DC THAI RESTAURANT AND BAKERY, 1018 VERMONT AVE NW FL 1, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 20, 2014 | Investigation | 12 | 10 | Details / Comments |
|
Jun 23, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
Jun 17, 2014 | Routine | 6 | 5 | Details / Comments |
|
Feb 03, 2014 | Routine | 4 | 5 | Details / Comments |
Nov 20, 2014 (Investigation)
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) - Hands clean and properly washed
Observed employees touching faces and hair with gloved hands without changing gloves and performing a hand wash. Observed employees come in contact with raw meat and move to working with ready to eat foods without hand washes. No hand washing observed on site during visit. discussed at length with staff proper hand washing frequency.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
Dish washer washes hands for less than 20 seconds after being prompted to wash hands by inspector. No other employee voluntarily washes hands. Discussed with staff proper hand washing procedures. (Corrected On Site) - Hands clean and properly washed
Dish washer washes hands in prep sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Only one hand sink exists for entire back of house operation. Preparation, Dish Washing, Line Cooking, and Food assembling takes place in the back of house. Sink is inconvenient for those working at the far end of the line or at the wait stations. Contact Bruce Flippens at (202)442-9030 for direction on placement of hand sink(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink blocked in bar. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing reminder sign is not present at bar hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Improper hierarchy observed in walk in cooler and in freezers. Food is coming in contact with the undersides of containers and equipment which are not sanitary. Employees observed cross contaminating foods by using the same tongs to contact chicken and beef (raw). Cutting boards are not washed after raw foods have contacted surfaces. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Cutting boards observed with Mold present. Can opener unclean. Ladle stored as clean is unclean. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dish machine is not functioning properly, Sanitizer concentration at dish reads 0ppm after three runs. Manager replaced sanitizer solution and was able to have concentration reach 100 ppm. Observed dish washer wash and rinse dishes without a sanitizer step. Inspector demonstrated how to set up a triple sink and explained the importance of washing, rinsing, and sanitizing all food contact equipment. (Corrected On Site) - Proper hot holding temperatures
Sauces and rice are reheated and subsequently left at room temperature without temperature control. Food items temp below 135 degrees F. (Corrected On Site) - Proper date marking & disposition
No temperature/time control for safety foods in establishment are date marked. No foods are date marked in entire establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Soap observed in an unmarked container at bar. (Corrected On Site) - Approved thawing methods used
Foods are thawing at room temperature (Chicken, Beef, Shrimp). Foods are placed into sink with running water but are not fully submerged as the sink has no drain stop. (CORRECT VIOLATION WIINTH 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer is present for employees or managers to measure temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths are stored on counter tops and on employees' aprons rather than in buckets when not in use. No sanitizer buckets are available.Inspector demonstrated how to mix sanitizer solution and to set up buckets for employee use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Cutting boards are not stored in a position to air dry. Multiple containers are stacked wet. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items (used oil tubs) are washed and rinsed and reused for storing other food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard is used to line shelf in freezer. (Corrected On Site) - Plumbing installed; proper backflow devices
Air gap is not present between handing sprayer hose and flood level of sink in dish area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
A direct connection is made between pipes leading from triple sink and grease trap. There must be an air gap of at least two times the diameter of the incoming pipe or a back flow preventer installed before the grease trap.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor drains throughout establishment unclean. Back hallway behind refrigeration equipment and floor in bar are unclean. Walls in dish machine area are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
NO ACTIVE MANAGERIAL CONTROL
DISCUSSED WITH STAFF PROPER HAND WASHING FREQUENCY AND PROCEDURES
DISCUSSED CROSS CONTAMINATION ISSUES DURING FOOD PREP AND FOOD STORAGE
DEMONSTRATED HOW TO SET UP THREE COMPARTMENT SINK WITH SANITIZER SO AS TO WASH DISHES WITH THE END STEP OF SANITIZATION.
DC CFPM: VITSNUKORN P MUANGCHAN
FS-61723
7/24/17
CERTIFICATE OF OCCUPANCY LISTS ONLY THE SECOND FLOOR AS OCCUPANCY. ESTABLISHMENT IS STORING FOOD, EQUIPMENT, AND SINGLE SERVICE ITEMS ON THE 3RD FLOOR. CEASE AND DECIST THE USE OF THIS LEVEL.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 99.0F |
| Hot Water | 102.0F |
| Hot Water | 107.0F |
| Beef (Refrigerator) (Cold Holding) | 39.0F |
| Chicken (Refrigerator) (Preparation) | 54.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 36.0F |
| Rice (Table) (Holding) | 54.0F |
| Rice (Table) (Holding) | 85.0F |
| (Walk-in Refrigerator) | 42.0F |
| Tofu (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Mum Beans (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Rice (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| rice noodles (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Rice (Table) (Preparation) | 117.0F |
| Rice (Table) (Preparation) | 114.0F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| Curry Sauce (Griddle) (Hot Holding) | 118.0F |
| Curry sauce (Griddle) (Hot Holding) | 87.0F |
| Sauce (Griddle) (Hot Holding) | 139.0F |
| Curry Sauce (Griddle) (Hot Holding) | 141.0F |
| Pork (Refrigerator) (Cold Holding) | 37.0F |
| Beef (Refrigerator) (Cold Holding) | 36.0F |
| Chicken (Stove) (Cooking) | 170.0F |
Jun 23, 2014 (Follow-up)
Violations:
- Adequate ventilation & lighting; designated areas used
DIRTY GREASY FILTERS AND VENTS IN KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
VENTS MUST BE CLEANED
ALL OTHER ITEMS FROM PREVIOUS ARE ABATED
Jun 17, 2014 (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. Policy issued. (Corrected On Site) - Proper eating, tasting, drinking, or tobacco use
Open employee beverage containers in the kitchen. Beverages discarded. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Rusted ice maker. Reach-in refrigerator seals are dirty. Freezer dirty and needs to be defrosted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items held at improper temperatures in walk-in refrigerator. Walk-in refrigerator appears to operating at 41 F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
There is no date marking on prepared foods (curry) in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Medicine stored above a food preparation area. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food (Thai basil) stored on the floor of the walk-in.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Sponges in use for cleaning food contact surfaces. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Knives are stored dirty between equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors underneath equipment are dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The hoods are dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items within 5 or 45 days as stated.
If you have any questions, please call area supervisor Mr. Taylor 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 55.0F |
| Shrimp raw (Walk-in Refrigerator) (Cold Holding) | 47.0F |
| (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 39.0F |
| (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| 2% Reduced Fat Milk (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (3-compartment sink (Bar)) | 110.0F |
Feb 03, 2014 (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. A copy of the DC DOH Food Code employee interview, reporting agreement and medical referral forms were distributed at the time of the inspection. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Shelled eggs observed in liquid holding in an unlabeled container stored in room temperature. Note: Manager stated that shelled eggs are sold pre salted but was unable to present proof of label/ packaging. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Salted shelled eggs in liqud. Possible pickled eggs in shell. No documentation provided to show that shelled eggs are commercially picked. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Water leak through hole in the ceiling tile. Areas around ansul unit stuffed with paper towels to seal holes to ceiling tiles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Fly strip hanging inside the kitchen near the dish machine area and rodent nesting material in outer hallway leading to the dumpster bin / rear exit area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service containers used for storage of ingredients. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Dash / slash markings on cutting boards. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard liners on the surface of the prep tables. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Missing drain cover to the floor drain in the kitchen. Hose to water line draining into cup and not the floor drain in kitchen. (CORRECT VIOLATION WITHIN 5 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 (3-compartment sink) | 140.0F |
| Hot Water (Handwashing Sink - kitchen) | 136.0F |
| (Reach-in Freezer) | -2.0F |
| Rice (Rice Steamer) (Hot Holding) | 162.0F |
| (Reach-in Refrigerator) | 36.0F |
| (Reach-in Freezer) | 5.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken Chop (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| Beef (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Pork (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Tomatoes chopped (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 32.0F |
DC THAI RESTAURANT AND BAKERY respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Name |
|---|
| DC THAI RESTAURANT AND BAKERY |
| TONTON FRIED CHICKEN |
| FRANKIE'S |
| SAXBY'S COFFEE |
| VERMONT THERAPY |
| GRILL KABOB |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about DC THAI RESTAURANT AND BAKERY, 1018 VERMONT AVE NW FL 1, Washington, DC »