SALA THAI, 2300 WASHINGTON PL NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 12, 2014 | Routine | 1 | 4 | Details / Comments |
|
Sep 06, 2013 | Preoperational | 2 | 0 | Details / Comments |
Jun 12, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handwashing sink located at sushi bar blocked . (Corrected On Site) - Food separated and protected
Uncovered food items observed in walk-in-refrigerator. (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths stored on counters and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Reach-in Freezer) (Cold Holding) | 1.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 33.0F |
Sep 06, 2013 (Preoperational)
Violations:
- Compliance with variance, specialized process, and HACCP plan
Establishment has not submitted for approval a variance for the use of vinegar as a method of food preservation.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment must submit a HACCP plan for the preparation of sushi rice. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct noted violations within 5 days.
No food present at the time of the inpsection.
If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
| Temperatures | |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 26.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 28.0F |
| (Handwashing Sink - Dishwash area) | 111.0F |
| (Handwashing Sink - kitchen) | 112.0F |
| (3-compartment sink) | 114.0F |
| (Handwashing Sink - kitchen) | 113.0F |
| (Prep sink) | 115.0F |
| (3-compartment sink) | 112.0F |
| (Handwashing Sink - Bar) | 110.0F |
| (Handwashing Sink - toilet room) | 102.0F |
| (Handwashing Sink - toilet room) | 105.0F |
| (Refrigerator - sushi display) (Cold Holding) | 41.0F |
| (Prep sink) | 112.0F |
| (Handwashing Sink - seafood section) | 110.0F |
| (Refrigerator - under counter) (Cold Holding) | 24.0F |
| (Reach-in Freezer) (Cold Holding) | -7.8F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
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