J.W. MARRIOTT - AVENUE GRILL - ROOM SERVICE, 1331 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 18, 2014 | Routine | 1 | 2 | Details / Comments |
|
Jan 28, 2014 | Routine | 3 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 21, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 10, 2013 | Complaint | 4 | 14 | Details / Comments |
|
Jun 21, 2012 | Complaint | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | May 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 13, 2012 | Ownership change | 1 | 0 | Details / Comments |
Jun 18, 2014 (Routine)
Violations:
- Food separated and protected
Food must be protected from contamination, sanitizer solution placed beside bread. (Corrected On Site) - Personal cleanliness
All food handlers must wear hair restraints. (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth placed ontop of cutting board and not stored in sanitierz solution. (Corrected On Site)
Certified Food Manager Michael Davidson FS#58937 expire 89915.
VIOLATIONS CORRECTED ON SITE
| Temperatures | |
| (Refrigerator) | 30.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - drawer) | 35.0F |
| Oysters | 38.0F |
| Hamburger Patty Raw | 40.0F |
| Mashed potatoes | 153.0F |
| Chili | 169.0F |
| Tomatoes sliced | 40.0F |
| Cheese | 41.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 38.0F |
| Soup | 160.0F |
| Hot Water | 119.0F |
Jan 28, 2014 (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. (Corrected On Site) - 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) - Food properly labeled; original container
Ingredient bin on the line is not labeled with the common name of the ingredient stored inside. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Damaged floor tile observed in the dry storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | -10.0F |
| Hot Water (Handwashing Sink) | 129.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 48.0F |
| Pico de Gallo (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Freezer - walk-in) | -10.0F |
| Hot Water (2-compartment sink) | 127.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| (Reach-in Refrigerator) | 36.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 138.0F |
| Wild Rice (Steam Table) (Hot Holding) | 177.0F |
| Roast Beef (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Lobster (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Soup (Soup Warmer) (Hot Holding) | 184.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cooling) | 45.0F |
| Shrimp cooked (Reach-in Refrigerator) (Cold Holding) | 42.0F |
Jun 21, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
Jun 10, 2013 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no trash receptacle at the handwashing sink in the cooking area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no soap at two (2) of the bar handwashing sinks. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at two (2) of the bar handwashing sinks. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the under-counter refrigerator on the service line was measured at 52 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There is no visible thermometer in the ice cream freezer. (Corrected On Site) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles of unknown liquids on the cook line counter. (Corrected On Site) - Personal cleanliness
An employee that is handling food on the cook line is wearing a watch and a bracelet on his wrist. (Corrected On Site) - Personal cleanliness
The employee that is slicing the bread is not wearing a hair restraint. (Corrected On Site) - In-use utensils: properly stored
An ice scoop at the bar is stored in an ice bin with the handle touching the ice. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The flatware (knives and forks) on the tables in the dining area are unwrapped and the saucers are stored with the food-contact surfaces exposed (unprotected). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates at the buffet are stored with their food-contact surfaces exposed (unprotected) and need to be inverted or covered. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden cutting boards are badly chipped on the corners. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's data plate is located behind the unit's exhaust and is almost impossible to read from that angle. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at the handwashing sink at the buffet. (Corrected On Site) - Hot & cold water available; adequate pressure
There is no cold water at the handwashing sinks at the entrance to the bar and the buffet. (Corrected On Site) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose in the dishwash area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the display refrigerator and one of the reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 20 p.s.i.
Thermocouple in ice & water: 31.8 degrees Fahrenheit
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
The establishment's employee health policy for the prevention of foodborne illness is covered in its ''Associate Illness Exclusion Guidelines.'' No employees have reported any absences due to foodborne illnesses in the last 3 weeks. No employees have reported any symptoms of foodborne illnesses in the last 3 weeks and the person in charge has not observed any employees with symptoms of foodborne illnesses in the last 3 weeks.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 130.3F |
| Hot Water (Handwashing Sink - Bar) | 129.0F |
| (Refrigerator - under counter) | 52.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 128.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 152.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 182.0F |
| (Refrigerator - reach-in) | 26.0F |
| Hot Water (Handwashing Sink) | 131.1F |
| (Refrigerator - display) | 30.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 49.0F |
| Cantaloupes (Refrigerator - reach-in) (Cooling) | 48.0F |
| Pineapples (Refrigerator - reach-in) (Cooling) | 47.0F |
| Ham sliced (Refrigerator - reach-in) (Cooling) | 59.6F |
| Hot Water (Handwashing Sink - kitchen) | 130.4F |
| (Reach-in Freezer) | 14.0F |
| (Refrigerator - reach-in) | 41.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 41.9F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cooling) | 51.4F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cooling) | 48.4F |
| Monterrey Jack Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.4F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 41.1F |
| (Refrigerator - under counter) | 38.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 147.8F |
| (Refrigerator - under counter) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| Hot Water (Handwashing Sink - toilet/male) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.7F |
Jun 21, 2012 (Complaint)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site)
ALL ITEMS CORRECTED WHILE ON-SITE.
COMPLAINT GENERATED: PEST ACTIVITY (UNSUBSTANTIATED AT THIS TIME)
MOST RECENT PEST CONTROL SERVICE DATE WAS 6/19/12. (IT WAS NOTED THAT NO EVIDENCE OF PEST WAS FOUND DURING THIS SERVICE. HOWEVER, IT WAS FOUND THAT THE KICK PLATE ON ONE OF THE EXITS NEEDS TO BE REPLACED.)
CFPM: JOHN T. HUPPMAN (40752) EXP. 8/14/12
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Prep sink) | 118.8F |
| (Refrigerator - reach-in) | 46.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 46.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Refrigerator - reach-in) | 30.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Reach-in Freezer) | -11.0F |
| (Refrigerator - reach-in) | 41.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Soup (Stove) (Reheating) | 178.4F |
| Potatoes (Hot Buffet) (Hot Holding) | 150.7F |
| Eggs scrambled (Hot Buffet) (Hot Holding) | 154.0F |
May 17, 2012 (Follow-up)
Comments:NO OBJECTIONS TO ISSUANCE OF BASIC BUSINESS LICENSE.
John T. Huppman (40752) Exp. 8/14/12
ALL 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 4/11/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.6F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Potatoes (Hot Buffet) (Hot Holding) | 140.0F |
| Chicken Apple Sausage (Hot Buffet) (Hot Holding) | 145.0F |
| Eggs scrambled (Hot Buffet) (Hot Holding) | 147.0F |
| (Refrigerator - under counter) | 41.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 40.0F |
| Turkey Sausage (Ice) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 42.0F |
Apr 13, 2012 (Ownership change)
Violations:
- Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES AND FREE OF EXCESSIVE MOISTURE. SEVERAL UNITS WERE ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Eggs (Hot Buffet) (Hot Holding) | 146.0F |
| Sausage (Hot Buffet) (Hot Holding) | 145.0F |
| Hot Water (Handwashing Sink - Service Line) | 129.3F |
| Cantaloupes (Cold Buffet) (Cold Holding) | 40.2F |
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