SHANG HAI TEAHOUSE, 2400 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 03, 2013 | Follow-up | 5 | 2 | Details / Comments |
|
Nov 15, 2013 | Routine | 8 | 7 | Details / Comments |
|
Mar 08, 2013 | Follow-up | 3 | 0 | Details / Comments |
|
Feb 28, 2013 | Routine | 5 | 5 | Details / Comments |
Dec 03, 2013 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Michael Kelley has taken the food service manager course from Neverson and Associates and states that he has passed the exam. For more information the contact telephone number for Neverson ans Associates is (202)882-7175 or(301)961-5690. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Shrimp inside prep unit maintaining temperatures of 50.4 degrees F. (Corrected on Site) (Corrected On Site) - Proper date marking & disposition
Tofu, soy sauce containers that are opened and stored inside the reach-in refrigerator are not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Mouse droppings observed in rear kitchen storage area behind the reach in freezer unit. Live roaches observed to the "kitchen hand sink". (a smaller 3 compartment sink is used as a hand washing sink, while there is a second 3 part sink for ware washing). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
One employee in the kitchen is not wearing hair restraint. (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) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
11/14/2013 was the last extermination, the frequency of extermination is every 3 weeks. Observed correspondence from a Mr. Claude Williams from Positive Energy who is the plumbing contractor to install the garbage disposal.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
CORRECT ITEMS WITHIN 5-DAYS
CORRECT ITEMS WITHIN 45-DAYS
| Temperatures | |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 44.3F |
| Chicken raw (Countertop) (Cold Holding) | 42.8F |
| Hot Water (Handwashing Sink - kitchen) | 115.9F |
| (Handwashing Sink) | 110.2F |
| Noodles (Steam Cooking Boiler) (Cooking) | 172.3F |
| Shrimp raw (Salad Prep Unit) (Cold Holding) | 50.4F |
| (Sandwich Prep Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 33.1F |
| (Reach-in Refrigerator) | 34.5F |
| (Freezer) | 0.0F |
Nov 15, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
The manager handled food containers and food contact surfaces in the kitchen before washing hands as stated in the 25 DCMR 403.1. The manager then was instructed to properly wash hands and soiled kitchenwares as stated in the code. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No running hot water supplied at the hand washing sink in the kitchen. The hot water line was turned off. The manager turned it back on during inspection. The hand washing sink should be supplied with running hot and cold water at all times. (Corrected On Site) - Proper cold holding temperatures
Cold food items (soup and cooked pasta) held at improper temperature(s). Discarded. (Corrected On Site) - Proper date marking & disposition
Ready-to-eat food items (pasta, chopped or diced vegetables, etc) not properly date marked either for the dates they were prepared on or the dates that they will be pulled out and discarded after being stored in the refrigerator as stated in the code. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided to check food temperatures. No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mice droppings were observed at the back of the kitchen behind the chest freezer. No dead or live mouse observed during inspection. Mice droppings were carefully removed from the kitchen by the kithcen crew during inspection. Education has been provided to the managers about rodent control and food safety. Pest exterminators report will be checked in the next inspection. (Corrected On Site) - Personal cleanliness
Employees have not worn hair restraints while cooking in the kitchen. (Corrected On Site) - Personal cleanliness
Emplyees have not worn clean outer clothing such as apron to prevent contamination of food when preparing and cooking food in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths not kept in sanitizer solution between uses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No proper chemical test strips provided to measure sanitizer at the 3-compartment sink and for the wiping cloths. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal has been provided in the facility. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The door for the unisex restroom is not equipped with self-closing device. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in the kitchen and storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Failure to comply with 5-day and 45-day notices (further action shall be taken). If you have question, please call the area supervisor Mr. Ronnie Taylor at (202) 442 9037
| Temperatures | |
| Fish - Tilapia (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Pasta (Refrigerator - under counter) (Cold Holding) | 50.0F |
| Noodles (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Mar 08, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 2/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 44.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 48.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 47.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken Teriyaki (Refrigerator - open display) (Hot Holding) | 154.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions cooked (Steam Table) (Hot Holding) | 141.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| Noodles (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
Feb 28, 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) - Hands clean and properly washed
Employees were not washing their hands. - Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided in the prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s)(raw chickent) held at improper temperature(s) in the reach-in refrigerator with glass doors.(moved to deep fat fryer to be cooked) (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerators.(example issued)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Employee was not wearing hair restraint.(worn) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No sanitizer for use in 3-compartment sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No mop sink installed on the premise.(exampled shown)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(example shown)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self-closing device on the rest room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Not approved for license renewal.
Correct items stated within 5 and 45 days as indicated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| (Refrigerator - reach-in) | 40.9F |
| (Refrigerator - reach-in) | 43.2F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 43.8F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Reach-in Freezer) | -5.5F |
| Tofu (Wok) (Cooking) | 196.0F |
| Rice (Rice Steamer) (Hot Holding) | 163.0F |
| (Refrigerator - reach-in) | 50.1F |
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