BANGKOK THAI DINING, 2016 P ST NW, 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. | Feb 07, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 02, 2012 | Routine | 0 | 0 | Details / Comments |
Feb 07, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 02/02/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| Chicken (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| Shrimp raw (Cold Holding) | 40.2F |
| Beef (Cold Holding) | 32.0F |
Feb 02, 2012 (Routine)
Violations:
- Food separated and protected
FOOD WAS NOT STORED PROPERLY AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
KNIVES WERE STORED BETWEEN EQUIPMENT AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTANED AT 41.0 DEGREES OR BELOW AT ALL TIMES.FREEZERS MUST BE MAINTAINED AT 10.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD FOOD ITEMS AND COLD UNITS WERE NOT IN COMPLINANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
EVIDENCE OF MICE WERE CITED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD WAS COVERED WITH TOWELS AT VISIT. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
INTERIOR OF DISH MACHINE CONTAINED HEAVY CALCIUM BUILD-UP AT VISIT(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
FLOORS CONTAINED DIRT,DEBRIS AND GREASE BUILD-UP UNDER AND BEHIND EQUIPMENT AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 42.4F |
| Beef raw/ground (Refrigerator) (Cold Holding) | 44.8F |
| (Reach-in Freezer) (Cold Holding) | 8.9F |
| (Reach-in Freezer) (Cold Holding) | 7.2F |
| Vegetable Soup (Stove) (Hot Holding) | 208.0F |
| Chicken (Prep sink) (Cold Holding) | 55.8F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 41.6F |
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