Adequate handwashing sinks properly supplied and accessible Handwashing sink located at sushi bar blocked . (Corrected On Site)
Food separated and protected Uncovered food items observed in walk-in-refrigerator. (Corrected On Site)
Food properly labeled; original container Unlabeled squeeze bottle observed in service line area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Wiping cloths: properly used & stored Wiping cloths stored on counters and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used Scratched cutting boards observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 45-DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442-5928
Compliance with variance, specialized process, and HACCP plan Establishment has not submitted for approval a variance for the use of vinegar as a method of food preservation.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Compliance with variance, specialized process, and HACCP plan Establishment must submit a HACCP plan for the preparation of sushi rice. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
Correct noted violations within 5 days. No food present at the time of the inpsection. If there are any questions contact Mrs. Coleman, Area Supervisor at 202-535-2180. FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE (RESTAURANT)
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