SALA THAI, 1301 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 17, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 09, 2014 | Routine | 4 | 2 | Details / Comments |
|
Jan 06, 2014 | Routine | 2 | 3 | Details / Comments |
|
Sep 16, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Sep 11, 2013 | Routine | 4 | 5 | Details / Comments |
|
Mar 12, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Mar 05, 2013 | Routine | 5 | 2 | Details / Comments |
|
Feb 11, 2013 | Complaint | 1 | 1 | Details / Comments |
|
Jul 18, 2012 | Routine | 1 | 3 | Details / Comments |
|
Feb 22, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Feb 03, 2012 | Routine | 3 | 3 | Details / Comments |
Jun 17, 2014 (Follow-up)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
White plastic shelf liner used thru out (inside the walk in refrigerator and shelf at cooks station) was soiled.(removed) The wire shelves inside the walk in refrigerator needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
5 day notice abated the 6/09/2014 inspection. Under counter reach in refrigerator in the sushi prep area is not in use due to repair.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 39.0F |
| Chicken raw (Refrigerator - walk-in) (Thawing) | 38.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 37.9F |
| Scallops (Refrigerator - walk-in) (Cold Holding) | 38.1F |
Jun 09, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER. EMPLOYEE WAS NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) CUTTING BOARDS IN POOR REPAIR-CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. 2) ICE MACHINE-HEAVY MOLD BEHIND THE DRIP PANEL. 3) LINER ON SHELVES IN THE WALK IN UNIT WAS DIRTY AT VISIT. 4) RACK USED FOR THE DISH MACHINE WERE VERY DIRTY AT VISIT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL POTENTIALLY HAZARDOUS FOODS AND MUST BE REMOVED FROM THESE UNITS AND DISCARDED IF FOUR OR MORE HOURS HAVE PASSED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL PREPARED FOOD ITEMS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT TO REMOVE OLD MICE DROPPINGS, DIRT AND DEBRIS. CLEAN WALLS THROUGH OUT FOOD PREP AREA TO REMOVE DIRT AND FOOD SPLATTER.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Tofu (Refrigerator - reach-in) (Cold Holding) | 76.6F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 41.6F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 44.8F |
| (Refrigerator - walk-in) (Cold Holding) | 39.1F |
| (Freezer) (Cold Holding) | 10.9F |
| Tofu (Deep Fryer) (Hot Holding) | 164.2F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 35.1F |
| (Refrigerator - reach-in) (Cold Holding) | 55.8F |
| (Refrigerator - sushi display) (Cold Holding) | 36.2F |
| (Refrigerator - sushi display) (Cold Holding) | 37.1F |
| (Refrigerator - beverage) (Cold Holding) | 40.1F |
| (Refrigerator - reach-in) (Cold Holding) | 34.2F |
Jan 06, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Handwashing sink at bar not accessible for use. (Corrected On Site) - Food separated and protected
Fish head stored with ready to eat food. (Corrected On Site) - Plumbing installed; proper backflow devices
Hand sink by 3-compartment sink not draining properly. (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
No lid on waste container in restroom.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEM STATED WITHIN 45 DAYS.
If there are any questions, contact area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 104.1F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 43.9F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 36.5F |
| Scallops (Refrigerator - counter top) (Cold Holding) | 40.3F |
| Pork (Refrigerator - under counter) (Cold Holding) | 43.9F |
| Chciken Stock (Stove) (Cooking) | 206.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Walk-in Freezer) | -15.0F |
| (Walk-in Refrigerator) | 40.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 120.0F |
| Soup (Soup Warmer) (Hot Holding) | 170.8F |
| Shrimp cooked (Refrigerator - sushi display) (Cold Holding) | 40.9F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 41.5F |
| Tuna (Reach-in Refrigerator) (Cold Holding) | 32.4F |
Sep 16, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 9/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.3°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Rice (Steam Table) (Hot Holding) | 143.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 43.0F |
Sep 11, 2013 (Routine)
Violations:
- 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.(inspection) - Adequate handwashing sinks properly supplied and accessible
The hand sink in the cooks area was not accessible for use at call.(items removed) (Corrected On Site) - Required records available: shellstock tags, parasite destruction
No parasite destruction letter on the premise at call.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Whole avocados placed inside raw sushi rice to soften(the avocados).(removed) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
No procedures/records showing time, for cold food items on the prep line, as a public health control.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Container of flour used at the cooks station was on the floor.(elevated)Box of aprons, paper goods and stainless steel equipment were stored inside the employees rest room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards in the cooks and sushi prep needed resurfacing or be replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The door to the under counter reach in refrigerator was broken (off the hings).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Siray Sawetrattanaraj: FS56567 will expire 7/07/2015.
Correct items stated within 5 and 45 days as stated.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.1F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.2F |
| (Refrigerator - reach-in) | 39.3F |
| (Refrigerator - sushi display) | 40.6F |
| Chicken (Stove) (Cooking) | 192.0F |
| Curry Soup (Steam Table) (Hot Holding) | 168.0F |
| Rice (Rice Steamer) (Hot Holding) | 157.0F |
| (Refrigerator - walk-in) | 41.3F |
| (Freezer - walk-in) | 12.1F |
| Rice - Sushi (Rice Steamer) (Holding) | 90.3F |
| (Refrigerator - sushi display) | 37.1F |
Mar 12, 2013 (Follow-up)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair as cited 3/5/13.
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 3/5/13
45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 3/5/13
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Mushrooms (Refrigerator - walk-in) (Cold Holding) | 43.7F |
| Chicken raw (Refrigerator - counter top) (Cold Holding) | 42.2F |
| (Refrigerator - reach-in) | 40.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 40.4F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 34.3F |
| (Refrigerator - walk-in) | 43.7F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 43.2F |
| Rice (Rice Steamer) (Hot Holding) | 157.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.1F |
| (Freezer - walk-in) | 5.3F |
Mar 05, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Food debris and utensils int the hand sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Uncovered food items in the reach-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Food items not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in poor repair.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATD WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 46.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - walk-in) | 38.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 48.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 46.0F |
| Rice (Steam Table) (Hot Holding) | 145.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) | 41.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 44.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) | 37.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 42.0F |
Feb 11, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There was food in the handwash sink in the sushi prep area.(removed) (Corrected On Site) - Food separated and protected
Wrapped raw chicken in drippings was stored above other food item(s) in the reach-in refrigerator.(removed) (Corrected On Site)
The DC CFM is Pongwasu Saengsophaphan: FS43742 will expire 6/4/2013.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Sushi bar) | 110.0F |
| Rice - Sushi (Rice Steamer) (Holding) | 73.1F |
| (Refrigerator - sushi display) | 32.4F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 32.1F |
| Shrimp raw (Refrigerator - sushi display) (Cold Holding) | 29.8F |
| Crab meat (Refrigerator - sushi display) (Cold Holding) | 29.8F |
| Salmon Skin (Refrigerator - sushi display) (Cold Holding) | 29.0F |
| Yellow Tail (Refrigerator - sushi display) (Cold Holding) | 36.8F |
| (Refrigerator - reach-in) | 34.1F |
| (Reach-in Freezer) | 28.7F |
| Chicken Stoke (Stove) (Cooking) | 101.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 42.6F |
| Beef raw/ground (Refrigerator - counter top) (Cold Holding) | 43.7F |
| Scallops (Refrigerator - counter top) (Cold Holding) | 43.6F |
| Rice (Rice Steamer) (Hot Holding) | 144.6F |
| (Refrigerator - walk-in) | 41.9F |
| (Freezer - walk-in) | -9.0F |
Jul 18, 2012 (Routine)
Violations:
- Proper date marking & disposition
Food itmes/containers inside refrigeration units not properly date marked. (Corrected On Site) - Food properly labeled; original container
Food items in refrigeration units and dry storage are not properly labeled. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floors are dirty. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (3-compartment sink) | 131.0F |
| Rice (Steam Table) (Hot Holding) | 162.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Pad Thai (Table) (Receiving Food) | 161.0F |
| Hot Water (Handwashing Sink) | 128.0F |
| (Refrigerator - sushi display) | 41.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| Squid (Refrigerator - sushi display) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| (Freezer - walk-in) | 21.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 41.0F |
Feb 22, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food items in refrigerators are not date marked. (Corrected On Site)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 43.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) | 39.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Bean Sprouts (Refrigerator - open display) (Cold Holding) | 42.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 41.0F |
| Scallops (Refrigerator - open display) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 129.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Rice (Rice Steamer) (Hot Holding) | 155.0F |
| (Refrigerator - reach-in) | 40.0F |
| Hot Water (3-compartment sink) | 127.0F |
Feb 03, 2012 (Routine)
Violations:
- Food separated and protected
Uncovered food items in the refrigerator. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the refrigerator are not date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Accumulation of grease and dust on the grill's ventilation hood and wall.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| (Refrigerator - reach-in) | 38.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 42.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - Bar) | 129.0F |
| (Refrigerator - walk-in) | 40.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Rice (Steam Table) (Hot Holding) | 148.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - kitchen) | 128.0F |
| (Refrigerator - reach-in) | 39.0F |
| Beans (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 40.0F |
| Bean Sprouts (Refrigerator - open display) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 133.0F |
| (Refrigerator - under counter) | 37.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 46.0F |
| Corn (Refrigerator - open display) (Cold Holding) | 40.0F |
| Scallops (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
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