WILLARD INTERCONTINENTAL MAIN KITCHEN, 1401 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 07, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Jul 01, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Jun 24, 2014 | Routine | 8 | 17 | Details / Comments |
|
Sep 16, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Sep 11, 2013 | Complaint | 7 | 2 | Details / Comments |
|
Nov 01, 2012 | Routine | 1 | 4 | Details / Comments |
Jul 07, 2014 (Follow-up)
Violations:
- Proper hot holding temperatures
Soup in hot water bath temps below 135 degrees F. (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal in triple sink area is not functional. Documentation is present that New Garbage disposal will arrive today for installation.
PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT(202)442-5928 WHEN GARBAGE DISPOSAL HAS BEEN INSTALLED AND IS IN WORKING ORDER.
25 DCMR 1005.1 HAS BEEN ABATED FROM INSPECTION DATED 7/1/14.
25 DCMR 2418.1 IS PENDING
45 DAY NOTICES ARE PENDING
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT(202)442-5928
| Temperatures | |
| Soup (Hot Water Bath) (Hot Holding) | 128.0F |
| Sauce (Hot Water Bath) (Hot Holding) | 138.0F |
| Stock (Hot Water Bath) (Hot Holding) | 148.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 41.0F |
| Oatmeal (Hot Bar) (Hot Holding) | 171.0F |
| Tomatoes chopped (Hot Bar) (Hot Holding) | 148.0F |
| Eggs (Refrigerator) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) | 37.0F |
Jul 01, 2014 (Follow-up)
Violations:
- Proper hot holding temperatures
Foods on hot bar in line temp below 135 degrees F.(repeat)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
All foods in reach in cooler/cold well unit temp above 41 degrees F. (repeat)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal at triple sink area is not functional. Parts have been ordered, invoice is present. (repeat)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
FAILURE TO ABATE THE FOLLOWING VIOLATIONS FROM INSPECTION ON 6/24/2014:
25 DCMR 2418.1 - INVOICE PRESENT
25 DCMR 1005.1(a)
25 DCMR 1005.1(b)
ITEM 25 DCMR 800.2 HAS BEEN ABATED
45 DAY NOTICE VIOLATIONS ARE PENDING
INSPECTOR THERMOMETER CALIBRATES TO 31.9 DEGREES F
MANAGER EXPLAINS TIME IS USED AS A PUBLIC HEALTH CONTROL FOR HOLLANDAISE SAUCE. IF TIME IS USED AS A PUBLIC HEALTH CONTROL, WRITTEN PROCEDURES MUST BE PRESENT AND PRODUCTS MUST BE TIME STAMPED TO ENSURE PROPER 4 HOUR HOLD TIME OF PRODUCT. PRODUCT MARKED FOR HOT HOLDING VIOLATION AS NO RECORDS ARE PRESENT
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Tomatoes sliced (Hot Bar) (Hot Holding) | 127.0F |
| Hollandaise Sauce (Hot Bar) (Hot Holding) | 97.0F |
| Mashed potatoes (Hot Water Bath) (Hot Holding) | 146.0F |
| Gravy (Hot Water Bath) (Hot Holding) | 136.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 36.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 45.0F |
| Chicken (Refrigerator) (Cold Holding) | 45.0F |
| Corned Beef Hash (Refrigerator) (Cold Holding) | 49.0F |
| Pork (Refrigerator) (Cold Holding) | 45.0F |
| Hamburger patty (Refrigerator) (Cold Holding) | 44.0F |
| Hamburger cooked (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) | 43.0F |
| (Refrigerator) | 40.0F |
Jun 24, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Open Employee beverages observed on prep tables and on shelving above food contacts. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Observed two employees contact ready to eat foods with bare hands. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Soap not available at server station hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Towels not available at server area hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Reminder signs not present at all hand sinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Hand sink in room service area is blocked. (Corrected On Site) - Food separated and protected
Raw shell eggs stored over Ready to eat foods in walk in cooler. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Two can openers have thick food debris on blades. Soda nozzles in employee cafeteria have mold growth. Lemon Slicer left dirty after use. (Corrected On Site) - Proper hot holding temperatures
Several potentially hazardous foods held below 135 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Several potentially hazardous foods hold below 41 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toxic substances properly identified, stored, used
Unlabeled chemical observed. (Corrected On Site) - Thermometers provided & accurate
Thermometers not present in all cold holding units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Foods not labeled with common names when outside of original containers and not easily identifiable. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Pastries on display in employee cafeteria are not shielded/protected.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food in walk in refrigeration unit is not stored 6 inches off the floor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Several employees step in to help plate food without donning hair restraints. (Corrected On Site) - Wiping cloths: properly used & stored
Multiple wet wiping cloths kept on counters when not in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensil stored in standing water in main kitchen (corrected on site). Rice spoon stored in standing water in employee cafeteria. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards observed with heavy ware and deep grooves/burns. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Hand sink in bakery and hand sink in room service beverage station area have hot water that does not reach 110 degrees F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Drain clogged in bakery. Standing water present on floor. Garbage disposal is not functional in pot sink area off kitchen line. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in ladies toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Grease trap excessively dirty. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Ceiling over ice machines is peeling paint to the point it becomes a contamination risk. Walls in pot and pan area are ripped apart to access piping. Walls need to be repaired as soon as work is complete. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Lights over open food contact surfaces (Not protected) are not shielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
SOUS VIDE, SMOKING, AND CURING, OCCURING ON SITE. ESTABLISHMENT HAS APPROVED HACCP PLAN, VARIANCE, AND APPROVAL LETTER.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPEVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing sink - coffee station) | 92.0F |
| Hot Water (Handwashing sink - bakery) | 90.0F |
| (Dishwashing Machine - Wash Cycle) | 140.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| (Warewashing Machine - Rinse Cycle) | 220.0F |
| (Dishwashing Machine - Wash Cycle) | 157.0F |
| Mashed potatoes (Hot Water Bath) (Hot Holding) | 132.0F |
| Soup (Hot Water Bath) (Hot Holding) | 157.0F |
| Soup (Hot Water Bath) (Hot Holding) | 148.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 42.0F |
| Caesar Dressing (Refrigerator) (Cold Holding) | 52.0F |
| Salad Dressing (Refrigerator) (Cold Holding) | 53.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Home Fries (Countertop) (Holding) | 79.0F |
| Corned Beef (Refrigerator) (Cold Holding) | 58.0F |
| Salmon (Refrigerator) (Cold Holding) | 54.0F |
| Ham (Refrigerator) (Cold Holding) | 50.0F |
| Pork (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) | 43.0F |
| (Walk-in Refrigerator) | 34.0F |
| Rice (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Meat (Hot Holding Unit) (Hot Holding) | 157.0F |
| (Hot Holding Cabinet) | 180.0F |
| Curry Sauce (Hot Holding Unit) (Hot Holding) | 150.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | 16.0F |
| (Walk-in Refrigerator) | 27.0F |
| (Walk-in Refrigerator) | 38.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Salmon (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| (Walk-in Refrigerator) | 45.0F |
| (Walk-in Refrigerator) | 43.0F |
| cream (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Ham (Cold Buffet) (Cold Holding) | 50.0F |
| Pasta (Reach-in Refrigerator) (Cold Holding) | 47.0F |
| Cottage Cheese (Cold Buffet) (Cold Holding) | 48.0F |
| Tomatoes chopped (Cold Buffet) (Cold Holding) | 50.0F |
| Hamburger cooked (Hot Bar) (Hot Holding) | 111.0F |
| Pasta (Hot Bar) (Hot Holding) | 115.0F |
| Cooked Vegetables (Hot Bar) (Hot Holding) | 147.0F |
| Pasta (Hot Bar) (Hot Holding) | 149.0F |
| Rice (Hot Bar) (Hot Holding) | 147.0F |
| Rice (Hot Bar) (Hot Holding) | 158.0F |
Sep 16, 2013 (Follow-up)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
Two dishwashing machine not working properly.
5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 09/11/2013 EXCEPT THE ABOVE LISTED ITEM.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Prep sink) | 118.0F |
| Turkey sliced (Refrigerator - drawer) (Cold Holding) | 42.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| (Reach-in Freezer) (Cold Holding) | 16.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink) | 117.0F |
Sep 11, 2013 (Complaint)
Violations:
- Hands clean and properly washed
PAPER TOWEL DISPENSER AT ONE HAND SINK WAS NOT OPERABLE AT VISIT. PAPER TOWEL DISPENSER MUST OPERABLE AT ALL TIMES IN ORDER TO ENSRUE PROPER HAND WASHING. - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION. ALL FOOD ON DISPLAY MUST BE COVERED AND PROTECTED AT ALL TIMES. PASTRIES IN THE EMPLOYEE CAFE WERE EXPOSED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) ICE MACHINES CONTAINED MOLD BEHIND THE DRIP PANELS IN THE ICE CHUTES. 2) REACH IN UNITS CONTAINED FOOD PARTICLES AND DEBRIS. 3) ICE SCOOP AT ONE OF THE ICE MACHINES WAS NOT STORED PROPERLY. SCOOP MUST BE STORED IN A RACK OR CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
WARMER WAS NOT IN COMPLIANCE AT VISIT. ALL HOT HOLDING UNITS MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES IN ORDER TO ENSURE PROPER HOT HOLDING. (Corrected On Site) - Proper cold holding temperatures
ALL COLD UNITS, COLD DRAWERS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL DRAWERES WERE ELEVATED AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLAINCE. - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES. THEY ARE WORKING WITH ECOLAB TO ADDRESS THIS ISSUE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
TWO DISH MACHINES DID NOT PASS THE STRIP TEST AT VISIT. 1) MACHINE LOCATED IN CAFE DU PARC. 2) MACHINE LOCATED IN THE EMPLOYEE CAFE- THE STRIP DID TURN PARTIALLY. ESTABLISHMENT MUST WASH ALL ITEMS IN AN ALTERNATE MACHINE UNTIL THESE MACHINES ARE REPAIRED IN ORDER TO ENSURE PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
THE FOLLOWING ITEMS WERE NOT IN COMPLIANCE AT VISIT.1) GASKETS WERE UNCLEAN AND IN POOR REPAIR AT VISIT. CHEF STATED NEW GASKEST ARE ON ORDER. 2) FAN COVERS IN SEVERAL WALK-IN UNITS CONTAINED DUST BUILD-UP.3) EXTERIOR OF TRASH CANS WERE UNCLEAN AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
TEMPERATURE AT THE HAND SINK WAS NOT IN COMPLIANCE AT VISIT. TEMPERATURE MUST BE AT LEAST 110.0 DEGREES AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHNG.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLSHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVSOR MRS COLEMAN AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 97.6F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 34.9F |
| (Refrigerator - walk-in bakery) (Cold Holding) | 36.5F |
| (Freezer - walk-in bakery) (Cold Holding) | -2.0F |
| (Refrigerator - walk-in meat) (Cold Holding) | 39.2F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 36.2F |
| (Refrigerator - walk-in) (Cold Holding) | 39.2F |
| (Freezer - walk-in) (Cold Holding) | -19.3F |
| (Refrigerator - drawer) (Cold Holding) | 49.0F |
| Chicken Strips (Deep Fryer) (Hot Holding) | 210.0F |
| (Reach-in Freezer) (Cold Holding) | 4.2F |
| (Refrigerator - drawer) (Cold Holding) | 50.2F |
| (Refrigerator - drawer) (Cold Holding) | 51.3F |
| Lobster (Refrigerator - drawer) (Cold Holding) | 50.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) (Cold Holding) | 59.7F |
| Corn Chowder (Stove) (Hot Holding) | 172.0F |
| (Refrigerator) (Cold Holding) | 39.2F |
| (Refrigerator - drawer) (Cold Holding) | 36.1F |
| Hamburger patty (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Steam Table) (Hot Holding) | 174.2F |
| (Warmer) (Hot Holding) | 130.0F |
Nov 01, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
REFRIGERATION ON THE LINE ABOVE 41 DEGREES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
EQUIPMENT INSIDE OF THE BANQUEST KITCHEB NEEDS TO BE CLEANEDAND SANITIZED(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
ALL UNUSED EQUIPMENT NEED STO BE LABLED WITH AN OUT OF SERVICE TAG UNTIL IT CAN BE REMOVED FROM THE FACILITY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
SMALL STORAGE AREA DOWNSTAIRS NEXT TO DISHMACHINE IS MISSING CEILING TILE AND NEEDS TO BE CLEANED/FLOORS UNDERNEATH THE BAY MARINE INSIDE OF THE MAIN KITCHEN AND DEEP FAT FRYERS
CFH: MAMA ASTOU TOURE SERVSAFE 09/24/2017
CAFETERIA TEMPERATURES
CORN:188/CHICKEN WINGS:150/SWEET POTATOES:160/ROAST BEEF:182/HOT WATER:115/DISHWASHER 140/PASTA SALAD 40.1
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MRS.JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing sink - bakery) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 115.0F |
| (Final Rinse Cycle - Warewashing Machine) | 160.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| Sausage (Warmer) (Hot Holding) | 167.0F |
| Oatmeal (Warmer) (Hot Holding) | 166.0F |
| Ham sliced (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Barbecue (Refrigerator - drawer) (Cold Holding) | 39.3F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Shrimp cooked (Refrigerator - drawer) (Cold Holding) | 44.0F |
| LOBSTER SALAD (Refrigerator - drawer) (Cold Holding) | 51.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Scallops (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Oysters (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 39.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in dairy) | 36.5F |
| (Refrigerator - walk-in seafood) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - drawer) | 39.0F |
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