THE REGENT THAI CUISINE, 1910 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 09, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
May 20, 2014 | Routine | 3 | 1 | Details / Comments |
|
Sep 27, 2013 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Dec 04, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 28, 2012 | Routine | 2 | 1 | Details / Comments |
|
Mar 30, 2012 | Follow-up | 3 | 1 | Details / Comments |
|
Feb 07, 2012 | Routine | 5 | 1 | Details / Comments |
Jun 09, 2014 (Follow-up)
Violations:
- Proper date marking & disposition
Food in walk-in refrigerator labeled with dates, but not food name on the containers. (Corrected On Site)
5 DAY VIOLATIONS ABATED (25 DCMR 1900.1, 25 DCMR 2400.1).
5 DAY VIOLATION CORRECTED ON SITE ( 25 DCMR 1007.1).
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Walk-in Refrigerator) | 36.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
May 20, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
PROVIDE A KNIFE HOLDER FOR KNIVES. KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD ITEMS STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE COLD SIDE OF THE FAUCET AT THE HAND SINK WAS NOT OPERABLE AT VISIT. HAND SINK MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS IN THE DRY STORAGE AREA AND UNDER AND BEHIND ALL EQUIPMENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
PROVIDED EMPLOYEE HEALTH INFORMATION.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 36.8F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| Tofu (Refrigerator - reach-in) (Cold Holding) | 38.3F |
| Carrots (Refrigerator - reach-in) (Cold Holding) | 36.1F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| Mussels (Refrigerator - reach-in) (Cold Holding) | 36.9F |
| (Refrigerator - walk-in) (Cold Holding) | 39.9F |
| (Freezer - walk-in) | -14.1F |
| (Refrigerator - reach-in) (Cold Holding) | 2.3F |
| (Reach-in Freezer) (Cold Holding) | -4.0F |
Sep 27, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (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 walk-in refrigerator(s).No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Back door needs to be rodent proof - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Replace bowls with handled scoops
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 116.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 37.5F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Rice (Rice Steamer) (Hot Holding) | 156.0F |
| Red Onions - sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| Pad Thai (Steam Table) (Hot Holding) | 155.0F |
Dec 04, 2012 (Follow-up)
Comments:5 day notice abated. If you have any questions,please call area superviosr Mr. Ronnie Taylor at (202)535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Nov 28, 2012 (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) - Adequate handwashing sinks properly supplied and accessible
Handwash sink removed from kitchen prpe area(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)knives stored in between refrigerator units
Correct stated items within 5days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 38.9F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | 0.0F |
Mar 30, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food items found 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 tempratures. (Corrected On Site) - Proper date marking & disposition
Prepared food items in the reach-in cooler are not labeled for dates and contents (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips found(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
CFPM Eduardo Murillo FS-50193 Exp. 11/16/2014
Consumer advisory notice printed on the menu
Most recent pest control service date: 03/22/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.2°F
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (Handwashing Sink - Bar) | 129.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer - walk-in) | -7.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 45.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Chicken (Steam Table) (Hot Holding) | 167.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beef (Refrigerator - open display) (Hot Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Rice (Steam Cooker) (Hot Holding) | 156.0F |
| Fried Rice (Steam Cooker) (Hot Holding) | 157.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 44.0F |
Feb 07, 2012 (Routine)
Violations:
- Correct response to questions
No CFPM on duty(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Correct response to questions
The CFPM certificate is not posted in area visible to consumers(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the walk-in refrigerator are not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth and have numerous grooves, unclean ice box machine drop panel(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips found at the 3compartments(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for foodborne illness.
CFPM
Consumer advisory notice printed on the menu
Most recent pest control service date: 1/19/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Bar) | 121.0F |
| Hot Water (3-compartment sink) | 128.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - open display) | 39.0F |
| (Freezer - walk-in) | -6.0F |
| (Refrigerator - under counter) | 38.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 45.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beans (Refrigerator - open display) (Cold Holding) | 47.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 46.0F |
| Rice (Rice Steamer) (Hot Holding) | 167.0F |
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