THAI TANIC RESTAURANT, 1326 14TH 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. | Aug 02, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 26, 2012 | Routine | 3 | 3 | Details / Comments |
|
Mar 13, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Mar 08, 2012 | Routine | 5 | 3 | Details / Comments |
Aug 02, 2012 (Follow-up)
Comments:5 AND 45 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON JULY 26, 2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Beef and Broccoli (Steam Table) (Holding) | 175.0F |
| shrimp & broccoli (Steam Table) (Hot Holding) | 190.0F |
| Rice (Rice Steamer) | 152.0F |
Jul 26, 2012 (Routine)
Violations:
- Proper date marking & disposition
No date marking on foods prepared in refrigeration units. (Corrected On Site) - Insects, rodents, & animals not present
Evidence of mice dropping seen behind bar and rat dropping seen down stairs in storage area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food boxes stored on floor downstairs.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Residue and debris on track of sliding doors of reach in refrigerators.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Faucet on 3 compartment sink leaks.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in storage area, behind bar, downstairs in dry storage dirty and have mice dropping. Grease on ground where grease barrel are stored outside.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
PROVIDE A CURRENT EXTERMINATOR REPORT AT TIME OR REINSPECTION.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL ARES SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| shrimp (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Beef and Broccoli (Steam Table) (Hot Holding) | 171.0F |
| Beef and Broccoli (Steam Table) (Hot Holding) | 190.0F |
| Rice (Rice Steamer) (Hot Holding) | 152.0F |
Mar 13, 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 reach-in cooler are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Sakda Ruccsikorn FS- 40806 exp. 07/17/2012
Consumer advisory notice printed on the menu
Most recent pest control service date: 03/08/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.6°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 133.0F |
| Hot Water (Handwashing Sink - kitchen) | 129.0F |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -9.0F |
| Bean Sprouts (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 44.0F |
| Rice (Steam Table) (Hot Holding) | 165.0F |
| Scallops (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
Mar 08, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw eggs stored above vegetables in walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.(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 date marking & disposition
Ready to eat potentially hazardous food are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Serving ice at the bar are being used to cool cans.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(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)535-2180
| Temperatures | |
| (Refrigerator) | 48.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 41.0F |
| (Refrigerator) | 42.0F |
| Hot Water (2-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 140.0F |
| Onions raw (Refrigerator) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator) (Cold Holding) | 59.0F |
| Tomatoes sliced (Refrigerator) (Cold Holding) | 55.0F |
| Beef (Refrigerator) (Cold Holding) | 45.0F |
| Mussels (Refrigerator) (Cold Holding) | 38.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator) | 27.0F |
| (Refrigerator) | 42.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 47.0F |
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