THAI CHILI, 701 7TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 29, 2014 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 25, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 20, 2014 | Routine | 5 | 5 | Details / Comments |
| No violation noted during this evaluation. | Aug 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 07, 2013 | Routine | 3 | 1 | Details / Comments |
|
Mar 11, 2013 | Routine | 0 | 4 | Details / Comments |
|
Dec 11, 2012 | Routine | 1 | 3 | Details / Comments |
|
Feb 24, 2012 | Routine | 2 | 4 | Details / Comments |
Aug 29, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean and sanitize cutting boards thru-out where needed and gaskets.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Label and Date all food items where needed as to its content.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Observed dead roach near kitchen prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Clean shelving units in walk-in box. Elevate all food 6-8 inches off the floor.Clean exterior of fryer to prevent grease build up.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Freezer) (Cold Holding) | -10.0F |
| Chicken (Cold Holding) | 40.0F |
| Lettuce (Cold Holding) | 36.0F |
| (Reach-in Refrigerator) (Cold Holding) | 36.0F |
Feb 25, 2014 (Follow-up)
Comments:CRITICAL VIOLATIONS CITED 2-20-14 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 124.0F |
| Sausage | 41.0F |
| Beef | 40.0F |
| Shrimp raw | 38.0F |
| Tomatoes sliced | 40.0F |
Feb 20, 2014 (Routine)
Violations:
- Hands clean and properly washed
EMPLOYEES NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE REACH-IN AND WALK-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN/ICE BOX/CAN OPENER/(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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 FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
NUMEROUS UNLABELED PLASTIC BOTTLES OF SPICES AND SAUCES CONTAINERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT ON COUNTER AND NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has A written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 2/11/2014
If any question please call area supervisor MS.COLEMAN at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 49.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef Teriyaki (Steam Table) (Hot Holding) | 144.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 141.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 49.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Rice (Steam Table) (Hot Holding) | 143.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 51.0F |
| Curry Sauce (Steam Table) (Hot Holding) | 144.0F |
Aug 20, 2013 (Follow-up)
Comments:5-Day Notice Abated from inspection conducted on 08/07/2013.
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Turkey (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | -2.0F |
| (Reach-in Freezer) (Cold Holding) | 10.0F |
| Hot Water (Handwashing Sink - toilet room) | 117.0F |
Aug 07, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) SODA GUN HOLDERS AND SODA GUNS AT THE BAR CONTAINED SYRUP BUILD UP. 2) ICE MACHINE CONTAINED SLIGHT MOLD ON AND BEHIND THE DRIP PANEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
GASKETS WERE UNCLEAN AT VISIT. (Corrected On Site) - Toxic substances properly identified, stored, used
ROACH SPRAY WAS STORED THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
LINENS WERE NOT STORED PROPERLY AT VISIT. LINENS MUST BE STORED IN A SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN 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 - kitchen) | 116.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.3F |
| (Refrigerator - reach-in) (Cold Holding) | 34.8F |
| (Refrigerator - reach-in) (Cold Holding) | 41.5F |
| (Reach-in Freezer) (Cold Holding) | 0.5F |
| (Refrigerator - walk-in) (Cold Holding) | 36.6F |
| (Freezer - walk-in) (Cold Holding) | 3.5F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.4F |
| Pork (Cold Holding) | 40.6F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 37.7F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 37.3F |
| Mussels (Refrigerator - reach-in) (Cold Holding) | 35.2F |
Mar 11, 2013 (Routine)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS NOT LABELED AS TO CONTENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY NON FOOD CONTACT SURFACE ,HAND SINK, EXTERIOR OF FOOD CONTAINERS (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
NO DISPOSABLE TOWELS IN BATHROOM (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Handwashing Sink - Bar) | 114.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chili (Stove) (Cooking) | 159.0F |
| (Freezer) | 0.0F |
| Milk (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Dec 11, 2012 (Routine)
Violations:
- Proper date marking & disposition
Stainless steel container of cooked potentially hazardous foods does not have a date or label (Corrected On Site) - Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)foods sitting on the floor inside of the walkin freezer - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board on the reach-in sandwich unit will need to be replaced soon(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Steamed Rice (Rice Steamer) (Hot Holding) | 156.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Scallops (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Brown Rice (Rice Steamer) (Hot Holding) | 167.0F |
| Tofu (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Freezer - walk-in) | -5.0F |
| (Refrigerator - walk-in) | 36.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Fish - Cod (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
Feb 24, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink not easy accessible to. (Corrected On Site) - Food separated and protected
Food items not protected from contamination sitting on floor and under sink. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food containers and boxes of foods not elevated 4 to 6 inches above floor in side walk in freezer and cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Reach in freezer has missing handle. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Atit Phutillikit FS#42912 expire 3-8-13.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| Chicken | 44.0F |
| Beef | 40.0F |
| Shrimp raw | 44.0F |
| Noodles | 40.0F |
| Curry Sauce | 160.0F |
| Calamari | 40.0F |
| Rice | 155.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -5.0F |
| (Reach-in Freezer) | -1.0F |
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