TANAD THAI CUISINE, 4912 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 22, 2014 | Routine | 0 | 2 | Details / Comments |
|
Jan 15, 2014 | Routine | 4 | 12 | Details / Comments |
|
Aug 07, 2013 | Routine | 4 | 0 | Details / Comments |
|
May 16, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Apr 19, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Apr 02, 2012 | Change of Ownership | 6 | 11 | Details / Comments |
Jul 22, 2014 (Routine)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink (Bar)) | 110.0F |
| (Walk-in Refrigerator) | 38.0F |
| Chicken raw (Freezer - walk-in) (Cold Holding) | 4.0F |
| Thai Curry Soup (Stove) (Preparation) | 156.0F |
| Beef Patties (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Rice (Stove) (Preparation) | 148.0F |
Jan 15, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Need labels for storage containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Penetrations to ceiling surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Damaged weather strip to the base of the side exit door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Rat dropping on the floor through out the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Food and food contact equipment stored on shelves with legs less than six inches in the walk-in freezer and in the basement. Only use of approved storage shelving units are permitted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service containers re-used for storage of food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Single service items stored in basement area underneath sewer pipe lines that are not shielded. Note: All food/food contact equipment are to be stored away from underneath sewer pipe lines in the basement area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Air gap is not established to the drain under the bar 3 part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Missing grated cover to the floor drain under the bar 3-part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Concrete padding is not constructed with smooth and durable materials. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Grease and food accumulation on the floor surfaces under the cooking line. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Tiles are missing to floor surface. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Heavy grease accumulation to vent hood unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Missing light shields to the ceiling lights in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 144.0F |
| (Reach-in Refrigerator) | 45.0F |
| (Reach-in Refrigerator) | 36.0F |
| Hot Water (Handwashing Sink - kitchen) | 133.0F |
| Hot Water (3-compartment sink) | 139.0F |
| (Reach-in Freezer) | 2.0F |
| (Reach-in Refrigerator) | 42.0F |
| Chicken raw (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Beef raw/ground (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Shrimp raw (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| (Walk-in Refrigerator) | 40.0F |
| Tofu (Countertop) (Hot Holding) | 93.0F |
| (Reach-in Refrigerator) | 36.0F |
| Romaine Lettuce (Countertop) (Holding) | 76.0F |
| (Walk-in Freezer) | 22.0F |
Aug 07, 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. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(soda gun holder behind the bar contians syrup build up (Corrected On Site) - Proper cooling time & temperatures
Cooked Chicken inside of the reachin unit on the line at 88 degrees. Divide the chicken in to 2 separate containers to cool properly (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). cooked chicken at 88 degrees (Corrected On Site)
If you have any questions,please contact area supervisor Mr. ronnie Taylor at (202)442-9037
| Temperatures | |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.4F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 88.0F |
| Duck (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 40.5F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Final Rinse Cycle - Warewashing Machine) | 125.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Rice (Rice Steamer) (Hot Holding) | 166.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
May 16, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items held at improper temperatures. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Somnieng Barame FS 50715 Exp. 02/11/2015
Consumer advisory notice printed and posted
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/22/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 103.3°F
| Temperatures | |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
Apr 19, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents (Corrected On Site) - Plumbing installed; proper backflow devices
The mop sink's faucet is threaded and no backflow prevention device is installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32 degrees Fahrenheit
Most recent pest control service date: 04/14/2012
Correct stated item within 5days: A plumber is ordered to come to the establishment to fix the mop sink.
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Reach-in Freezer) | 2.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 46.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 43.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 156.0F |
| Rice (Steam Table) (Hot Holding) | 154.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
Apr 02, 2012 (Change of Ownership)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the handwashing sinks in toilet rooms and the bar. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the bar handwashing sink. - Food separated and protected
Raw chicken and raw beef are stored in the same bus pans in both the reach-in refrigerator and walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dust has accumulated on the walk-in refrigerator's compressor fan guard. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
A plastic container of a powdered substance is unlabeled on the basement shelf where cleaning solutions are stored. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the under counter refrigerator, walk-in refrigerator, and basement reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
The plastic squeeze bottles of oils and sauces along with other plastic containers of sauces are unlabeled in the kitchen and cooking area. (Corrected On Site) - Insects, rodents, & animals not present
There is an opening in the wall at the floor wall juncture between the walk-in freezer and sink in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates and bowls on the top shelves in the kitchen and cooking area are stored with the food-contact surfaces exposed. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The ends of the ice machine's metal drip panel is rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelves in the dishwash area, above the 2-compartment sink, in the cooking area, and in the basementhave exposed or unsealed wood and need to be repainted or sealed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash temperature was not reaching the data plate requirement of 125 degrees Fahrenheit. (Corrected On Site) - Plumbing installed; proper backflow devices
The mop sink's faucet is threaded and no backflow prevention device is installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The women's toilet room door is not closing tightly and the toilet room in the basement does not have a properly functioning self-closing device. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The ceiling light tubes in the kitchen above the prep table and undercounter refrigerator are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Somnieng Baramee (DC DOH Certified Number FS-50715; Expiration Date 2/11/2015)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
NO OBJECTION TO CHANGE OF OWNERSHIP OF BUSINESS LICENSE
If you have any question, please call Area Supervisor, Mr. RONNIET TYALOR , at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/female) | 136.0F |
| Hot Water (Handwashing Sink - toilet/female) | 134.0F |
| Hot Water (3-compartment sink) | 138.0F |
| Hot Water (Handwashing Sink - Bar) | 138.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 104.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 110.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 112.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 118.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 118.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 125.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Red Onions - sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Green Onions (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 38.0F |
| Pineapples (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Freezer) | 12.0F |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink - toilet room) | 124.0F |
| (Refrigerator - walk-in) | 34.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 28.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 28.0F |
| Hot Water (2-compartment sink) | 110.0F |
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