MAI THAI, 3251 PROSPECT ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 08, 2013 | Routine | 5 | 7 | Details / Comments |
|
Apr 17, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Mar 09, 2012 | Routine | 9 | 19 | Details / Comments |
Aug 08, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handwashing sink at the bar is used to store purse/personal belongings. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
No shellstock tags found with the mussels found in the walk-in refrigerator (destroyed while on-site). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw meats and shell eggs stored above ready to eat foods in the walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Toxic substances properly identified, stored, used
Laundry detergent buckets used to store food. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
No variance/approved HACCP plan has been obtained for the use of vinegar in sushi rice as a preservative. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
No variance has been requested in writing for the use of vinegar in sushi rice as a preservative. - Food properly labeled; original container
White ingredient bins are not labeled with the common name of the ingredient stored inside. (Corrected On Site) - Insects, rodents, & animals not present
Rear door of the establishment left open for ventilation with no screen to protect from the entry of pests. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in freezer. (Corrected On Site) - In-use utensils: properly stored
Knife at the bar stored between equipment. (Corrected On Site) - Nonfood-contact surfaces clean
Hoods over the wok area have an accumulation of oil build-up throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (2-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink) | 128.0F |
| Hot Water (Prep sink) | 132.0F |
| Hot Water (Handwashing Sink) | 130.0F |
| Hot Water (Prep sink) | 127.0F |
| (Refrigerator - under counter) | 30.0F |
| (Refrigerator - under counter) | 40.0F |
| (Reach-in Freezer) | 5.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 34.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 36.0F |
| (Refrigerator - sushi display) | 40.0F |
| (Refrigerator - walk-in) | 43.0F |
| Chicken (Refrigerator - walk-in) (Cooling) | 46.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Rice (Rice Steamer) (Hot Holding) | 179.0F |
| Soup (Soup Warmer) (Hot Holding) | 189.0F |
| Hot Water (2-compartment sink) | 120.0F |
| Onions raw (Refrigerator - counter top) (Cooling) | 45.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 60.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cooling) | 52.0F |
| Soup (Soup Warmer) (Hot Holding) | 172.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Scallops (Ice) (Cold Holding) | 36.0F |
| Beef raw/ground (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Sauce (Refrigerator - counter top) (Cold Holding) | 48.0F |
| Chicken (Refrigerator - reach-in) (Cooling) | 46.0F |
| (Freezer - walk-in) | 10.0F |
Apr 17, 2012 (Follow-up)
Violations:
- Proper date marking & disposition
Prepared food items in the reach-in & walk-in coolers. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Sushi rice: ph 3.9
Consumer advisory notice printed on the menu or
Most recent pest control service date: 04/11/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 50ppm 7.9 pH, 131.9°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - under counter) | 40.0F |
| (Reach-in Freezer) | -3.0F |
| (Refrigerator - open display) | 39.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 39.0F |
| Fish (Refrigerator - open display) (Cold Holding) | 55.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 47.0F |
| Salmon (Refrigerator - open display) (Cold Holding) | 48.0F |
Mar 09, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I provided the person in charge with a copy of the DC Food Code employee medical referral, interview and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
An employee at the sushi bar is cutting avocados and handling the cut avocados with his bare hands. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no handwashing signs in the men's and women's toilet rooms. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The handwashing sink at the bar is filled with various items. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the handwashing sinks at the bar and sushi bar. The sushi bar handwashing sink only had hand sanitizer. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Liquid hand soap, paper towels, and a paper towel dispenser are provided at the sushi bar's prep sink. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
The establishment could not provide a copy of the sushi fish supplier's parasite destruction letter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
In the walk-in refrigerator, raw shell eggs are stored above tofu and raw chicken is stored above raw beef. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The walk-in refrigerator's compressor fan guard has a buildup of dust. The shelves in the walk-in refrigerator have food debris accumulated throughout the unit. There is a buildup of minerals on the ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
The jasmine rice is held at an improper temperature in its warming unit. (Corrected On Site) - Proper cold holding temperatures
Various sauces, raw chicken, and raw beef are held at improper temperatures in the walk-in refrigerator. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
The establishment is holding sushi rice at room temperature and does not have a variance or a sushi HACCP plan in place. The sushi employees have not created or maintained logs to record the pH and temperature of the sushi rice. Also they do not have a pH meter to measure the acidity of the sushi rice. They must provide a sushi HACCP plan. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Stock pots of sauces that were prepared the previous day are held above 41 degrees Fahrenheit but below 140 degrees Fahrenheit in the walk-in refrigerator. The stock pots are approximately 16 inches deep and the product should be transferred to shallower pans for cooling. Also a pan of beef that was sliced the previous day was also held at an improper temperature and covered too tightly for ample heat transfer during cooling. (Corrected On Site) - Thermometers provided & accurate
There is no thermometer in the under counter refrigerator at the sushi bar. There is no visible thermometer in the ice cream freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The digital thermometer on the reaach-in freezer adjacent to the entrance to the sushi bar is out of order. The thermometer that is hanging in the walk-in refrigerator is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Linens cloths are laid on top of the sushi rice in the cooler and rice steamer. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Jars of cherries and cocktail mix are stored on the floor beneath the bar's sink. Containers and cases of food are stored on the walk-in freezer floor. Case of cooking oil and other food items are stored on the floor near the walk-in freezer. (Corrected On Site) - Personal cleanliness
Two (2) of the cooks are wearing bracelets on their wrists while cooking. (Corrected On Site) - Wiping cloths: properly used & stored
The wet wiping cloths at the sushi bar are stored on the cutting boards and no wiping cloth solution has been prepared. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the top shelf in the kitchen and the metal storage rack near the grill are stored with the food-contact surfaces unprotected and need to be inverted or covered. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum foil is lining the shelves in the grill cooking area. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The establishment does not have any chlorine test strips to measure the concentration of sanitizing solutions in the dishwash machine and the wiping cloth sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Lime is built up on the interior of the diswash machine. The ventilation hood filter above the grill has a buildup of smoke particulate matter and the ventilation hood above the woks have grease droplets accumulating. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose at the garbage disposal unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle in the women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The women's toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menus.
Sushi rice: ph 3.9
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet/female) | 112.5F |
| Hot Water (Handwashing Sink - toilet/male) | 151.0F |
| Hot Water (Handwashing Sink - toilet room) | 148.8F |
| Hot Water (2-compartment sink) | 124.7F |
| Hot Water (3-compartment sink) | 142.3F |
| Hot Water (Handwashing Sink - Sushi bar) | 147.7F |
| Hot Water (Prep sink) | 150.5F |
| Rice - Sushi (Sushi Bar) (Holding) | 136.0F |
| Rice - Sushi (Rice Steamer) (Holding) | 105.1F |
| (Refrigerator - sushi display) | 30.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 42.0F |
| (Reach-in Freezer) | 4.0F |
| Eel (Refrigerator - sushi display) (Cold Holding) | 39.8F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 39.6F |
| Yellowtail Tuna (Refrigerator - sushi display) (Cold Holding) | 39.3F |
| (Refrigerator - sushi display) | 38.0F |
| Tuna Yellowfin (Refrigerator - sushi display) (Cold Holding) | 38.2F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 35.1F |
| Scallops (Refrigerator - walk-in) (Cold Holding) | 36.2F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 38.6F |
| Duck (Refrigerator - walk-in) (Cold Holding) | 42.6F |
| Chicken (Refrigerator - walk-in) (Cooling) | 51.4F |
| Fish - Flounder (Refrigerator - walk-in) (Cold Holding) | 41.5F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 48.8F |
| Whole Chicken (Refrigerator - walk-in) (Cold Holding) | 31.6F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 49.0F |
| Green Curry Sauce (Refrigerator - walk-in) (Cold Holding) | 50.3F |
| Panang Curry Sauce (Refrigerator - walk-in) (Cold Holding) | 49.8F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 96.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 118.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 118.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 136.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 148.4F |
| (Refrigerator - reach-in) | 45.7F |
| Jasmine Rice (Rice Steamer) (Hot Holding) | 129.4F |
| Miso Soup (Soup Warmer) (Hot Holding) | 188.9F |
| Hot Water (2-compartment sink) | 142.5F |
| Pad Thai Chicken (Wok) (Cooking) | 173.4F |
| Beef See-wu (Wok) (Cooking) | 195.5F |
| Hot Water (Prep sink) | 138.4F |
| (Refrigerator - under counter) | 31.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Freezer - walk-in) | 4.0F |
MAI THAI respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Name |
|---|
| CAFE MILANO |
| MAI THAI |
| MORTON'S (N) |
| PEACOCK CAFÉ |
| DOMINO'S PIZZA |
| LADY CAMELLIA |
| BOOEYMONGER RESTAURANT |
| LUKES LOBSTER |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about MAI THAI, 3251 PROSPECT ST NW, Washington, DC »