image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  AMMATHAR
Address  1326 14th ST NW
City/State/Zip Code  WASHINGTON, DC 20005
Telephone
 (202) 588-1795
 E-mail address  thaitanic.dc@gmail.com
Date of Inspection
 12
/
 26
/
 2019
    Time In
 12
:
 20
PM     Time Out
 02
:
 10
PM  
License Holder  Ammathar, LLC
License/Customer No.  
License Period
 12 
/
 24 
/
 2019 
 - 
 01 
/
 15 
/
 2020 
 Type of Inspection
 Ownership Change
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  0 R  0
Priority Foundation Violations  6 COS  1 R  0
Core Violations  11 COS  1 R  0
Certified Food Protection Manager (CFPM)
  
CFPM #:   

CFPM Expiration Date:       /    /          
D.C. licensed trash or solid waste contractor:
 Good Friends 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Qespro 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  AMMATHAR    Establishment Address  1326 14th ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
2. - The District-issued Certified Food Protection Manger certificate pertaining to the kitchen manager on-duty (Jeeraporn Poksupthong) has expired (EXP: 7/9/2016)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  203.2 A person in charge who is a certified food protection manager as required in Section 203.1 shall be re-certified every three (3) years. P  
10. - There is no handwashing sink supplied to the 3-compartment sink/cook line area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2406.1 Handwashing sinks shall be provided for employees' use in areas specified in Section 2411 in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code (2006) or most recent edition, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). Pf  
14. - Shellstock inside the walk-in refrigerator observed without their respective harvesting tag. Since the establishment only manages one shellstock bag at-a-time, the tag was later placed with the shellstock inside the walk-in refrigerator. (Corrected On Site)  717.1 Except as specified in Section 717.4, shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. Pf  
14. - Retained shellstock tags observed with no written dates of when the last shellstock from the container was served.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  717.2 The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf  
15. - Only one (1) serving tong observed at the top section of the prep refrigerator, to dispense both ready-to-eat foods and raw animal foods.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - Mold observed in the crevices of the drip panel of the ice machine.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1901.5 Except when dry cleaning methods are used as specified in Section 1904, surfaces of utensils and equipment in contact with food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (a) At any time when contamination may have occurred; (b) At least every twenty-four (24) hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (c) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (d) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (1) At a frequency specified by the manufacturer; or (2) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.  
33. - Cooked spring roll filling observed being cooled stacked inside tightly-covered, deep containers.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1004.1 Cooling shall be accomplished in accordance with the time and temperature criteria specified in Section 1003 by using one (1) or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; Pf (b) Separating the food into smaller or thinner portions; Pf (c) Using rapid cooling equipment; Pf (d) Stirring the food in a container placed in an ice water bath; Pf (e) Using containers that facilitate heat transfer; Pf (f) Adding ice as an ingredient; Pf or (g) Other effective methods. Pf  
36. - No visible thermometers observed inside the prep refrigerators across from the cook line.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
38. - The front door floor sweep observed damaged. Also, gap observed between the bottom of the back door and the floor.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2912.1 Except as otherwise specified in Sections 2912.2 through 2912.5, the outer openings of a food establishment shall be protected against the entry of insects and rodents by: (a) Filling or closing holes and other gaps along floors, walls, and ceilings; (b) Closed, tight-fitting windows; and (c) Solid, self-closing, tight-fitting doors.  
38. - Few rat droppings observed on the floor between the walk-in freezer and the wall.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
39. - Raw seafood and raw beef that were not delivered on ice observed in direct contact with ice at the top section of the prep refrigerator.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  808.2 Except as specified in Sections 808.3 and 808.4, unpackaged food shall not be stored in direct contact with undrained ice.  
39. - Boxes and containers storing food observed on the floor inside the walk-in units.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
43. - Utensils used to scoop rice observed resting in a water-filled container when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.  
45. - Single-use plastic utensils at the bar are stored in a manner to promote contamination of their food- and lip- contact surfaces. Said utensils were later inverted so that their handles are facing upward. (Corrected On Site)  2205.1 Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip- contact surfaces is prevented.  
45. - Single-use containers observed being re-used to store foods.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1818.1 Single-service and single-use articles shall not be reused.  
47. - Several plastic containers (not NSF-approved) used to store food observed either chipped or damaged.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1502.1 Multiuse food-contact surfaces shall be: (a) Smooth; Pf (b) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (c) Free of sharp internal angles, corners, and crevices; Pf and (d) Finished to have smooth welds and joints. Pf  
47. - The gaskets of the double-door reach-in refrigerator across from the walk-in freezer observed damaged.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.2 Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.  
47. - Rust hole observed at the bottom shelf of the prep table across from the warewashing machine.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
52. - A food waste grinder (garbage disposal) unit observed attached to a basin of the 2-compartment prep sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2607.3 Commercial food waste grinders shall be connected to a drain a minimum of two inches (2 in.) fifty-one millimeters (51 mm) in diameter. Commercial food waste grinders shall be connected and trapped separately from any other fixtures or sink compartments, and shall be provided with a supply of cold water in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). P  
52. - The right-hand-side basin of the 3-compartment sink observed directly connected to the sewage system.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2602.1 Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P  
55. - Debris (bottle caps, beverage containers) observed scattered on the floor of the bar.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 128.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Onions raw (Walk-in Refrigerator) (Cold Holding) 41.7F Chicken (Walk-in Refrigerator) (Cold Holding) 39.5F Noodles (Walk-in Refrigerator) (Cold Holding) 43.4F (Walk-in Refrigerator) 39.0F
(Reach-in Freezer) -2.0F Hot Water (Handwashing Sink) 127.8F Onions raw (Sandwich Prep Refrigerator) (Cold Holding) 42.0F Tofu (Sandwich Prep Refrigerator) (Cold Holding) 41.3F
Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 41.5F Shrimp raw (Sandwich Prep Refrigerator) (Cold Holding) 40.6F Tofu (Sandwich Prep Refrigerator) (Cold Holding) 38.7F Carrots (Sandwich Prep Refrigerator) (Cold Holding) 43.7F
Mushrooms (Sandwich Prep Refrigerator) (Cold Holding) 40.8F Broccoli (Sandwich Prep Refrigerator) (Cold Holding) 41.8F Peppers (Sandwich Prep Refrigerator) (Cold Holding) 40.1F Rice steamed (Rice Steamer) (Hot Holding) 158.3F
Spring roll filling (Rack) (Cooling) 158.1F Hot Water (3-compartment sink) 126.8F Hot Water (Handwashing Sink - Bar) 101.8F Hot Water (Warewashing Machine - Wash Cycle) 120.0F
Hot Water (3-compartment sink (Bar)) 121.7F (Walk-in Freezer) -16.0F Hot Water (Handwashing Sink - toilet room) 100.2F Hot Water (Handwashing Sink - toilet room) 102.3F
Hot Water (Warewashing Machine - Rinse Cycle) 128.0F (Reach-in Refrigerator) 41.0F Bamboo shoots (Reach-in Refrigerator) (Cold Holding) 37.4F Vegetables - cut (Reach-in Refrigerator) (Cooling) 54.8F
               
Inspector Comments:
NOT APPROVED- Establishment is not approved for the issuance of the Restaurant license.

Correct cited violations within 5 and 14 calendar days.

If you have any questions, please contact the area supervisor at (202)535-2180 or food.safety@dc.gov.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Suriyan Scorsat 12/26/2019
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  12/26/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3