ABSOLUTE THAI RESTAURANT, 521 G ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 08, 2014 | Routine | 1 | 3 | Details / Comments |
|
Jan 08, 2014 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Sep 05, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 29, 2013 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Apr 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 18, 2012 | Complaint | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 15, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 22, 2012 | Routine | 2 | 2 | Details / Comments |
May 08, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Bare hand contact observed with ready-to-eat food. (Corrected On Site) - In-use utensils: properly stored
Scoops, tongs and spoons were stored in standing water at room temperature during pauses in food preparation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The sanitizer chemical concentration at final rinse stage of the dish washing machine measured to be at 0ppm at visit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct items as stated within 5 days.
Correct items as stated within 45 days.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 113.0F |
| Hot Water (Handwashing Sink - toilet room) | 113.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 0.0F |
| Wonton (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 36.0F |
Jan 08, 2014 (Routine)
Violations:
- Food separated and protected
Refrigerate raw shell eggs until use. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Shield not provided for light bulb inside walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Yodchai Horcharoen FS#56796 expire 12-28-15.
CORRECT CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| Mushrooms | 41.0F |
| Tofu | 43.0F |
| Noodles | 40.0F |
| Chicken | 41.0F |
| (Refrigerator) | 40.0F |
| Onions raw | 41.0F |
| (Refrigerator - walk-in) | 38.0F |
| Shrimp raw | 38.0F |
| Pork | 41.0F |
| Beef | 41.0F |
| (Freezer - walk-in) | -7.0F |
Sep 05, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 32.0F |
Aug 29, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
SEVERAL CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF ROACHES AT VISIT. INCREASE PEST CONTROL MEASURES IN ORDER TO ADDRESS THIS ISSUE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES. (HAT OR HAIR NET). - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN A SANITIZING BUCKET AT VISIT. ALL WIPING CLOTHS MUST BE STORED IN A SANITIZING BUCKET WHEN NOT IN USE IN ORDER TO PREVENT CROSS CONTAMINATION AND BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
THE SANITIZER WAS NOT DISPENSING AN ADAQUATE AMOUNT OF SANITIZER AT VISIT. MACHINE MUST BE ADJUSTED TO ENSURE 100 PPM AMOUNT OF SANITIZER IS DISPENSED AT ALL TIMES. ESTABLISHMENT MUST USE ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-YODCHAI HORCHAROEN FS-56798 EXP 12/28/2015
ALL ITEMS MUST BE ABATED WTIHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 119.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.7F |
| (Freezer - walk-in) (Cold Holding) | 5.1F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Rice (MIcrowave Oven) (Hot Holding) | 151.0F |
| (Refrigerator - beverage) (Cold Holding) | 41.9F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 35.4F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.5F |
Apr 26, 2012 (Follow-up)
Comments:PRESTO SERVED ON 04/20/2012. NOTICE ABATED FROM INSPECTION OF 04/18/2012. IF YOU HAVE ANY QUESTION, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - sandwich prep unit) | 41.0F |
| (Freezer - walk-in) | 20.0F |
| Tomatoes sliced | 42.0F |
| Shrimp raw | 44.0F |
Apr 18, 2012 (Complaint)
Violations:
- Insects, rodents, & animals not present
MICE DROPPINGS SEEN IN DRY STORAGE AREA. - Wiping cloths: properly used & stored
WIPING CLOTHES ARE DIRTY AND NOT IN SANITIZER WHEN NOT IN USE. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
USED CARD BOARD ON SHELF. - Physical facilities: installed, maintained, & clean
DIRT AND DEBRIS IN CORNER AREA.
CFPM: YODCHAI HORCHAROEN #39844 EXP 06/24/2012. CORRECT ITEMS STATED WITH-IN 5 DAYS. IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Freezer - walk-in) | 18.0F |
| Shrimp raw | 43.0F |
| Carrots | 44.0F |
| Tomatoes sliced | 44.0F |
Mar 15, 2012 (Follow-up)
Comments:CFPM: YODCHAI HORCHAROEN #39844 EXP 06/24/2012.
NOTICE ABATED FROM INSPECTION OF 02/22/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)4423-5928.
| Temperatures | |
| Hot Water | 110.0F |
| Shrimp raw | 36.0F |
| Scallops | 36.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
Feb 22, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Potentially hazardous foods in refrigerator not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Dish washer machine has accumulation of old soil and residue. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Shield for light bulb not provided in walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager - Yodchai Horcharoen FS#39844 expire 6-24-12.
CORRECT VIOLATIONS WITHIN 5- AND 45-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| Mushrooms | 40.0F |
| Chicken | 43.0F |
| Shrimp raw | 35.0F |
| Beef | 79.0F |
| Scallops | 37.0F |
| Squid | 37.0F |
| Pork | 40.0F |
| Rice steamed | 171.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 40.0F |
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