FU KANG CARRY OUT, 2123 RHODE ISLAND AVE NE, 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. | Jul 15, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 07, 2014 | Routine | 3 | 3 | Details / Comments |
|
Jan 17, 2014 | Routine | 2 | 2 | Details / Comments |
|
Oct 21, 2013 | Routine | 1 | 2 | Details / Comments |
|
Jul 24, 2013 | Complaint | 2 | 3 | Details / Comments |
|
Feb 15, 2013 | Routine | 3 | 2 | Details / Comments |
|
Oct 25, 2012 | Routine | 1 | 2 | Details / Comments |
|
Jun 21, 2012 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 06, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 01, 2012 | Routine | 2 | 2 | Details / Comments |
Jul 15, 2014 (Follow-up)
Comments:MOST RECENT PEST EXTERMINATION DATE: 07/08/2014
5 DAY AND 45 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 07/07/2014.
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Walk-in Refrigerator) | 40.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Hot Holding) | 153.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Jul 07, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Cutting boards are not in a good repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mouse droppings observed in dry storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Rust observed in walk-in-refrgerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No air gap between 3-part sink under drain and floor drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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
Jan 17, 2014 (Routine)
Violations:
- Proper use of restriction and exclusion
NO DOCUMENTS ESTABLISHED TO PRACTICE POLICY OF REPORTING AND EXCLUSION. - Food-contact surfaces: cleaned & sanitized
ICE ACCUMULATED IN FREEZER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTH ON COUNTER (Corrected On Site) - Nonfood-contact surfaces clean
GREASY AT GRILL, HOOD AND COOKING AREA (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: GUO QIANG LIU 47830 EXP 06/16/2014. 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) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 20.0F |
| (Reach-in Freezer) | 18.0F |
| Shrimp cooked (Refrigerator - sandwich prep unit) | 40.0F |
| Beef (Refrigerator - sandwich prep unit) | 38.0F |
| Onions raw | 42.0F |
| Rice steamed | 150.0F |
Oct 21, 2013 (Routine)
Violations:
- Food separated and protected
FOOD STORED IN DIRTY CONTAINERS (Corrected On Site) - Thermometers provided & accurate
NON WORKING THERMOMETER IN REACH IN UNIT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken (Freezer - walk-in) (Cold Holding) | 3.0F |
| Chicken Wings (Stove) (Preparation) | 165.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Soup (Soup Warmer) (Holding) | 178.0F |
Jul 24, 2013 (Complaint)
Violations:
- Management awareness; policy present
NO EMPLOYEE HEALTH POLICY ON FILE - Contamination prevented during food preparation, storage, & display
CONTAINERS AND BOXES STORED ON FLOOR IN DRY STORAGE ROOM (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
INTERIOR LINING OF DEEP FREEZER NEEDS REPAIR OR REPLACEMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
DIRTY EXTERIOR OF CONTAINERS (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water | 113.0F |
| (Refrigerator - walk-in) | 36.0F |
| Beans (Mobile Refrigerator) (Cold Holding) | 40.0F |
| Fish Sticks (Table) (Holding) | 149.0F |
| Soup (Warmer) (Reheating) | 164.0F |
| Hamburger patty (Refrigerator - vehicle) (Cold Holding) | 41.0F |
Feb 15, 2013 (Routine)
Violations:
- Food separated and protected
RAW SHELL EGGS STORED DIRECTLY ABOVE VEGETABLES ON CARD BOARD TRAYS. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
OBSERVED UNCLEAN SHELVING UNITS LOCATED IN THE WALK-IN REFRIGERATION UNIT. OBSERVED ICE ACCUMULATION LOCATED IN THE UP-RIGHT FREEZER. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
OBSERVED COOKED SHRIMP LOCATED IN THE WALK-IN REFRIGERATION UNIT WITHOUT CLEAR DATE MARKING PROVIDED AT THE TIME OF PREPARATION. (Corrected On Site) - Approved thawing methods used
OBSERVED RAW CHICKEN THAWING AT AMBIENT TEMPERATURE. (Corrected On Site) - Physical facilities: installed, maintained, & clean
OBSERVED DIRT, GREASE AND DEBRIS PRESENT IN THE COOKING AREA. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: GUO QIANG LIU FS-47830 EXP 06/16/2014. CORRECT ITEMS STATED WITHIN 5 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CALL MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | 12.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Onions raw (Cold Holding) | 40.0F |
| Tomatoes sliced (Cold Holding) | 41.0F |
| Mayonnaise (Cold Holding) | 40.0F |
| Shrimp cooked (Cold Holding) | 40.0F |
| Rice steamed (Hot Holding) | 160.0F |
Oct 25, 2012 (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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The ingredient containers at the cooks station needed cleaning and there was one cracked container.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - 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 items stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Freezer) | 2.5F |
| (Reach-in Freezer) | -16.0F |
| (Refrigerator - walk-in) | 35.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 36.1F |
| Egg Roll (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Rice (Rice Steamer) (Hot Holding) | 162.0F |
| Fries (Grill) (Hot Holding) | 142.0F |
| (Refrigerator - reach-in) | 41.2F |
| Beef raw/ground (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 41.2F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) | 35.0F |
Jun 21, 2012 (Routine)
Violations:
- Food separated and protected
MIXED STORAGE OF FOOD IN FREEEZER. (Corrected On Site) - Thermometers provided & accurate
NO THERMOMETER IN WALK-IN AND SANDWICH STATION. - Wiping cloths: properly used & stored
WIPING CLOTH ON COUNTER. (Corrected On Site) - Single-use/single-service articles: properly stored & used
SINGLE USE WARE EXPOSED. (Corrected On Site)
CFPM: GUO QIANG LIU FS-47830 EXP 06/16/2014. CORRECT ITEMS STATED WITHIN 5 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Freezer) | 20.0F |
| Shrimp raw | 43.0F |
| Chicken | 42.0F |
| Broccoli | 44.0F |
| Rice steamed | 158.0F |
Feb 06, 2012 (Follow-up)
Comments:CFPM: GUO QIANG LIU FS-47830 EXP 06/16/2014. NOTICE ABATED FROM INSPECTION CONDUCTED ON02/01/2012. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | 12.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Mayonnaise | 40.0F |
| Beef raw/ground | 42.0F |
| Shrimp cooked | 42.0F |
| Soup | 158.0F |
| Rice steamed | 160.0F |
Feb 01, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink not accessible to. (Corrected On Site) - Food separated and protected
Food items not protected from contamination. (Corrected On Site) - Food properly labeled; original container
Provide common names for food containers, such as salt, sugar,etc. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed worn cutting board with scratches, and deep cutts. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| Chicken | 40.0F |
| Shrimp raw | 41.0F |
| Gravy | 145.0F |
| Rice | 163.0F |
| Fried Rice | 145.0F |
| Mayonnaise | 40.0F |
| (Freezer) | 0.0F |
| (Freezer) | -5.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
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