WASHINGTON DC MARRIOTT/WARDMAN PARK HOTEL [STONE'S, 2660 WOODLEY RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Oct 20, 2014 | Routine | 0 | 0 | Details / Comments |
|
Jun 24, 2014 | Routine | 0 | 1 | Details / Comments |
|
May 28, 2014 | Routine | 3 | 1 | Details / Comments |
|
Dec 05, 2013 | Routine | 0 | 2 | Details / Comments |
|
Apr 19, 2013 | Routine | 1 | 1 | Details / Comments |
|
Dec 17, 2012 | Routine | 3 | 9 | Details / Comments |
|
Nov 10, 2012 | Routine | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Sep 16, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 11, 2012 | Routine | 1 | 1 | Details / Comments |
Oct 20, 2014 (Routine)
Comments:The DC CFM is Abdellah Aquenaour: FS57443 will expire 01/302016.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 102.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 52.5F |
| (Refrigerator - reach-in) | 32.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Soup (Stove) (Cooking) | 172.5F |
| Chicken Chop (Refrigerator - counter top) (Cold Holding) | 43.5F |
| (Refrigerator - reach-in) | 42.0F |
| Sausage (Hot Buffet) (Hot Holding) | 140.0F |
| Honeydew Melons (Cold Buffet) (Cold Holding) | 43.0F |
| Ham (Cold Buffet) (Cold Holding) | 43.5F |
| Hot Water (Handwashing Sink) | 100.0F |
Jun 24, 2014 (Routine)
Violations:
- Nonfood-contact surfaces clean
Bar cooler seal is dirty. (Corrected On Site)
CFPM: Abdellah Aguenaou, FS-57443, Exp: 1/30/16
Establishment is in compliance with the food code.
If you have any questions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Milk (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Butter (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Crab cake (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Corn (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Milk (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 32.0F |
| Sauce (Hot Water Bath) (Hot Holding) | 160.0F |
| (Walk-in Refrigerator) (Cold Holding) | 33.0F |
May 28, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
warmer used to hold clean plates contain debris (Corrected On Site) - Proper cooling time & temperatures
grilled chicken inside of the reach-in drawer at 108 degrees (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
no sneeze guard for the begels out front a the buffet station (Corrected On Site)
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
CFH:Abdellah Aguenaou FS:57443 EXP:01/30/2016
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 209.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cooling) | 108.0F |
| Chicken Chop (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| Eggs scrambled (Steam Table) (Hot Holding) | 138.0F |
| Sausage (Warmer) (Hot Holding) | 141.0F |
| Chicken sausage (Warmer) (Hot Holding) | 141.0F |
| Bread Pudding (Warmer) (Hot Holding) | 139.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Crab cake (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Yogurt (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 38.5F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Refrigerator - walk-in) | 40.0F |
Dec 05, 2013 (Routine)
Violations:
- Adequate ventilation & lighting; designated areas used
BURNT OUT BULBS IN KITCHEN (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AREA SUPERVISOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | 3.0F |
| (Refrigerator - deli display) (Hot Holding) | 37.0F |
Apr 19, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - In-use utensils: properly stored
NO dipper well provided with running water for the ice cream scoop service.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
ESTABLISHMENT HAS AN ACTIVE EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Soup (Hot Water Bath) (Hot Holding) | 180.0F |
| Soup (Hot Water Bath) (Hot Holding) | 168.0F |
| Onions cooked (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Refrigerator - walk-in) | 35.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Halibut (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Crab cake (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 35.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Corn Relish (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Chicken grilled (Refrigerator - counter top) (Cold Holding) | 47.4F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Refrigerator - drawer) | 40.0F |
| Potatoes (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Soup (Stove) (Reheating) | 188.0F |
| Rice (Steam Table) (Hot Holding) | 167.0F |
| Sauce (Steam Table) (Hot Holding) | 142.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 45.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 42.0F |
| (Reach-in Freezer) | 10.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 57.0F |
| Lettuce (Refrigerator - drawer) (Cold Holding) | 57.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - under counter) | 40.0F |
Dec 17, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the handwashing sink on the service line. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink installed in the dishwash area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold has accumulated on the room service ice maker's metal drip panel. (Corrected On Site) - Proper cold holding temperatures
Food items held on ice at the buffet are maintained at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There is no visible thermometer in the under counter refrigerator located in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There are gaps in the ceiling around a column and pipes near the dishwash machines. There is a missing ceiling tile at the entrance to the dishwash area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates at the buffet and the kitchen top shelf are stored with their food-contact surfaces unprotected (exposed). (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle temperature was measured at 176 degrees Fahrenheit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No data plate was found on the dishwash machines. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The dishwash machine's curtains are unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulbs) in the reach-in refrigerator (D34) and reach-in freezer (#8). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or animal foods is printed on the menu.
Dishwash machine final rinse cycle pressure: 23 p.s.i.
The establishment's ''Potential Foodborne Illness Outbreak Procedures'' was reviewed.
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 - Service Line) | 128.0F |
| (Refrigerator - under counter) | 40.0F |
| Tomatoes chopped (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Cheddar Cheese (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Chicken Sausage (Ice) (Cold Holding) | 46.0F |
| Ham (Ice) (Cold Holding) | 40.0F |
| Cheddar Cheese (Ice) (Cold Holding) | 43.0F |
| Mozzarella Cheese (Ice) (Cold Holding) | 47.0F |
| Green Peppers (Ice) (Cold Holding) | 45.0F |
| Red Onions - sliced (Ice) (Cold Holding) | 41.0F |
| Spinach (Ice) (Cold Holding) | 42.0F |
| Egg Yolks (Ice) (Cold Holding) | 42.0F |
| Egg Beaters (Ice) (Cold Holding) | 42.0F |
| (Refrigerator - counter top) | 34.0F |
| Pork Sausage (Stove) (Hot Holding) | 142.0F |
| Chicken Sausage (Stove) (Hot Holding) | 143.0F |
| (Refrigerator - reach-in) | 32.0F |
| Hot Water (Sink) | 121.0F |
| (Refrigerator - under counter) | 26.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Ham sliced (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Cheddar Cheese (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Crab meat (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Ham sliced (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Egg Yolks (Refrigerator - under counter) (Cold Holding) | 36.0F |
| Hot Water (Sink) | 112.0F |
| (Reach-in Freezer) | 4.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 37.4F |
| Hot Water (Sink) | 126.0F |
| Hot Water (Sink) | 125.0F |
| (Reach-in Freezer) | 2.0F |
| (Refrigerator - reach-in) | 33.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Vertical Broiler) | 176.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 26.0F |
| (Refrigerator - display) | 33.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | -12.0F |
| (Refrigerator - reach-in) | 36.0F |
| Hot Water (Handwashing Sink) | 112.0F |
Nov 10, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces refrigeration unit #2. Heated plate unit. Freezer and unused reach in refrigerator with molded cloth inside.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Observed hand dip ice cream in reach in freezer and no dipper well for storing ice scooper.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cutting board with stains and scratches. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Observed dried food on catch pan to stove and under grill. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor soil behind and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
CERTIFIED FOOD MANAGER GEORGE FELDSCHMIED FS-52985-EXPIRES 01/07/2014
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (3-compartment sink) | 117.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.4F |
| (Reach-in Freezer) (Cold Holding) | -6.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - seafood display) (Cold Holding) | 42.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Eggs boiled (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator - drawer) (Cold Holding) | 42.0F |
| dressing (Refrigerator - counter top) (Cold Holding) | 40.0F |
| crab soup (Hot Holding Display Unit) (Hot Holding) | 163.0F |
| Chicken Soup (Hot Holding Display Unit) (Hot Holding) | 162.0F |
| crab cakes (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Rice (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 41.0F |
Sep 16, 2012 (Follow-up)
Comments:cfs georg feldschmied fs-52985
exp 1/07/14
Sep 11, 2012 (Routine)
Violations:
- Correct response to questions
NO CERTIFIED FOOD SUPERVISOR ON DUTY.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
5 DAYS NOTICE FOR A CERTFIED FOOD SUPERVISOR MANAGER
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - reach-in) | 38.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 40.0F |
| Soup (Soup Warmer) (Hot Holding) | 180.0F |
| Meat (Refrigerator - walk-in meat) (Cold Holding) | 36.0F |
WASHINGTON DC MARRIOTT/WARDMAN PARK HOTEL [STONE'S respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about WASHINGTON DC MARRIOTT/WARDMAN PARK HOTEL [STONE'S, 2660 WOODLEY RD NW, Washington, DC »