RICE RESTAURANT & BAR, 1608 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 09, 2014 | Routine | 6 | 4 | Details / Comments |
|
Apr 17, 2013 | Routine | 2 | 2 | Details / Comments |
Oct 09, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Bare hand contact with ready to eat food observed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sinks are obstructed. (Corrected On Site) - Food separated and protected
Raw chicken was stored above ready to eat foods. (Corrected On Site) - Proper cooling time & temperatures
Rice was cooling in a manner that would not reach adequate temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared foods are undated or misdated. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Rice is wrapped in plastic prior to cooling resulting in inadequate cooling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Frozen food is thawed at room temperature. (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of pest present. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There is a gap at the base of the back door and other structural deficiency contributing to evidence of pests. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Winai Saeng-Arunwong
FS 54413
12/10/15
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink (Bar)) | 130.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 120.0F |
| Rice (Shelf) (Cooling) | 123.0F |
| Raw Chicken (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Rice (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 40.0F |
| Lettuce Wraps (Shelf) (Holding) | 74.0F |
| Tofu (Shelf) (Cold Holding) | 64.0F |
Apr 17, 2013 (Routine)
Violations:
- Food separated and protected
Food uncovered not protected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Working containers are not labeled. (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)
Certified Food Manager Danchai Wongasawang FS#43407 expire 5-5-13.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Shrimp raw | 41.0F |
| Chicken | 40.0F |
| Pork | 41.0F |
| Mussels | 41.0F |
| Calamari | 41.0F |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -10.0F |
| Rice steamed | 147.0F |
| Onions raw | 47.0F |
| Mushrooms | 49.0F |
| Chicken raw | 41.0F |
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