TONY CHENG SEAFOOD RESTAURANT (002), 619 H ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 20, 2014 | Complaint | 5 | 2 | Details / Comments |
| No violation noted during this evaluation. | May 05, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 28, 2014 | Routine | 4 | 6 | Details / Comments |
|
Dec 05, 2013 | Routine | 2 | 6 | Details / Comments |
|
Oct 23, 2012 | Follow-up | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Oct 03, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 25, 2012 | Complaint | 4 | 4 | Details / Comments |
Oct 20, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink.No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean dirty trays gasketes and inside ice-machine and can opener and base.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed old mice droppings seen near dry storage room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Repair/Replace overhead ceiling where needed.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Beef (Cold Holding) | 37.0F |
| Lamb (Cold Holding) | 39.0F |
| Chicken (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| Beef (Cold Holding) | 36.0F |
| Chicken (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
May 05, 2014 (Follow-up)
Comments:CRITICAL VIOLATIONS CITED ON 4-28-14 WAS ABATED.
45 DAY NOTICE STILL PENDING.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Apr 28, 2014 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Bottle of juice stored directly inside of the ice at the bar. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed heavily inside of the ice machine. (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 cooling methods used; adequate equipment for temperature control
The under-counter refrigerator on the line is not holding proper temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Gaskets on the under-counter refrigerator are in disrepair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Cover is missing on the large ice machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No working thermometer observed inside of the walk-in refrigerator and the under-conter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
A bag of onions observed stored directly on the floor near the ice machine. (Corrected On Site) - Wiping cloths: properly used & stored
Linen napkins used frequently in direct contact with stored/open food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Food utensils (i.e. rice scoop) stored in still/stagnant water. Ice scoop stored inside of the ice machine. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (3-compartment sink) | 124.0F |
| (Holding Oven) | 140.0F |
| Rice (Rice Steamer) (Hot Holding) | 178.0F |
| Soup (Steam Table) (Hot Holding) | 165.0F |
| (Reach-in Freezer) | -3.5F |
| Dumplings (Table) (Preparation) | 30.0F |
| Onions raw (Refrigerator - counter top) (Cooling) | 54.0F |
| Water Chestnuts (Refrigerator - counter top) (Cold Holding) | 54.0F |
| Shrimp cooked (Refrigerator - under counter) (Cold Holding) | 48.0F |
| Shrimp raw (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Steak raw (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Chinese Jellyfish (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - toilet/female) | 105.0F |
Dec 05, 2013 (Routine)
Violations:
- Food separated and protected
Potentially hadarzous food not separate from ready to eat food items. (Corrected On Site) - Proper date marking & disposition
Food prepared on premises in containers are not date marked. (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on working containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Sanitize solution not provided for wiping clothes. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Provide knife holder for knives. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces, such as cooking facility, hood, vent, pipes, etc. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in corners, behind and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Han Cao FS#53751 expire 10-24-15.
CRITICAL VIOLATIONS CORRECT ON SITE.
CORRECT NON CRITICAL VIOLATIONS WIHTIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| (Refrigerator - walk-in) | 38.0F |
| Chicken | 37.0F |
| Beef (Refrigerator) | 40.0F |
| Shrimp raw (Refrigerator - walk-in) | 40.0F |
| Lobster (Refrigerator - walk-in) | 40.0F |
| Scallops (Refrigerator - walk-in) | 40.0F |
| (Freezer) | 0.0F |
| Hot Water | 118.0F |
| Shrimp cooked | 40.0F |
| (Freezer) | -6.0F |
| Rice steamed | 153.0F |
| (Refrigerator) | 40.0F |
Oct 23, 2012 (Follow-up)
Violations:
- Nonfood-contact surfaces clean
Clean the top exterior of equipment in prep areas with attention to refrigeration, shelves and cabinets. - Garbage & refuse properly disposed, facilities maintained
Clean ground area around and under the dumpster(s).Utilize the waste food disposal for all generated organic/food waste. (Corrected On Site)
CFPM on duty Mr.Han Cao FS-50646 expires 2014.
Notice abated
| Temperatures | |
| Hot Water (3-compartment sink) | 123.0F |
| (Refrigerator - reach-in) | 37.0F |
| Chicken raw (Refrigerator - walk-in meat) | 37.0F |
Oct 03, 2012 (Follow-up)
Comments:EXTERMINATER, PARROT PEST SOLUTIONS, SERVED ON 09/25/2012. 5 DAY EXTENSION TO PROVIDE DC GOVERNMENT RECOGNIZED CERTIFIED FOOD MANAGER. OTHER ITEMS ABATED FROM INSPECTION OF 09/25/2012.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 17.0F |
| (Refrigerator - reach-in) | 39.0F |
Sep 25, 2012 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)handsink behind the bar blocked. - Food separated and protected
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw eggs stored over top of ready to eat foods inside of the walkin refrigerator - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's plastic drip panel. Unclean food-contact surfaces(clean inside of reach in unit) - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Date and label all cooked foods inside of the walkin refrigerator - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Old rat dropping underneath table inside of the kitchen - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)do not store knives in between reachin refrigerator - Nonfood-contact surfaces clean
/equipment inside of the kitchen contain grease and food debris. clean all equipment inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Grease,food and water underneath all equipment inside of the kitchen(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)remove grease from the floor to prevent rodent activity.
CFH:Han Cao (prometric) 10/24/2016
Establishment self closing due to complaint and notice
Correct stated items within 24 hours
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
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