THE WESTIN GRAND WASHINGTON D.C., 2350 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 06, 2014 | Routine | 0 | 2 | Details / Comments |
|
Nov 28, 2012 | Follow-up | 0 | 1 | Details / Comments |
|
Nov 19, 2012 | Routine | 3 | 4 | Details / Comments |
|
Jun 26, 2012 | Routine | 1 | 2 | Details / Comments |
|
Mar 14, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Mar 07, 2012 | Routine | 3 | 9 | Details / Comments |
Nov 06, 2014 (Routine)
Violations:
- Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Exterior of cooking units contain food debris - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Hole in the wall above the ice machine
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 109.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Steak cooked (Steam Table) (Hot Holding) | 153.0F |
| Carrots (Steam Table) (Holding) | 160.0F |
| Chicken grilled (Salad Display Unit) (Cold Holding) | 39.0F |
| Turkey sliced (Salad Display Unit) (Cold Holding) | 40.0F |
| Roast Beef (Salad Display Unit) (Cold Holding) | 39.5F |
| Chicken grilled (Refrigerator - walk-in) (Cooling) | 48.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Freezer) | -10.0F |
| (Refrigerator - walk-in bakery) | 38.4F |
| (Refrigerator - walk-in meat) | 33.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.6F |
Nov 28, 2012 (Follow-up)
Violations:
- Adequate ventilation & lighting; designated areas used
BLOWN BULBS IN REACH IN UNIT
ALL DEMERITS ABATED EXCEPT INCREASE LIGHT INTENSITY IN REACH IN UNITS
| Temperatures | |
| (Refrigerator - walk-in) | 36.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Freezer - walk-in) | 4.0F |
| (Refrigerator - walk-in) | 13.0F |
Nov 19, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The temperature of the quaternary ammonium sanitizing solution is not in compliance. (Corrected On Site) - Insects, rodents, & animals not present
There is a hole in the wall at the floor wall juncture adjacent to the door of the liquor room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates in the employee cafeteria are stored with the food-contact surfaces unprotected and need to be covered or inverted. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Some of the cutting boards have numerous grooves and need to be resurfaced or replaced. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The particle board shelves in the liquor room are stained and need to be painted, coated, or sealed. The edges are fraying and the shelves are not nonabsorbent. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at the handwashing sink in the pantry. (CORRECT ITEM STATED WITHIN 24 HOURS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) inside the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment has a ''Food Handler's Health Policy'' that addresses the prevention of foodborne illnesses.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
Thermocouple in ice & water: 33 degrees Fahrenheit
The establishment's shellstock tags are on file dating as far back as 3/24/2012.
I provided the establishment with a copy of the ''Inauguration Food Safety Questionnaire.''
The dishwash machine is not in use due to demolition of the dishwash area. The demolition should be completed within the next 2 days and the area should be operational within the next 4 or 5 days.
CORRECT ITEM STATED WITHIN 24 HOURS
CORRECT ITEM STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (3-compartment sink) | 134.0F |
| Collard Greens (Steam Cooking Boiler) (Cooking) | 206.0F |
| Macaroni and cheese (Holding Oven) (Hot Holding) | 165.0F |
| Macaroni and cheese (Holding Oven) (Hot Holding) | 169.0F |
| Turkey (Holding Oven) (Hot Holding) | 149.0F |
| Turkey (Holding Oven) (Hot Holding) | 159.0F |
| Turkey (Holding Oven) (Hot Holding) | 171.0F |
| Whipped Sweet Potatoes (Holding Oven) (Hot Holding) | 152.0F |
| Hot Water (2-compartment sink) | 136.0F |
| Hot Water (Handwashing Sink) | 64.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in) | 37.0F |
| Lettuce spring mix (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Lettuce spring mix (Refrigerator - walk-in) (Cooling) | 47.0F |
| Lettuce spring mix (Refrigerator - walk-in) (Cooling) | 46.0F |
| Fruit Salad (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Refrigerator - walk-in) | 36.0F |
| Asian Beef (Refrigerator - walk-in) (Cooling) | 44.0F |
| Turkey (Refrigerator - walk-in) (Cooling) | 72.0F |
| Turkey (Refrigerator - walk-in) (Cooling) | 68.0F |
| (Refrigerator - walk-in) | 37.0F |
| Green Beans (Refrigerator - walk-in) (Cooling) | 61.0F |
| Hamburger cooked (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink) | 132.0F |
| (Refrigerator - reach-in) | 29.0F |
Jun 26, 2012 (Routine)
Violations:
- Proper date marking & disposition
FOOD IN WALK-IN NOT CLEARLY MARKED AS TO PULL OFF DATE. (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION PROVIDED FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
CFS LANCE MION EXP 10/20/13
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 117.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in) | 38.0F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Beef (Stove) (Cooking) | 164.0F |
| Eggs (Cold Holding) | 40.0F |
Mar 14, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food in the walk-in coolers. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surfaces/can opener/ice box machine (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items in the walk-in cooler are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dated and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the room service menu
Most recent pest control service date: 03/02/2012
Corrected stated items within 5-days and 45days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer: Chlorine, 200 ppm, 9.5 pH, 89.6°F
The shellstock tags: on file dated June 9, 2011
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 124.0F |
| Hot Water (Handwashing Sink) | 122.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer - walk-in) | 7.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Cole slaw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Cucumbers (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Lettuce Greenleaf (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Tuna (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Tomatoes chopped (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Peppers (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Mar 07, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The compressor fan guards in the produce and bakery walk-in refrigerators have a heavy buildup of dust. Food items and food debris are on the produce walk-in refrigerator floor and walk-in freezer floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
The sliced ham and sliced cucumbers at the employee salad bar and the beef tenderloin in the walk-in refrigerator are held at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There is no visible thermometer in the ice cream freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles of oils on the counter across from the cooking units and unlabeled plastic bins of flour in the bakery section. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
A blue cloth is laid on top of the spinach in one of the refrigerator drawers. (Corrected On Site) - Personal cleanliness
The cook is wearing a bracelet on his wrist. (Corrected On Site) - Personal cleanliness
The employee washing dishes at the 3-compartment sink is not wearing a hair restraint. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the top kitchen shelf are stored with the food-contact surfaces exposed. The plates in the mobile carts are also stored with their food-contact surfaces exposed and need to be inverted. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Many of the brown cutting boards are badly chipped on the corners and other cutting boards have some deep grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine does not have a pressure gauge installed. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The interior and exterior of the dishwash machine has a buildup of lime. The ventilation hood filters in the bakery are accumulating a heavy layer of dust. The ventilation hood filters above the stoves are grease stained. There is a heavy buildup of crud on the drainboards and trough at the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
No lighting (blown bulbs) in reach-in refrigerator #7 and the reach-in refrigerator at the room service station. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Raymond Gumm (DC DOH Certified Number FS-43163; Expiration Date 3/8/2013)
The employee health policy for the prevention of foodborne illnesses is posted as the ''Hotel Food Handler's Health Policy'' and contains all pertinent information (exclusion, restriction, foodborne illness, notification of regulatory authority, etc.)
The temperature strip registered 160 degrees Fahrenheit in the dishwash machine.
The shellstock tags for mussels are on file dating back to June 9, 2011 C.E.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the restaurant and room service menus.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 119.8F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 162.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 182.0F |
| Hot Water (3-compartment sink) | 119.9F |
| Chicken Breast (Oven) (Cooking) | 166.7F |
| Chicken Breast (Oven) (Cooking) | 181.3F |
| Hot Water (Prep sink) | 120.5F |
| Cauliflower Soup (Stove) (Hot Holding) | 160.2F |
| Tomato Soup (Stove) (Hot Holding) | 161.4F |
| (Refrigerator - reach-in) | 34.0F |
| Hot Water (Prep sink) | 126.5F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - under counter) | 34.0F |
| (Refrigerator - under counter) | 40.0F |
| Hot Water (Handwashing sink - bakery) | 116.9F |
| (Refrigerator - walk-in bakery) | 28.0F |
| (Freezer - walk-in) | 2.0F |
| Hot Water (2-compartment sink) | 127.1F |
| (Refrigerator - walk-in produce) | 37.0F |
| (Freezer - walk-in) | 10.0F |
| Hot Water (Handwashing Sink) | 118.3F |
| (Refrigerator - walk-in) | 36.0F |
| Chicken raw (Refrigerator - walk-in) (Cooling) | 46.1F |
| Chicken raw (Refrigerator - walk-in) (Cooling) | 44.5F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 47.8F |
| Rice (Refrigerator - walk-in) (Cold Holding) | 46.2F |
| Bacon Aioli (Refrigerator - walk-in) (Cold Holding) | 42.4F |
| Hot Water (Handwashing Sink - kitchen) | 117.9F |
| (Refrigerator - walk-in meat) | 40.1F |
| Chicken Breast (Refrigerator - walk-in meat) (Cold Holding) | 41.8F |
| Chicken Breast (Refrigerator - walk-in meat) (Cold Holding) | 39.4F |
| Beef (Refrigerator - walk-in meat) (Cold Holding) | 39.7F |
| Beef (Refrigerator - walk-in meat) (Cold Holding) | 40.2F |
| Tomato Sauce (Refrigerator - walk-in meat) (Cold Holding) | 40.3F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 29.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Hot Water (Handwashing Sink) | 124.2F |
| Brown Rice (Steam Table) (Hot Holding) | 171.3F |
| Lentils (Steam Table) (Hot Holding) | 169.8F |
| Lentils (Steam Table) (Hot Holding) | 166.2F |
| Tomatoes sliced (Ice) (Cold Holding) | 40.6F |
| Cucumbers (Ice) (Cold Holding) | 48.2F |
| Ham sliced (Ice) (Cold Holding) | 47.3F |
| Turkey sliced (Ice) (Cold Holding) | 42.8F |
| Lettuce spring mix (Ice) (Cold Holding) | 43.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Beef Tenderloin (Refrigerator - walk-in) (Cold Holding) | 45.6F |
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