MAI THAI RESTAURANT, 1200 19TH 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. | Nov 13, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 03, 2014 | Follow-up | 3 | 2 | Details / Comments |
|
Oct 27, 2014 | Routine | 4 | 3 | Details / Comments |
|
Feb 06, 2014 | Complaint | 0 | 3 | Details / Comments |
|
Aug 08, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Jul 31, 2013 | Routine | 3 | 2 | Details / Comments |
Nov 13, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM THE INSPECTION CONDUCTED ON 11/03/2014 ( 25 DCMR 802.1, 25 DCMR 900.1, 25 DCMR 1007.1) AND PENDING THE 45-DAY NOTICE.
A DOCUMENT ABOUT APPROVAL OF PARTIAL COOKING GIVEN AT THE TIME OF INSPECTION.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TYLOR AT 202-442-9037.
| Temperatures | |
| Beef (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (3-compartment sink) | 130.0F |
| Hot Water (2-compartment sink) | 128.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | 13.0F |
| (Under-counter Refrigerator) | 38.0F |
Nov 03, 2014 (Follow-up)
Violations:
- Food separated and protected
Raw shrimp, raw beef, and raw chicken are stored in the same pan and above ready to eat foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooking time and temperatures
The establishment is par cooking chicken and cooling in the walk-in prior to final cooking. This is in violation of 900.5 and is a critical violation. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Multiple items in the walk-in were undated. Dates determined and items dated. (Corrected On Site) - Thermometers provided & accurate
The integral thermometer in the freezer unit is broken. (Pending 45-day notice from previous inspection) - Wiping cloths: properly used & stored
Linens are in contact with prepared foods in the walk-in. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Items abated from previous inspection: 300.1, 1900.1, 502.1, 2409.1.
Correct items as stated.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Sauce (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink) | 111.0F |
Oct 27, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Observed mold inside the ice maker. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Observed prepared items held in refrigerator not dated and labelled. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Observed No thermometer in undercounter- refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Observed working containers not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Observed hair restraint not wore by an employee. (Corrected On Site) - Plumbing installed; proper backflow devices
Observed no air pap present under the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT THE ITEMS WITHIN 5-DAY AND 45-DAY.
RECENT PEST CONTROL INVOICE DATED - 09/17/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Carrots (Refrigerator - under counter) (Cooling) | 54.0F |
| Onions raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Sauce (Refrigerator - under counter) (Cold Holding) | 37.0F |
| Pork (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 28.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 31.0F |
| Dumplings (Refrigerator - under counter) (Cold Holding) | 30.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (2-compartment sink) | 109.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 22.0F |
| (Freezer) | 2.0F |
| (Refrigerator - under counter) | 34.0F |
| (Refrigerator - walk-in) | 38.0F |
Feb 06, 2014 (Complaint)
Violations:
- Food properly labeled; original container
SOME CONTAINERS ARE NOT LABELED AS TO THIER CONTENT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CAL MR TAYLOR AREA SUPERVISOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) | 37.0F |
| Thai Curry Soup (Stove) (Hot Holding) | 183.0F |
| Fish raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Rice (Table) (Hot Holding) | 148.0F |
Aug 08, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED OR DATES AND CONTENTS (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 7/29/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Chicken (Steam Table) (Hot Holding) | 155.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 42.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 144.0F |
| Hollandaise Sauce (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lamb (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 44.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| Lentils (Steam Table) (Hot Holding) | 144.0F |
Jul 31, 2013 (Routine)
Violations:
- Food separated and protected
Food item not protected from contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean ice machine interior. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Approved thawing methods used
Improper thawing. (Corrected On Site) - Food properly labeled; original container
Label not provided on working containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Nathavuth Rakkiattiuwong FS#54221 expire 12-7-15.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NOT CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator) | 38.0F |
| Shrimp raw | 38.0F |
| Fish - Rock Fish | 38.0F |
| Mussels | 39.0F |
| Tuna | 40.0F |
| Beef | 41.0F |
| Tomatoes sliced | 38.0F |
| Scallops | 38.0F |
| Chicken | 49.0F |
| Onions raw | 53.0F |
| Hot Dog | 110.0F |
| Rice | 165.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - beverage) | 38.0F |
| (Freezer) | -8.0F |
| (Freezer) | -3.0F |
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