MANDARIN ORIENTAL-TAKE A BREAK-MAIN KITCHEN, 1330 MARYLAND AVE SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 17, 2014 | Routine | 4 | 2 | Details / Comments |
|
Jun 24, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 17, 2014 | Routine | 5 | 6 | Details / Comments |
|
Jan 09, 2014 | Routine | 2 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 20, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 09, 2012 | Routine | 1 | 0 | Details / Comments |
|
Jan 17, 2012 | Routine | 3 | 0 | Details / Comments |
Nov 17, 2014 (Routine)
Violations:
- Food separated and protected
Raw foods are stored above ready to eat foods in reach in cooler. (Corrected On Site) - Proper hot holding temperatures
Meatloaf on buffet and potatoes in hot water bath on line hold at less than 135 degrees F. (Corrected On Site) - Proper cold holding temperatures
Potentially hazardous foods in side reach in cooler temp above 41 degrees F due to malfunctioning cooler. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
Fresh fish (unfrozen) is observed to be packed in a Reduced Oxygen Bag. Manager confirms the fish is packaged unfrozen. Product is discarded in the presence of the inspector. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Containers of food are stored on floor of walk in coolers and freezers. (Corrected On Site) - In-use utensils: properly stored
Utensils stored in standing water on line. Cups without handles are used as scoops and stored in products. (Corrected On Site)
ALL VIOLATIONS OBSERVED ARE CORRECTED ON SITE DURING INSPECTION
DC CFPM: NUVEE NETAYAVICHITR
FS-51244
2/27/2015
THE BUSINESS LICENSE PRESENTED FOR ESTABLISHMENT IS A FOOD PRODUCTS LICENSE. BECAUSE THIS ESTABLISHMENT SERVES OPEN, TCS FOODS TO EMPLOYEES AND TO OTHER ESTABLISHMENTS WITHIN THE HOTEL, THEY DO NOT QUALIFY AS A ''FOOD PRODUCTS'' ESTABLISHMENT.
ESTABLISHMENT MAY FALL UNDER HOTEL LICENSE OR UNDER A SEPARATE RESTAURANT LICENSE. CONTACT DCRA TO OBTAIN CORRECT LICENSE OR TO HAVE APPROVAL TO ADD ESTABLISHMENT TO HOTEL LICENSE THAT IS ALREADY IN EXISTENCE. CURRENT HOTEL LICENSE DOES NOT LIST ANY KITCHENS, AND THEREFORE MUST BE CORRECTED.
DCRA (202)442-4311
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water | 114.0F |
| (Warewashing Machine - Rinse Cycle) | 187.0F |
| (Warewashing Machine - Wash Cycle) | 135.0F |
| (Reach-in Freezer) | -29.0F |
| (Refrigerator) | 32.0F |
| (Walk-in Refrigerator) | 40.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 44.0F |
| (Walk-in Freezer) | 1.0F |
| (Walk-in Refrigerator) | 32.0F |
| Scallops (Walk-in Refrigerator) (Cold Holding) | 37.0F |
| Meat (Refrigerator) (Cold Holding) | 41.0F |
| Sauce (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Eggs (Refrigerator) (Cold Holding) | 50.0F |
| Rice (Refrigerator) (Cold Holding) | 50.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 48.0F |
| (Refrigerator) | 50.0F |
| Potatoes (Hot Water Bath) (Hot Holding) | 115.0F |
| Rice (Refrigerator) (Cold Holding) | 40.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 147.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 158.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 44.0F |
| Pasta (Salad Bar) (Cold Holding) | 40.0F |
| Meatballs (Hot Bar) (Hot Holding) | 121.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 137.0F |
| Chicken (Hot Holding Cabinet) (Hot Holding) | 138.0F |
Jun 24, 2014 (Follow-up)
Violations:
- Sewage & waste water properly disposed
No air gap between 3-part sink under drain and floor drain. (Corrected On Site)
5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 06/17/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Beef (Hot Holding) | 139.0F |
| Chicken Wings (Hot Holding) | 145.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
Jun 17, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Pastries uncovered. (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) - Compliance with variance, specialized process, and HACCP plan
Establishment is conducting ROP and curing without an approved variance. All ROP food has been discarded.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Variance has not been obttained.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer provided in the hot box.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
No common names on dressings.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor in the walk-in refrigerator. (Corrected On Site) - In-use utensils: properly stored
In use utensils stored in sanitizing solution. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Warewash machine rinse cycle reaching 140F.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
CEASE & DESIST ALL SPECIALIZED PROCESSING METHODS
IF YOU HAVE ANY QUESTIONS, PLEAE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Beef broth (Blast chiller) (Cooling) | 70.0F |
| Pasta (Refrigerator - walk-in) (Cooling) | 76.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Handwashing Sink - kitchen) | 107.0F |
| Hot Water (Handwashing Sink - kitchen) | 102.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 108.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Freezer) | 15.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 48.0F |
| (Refrigerator - reach-in) | 30.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - reach-in) | 38.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Chicken Wings (Hot Bar) (Hot Holding) | 111.0F |
| Steak cooked (Hot Bar) (Hot Holding) | 128.0F |
| Hamburger cooked (Hot Bar) (Hot Holding) | 103.0F |
| Mashed potatoes (Hot Bar) (Hot Holding) | 134.0F |
| Tuna Salad (Cold Buffet) (Cold Holding) | 48.0F |
| Chicken pasta (Cold Buffet) (Cold Holding) | 51.0F |
| Tomatoes sliced (Cold Buffet) (Cold Holding) | 41.0F |
| Potato salad (Cold Buffet) (Cold Holding) | 41.0F |
| Hot Dog (Hot Dog Roller) (Hot Holding) | 156.0F |
| Hamburger cooked (Hot Bar) (Hot Holding) | 128.0F |
| Steak cooked (Hot Bar) (Hot Holding) | 130.0F |
| Rice (Hot Bar) (Hot Holding) | 133.0F |
| Hot Water (Manual Warewah) | 130.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Peppers (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Cheese shredded (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Rice (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 56.0F |
| Pasta (Refrigerator - counter top) (Cold Holding) | 49.0F |
| Noodles (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Noodles (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Fish - Rock Fish (Refrigerator - walk-in seafood) (Cold Holding) | 29.0F |
| Live Soft Shell Crab (Refrigerator - walk-in seafood) (Cold Holding) | 31.0F |
| (Blast chiller) | -18.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 140.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 47.0F |
| (Refrigerator - walk-in) | 50.0F |
| (Refrigerator - walk-in) | 35.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Shrimp raw (Refrigerator - walk-in seafood) (Cold Holding) | 22.0F |
| Lamb (Refrigerator - walk-in) (Cold Holding) | 29.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 48.0F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 21.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Cantaloupes (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 32.0F |
Jan 09, 2014 (Routine)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Food properly labeled; original container
UNLABELED PLASTIC FOOD CONTAINERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT AT COUNTER NOT IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has A written employee's health policy for food-borne illness.
CFPM MICHAEL N MALYNIWSKY FS- 46328 EXP. 02/04/2014
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/07/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce Iceberg (Refrigerator - pizza prep unit) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
| Potato salad (Refrigerator - open display) (Cold Holding) | 46.0F |
Nov 20, 2012 (Follow-up)
Comments:ALL 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 11/9/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 39.0F |
| Potato salad (Salad Bar) (Cold Holding) | 39.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 40.0F |
| Ham sliced (Salad Bar) (Cold Holding) | 45.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 42.0F |
| Rice (Hot Buffet) (Hot Holding) | 140.0F |
| Pork (Hot Buffet) (Hot Holding) | 141.0F |
Nov 09, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
IF YOU HAVVE ANY QUESTIONS PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AAT 202-535-2180
| Temperatures | |
| Pasta Salad (Cold Buffet) (Cold Holding) | 43.0F |
| Tomatoes sliced (Cold Buffet) (Cold Holding) | 44.0F |
| Turkey Breast (Hot Buffet) (Hot Holding) | 143.0F |
| Ham (Hot Buffet) (Hot Holding) | 140.0F |
| Rice (Hot Buffet) (Hot Holding) | 148.0F |
| (Refrigerator - walk-in) | 36.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 37.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Turkey sliced (Cold Buffet) (Cold Holding) | 45.0F |
Jan 17, 2012 (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
PORK CHOPS ON THE HOT BUFFET AT 133 DEGREES.Hot food item(s) held at improper temperature(s).REMOVE FROM LINE AND REHEAT TO 140 DEGREES OR MORE (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).COLESLAW AND SLICED TURKEY ABOVE 41 DEGREES ON THE SALAD BAR (Corrected On Site)
CFH: KEVIN CECILO FS:45600 EXP:10/15/2013
IF YOU HAVE ANY QQUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Chicken Teriyaki (Hot Buffet) (Hot Holding) | 145.0F |
| Fried Rice (Hot Buffet) (Hot Holding) | 146.0F |
| Rice (Hot Buffet) (Hot Holding) | 155.0F |
| Pork Chop (Hot Buffet) (Hot Holding) | 133.0F |
| Greens (Hot Buffet) (Hot Holding) | 155.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 51.0F |
| Fish baked (Hot Buffet) (Hot Holding) | 155.0F |
| Potato salad (Salad Bar) (Cold Holding) | 41.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 40.0F |
| Turkey sliced (Salad Bar) (Cold Holding) | 50.0F |
| (Handwashing Sink) | 120.0F |
| (Refrigerator - reach-in) | 40.0F |
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