GOOD HOPE SEAFOOD, 1521 GOOD HOPE RD SE, 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. | Nov 20, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 10, 2014 | Complaint | 6 | 3 | Details / Comments |
| No violation noted during this evaluation. | Aug 26, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 19, 2014 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 05, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 17, 2013 | Complaint | 3 | 3 | Details / Comments |
|
May 06, 2013 | Complaint | 1 | 4 | Details / Comments |
|
Aug 03, 2012 | Routine | 0 | 0 | Details / Comments |
|
May 02, 2012 | Follow-up | 2 | 2 | Details / Comments |
|
Apr 09, 2012 | Routine | 3 | 7 | Details / Comments |
| No violation noted during this evaluation. | Dec 12, 2011 | Follow-up | 0 | 0 | Details / Comments |
Nov 20, 2014 (Follow-up)
Comments:EMPLOYEES' DISEASE RECORD INSTRUCTED TO ESTABLISH BY INSTRUCTION. NOTICE ABATED FROM INSPECTION OF 11/10/2014.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Refrigerator) | 38.0F |
| Tomatoes sliced | 40.0F |
| Cheese | 40.0F |
| Lettuce | 40.0F |
Nov 10, 2014 (Complaint)
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. Note: Employee health forms have been given to the manager on-duty during inspection. (Corrected On Site) - Food separated and protected
Chicken and fish stored together on the same pan in walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (chopping boards, inside of the ice making machine, pans, etc). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s) (room temperatures). (Corrected On Site) - Proper date marking & disposition
Ready-to-eat foods not date marked while being stored in walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Rodent droppings observed on floor areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Foods stored in uncovered containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Carry out boxes (foam trays) stored face-up uncovered on grease trap box. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clutter observed.Paint cans, grass trimmer, Old or unused equipment, etc, stored in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Several clutter observed in the facility. Facility needs a thorough clean up.
Correct items as stated within 5 days.
Correct items as stated within 45 days.
If you have question, please call the area supervisor Ms. Jacqueline Coleman (202)442-5928
| Temperatures | |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | 0.0F |
| Shrimp cooked (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Chicken (Room) (Holding) | 71.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| Hot Water (3-compartment sink) | 113.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
Aug 26, 2014 (Follow-up)
Comments:CFPM; YU LIN 52100 EXP 05/01/2015. EXTERMINATER (ATTIC) SCHEDULED TO GIVEW SERVICE ON 08/26/2014. (UNDER INSPECTION BY PHONE, TECHNICIAN BANGURA ABU. NOTICE ABATED FROM INSPECTION OF 08/19/2014.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer) | 14.0F |
| Cheese | 42.0F |
| Tomatoes sliced | 40.0F |
| Onions raw | 40.0F |
Aug 19, 2014 (Routine)
Violations:
- Food separated and protected
WHEAT FLOUR CONTAINER OPENED. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
HEAVY CREVICES OF BOTH CUTTING BOARD USED ON SANDWICH STATION. - Food-contact surfaces: cleaned & sanitized
DIRT AND FOOD DEBRIS IN SANDWICH STATION. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
MOUSE DROPPING AT DRY STORAGE AREA. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEE WEARS A VEST AND AN APRON UNDER WAIST, THE CHEST AREA NOT COVERED WITH APRON. (Corrected On Site) - Physical facilities: installed, maintained, & clean
MOUSE DROPPING BEHIND FOOD CONTAINER. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM; YU LIN 52100 EXP 05/01/2015. CORRECT ITEMS STATED WITHIN 5 DAY AND 45 DAY. QUESTIONS, CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Freezer - walk-in) | 10.0F |
| Cheese | 42.0F |
| Tomatoes sliced | 42.0F |
| Cabbage | 40.0F |
| Onions raw | 40.0F |
| Rice steamed | 150.0F |
Jun 05, 2013 (Follow-up)
Comments:CFPM: YU LIN 62100 EXP 05/01/2015. EXTERMINATER (ATTIC) SERVED ON 05/22/2013. NOTICE ABATED FROM INSPECTION CONDUCTED ON 05/17/2013.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer - walk-in) | 12.0F |
| Tomatoes sliced | 40.0F |
| Beef raw/ground | 42.0F |
| Onions raw | 40.0F |
| Rice steamed | 166.0F |
May 17, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
STUFFS IN HAND SINK AND A TABLE JAMMED ON THE FRONT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE SMALL CUTTING BOARD AT 3-COMPARTMENT SINK IS DIRTY AND WITH DEEP CREVICES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ROASTED PORK AND ROLLS WITHOUT LABEL AND DATE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
MICE DROPPING SEEN AT DRY STORAGE AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEE HANDLING FOOD WITHOUT HAIR RESTRAINT. (Corrected On Site) - Physical facilities: installed, maintained, & clean
MICE DROPPING SEEN AT DRY STORAGE AREA.
CFPM: YU LIN 62100 EXP 05/01/2015. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Freezer - walk-in) | 10.0F |
| (Reach-in Freezer) | 22.0F |
| Shrimp raw | 40.0F |
| Carrots | 42.0F |
| Onions raw | 42.0F |
| Beef raw/ground | 42.0F |
| Rice steamed | 158.0F |
May 06, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
STUFFS FILLED IN HAND SINK(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
OLD PASTE ON WALL OF COATING FLOUR CONTAINER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
LABEL ON FOOD CONTAINERS ARE FADED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
MICE DROPPING SEEN SEEN BEHIND DRY FOOD CONTAINERS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
MICE DROPPING SEEN BEHIND CONTAINERS,(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM:YU LIN 52100 EXP 05/01/2015. CORRECT ITEMS WITHIN 5 DAYS. QUESTIONS, PLEASE CALL MS. COLEMAN (SUPERVISOR) AT 202-442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 10.0F |
| (Reach-in Freezer) | 18.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Chicken | 40.0F |
| Shrimp raw | 40.0F |
| Beef raw/ground | 40.0F |
| Peppers | 43.0F |
| Rice steamed | 158.0F |
Aug 03, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
STUFF IN HAND SINK. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
SMALL YELLOW ROUND CUTTING BOARD IN POOR SHAPE. (Corrected On Site) - Proper cooking time and temperatures
COOKED NOODLES IS COOLING IN ROOM TEMPERATURE. (Corrected On Site) - Proper date marking & disposition
PREPARED ROLLS NOT DATED. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
SEE ITEM 20. (Corrected On Site) - Single-use/single-service articles: properly stored & used
SINGLE USE WARE EXPOSED. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
USED CARD BOARD ON SHELVES. (Corrected On Site)
CORRECT ITEMS ON SITE. CFPM: BIN ZHENG FS-51344 EXP 09/10/2015. QUESTIONS, PLEASE CALL 202-442-5928 (ATTN: MS COLEMAN, SUPERVISOR).
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 10.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Tomatoes sliced | 42.0F |
| Chicken raw | 42.0F |
| Shrimp raw | 42.0F |
| Rice steamed | 160.0F |
May 02, 2012 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Remove table from in front of the handsink at the end of the line (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(shelving inside of the sandwich unit on the line contains mold and residue (Corrected On Site) - Proper cold holding temperatures
Tomatoes and mayonnaise on the sandwich unit above 41 degrees. Remove from the line and place inside of an ice water bath until foods are 41 degrees.Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Foods still stored inside of cardboard boxes remove asap and transfer to a food grade commercial container (Corrected On Site)
45DAY NOTICE STILL OUTSTANDING. CORRECT ITEMS BEFORE NEXT SCHEDULED INSPECTION
5DAY NOTICE ABATED
IF YOU HAVE ANYQUESTIONS,PLEASE CALL AREA SUPERVISOR MRS.JACQUELINE COLEMAN AT (202)442-5928
YU LIN 05/15/2012 FS:39832
| Temperatures | |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 50.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| (Freezer - walk-in) | -10.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
Apr 09, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handwash sink next to the line full of paperware. Handsink should be kept clear at all times (Corrected On Site) - Food separated and protected
Cornmeal bin has spillage from raw meats. Discard entire bin and clean and sanitize (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces/Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
fried chicken and rice are above 41 degrees. Food items have to be held 41 n below or 140 degrees(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No date or label on cooked potentially hazardsous foods inside of the walkin refrigerator - Contamination prevented during food preparation, storage, & display
Food stored inside of cardboard boxes,open cans and uncovered inside of the walkin refrigerator and freezer. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(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) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean exterior of all equipment inside of the kitchen - Physical facilities: installed, maintained, & clean
Floors and walls in the customer waiting area and inside of the kitchen contain spillage and food debris.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Walls inside the customer area have holes in the walls
CFH:YU LIN 5/15/2012 FS:39832
Correct stated items within 5days
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs.Jacqueline at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken Wings (Table) (Hot Holding) | 55.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer - walk-in) | -10.0F |
| (Reach-in Freezer) | -9.0F |
Dec 12, 2011 (Follow-up)
Comments:CFPM: LIN YU 39832 EXP 05/15/2012. ATTIC SERVED ON 11/21/2011. HEALTH FILE ESTABLISHED UNDER INSTRUCTION. NOTICE ABATED FROM INSPECTION OF 11/15/2011. QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 11.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Onions raw | 41.0F |
| Tomatoes sliced | 42.0F |
| Cheese | 42.0F |
| Rice steamed | 168.0F |
| Soup | 166.0F |
| Chicken fried | 176.0F |
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