W HOTEL, 515 15TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 05, 2014 | Bar renovation | 2 | 2 | Details / Comments |
|
Dec 30, 2013 | Routine | 1 | 2 | Details / Comments |
|
May 13, 2013 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Oct 25, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 17, 2012 | Routine | 2 | 0 | Details / Comments |
|
Oct 03, 2012 | Initial | 0 | 1 | Details / Comments |
Sep 05, 2014 (Bar renovation)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean cutting boards where needed. Clean inside ice-machine to remove build up. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Repair/Replace Kick plate at walk-in cooler.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Repair/Replace lightbulb under cooking unit. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
Dec 30, 2013 (Routine)
Violations:
- Food separated and protected
Continue to keep all foods covered or wrapped. (Corrected On Site) - Food properly labeled; original container
Labels not provided on plastic squeeze bottles. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) over cooking facility. (Corrected On Site)
Certified Food Manager Matthew Dickey FS#55343 expire 2-22-16.
IF YOU HAVE ANY ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| (Refrigerator) | 37.0F |
| (Refrigerator - pizza prep unit) | 38.0F |
| American Cheese | 37.0F |
| Mushrooms | 38.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 32.0F |
| shrimp salad | 32.0F |
| Fish - Basa | 31.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 0.0F |
| Hot Water | 114.0F |
| (Refrigerator - beverage) | 39.0F |
May 13, 2013 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Tags not place with shell fish. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace or resurface cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Matthew Dicker FS#55343 expire 2-22-16.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Salmon | 28.0F |
| Crab cake | 31.0F |
| Lobster | 33.0F |
| Tuna | 32.0F |
| Oysters | 36.0F |
| Shrimp raw | 35.0F |
| (Hot Holding Unit) | 150.0F |
| Lettuce | 41.0F |
| Hot Water | 114.0F |
| (Freezer) | 0.0F |
| Chicken | 44.0F |
| Steak raw | 37.0F |
| Hamburger patty | 39.0F |
| Pasta | 35.0F |
| Tomato Sauce | 36.0F |
Oct 25, 2012 (Follow-up)
Comments:ALL 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 10/17/12.
CFPM: SULAIMAN BAH (42447) EXP. 1/7/13
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202.535-2180).
| Temperatures | |
| Hot Water (3-compartment sink) | 113.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Freezer - walk-in) | 10.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Sauce (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
Oct 17, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's ice chute. - Insects, rodents, & animals not present
Heavy fruit fly activity at the bars upstairs(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFH:Sulaiman Bah 01/07/2013
CORRECT STATED ITEMS WITHIN 5DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT(202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Fish - Cod (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Potato salad (Salad Bar) (Cold Holding) | 40.0F |
| Macaroni Salad (Salad Bar) (Cold Holding) | 39.0F |
| Chicken grilled (Salad Bar) (Cold Holding) | 39.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Crab meat (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Freezer - walk-in) | -4.0F |
| (Freezer - walk-in) | -6.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| Rice (Steam Table) (Hot Holding) | 145.0F |
| Fish baked (Steam Table) (Hot Holding) | 155.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 155.0F |
Oct 03, 2012 (Initial)
Violations:
- Food properly labeled; original container
containers not labeled as to their content (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Freezer) | 12.0F |
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