J.W. MARRIOTT HOTEL MAIN KITCHEN/AVENUE GRILL, 1331 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 31, 2012 | Ownership change | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | May 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 13, 2012 | License Renewal | 4 | 1 | Details / Comments |
Oct 31, 2012 (Ownership change)
Violations:
- Food-contact surfaces: cleaned & sanitized
The knozzle holder at the bar needed cleaning and sanitizing.(cleaned and sanitized) (Corrected On Site) - Plumbing installed; proper backflow devices
The hot water faucet in the pastry kitchen was turned off malfunction.(work order submitted)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Inauguration Food Safety Questionnaire and employee health form issued.
No objection to change of ownership.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing sink - bakery) | 110.0F |
| (Refrigerator - walk-in bakery) | 33.3F |
| (Freezer - walk-in bakery) | 19.0F |
| Chicken (Grill) (Cooking) | 192.0F |
| (Refrigerator - pizza prep unit) | 33.0F |
| Beef (Refrigerator - pizza prep unit) (Cold Holding) | 34.0F |
| Cheese shredded (Refrigerator - pizza prep unit) (Cold Holding) | 33.0F |
| Hash Browns (Grill) (Cooking) | 173.0F |
| (Warmer) | 143.0F |
| (Refrigerator - reach-in) | 36.6F |
| (Refrigerator - reach-in) | 32.2F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 34.0F |
| Rice (Steam Table) (Hot Holding) | 172.1F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 160.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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 | |
| Cantaloupes (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 42.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cooling) | 61.0F |
| Pickle slices (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Lettuce (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Reach-in Freezer) | 8.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Apr 13, 2012 (License Renewal)
Violations:
- Food separated and protected
ALL FOOD ON DISPLAY MUST BE COVERED AND PROTECTED AT ALL TIMES. PASTRIES WERE NOT PROTECTED AT VISIT. THIS IS A REPEAT VIOLATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
REACH IN UNITS AND GASKETS CONTAINED FOOD PARTICLES AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS WERE NOT IN COMPLAINCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE COLD UNITS MUST BE DATED AND LABELED AT ALL TIMES. MANY ITEMS HAD LABELS AT VISIT HOWEVER, THE LABELES DID NOT CONTAIN THE PROPER INFORMATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT PROPERLY STORED AT VISIT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.6F |
| (Refrigerator - walk-in produce) (Cold Holding) | 37.6F |
| (Freezer - walk-in) (Cold Holding) | 3.0F |
| (Refrigerator - pizza prep unit) (Cold Holding) | 36.6F |
| (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| (Refrigerator - reach-in) (Cold Holding) | 44.3F |
| (Refrigerator - reach-in) (Cold Holding) | 39.8F |
| (Refrigerator - reach-in) (Cold Holding) | 41.4F |
| (Refrigerator - reach-in) (Cold Holding) | 38.9F |
| (Refrigerator - reach-in) (Cold Holding) | 46.2F |
| (Refrigerator - reach-in) (Cold Holding) | 39.8F |
| (Refrigerator - reach-in) (Cold Holding) | 37.7F |
| (Refrigerator - reach-in) (Cold Holding) | 52.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| Ham (Refrigerator - pizza prep unit) (Cold Holding) | 36.6F |
| Bacon (Refrigerator - pizza prep unit) (Cold Holding) | 37.3F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 38.0F |
| (Steam Cooker) (Hot Holding) | 157.8F |
| Oatmeal (Soup Warmer) (Hot Holding) | 168.0F |
| (Hot Holding Display Unit) (Hot Holding) | 152.3F |
| Sausage (Hot Holding Display Unit) (Hot Holding) | 150.3F |
| French Toast (Hot Holding Display Unit) (Hot Holding) | 141.4F |
| Salmon (Salad Bar) (Cold Holding) | 37.6F |
| Fruit - cut or sliced (Salad Bar) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in bakery) (Cold Holding) | 37.2F |
| (Freezer - walk-in bakery) (Cold Holding) | 7.8F |
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