I THAI RESTAURANT & SUSHI BAR, 3003 M 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. | Apr 08, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 01, 2014 | Preoperational | 3 | 4 | Details / Comments |
Apr 08, 2014 (Follow-up)
Comments:CFPM: Ekachai Lakhwiwat; FS-59858; Exp: 9/13/16
No Objection to Issuance of License
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
Mr. Lakhawiwat presented a menu without sushi listed and inform me that the establishment is no longer serving sushi. Neither a HACCP nor variance is required as a result. Mr. Lakhawiwat and associates were informed that both would be required prior to any sushi operations and that sushi operations without a HACCP could result in further action by HRLA.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 122.0F |
| Hot Water (Handwashing Sink - Bar) | 133.0F |
| Hot Water (Handwashing Sink) | 130.0F |
| Hot Water (Handwashing Sink - toilet room) | 112.0F |
| Hot Water (3-compartment sink) | 122.0F |
| (Reach-in Refrigerator) | 34.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 34.0F |
| Hot Water (3-compartment sink (Bar)) | 113.0F |
| Hot Water (Handwashing Sink - Bar) | 115.0F |
| (Reach-in Refrigerator) | 41.0F |
| (Reach-in Refrigerator) | 41.0F |
| Hot Water (Prep sink) | 113.0F |
Apr 01, 2014 (Preoperational)
Violations:
- Correct response to questions
Food handlers card issued in VA.Bring original certificate with 2 forms of Id and a check or money order for $35 for a DC Food Handlers card(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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. - Required records available: shellstock tags, parasite destruction
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)provide parasite destruction letter from the sushi provider - Compliance with variance, specialized process, and HACCP plan
Submit a Haacp plan for approval to prepare sushi rice(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Establsihment did not have a copy of the pest control contract on site at time of call - Garbage & refuse properly disposed, facilities maintained
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)establsihment does not have acopy of the trash contract
CFH:Ekachai Lakhawiwat EXP:09/13/2018
Not approved a new business license
Correct stated items within 5 days
Correct stated items within 45days
Haacp plan must be submitted before establishment can be approved.
If you have any questions,please contact Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 114.0F |
| Hot Water (Handwashing Sink - Bar) | 117.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 116.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| (Reach-in Freezer) | -12.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - sushi display) | 37.0F |
| (Refrigerator - under counter) | 38.0F |
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