image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  AROI THAI CUISINE
Address  1832 1ST ST NW
City/State/Zip Code  WASHINGTON, DC 20001
Telephone
 (202) 652-0642
 E-mail address  aroithaidc2012@gmail.com
Date of Inspection
 05
/
 01
/
 2018
    Time In
 01
:
 35
PM     Time Out
 02
:
 50
PM  
License Holder  Yada Group Inc
License/Customer No.  93131xxxx-03000002
License Period
 10 
/
 01 
/
 2016 
 - 
 09 
/
 30 
/
 2018 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  6 COS  1 R  0
Certified Food Protection Manager (CFPM)
 MAYURA BROWN 
CFPM #:  FS-74135 

CFPM Expiration Date:   01/17/2020  
D.C. licensed trash or solid waste contractor:
 Stellar Trash 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 U.S. Filter 
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  AROI THAI CUISINE    Establishment Address  1832 1ST ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
5. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
15. - Food is not stored in a manner to protect from cross contamination. Shrimp stored above cooked foods inside of the reach-in refrigerator downstairs across from the basement steps. A container of flour uncovered next to the deep fat fryers(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  
22. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) raw slices of beef on the reach-in unit above 41 degrees  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
43. - Knives stored in between reach-in units on the line. Employee removed knives at time of call. (Corrected On Site)  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. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Single-service items unprotected at counter, next to the sushi bar  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.  
48. - Employee washing utensils in a plastic tub at the 3-comp sink(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1807.1 The wash, rinse, and sanitize solutions shall be maintained clean.The wash, rinse, and sanitize solutions shall be maintained clean.  
49. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)mold observed around the surface of the 3-comp sink in the kitchen  1903.1 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.  
55. - Observed grease on the floor underneath the cooking units on the line and dried food particles on the floor at the 3-comp sink  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed missing light covers downstairs. The light covers upstairs in the kitchen contain dead flies  2908.1 Except as specified in Section 2908.2, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.  
 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Rice - Sushi (Rice Steamer) (Hot Holding) 124.0F Raw Beef (Refrigerator - reach-in) (Cold Holding) 48.0F Hot Water (3-compartment sink (Bar)) 114.0F Hot Water (Handwashing Sink - Sushi bar) 110.0F
Hot Water (Handwashing Sink - kitchen) 109.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 140.0F Hot Water (3-compartment sink) 115.0F Chicken raw (Reach-in Refrigerator) (Cold Holding) 51.0F
Steak raw (Reach-in Refrigerator) (Cold Holding) 49.1F Chicken grilled (Refrigerator - reach-in) (Cold Holding) 37.0F Scallops (Refrigerator - reach-in) (Cold Holding) 38.2F Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) 40.1F
(Reach-in Freezer) -9.0F (Refrigerator - sandwich prep unit) 37.0F (Refrigerator - reach-in) 38.2F (Sushi Bar) 38.0F
Wheat/Oat/Grain/Rice (Rice Steamer) (Hot Holding) 148.0F Eel (Sushi Bar) (Cold Holding) 39.2F Shrimp cooked (Sushi Bar) (Cold Holding) 39.2F Crab meat (Sushi Bar) (Cold Holding) 38.0F
Avocado (Sushi Bar) (Cold Holding) 38.0F Tuna Yellowfin (Sushi Bar) (Cold Holding) 37.0F        
Inspector Comments:
Correct cited items within 5/ 14 calendar days. If you have any questions, email 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.
  Mayura Brown 05/01/2018
 Person-in-Charge (Signature) (Print) Date
    Joyce Moore 617  05/01/2018 
  Inspector (Signature) (Print) Badge # Date
    2023