YOUNG CHOW RESTAURANT, 312 PENNSYLVANIA AVE 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. | Jan 28, 2014 | Restoration | 0 | 0 | Details / Comments |
|
Jan 27, 2014 | Routine | 6 | 6 | Details / Comments |
Jan 28, 2014 (Restoration)
Comments:LICENSE RESTORED. ALL ITEMS FROM INSPECTION CONDUCTED ON 1/27/2014 ARE ABATED. PLEASE CONTACT MR. ARIAN GIBSON AT (202) 442 9005 ABOUT THE HACCP SUBMITTAL FOR THE SUSHI MENU.
IF YOU HAVE QUESTION, PLEASE CALL MS. JACQUELINE COLEMAN AT (202) 442 5928.
Jan 27, 2014 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Parasite destruction assurance letter for the sushi (raw seafood) not available on site during inspection. - Food separated and protected
Scoop for ice stored on ice (handle touching the ice) inside the ice making machine. - Food-contact surfaces: cleaned & sanitized
Mildew observed on the inside surface of the ice making machine. - Proper cold holding temperatures
Cold food item(s)(shrimp,chicken,cut vegetables,etc) held at improper temperature(s). - Compliance with variance, specialized process, and HACCP plan
No HACCP plan for the sushi menu available on site. - Proper cooling methods used; adequate equipment for temperature control
The prep refrigerator next to the wok (cook line) is not keeping the required 41 degree F or below temperature. - Insects, rodents, & animals not present
Dead cockroaches and rodent droppings observed at several places in the establishment. - Wiping cloths: properly used & stored
Wiping cloths, between uses, stored on counters and not in sanitizing solution. - Hot & cold water available; adequate pressure
Not cold water provided at the hand washing sink located in the men's restroom. - Physical facilities: installed, maintained, & clean
Mops and brooms stored at several places through out the kitchen. - Physical facilities: installed, maintained, & clean
Excessive grease build-up observed at the exhaust hood filters and rails. - Physical facilities: installed, maintained, & clean
Ventilation exhaust hood missing grease collecting cup. - Physical facilities: installed, maintained, & clean
Missing light bulbs and covers for the light fixtures attached to the ceiling at the dry storage room and above the 3-compartment.
SUMMARY SUSPENSION (In order for license to be restored, a re-inspection fee of $100 normal business hours or $400 non-business hours must be paid and all items must be abated and approved by the DOH).
IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442 5928.
QUESTION ABOUT HACCP PLAN SUBMITTAL, PLEASE CALL MR. ARIAN GIBSON AT 202 442 9005
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Hot Water (3-compartment sink) | 138.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Shrimp raw (Wok) (Cooking) | 163.0F |
| Soup (Steam Table) (Hot Holding) | 193.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| (Refrigerator - reach-in) | 47.0F |
| (Reach-in Freezer) | -5.0F |
| (Walk-in Refrigerator) | 41.0F |
| (Walk-in Freezer) | 10.0F |
| Vegetables - cut (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 38.0F |
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