HAY ADAMS HOTEL, 800 16TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 04, 2014 | Routine | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Dec 06, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 12, 2012 | Routine | 0 | 0 | Details / Comments |
Sep 04, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Uncovered employee beverage in food prep area. Discarded. (Corrected On Site) - Food separated and protected
Improper food hierarchy in walk-in refrigeration. Items moved. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. Tape on reach-in interior. Reach-in seals are dirty. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Sponge in use for cleaning. Discarded. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cardboard lined shelves inside a reach-in. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Safety Manager: Peter Schaffrath, FS-57355, Expiration Date: 7/1/16
CORRECT ITEMS STATED WITHIN 45-DAYS
Renovated areas and equipment approved for use.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Refrigerator) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator) (Cold Holding) | 35.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| (Hot Water Bath) (Hot Holding) | 171.0F |
| (Refrigerator) (Cold Holding) | 40.0F |
| Cheese (Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| 2% Reduced Fat Milk (Refrigerator - beverage) (Cold Holding) | 41.0F |
| Oatmeal (Hot Water Bath) (Hot Holding) | 161.0F |
| Sausage (Griddle) (Hot Holding) | 135.0F |
| Ham (Refrigerator) (Cold Holding) | 41.0F |
| (Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Sauce (Bain-marie) (Hot Holding) | 144.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 188.0F |
| Sauce (Ice) (Cooling) | 120.0F |
Dec 06, 2012 (Follow-up)
Comments:The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/24/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 43.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Cabbage (Refrigerator - open display) (Cold Holding) | 46.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ceviche (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 166.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
Nov 12, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing sinage at all hand washing sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Refrigerated, ready to eat potentially hazardous food prepared and held refrigerated for more than 24 hous in a food establishment must be date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Sufficient amount of ice not provided for holding adequate cold temperature. (sumurge food container in ice). (Corrected On Site) - Thermometers provided & accurate
Thermometers not provided in all refrigerator(s) and walk in coolers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
| Temperatures | |
| (Freezer) | -6.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Hot Holding) | 190.0F |
| (Refrigerator - walk-in dairy) | 38.0F |
| (Freezer - walk-in) | -10.0F |
| (Freezer) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 34.0F |
| (Refrigerator) | 34.0F |
| Sauce | 40.0F |
| Chicken raw (Refrigerator - walk-in) | 40.0F |
| Fish - Sea Bass (Refrigerator - walk-in) | 41.0F |
| Lobster (Refrigerator - walk-in) | 40.0F |
| Tofu (Refrigerator - walk-in) | 40.0F |
| Filet-O-Fish (Refrigerator - walk-in) | 39.0F |
| (Hot Holding) | 190.0F |
| Black Beans | 160.0F |
| Guacamole | 40.0F |
| Gravy (Steam Table) | 145.0F |
| Mashed potatoes (Steam Table) | 125.0F |
| Steak raw (Refrigerator - drawer) | 40.0F |
| Crab meat (Refrigerator) | 40.0F |
| Salmon (Refrigerator - drawer) | 45.0F |
| Hamburger patty (Refrigerator - drawer) | 41.0F |
| Chicken salad (Refrigerator - sandwich prep unit) | 44.0F |
| Rice (Hot Holding) | 160.0F |
| Scallops (Refrigerator - reach-in) | 40.0F |
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