ROYAL THAI, 507 H ST NW, Washington, DC - Restaurant inspection findings and violations

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Inspection findings	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
No violation noted during this evaluation.	Jul 08, 2014	Follow-up	0	0	Details / Comments
Hands clean and properly washed Adequate handwashing sinks properly supplied and accessible Food-contact surfaces: cleaned & sanitized Proper cold holding temperatures Warewashing facilities: installed, maintained, & used; test strips Physical facilities: installed, maintained, & clean	Jun 23, 2014	Complaint	4	1	Details / Comments
No violation noted during this evaluation.	Nov 20, 2013	Follow-up	0	0	Details / Comments
No violation noted during this evaluation.	Nov 05, 2013	Follow-up	0	0	Details / Comments
Food separated and protected Proper cold holding temperatures Thermometers provided & accurate Insects, rodents, & animals not present Physical facilities: installed, maintained, & clean	Oct 29, 2013	Routine	3	2	Details / Comments
No violation noted during this evaluation.	May 16, 2013	Follow-up	0	0	Details / Comments
No violation noted during this evaluation.	May 14, 2013	Follow-up	0	0	Details / Comments
Proper use of restriction and exclusion Food-contact surfaces: cleaned & sanitized Thermometers provided & accurate Insects, rodents, & animals not present Wiping cloths: properly used & stored	May 04, 2013	Complaint	3	1	Details / Comments
Proper use of restriction and exclusion Food-contact surfaces: cleaned & sanitized Thermometers provided & accurate Insects, rodents, & animals not present Wiping cloths: properly used & stored	May 03, 2013	Complaint	3	2	Details / Comments
No violation noted during this evaluation.	Nov 27, 2012	Follow-up	0	0	Details / Comments
No violation noted during this evaluation.	Nov 20, 2012	Follow-up	0	0	Details / Comments
Proper date marking & disposition Food properly labeled; original container Wiping cloths: properly used & stored Nonfood-contact surfaces clean	Nov 14, 2012	Routine	1	3	Details / Comments

Temperatures
(Handwashing Sink)	116.0F
(Cold Holding)	60.0F
(Refrigerator - reach-in) (Cold Holding)	40.0F

Jun 23, 2014 (Complaint)

Violations:

Hands clean and properly washed
OBSERVED EMPLOYEES NOT WASH HAND OFTEN. (Corrected On Site)
Adequate handwashing sinks properly supplied and accessible
ONLY ONE HAND SINK AT ENTRANCE END OF KITCHEN THE PASSING LANE IS VERY NARROW, NOT CONVENIENT. YOU NEED PROVIDE ANOTHER HAND SINK AT OTHER END OF KITCHEN AT WAREWASHER AREA. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized
CREVICESED CUTTING BOARD. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures
ONE STATION REFRIGERATOR IS OUT OF TEMPERATURE SO AS FOOD AT THERE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips
WAREWASHER HIGHEST TEMPERATURE IS 140 (NOTE: BY DCMR2002.1 THE TEMPARATURE SHOULD ACHIEVE TO 160 F.) (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean
ONE STATION REFRIGERATOR IS OUT OF TEMPERATURE (T=54). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Comments:
CFPM: ING-HATHAI MUANGKARN 57383 EXP 05/03/2016. CORRECT ITEMS STATED WITHIN 5DAY AND 45 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.

Temperatures
Hot Water	118.0F
(Reach-in Freezer)	44.0F
(Reach-in Refrigerator)	54.0F
(Reach-in Freezer)	15.0F
(Reach-in Freezer)	10.0F
(Reach-in Freezer)	20.0F
Peppers	54.0F
Chicken	56.0F
Onions raw	54.0F
Tomatillo	44.0F
Squid	42.0F
Beef	42.0F

Nov 20, 2013 (Follow-up)

Comments:
CFPM; ING-HATHAI MURANGKARA 57383 EXP 05/03/2016. EXTERMINATER SERVED ON 11/06/2013. KEEP LOWERING TEMPERATURE OF SANDWICH STATION TO <41. NOTICE ABATED FROM INSPECTION OF 10/29/2013 AND 11/05/2013.

Temperatures
Hot Water	120.0F
(Refrigerator - reach-in)	41.0F
(Refrigerator - sandwich prep unit)	42.0F
(Refrigerator - sandwich prep unit)	45.0F
(Reach-in Freezer)	8.0F
Carrots	44.0F
Tomatoes sliced	45.0F
Peppers	44.0F

Nov 05, 2013 (Follow-up)

Comments:
EXTERMINATER SCHEDULED TO SERVE ON 11/05/2013 BUT POSTPONED TO 11/06/2013. SANDWICH STATION AT INNER SIDE KEEPS OUT OF TEMPERATURE(T=50). 5 EXTENSION TO PROVIDE EXTERMINATER SERVICE AND REPAIR TEMPERATURE OF STATION.

Temperatures
Hot Water	116.0F
(Refrigerator - reach-in)	40.0F
(Refrigerator - sandwich prep unit)	42.0F
(Refrigerator - sandwich prep unit)	50.0F
(Reach-in Freezer)	8.0F
Tomatoes chopped	42.0F
Tomatoes chopped	50.0F
Peppers	40.0F
Peppers	52.0F
Carrots	42.0F
Carrots	52.0F
Beef raw/ground	40.0F
Rice steamed	142.0F

Oct 29, 2013 (Routine)

Violations:

Food separated and protected
RICE IN PAPER BAG STANDS ON FLOOR IN KITCHEN. (Corrected On Site)
Proper cold holding temperatures
ONE SANDWICH STATION IS OUT OF TEMPERATURE SO ARE FOOD IN CASES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Thermometers provided & accurate
THERMOMETER AT REACH IN REFRIGERATOR NOT WORK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Insects, rodents, & animals not present
RAT DROPPING WEEN IN BASEMENT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Physical facilities: installed, maintained, & clean
RAT DROPPING IN BASEMENT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Comments:
CFPM: ING-HATHAI MUANGKARN 57383 EXP 05/03/2016. CORRECT ITEMS STATED WITH 5 DAY AND 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.

Temperatures
Hot Water	118.0F
(Refrigerator - reach-in)	42.0F
(Refrigerator - sandwich prep unit)	40.0F
(Refrigerator - sandwich prep unit)	47.0F
Tomatoes sliced	40.0F
Tomatoes sliced	45.0F
Mushrooms	40.0F
Mixed Vegetables	48.0F
Peppers	42.0F
Peppers	48.0F
Beef raw/ground	40.0F
Rice steamed	138.0F

May 16, 2013 (Follow-up)

Comments:
CFPM: WONGNIWAT ONGSANKOON FS-45076 EXP 04/24/2013. EXTERMINATER SERVED ON 05/15/2013, BASEMENT CLEANED. EMPLOYEES HEALTH FILE ESTABLISHED. NOTICE ABATED FROM INSPECTION OF 05/03/2013 AND 05/14/2013.

Temperatures
Hot Water	114.0F
(Refrigerator - reach-in)	41.0F
(Reach-in Freezer)	8.0F
(Refrigerator - sandwich prep unit)	40.0F
Tomatoes sliced	42.0F
Peppers	44.0F
Shrimp cooked	42.0F
Rice steamed	156.0F

May 14, 2013 (Follow-up)

Comments:
CFPM: WONGNIWAT ONSANKOON FS-45076 EXP 04/24/2013.CORRECTION NOT SATISFIED. ONE DAY EXTENSION TO COMPLETE CORRECTION AS 05/03/2013 INSPECTION NOTICE STATED. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.

Temperatures
Hot Water	112.0F
(Refrigerator - reach-in)	42.0F
(Reach-in Freezer)	5.0F
(Refrigerator - sandwich prep unit)	38.0F
Onions raw	42.0F
Chicken	42.0F
Mushrooms	44.0F
Rice steamed	152.0F

May 04, 2013 (Complaint)

Violations:

Proper use of restriction and exclusion
NO EMPLOYEES' HEALTH FILES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized
DEEP CREVICES OF CUTTING BOARD.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Thermometers provided & accurate
NO THERMOMETER IN MOST REACH-IN FREEZER.(CORRECT WITHIN 5 DAYS)
Insects, rodents, & animals not present
RAT DROPPING SEEN IN BASEMENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Wiping cloths: properly used & stored
A DIRTY WIPING CLOTH ON COUNTER.(DISPOSED ON SITE) (Corrected On Site)

Comments:
CFPM: WONGNIWAT ONGSANGKOON FS-45076 EXP. 04/24/2013, NEEDS RENEWAL. CORRECT ITEMS WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.

Temperatures
Hot Water	110.0F
(Refrigerator - reach-in)	45.0F
(Refrigerator - sandwich prep unit)	38.0F
(Reach-in Freezer)	8.0F
Eggplant	40.0F
Tomatoes sliced	40.0F
Chicken	40.0F
Shrimp cooked	38.0F
Mushrooms	38.0F
Rice steamed	156.0F

May 03, 2013 (Complaint)

Violations:

Proper use of restriction and exclusion
NO EMPDLOYEES' HEALTH RECORDS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food-contact surfaces: cleaned & sanitized
HEAVY CREVICED CUTTING BOARD. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Thermometers provided & accurate
NO THERMOMETER ATSOME REFRIGERATION UNITS. (CORRECT WITHIN 5 DAYS).
Insects, rodents, & animals not present
RAT DROPPING SEEN IN BASEMENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Wiping cloths: properly used & stored
WIPIING CLOTH IS DIRTY. (Corrected On Site)

Comments:
CFPM: WONGNIWAT ONSANGKOON FS-45076 EXP 04/24/2013. CORRECT ITEMS STATED WITHIN 5 DAYS.

Temperatures
Hot Water	110.0F
(Reach-in Freezer)	45.0F
(Refrigerator - sandwich prep unit)	38.0F
(Reach-in Freezer)	8.0F
Tomatoes sliced	40.0F

Temperatures
Hot Water	114.0F
(Refrigerator - reach-in)	0.0F
(Reach-in Freezer)	8.0F
(Reach-in Freezer)	4.0F
(Refrigerator - sandwich prep unit)	38.0F
Chicken	40.0F

Nov 20, 2012 (Follow-up)

Comments:
CFPM: WONGHIWAT ONGSONGKOON FS-45076 EXP 04/24/2013. KEEP CLEANING HOOD, FILTER AND FOOD PREPARE AREA. OTHER ITEMS IN 11/14/2012 INSPECTION ABATED. NEW 5 DAY NOTICE REPAIR WATER SUPPLY (BOTH HOT AND COLD) AT HAND SINK IN KINTCHEN.(WATER FLOW TOO SMALL).

Temperatures
Hot Water	112.0F
(Refrigerator - reach-in)	41.0F
(Refrigerator - sandwich prep unit)	40.0F
(Reach-in Freezer)	22.0F

Nov 14, 2012 (Routine)

Violations:

Proper date marking & disposition
Food storage containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Food properly labeled; original container
Working containers not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
Nonfood-contact surfaces clean
Unclean hood, filters and vent over cooking facility.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
Certified Food Manager Wonghiwat Ongsangkoon FS#45076 expire 4-24-13.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.

Temperatures
Shrimp raw	38.0F
Scallops	38.0F
Chicken	40.0F
Hot Water	110.0F
(Refrigerator)	40.0F

AB	BC	MB	NB	NL	NS	NT
NU	ON	PE	QC	SK	YT

Food:
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Price:
Ambience:
Cleanliness:

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ROYAL THAI, 507 H ST NW, Washington, DC - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

Jul 08, 2014 (Follow-up)

Jun 23, 2014 (Complaint)

Nov 20, 2013 (Follow-up)

Nov 05, 2013 (Follow-up)

Oct 29, 2013 (Routine)

May 16, 2013 (Follow-up)

May 14, 2013 (Follow-up)

May 04, 2013 (Complaint)

May 03, 2013 (Complaint)

Nov 27, 2012 (Follow-up)

Nov 20, 2012 (Follow-up)

Nov 14, 2012 (Routine)

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