THALLY, 1316 9TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 23, 2013 | Preoperational | 0 | 1 | Details / Comments |
|
Aug 21, 2013 | Preoperational | 0 | 4 | Details / Comments |
Aug 23, 2013 (Preoperational)
Violations:
- Plumbing installed; proper backflow devices
Self closing faucets in the restrooms do not run for 15 seconds without the need for re-activation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct noted viollation(s) within 45 days.
All other items from inspection conducted on 8/21/2013 have been abated.
If there are any questions contact Mr. Taylor, Area Supervisor at 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
Aug 21, 2013 (Preoperational)
Violations:
- Plumbing installed; proper backflow devices
Self closing faucets in bathrooms do not run for 15 seconds without the need for reactivation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Facility has installed a plastic laundry tub for use as a mop sink. This is not allowed. Mop sink must be constructed of non breakable, non-porous materials.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Improper coving along base of brick walls.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
When above noted 5 day violations have been corrected contact Mr. Taylor, Area Supervisor, at 202-535-2180 to request an re-inspection.
If there are any questions contact Mr. Taylor, Area Supervisor, at 202-535-2180.
FACILITY NOT APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE AT THIS TIME.
| Temperatures | |
| (3-compartment sink) | 133.0F |
| (Prep sink) | 133.0F |
| (Handwashing Sink - Dishwash area) | 107.0F |
| (Handwashing Sink - kitchen) | 109.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | 24.0F |
| (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Refrigerator - drawer) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Reach-in Freezer) (Cold Holding) | 12.0F |
| (2-compartment sink) | 122.0F |
| (Handwashing Sink - Bar) | 110.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Duck (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Pork (Refrigerator - walk-in) (Cold Holding) | 40.0F |
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