THE OLD SIAM, 406 8TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 28, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 22, 2014 | Routine | 3 | 6 | Details / Comments |
| No violation noted during this evaluation. | Apr 07, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 28, 2014 | Complaint | 6 | 4 | Details / Comments |
| No violation noted during this evaluation. | Mar 05, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 26, 2014 | Follow-up | 3 | 2 | Details / Comments |
|
Feb 21, 2014 | Routine | 3 | 1 | Details / Comments |
|
Jul 15, 2013 | Routine | 2 | 3 | Details / Comments |
|
Apr 03, 2013 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | Dec 12, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 03, 2012 | Routine | 3 | 3 | Details / Comments |
Aug 28, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). Products were iced down and relocated to another properly working refrigerator. (Corrected On Site)
5 day items abated, 45 day pending from inspection conducted on 08/21/2014.
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Carrots (Room) (Holding) | 78.0F |
| Cabbage (Room) (Holding) | 78.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Spring Rolls (Refrigerator - reach-in) (Cold Holding) | 47.0F |
| Sauce (Refrigerator - reach-in) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Refrigerator - reach-in) | 50.0F |
Aug 22, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready-to eat foods not date marked while being stored in refrigerators. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Reach-in refrigerators not keeping the required internal food temperature at 41 degree For below at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Approved thawing methods used
Frozen noodles being thawed out at room temperature over countertop. (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food in container stored on floor in walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Wiping cloth used to cover (come in contact with)food items (cut vegetables) at the cookline. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Employee belongings not stored at a designated place away from food and food contact surfaces. (Corrected On Site)
DC CFPM: Kittinut Sangsri, FS-53009, 8/21/2015
PH OF SUSHI RICE MEASURED TO BE 3.9.
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| Noodles (Rack) (Holding) | 46.0F |
| Vegetables - cut (Table) (Holding) | 61.0F |
| Spring roll (Refrigerator - reach-in) (Cold Holding) | 51.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| (Walk-in Refrigerator) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Vegetables - cut (Refrigerator - reach-in) (Cold Holding) | 60.0F |
| Chicken curried (Stove) (Cooking) | 176.0F |
| Soup (Stove) (Cooking) | 175.0F |
| Soup (Crock Pot) (Hot Holding) | 141.0F |
| Sushi (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Apr 07, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 03/28/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 119.0F |
| (Under-counter Refrigerator) (Cold Holding) | 37.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sushi display) (Cold Holding) | 40.0F |
Mar 28, 2014 (Complaint)
Violations:
- Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS THROUGHOUT THE KITCHEN AND THE WALK-IN COOLERS (Corrected On Site) - 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) - Variance obtained for specialized processing methods
THE ESTABLISHMENT DID NOT PROVIDE A DOH APPROVED VARIANCE OR HACCP PLAN FOR ITS SUSHI RICE PROCES(PLEASE FIND PICTURES ATTACHED) (Corrected On Site) - Insects, rodents, & animals not present
MINIMAL AMOUNT OF MICE DROPPINGS BY THE BAR, ORDER SWEEP CLEANING OF THE ENTIRE SALES FLOOR (Corrected On Site) - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS CASES AND CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER(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) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 100 DEGREES F SOME HANDSINKS(CORRECT VIOLATION WITHIN 24HRS)
Discussed with the owner about the complaint. Mice droppings were found in smal quantity(4). I explained and educated them how important to have a pest control contractor in place that can be called anytime, mice, flies or roaches/rondents are seen at the restaurantthat food must be protected from any contamination, and explain how to protect the health, safety of customers and minimize foodborne illness at this restaurant.
Some other critical violations were cited.
The Business has a written employee's health policy for food-borne illness.
CFPM KITTINY SANGFRI FS- 53004 EXP 08/21/2015
Thermocouple in ice & water: 32°f
Most recent pest control service date: 3/10/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 89.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 40.0F |
| Chicken (Steam Table) (Hot Holding) | 155.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Sushi (Refrigerator - open display) (Cold Holding) | 107.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 49.0F |
Mar 05, 2014 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 02/26/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Rice (Hot Holding) | 138.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
Feb 26, 2014 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
Person in charge was unable to demonstrate adequate knowledge of food safety. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Build-up observed on interior lip of ice machine. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Establishment does not have a copy of approved HACCP plan on site and was unable to demonstrate knowledge of how to testing sushi rice pH. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Establishment does not have a copy of variance approval letter on site. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct items stated within 5- day Per Supervisor Mrs. Coleman
Any question regarding variance approval contact Mr. Arian Gibson at 202-442-9005.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 145.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Refrigerator - under counter) (Cold Holding) | 31.0F |
Feb 21, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean inside ice-machine to remove build-up.) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Provide a door sweep at rear to prevent pest.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leak at handsink at prep area.(CORRECT VIOLATION WITHIN 5 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 | |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Chicken (Cold Holding) | 40.0F |
| Eggs (Cold Holding) | 35.0F |
| (Dishwashing Machine - Wash Cycle) | 132.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jul 15, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES HEALTH RECORD. (INSTRUCTED TO ESTABLISH AND GAVE A SAMPLE) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
A TRASH CAN IN FRONT OF HAND SINK. (Corrected On Site) - Food separated and protected
SAUCE IN OPEN POT. (Corrected On Site) - Thermometers provided & accurate
NO THERMOMETER AT STATION AND SUSHI DISPLAY BOX.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
DATA PLATE IS ABRASIVED.
CFPM: KRIENGKRAI SEESIADKHA 53629 EXP 09/21/2015. CORRECT ITEMS STATED WITHIN 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| Fish (Refrigerator - display) | 20.0F |
| (Refrigerator - sushi display) | 38.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Peppers | 40.0F |
| Onions raw | 40.0F |
| Mushrooms | 40.0F |
| Rice steamed | 140.0F |
Apr 03, 2013 (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. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Delime and scale inside dishmachine.) (Corrected On Site) - Physical facilities: installed, maintained, & clean
Rodent proof rear door and cover and replace scaling paint in rear kitchen prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Carrots (Cold Holding) | 41.0F |
| Scallops (Cold Holding) | 41.0F |
| Broccoli (Cold Holding) | 39.0F |
| Shrimp raw (Cold Holding) | 35.0F |
| Onions raw (Cold Holding) | 41.0F |
| (Handwashing Sink) | 115.0F |
| Chicken (Cold Holding) | 40.0F |
| Eggs (Cold Holding) | 41.0F |
Dec 12, 2012 (Follow-up)
Comments:ALL 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 12/3/12.
IF YOU HAVE ANY QUESTIONS. PLEASEC CONTACT AREA SUPERVISROR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (Handwashing Sink) | 150.0F |
| Rice (Rice Steamer) (Hot Holding) | 153.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 36.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 37.0F |
Dec 03, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
handsink at bar and inside the kitchen blocked(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Establishment does not have a haacp letter from the sushi company - Food-contact surfaces: cleaned & sanitized
soda gun holder at bar contains syrup build-up(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
rodent droppings cited on the back patio area used for storage(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)clean exterior of cokking units
Correct stated items within 5days
Correct stated items within 45 days
Not approved for sushi station until all deficiences are corrected
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 120.0F |
| Tuna Bluefin (Sushi Bar) (Cold Holding) | 40.0F |
| Octopus (Sushi Bar) (Cold Holding) | 39.0F |
| Salmon (Sushi Bar) (Cold Holding) | 39.0F |
| mackeral (Sushi Bar) (Cold Holding) | 41.0F |
| Rice - Sushi (Rice Steamer) (Hot Holding) | 131.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - sushi display) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - ice cream) | -6.0F |
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