 DCMR 1900.1
45 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 7/16/2014:
25 DCMR 2800.1
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Reach-in Refrigerator) | 35.0F |
| (Reach-in Refrigerator) | 43.0F |
| (Under-counter Refrigerator) | 36.0F |
| (Under-counter Refrigerator) | 40.0F |
Jul 16, 2014 (Complaint)
Violations:
- Food separated and protected
ALL FOOD STORED IN THE REACH IN FREEZERS MUST BE COVERED AND PROTECTED IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE UNIT WAS NOT IN COMPLIANCE. ALL FOOD STORED IN THAT UNIT WAS DISCARDED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF RODENTS AT VISIT. OBTAIN A SERVICE FROM THE PEST CONTROL SERVICE COMPANY PRIOR TO NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS UNDER AND BEHIND EQUIPMENT TO REMOVE OLD RODENT DROPPINGS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE QUESTIONS YOU MAY CONTACT MR. TAYLOR AREA SUPERVISOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 109.2F |
| (Refrigerator - walk-in) (Cold Holding) | 35.1F |
| (Refrigerator - reach-in) (Cold Holding) | 55.7F |
| (Reach-in Freezer) (Cold Holding) | 1.6F |
| (Freezer) (Cold Holding) | -2.4F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| Rice (Rice Steamer) (Hot Holding) | 145.9F |
| Gravy (Hot Holding Unit) (Hot Holding) | 179.2F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 37.1F |
| (Refrigerator - beverage) (Cold Holding) | 38.1F |
| (Refrigerator - beverage) (Cold Holding) | 37.6F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 36.2F |
Mar 24, 2014 (Routine)
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.(issued) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The freezer chest needed defrosting.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Gap at the bottom and side of rear exit door.(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) | 112.0F |
| (Reach-in Freezer) | -2.0F |
| (Walk-in Refrigerator) | 43.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.8F |
| Rice (Rice Steamer) (Hot Holding) | 168.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 43.8F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken fried (Refrigerator - reach-in) (Cold Holding) | 42.1F |
| (Refrigerator - reach-in) | 41.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 40.9F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 41.8F |
Aug 28, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/15/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.0°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 45.0F |
Aug 16, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFCES/ICE BOX/CAN OPENER/KNIVES/PREP TABLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
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) - Thermometers provided & accurate
NO THERMOMETERS FOUND IN THE REACH-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY CREW MEMBERS(CORRECT VIOLATION WITHIN 45 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 written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/02/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.7°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - reach-in) | 37.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 51.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 47.0F |
| Egg Roll (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
Jul 20, 2012 (Follow-up)
Violations:
- Management awareness; policy present
food employees and food employee applicants to whom a conditional offer of employment is made to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FREEZER COOLER TO BE DEFROSTED (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DDATES AND CONTENTS (Corrected On Site)
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 - kitchen) | 121.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 166.0F |
| Chicken (Steam Table) (Hot Holding) | 165.0F |
| Meatballs (Steam Table) (Hot Holding) | 166.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lo Mein (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
May 01, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy regarding the prevention of foodborne illness (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Egg rolls and broccoli are uncovered in the under counter refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
All of the freezers in the establishment need to be defrosted. Mold exists on the ice machine's metal drip panel. Dust is built up on the walk-in refrigerator's compressor and fan guard. The floor of the walk-in refrigerator is unclean. The bottom two (2) shelves in the door of the reach-in freezer at the front of the establishment are unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
There are no visible thermometer in any of the freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
An old monosodium glutamate container is filled with rice but is not labeled to indicate that rice is stored in the container. There is an unlabeled plastic container of seeds and an unlabeled plastic bottle of cooking oil in the kitchen. (Corrected On Site) - Insects, rodents, & animals not present
There is an opening in the ceiling above the ventilation hood. Also there is a cutout in the drywall at the front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Two (2) jugs of cooking oil are stored on the floor adjacent to the cooking uits. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Two (2) sheet pans are placed above drink crates inside the ice machine. The ice collects on top of the sheet pans and this ice is used in drinks. The sheet pans and drink crates need to be removed from the unit immediately and the unit should be cleaned and sanitized. (Corrected On Site) - Personal cleanliness
One of the cooks is wearing a bracelet on her wrist. (Corrected On Site) - Wiping cloths: properly used & stored
Wet wiping cloths are stored on the counters and no sanitizing solutions are prepared. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Single-use/single-service articles: properly stored & used
Cloth aprons and cases of plastic carry-out bags are stored in the toilet room. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard is lining numerous shelves throughout the kitchen. Aluminum foil is lining one of the shelves in the kitchen and the the shelf above the griddle. The storage room shelves are not sealed and the wood is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Some of the shelves in the reach-in refrigerator are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Grease droplets are forming on the ventilation hood. The sprinklers under the ventilation hood have a buildup of grease. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
The area around the outdoor waste receptacles is littered with leaves and cans. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Cardboard is lining the floor in the hallway between the kitchen and storage room. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Grease has accumulated on the wall around the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
An old hot holding display unit that is not in use is stored on the floor in the storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Paint is peeling from the wall above the display and reach-in refrigerators in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown or missing bulbs) in the reach-in refrigerator and reach-in freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Muk Yung Yam (DC DOH Certified Number FS-43057; Expiration Date 4/2/2013)
Thermocouple in ice & water: 34 degrees Fahrenheit
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please contact Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Rice (Rice Steamer) (Hot Holding) | 159.0F |
| Gravy (Soup Warmer) (Hot Holding) | 162.0F |
| (Refrigerator - sandwich prep unit) | 36.0F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Chicken Wings (Deep Fryer) (Cooking) | 213.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cheddar Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 46.0F |
| Shrimp cooked (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Beef (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - display) | 34.0F |
| (Reach-in Freezer) | 4.0F |
| (Refrigerator - reach-in) | 42.0F |
| Rice (Rice Steamer) (Hot Holding) | 171.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - toilet room) | 111.0F |
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