BEAU THAI, 1700 NEW JERSEY AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 31, 2013 | Routine | 2 | 5 | Details / Comments |
|
Aug 16, 2012 | Follow-up | 0 | 4 | Details / Comments |
|
Aug 09, 2012 | Routine | 2 | 11 | Details / Comments |
|
May 09, 2012 | Routine | 3 | 0 | Details / Comments |
|
Feb 14, 2012 | Routine | 2 | 7 | Details / Comments |
Oct 31, 2013 (Routine)
Violations:
- Food separated and protected
Food containers not covered or wrapped to prevent contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food properly labeled; original container
Labels not provided on working containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored under cooking facility on fllor. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Nonfood-contact surfaces clean
Clean and organize non food contact surfaces where needed, also filters, hood, light globe over cooking facility. including wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Self closing device not provided on bathroom doors. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Mayura Brown FS#48012 expire 5-17-14.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Chicken | 41.0F |
| Beef | 46.0F |
| Shrimp raw | 43.0F |
| Salami | 41.0F |
| Onions raw | 41.0F |
| Peppers | 40.0F |
| Carrots | 41.0F |
| Pork | 40.0F |
| Scallops | 40.0F |
| Broccoli | 41.0F |
| (Refrigerator) | 39.0F |
| (Freezer) | 0.0F |
| Hot Water | 123.0F |
Aug 16, 2012 (Follow-up)
Violations:
- Thermometers provided & accurate
No thermometer in reach-in refrigerator.(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) - 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) - Toilet facilities: properly constructed, supplied, & cleaned
Provide self closing device on rest room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 8/9/2012
45-DAY NOTICE STILL PENDING.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL MR. TAYLOR AREA SUPERVISOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Beef (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - counter top) | 41.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 20.0F |
Aug 09, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink at bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink bar area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No date marking on prepared foods in refrigeration.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Label condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of mice dropping seen on storage rack.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Rice cooker in front of handwashing sink and raw foods stored above ready to eat foods in refrigerator.(CORRECT VIOLATION WITHIN 5 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) - 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) - Nonfood-contact surfaces clean
Storage rack in kitchen soil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No self closing device on rest room doors.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER MAYURA BROWN FS-48012-EXPIRES 5/17/2014.
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 125.0F |
| Hot Dog (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (Handwashing Sink - toilet room) | 121.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Reach-in Freezer) (Cold Holding) | 20.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Hot Holding) | 159.0F |
May 09, 2012 (Routine)
Violations:
- Food separated and protected
Uncovered food items in the reach-in cooler. (Corrected On Site) - 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
P4repared food items in the reach-in cooler not labeled for dates and contents. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Mayura Brown FS-48012 exp. 05/17/2014
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°F
Most recent pest control service date: 04/22/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.3°F
| Temperatures | |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink) | 127.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Rice (Steam Table) (Hot Holding) | 144.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| Hot Water (3-compartment sink) | 126.0F |
Feb 14, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Soda gun nozzle holder behind bar in need of cleaning. (Corrected On Site) - Proper date marking & disposition
Food items/containers stored inside refrigeration units not properly date-marked. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigeration unit temperature 45 degrees F. (NOTE: delivery - food being placed inside refrigeration unit). (Corrected On Site) - Thermometers provided & accurate
No thermometer(s) in reach-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Food items/containers stored inside refrigeration units not properly labelled. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Items/boxes stored on floor at kitchen area. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No self-closure device(s) on toilet room door(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (Corrected On Site)
CFPM - MAYURA BROWN - #FS-48012 - expires 05/17/2014
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED MUST BE CORRECTED WITHIN 45-DAYS (03/30/12)
IF YOU HAVE ANY QUESTIONS, LEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 140.0F |
| Hot Water (3-compartment sink) | 140.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tofu (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 6.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Rice steamed (Rice Steamer) (Hot Holding) | 161.0F |
| Pad Thai (Table) (Receiving Food) | 157.0F |
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