TALAY THAI RESTAURANT, 406 1ST ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 27, 2014 | RESTORATION | 1 | 0 | Details / Comments |
|
Aug 21, 2014 | Routine | 12 | 6 | Details / Comments |
|
Sep 03, 2013 | Routine | 0 | 3 | Details / Comments |
|
Jul 31, 2013 | Complaint | 1 | 2 | Details / Comments |
|
Sep 26, 2012 | Routine | 1 | 3 | Details / Comments |
Aug 27, 2014 (RESTORATION)
Violations:
- Required records available: shellstock tags, parasite destruction
NO SHELLSTOCK TAGS OR LABELS FOR MUSSLES SHAWN AT TIME OF RESTORATION. THE ESTABLISHMENT BUY BOXES OF FROZEN MUSSLES AT SAM'S CLUB AND CLAIMED NO TAGS ARE PROVIDED AT TIME OF PURCHASE. (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 08/01/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
Aug 21, 2014 (Routine)
Violations:
- Management awareness; policy present
NO WRITTEN EMPLOYEES HEALTH POLICY FOR FOODBORNE ILLNESS, A DC DOH COPY IS GIVEN TO THE PIC - No bare hand contact with ready-to-eat foods or approved
EMPLOYEES ARE TOUCHING RTE WITH BARE HANDS(UNCLEAN HANDS) - Required records available: shellstock tags, parasite destruction
SHELLSTOCK TAGS OR LABELS ARE NOT ODERLY RETAINED FOR 90DAYS AND NO DAILY RECORD LOG MAINTAINED - Food separated and protected
RAW FOOD ITEMS ARE STORED ABOVE READY TO EAT FOOD, UNCOVERED FOOD ITEMS IN THE REACH-IN COOLERS - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN;DIRTY CAN OPENER, DIRTY PREP TABLE WITH RTE FOOD(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS IN THE OPEN COOLER DISPLAY UNIT ARE ALL HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS HELD IN THE REACH-IN COOLERS ARE NOT LABELED WITH DATES AND CONTENTS - Food properly labeled; original container
SEVERAL UNLABELED PLASTIC BOTTLES LEFT ON KITCHEN COUNTER - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME FOOD HANDLERS - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION AND THEY ARE BEING REUSED WITH NO SANITIZED AGENTS - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN, FLOOR, EQUIPMENTS, UTENSILS, WALLS,DOOR KNOBS - Plumbing installed; proper backflow devices
NO AIR GAP AT THE 3COMPARTMENT SINK'S SPRAY HOSE, AND THE FLOOD LEVEL RIM - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER - Sewage & waste water properly disposed
THERE IS NO AIR GAP AT THE 3COMPARTMENTS PIPE LEADING TO THE FLOOR DRAIN
SUMMARY SUSPENSION ISSUED TO SEVERAL VIOLATIONS AND CONDITIONS THAT MAY ENDANGER THE PUBLIC HEALTH
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 08/01/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 44.0F |
| Sauce (Refrigerator - open display) (Cold Holding) | 49.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 49.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 51.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Beans (Refrigerator - open display) (Cold Holding) | 45.0F |
| Sauce (Refrigerator - open display) (Cold Holding) | 44.0F |
Sep 03, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
NO SANITIZING AGENT FOR UTENSILS (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
PLAN OF CORRECTION SUBMITTED BY QESPRO
CALL MS COLEMAN AT 202-442-5928 FOR QUESTIONS.
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 38.0F |
| Chicken salad (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Thai Curry Soup (Warmer) (Reheating) | 165.0F |
| (Freezer) | 4.0F |
| Rice (Table) (Holding) | 158.0F |
Jul 31, 2013 (Complaint)
Violations:
- Insects, rodents, & animals not present
RAT SEEN IN EXTERIOR SITTING AREA OF RESTAURANT(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTH (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
MUST PROVIDE A PEST CONTROL PLAN OF CORRECTION
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) | 36.0F |
| Pad Thai (Refrigerator - vehicle) (Cold Holding) | 38.0F |
| Fried Rice (Table) (Holding) | 153.0F |
| (Freezer - walk-in) | 11.0F |
| Beef and Broccoli (Stove) (Preparation) | 179.0F |
Sep 26, 2012 (Routine)
Violations:
- Food separated and protected
Food must be protected from contamination. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces, including walls, fan cover inside reach in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Vallapaporn Kertgate FS#42659 expire 3-15-13.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 117.0F |
| Beef | 39.0F |
| Chicken | 41.0F |
| Scallops | 40.0F |
| Ribs | 153.0F |
| Mussels | 40.0F |
| (Prep sink) | 40.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
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