EASTERN CARRYOUT, 1784 FLORIDA 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. | Oct 14, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 02, 2014 | Follow-up | 3 | 1 | Details / Comments |
|
Sep 18, 2014 | Routine | 5 | 3 | Details / Comments |
|
Dec 12, 2013 | Routine | 1 | 4 | Details / Comments |
|
Jul 18, 2013 | Routine | 2 | 4 | Details / Comments |
|
Oct 26, 2012 | Follow-up | 2 | 1 | Details / Comments |
|
Oct 22, 2012 | Routine | 2 | 7 | Details / Comments |
Oct 14, 2014 (Follow-up)
Comments:5 DAY VIOLATION ABATED (25 DCMR 1900.1) FROM PREVIOUS INSPECTION ON 10/02//14.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
Oct 02, 2014 (Follow-up)
Violations:
- Food separated and protected
Raw chicken stored above prepared chicken. Items changed to proper order in presence of inspector. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Gaskets to reach in refrigerators and racks in walk in refrigerator). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food prepared in walk in not labeled. Labels added in presence of inspector. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Walk in floor is lined with cardboard boxes. Cardboard removed and discarded in presence of inspector. (Corrected On Site)
VIOLATIONS ABATED FROM PREVIOUS INSPECTION ON 9/18/14 (25 DCMR 500.1, 400., 800.2, 802.1).
PLEASE CORRECT ALL STATED ITEMS WITHIN 5 DAYS .
45 DAY VIOLATIONS STILL PENDING FROM INSPECTION 9/18/14.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| (Walk-in Refrigerator) | 37.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 125.3F |
Sep 18, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEES MAY NOT SMOKE IN THE EMPLOYEE RESTROOM. A DESIGNATED AREA MAY BE PROVIDED OUTSIDE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
HAND SINK WAS NOT OPERABLE AT VISIT. HAND SINK MUST BE OPERABLE AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
EMPLOYEES HAD IMPROPER FOOD HANDLING AT VISIT. EMPLOYEES MAY NOT HANDLE READY TO EAT FOOD WITH BARE HAND CONTACT GLOVES OR UTENSILS MUST BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
RAW MEATS AND FISH MAY NOT BE STORED OVER READY TO EAT VEGETABLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) INTERIOR OF REACH IN UNITS CONTAINED SPILLAGE AND FOOD PARTICLES. 2) SHELVES IN THE WALK IN UNIT CONTAINED FOOD PARTICLES AND DEBRIS. 3) GASKETS CONTAINED FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
ALL WIPING CLOTHS MUST BE STORED IN SANITIZER WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
CLEAN AND ORGANIZE ALL STORAGE AREAS. CLEAN EXTEIROR OF ALL EQUIPMENT WHERE NEEDED. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN ALL FLOORS AND WALLS WHERE NEEDED.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 36.5F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Refrigerator - walk-in) (Cold Holding) | 38.6F |
| Carrots (Refrigerator - reach-in) (Cold Holding) | 39.9F |
| (Freezer) (Cold Holding) | -2.2F |
Dec 12, 2013 (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) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.(provided) (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Soiled tin cans used to hold utensils.(utensils cleaned & sanitized; plastic containers used) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct item 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) | 115.0F |
| Rice (Rice Steamer) (Hot Holding) | 151.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 43.2F |
| Beef raw/ground (Refrigerator - counter top) (Cold Holding) | 42.1F |
| Chicken Wings (Warmer) (Hot Holding) | 143.1F |
| Chicken Wings (Refrigerator - reach-in) (Cold Holding) | 43.9F |
Jul 18, 2013 (Routine)
Violations:
- Food separated and protected
Food not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Common names not provided on working containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Food grade containers not provided to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Qiang Chen FS#47415 expire 4-20-14.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Rice | 165.0F |
| Shrimp raw | 40.0F |
| Beef | 46.0F |
| Chicken | 40.0F |
| Mayonnaise | 41.0F |
| Orange Chicken | 45.0F |
| Tomatoes sliced | 40.0F |
| Lettuce | 40.0F |
Oct 26, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food items not date marked. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - reach-in) | 41.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 40.0F |
| Rice (Steam Table) (Hot Holding) | 144.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 166.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Fried Rice (Steam Table) (Hot Holding) | 147.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
Oct 22, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (Corrected On Site) - Food properly labeled; original container
No labels on condiment container. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - In-use utensils: properly stored
Knives stored between refrigeration unit at cook line. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Broken light shield in walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WTIHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Refrigerator - walk-in) | 40.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - reach-in) | 40.0F |
| Tartar Sauce (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 153.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken Strips (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 157.0F |
| Pork (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
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