CHOP'T, 1730 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 02, 2014 | Routine | 1 | 1 | Details / Comments |
|
Dec 05, 2013 | Routine | 1 | 1 | Details / Comments |
|
Mar 23, 2012 | Routine | 1 | 0 | Details / Comments |
Oct 02, 2014 (Routine)
Violations:
- Food separated and protected
Continue to keep food items protected from contamination and covered/wrapped. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Keep floor free of spillage. (Corrected On Site)
Certified Food Manager Karlton Hargrove FS#55830 expire 3-5-16.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| Beef | 37.0F |
| Chicken | 38.0F |
| Cheese | 36.0F |
| (Refrigerator) | 28.0F |
| Shrimp cooked | 30.0F |
| Chicken | 38.0F |
| Eggs boiled | 35.0F |
| (Refrigerator - walk-in) | 40.0F |
| Lettuce | 40.0F |
| (Refrigerator) | 38.0F |
| Rice | 144.0F |
| Beans | 149.0F |
Dec 05, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no hand washing signage at the hand washing sink locate at the kitchen.. (Corrected On Site) - Food separated and protected
Uncovered food items stored in prep-refrgirator. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Eggs boiled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Chicken (Hot Water Bath) (Hot Holding) | 151.0F |
| Beans (Hot Water Bath) (Hot Holding) | 142.0F |
Mar 23, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
Certified Food Manager Greymi L. Gonvalez FS#50187 expire 1-19-15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| Chicken | 38.0F |
| Bacon | 35.0F |
| Cheese | 36.0F |
| Tomatoes chopped | 35.0F |
| Chick Peas | 38.0F |
| Beans | 34.0F |
| Onions raw | 40.0F |
| Shrimp cooked | 50.0F |
| (Freezer) | -4.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 40.0F |
| Eggs boiled | 37.0F |
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