J.W. MARRIOTT FLAGSHIP CAFETERIA (003), 1331 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 17, 2014 | Routine | 2 | 0 | Details / Comments |
|
Jan 28, 2014 | Routine | 3 | 0 | Details / Comments |
|
Jun 10, 2013 | Routine | 1 | 4 | Details / Comments |
| No violation noted during this evaluation. | Oct 31, 2012 | Routine | 0 | 0 | Details / Comments |
|
Jun 21, 2012 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 13, 2012 | Ownership change | 2 | 1 | Details / Comments |
Jun 17, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food containers not date marked. (Corrected On Site)
Certified Food Manager Michael Davidson FS#58937 expire 8-9-15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Rice | 146.0F |
| Fish - Tilapia | 140.0F |
| Turkey | 156.0F |
| (Refrigerator) | 34.0F |
| Cole slaw | 40.0F |
| Tuna Salad | 49.0F |
| Chicken salad | 40.0F |
| (Refrigerator) | 31.0F |
| (Refrigerator) | 30.0F |
| Chick Peas | 40.0F |
| Hot Water | 112.0F |
Jan 28, 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. (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)
ALL ITEMS CORRECTED WHILE ON-SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| (Reach-in Refrigerator) | 29.0F |
| Cantaloupes (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Walk-in Refrigerator) | 36.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| (Hot Holding Unit) | 181.0F |
| Rice (Holding Oven) (Hot Holding) | 165.0F |
| Hamburger patty (Holding Oven) (Hot Holding) | 130.0F |
| (Refrigerator - reach-in) | 38.0F |
| Green Beans (Steam Table) (Hot Holding) | 183.0F |
| Turkey Burger (Steam Table) (Hot Holding) | 160.0F |
| Hamburger cooked (Steam Table) (Hot Holding) | 158.0F |
| (Reach-in Refrigerator) | 51.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 51.0F |
| Cucumbers (Reach-in Refrigerator) (Cold Holding) | 47.0F |
| Turkey sliced (Salad Bar) (Cold Holding) | 38.0F |
| Tuna (Salad Bar) (Cold Holding) | 33.0F |
| Chili (Soup Warmer) (Hot Holding) | 191.0F |
Jun 10, 2013 (Routine)
Violations:
- Proper cold holding temperatures
Various food items in the display refrigerator are held at improper temperatures. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the display refrigerator was measured at 49 degrees Fahrenheit and the food items in the unit are held at improper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There are numerous missing ceiling tiles in the women's locker room and women's toilet room. There is a hole in the wall behind a commode in the women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the service line are stored with the food-contact surfaces exposed (unprotected) and need to be inverted or covered. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy for the prevention of foodborne illness is covered in its ''Associate Illness Exclusion Guidelines.''
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Shrimp and Pasta (Holding Oven) (Hot Holding) | 158.2F |
| Shrimp and Pasta (Holding Oven) (Hot Holding) | 160.1F |
| (Refrigerator - display) | 49.0F |
| Turkey sliced (Refrigerator - display) (Cold Holding) | 47.1F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 46.0F |
| Lettuce Iceberg (Refrigerator - display) (Cold Holding) | 48.0F |
| American Cheese (Refrigerator - display) (Cold Holding) | 47.2F |
| (Refrigerator - under counter) | 42.0F |
| Hot Water (Prep sink) | 112.0F |
| (Refrigerator - reach-in) | 28.0F |
| Shrimp and Pasta (Steam Table) (Hot Holding) | 151.3F |
| Beef Stew (Steam Table) (Hot Holding) | 166.2F |
| Chicken grilled (Steam Table) (Hot Holding) | 140.4F |
| Brown Rice (Steam Table) (Hot Holding) | 183.8F |
| Rice (Steam Table) (Hot Holding) | 176.9F |
| (Refrigerator - display) | 28.0F |
| Beef and Vegetable Soup (Soup Warmer) (Hot Holding) | 196.4F |
| Ranch dressing (Salad Bar) (Cold Holding) | 39.8F |
| Lettuce Iceberg (Salad Bar) (Cold Holding) | 39.4F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 36.7F |
| Spinach (Salad Bar) (Cold Holding) | 37.8F |
| Cole slaw (Salad Bar) (Cold Holding) | 38.2F |
| Tuna (Salad Bar) (Cold Holding) | 42.4F |
| Hot Water (Handwashing Sink - toilet/male) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.7F |
Oct 31, 2012 (Routine)
Comments:Inauguration Food Safety Questionnaire and employee health form issued.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Beef Patties (Steam Table) (Hot Holding) | 162.0F |
| Chicken baked (Steam Table) (Hot Holding) | 155.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 158.9F |
| Fish (Steam Table) (Hot Holding) | 173.0F |
| Pizza - Pepperoni (Warmer) (Hot Holding) | 143.0F |
| Turkey sliced (Refrigerator - reach-in) (Cold Holding) | 41.6F |
| Chicken Chop (Salad Bar) (Cold Holding) | 35.6F |
| Tuna (Salad Bar) (Cold Holding) | 42.0F |
| Soup (Soup Warmer) (Hot Holding) | 156.0F |
| (Refrigerator - reach-in) | 28.0F |
| (Refrigerator - reach-in) | 40.0F |
Jun 21, 2012 (Routine)
Violations:
- Physical facilities: installed, maintained, & clean
Steam table not working during inspection.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS AS LISTED IN OBSERVATIONS.
NO HOT FOOD AVAILABLE DURING INSPECTION DUE TO MALFUNCTIONING HOT HOLDING UNIT (STEAM TABLE). THE UNIT WAS UNDER REPAIR AT TIME OF INSPECTION.
CFPM: JOHN HUPPMAN (40752) EXP.8/14/12
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Sink) | 110.8F |
| Chicken salad (Salad Bar) (Cold Holding) | 41.5F |
| Cucumbers (Salad Bar) (Cold Holding) | 39.0F |
| salsa (Salad Bar) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
May 17, 2012 (Follow-up)
Comments:NO OBJECTIONS TO ISSUANCE OF BASIC BUSINESS LICENSE.
John T. Huppman (40752) Exp. 8/14/12
ALL 5-DAY NOTICES ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 4/11/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.3F |
| Cucumbers (Salad Bar) (Cold Holding) | 38.9F |
| Onions raw (Salad Bar) (Cold Holding) | 37.9F |
| Tomatoes chopped (Salad Bar) (Cold Holding) | 37.7F |
| Pasta Salad (Salad Bar) (Cold Holding) | 38.5F |
| (Refrigerator - reach-in) | 39.0F |
| Hot Water (Sink) | 112.5F |
Apr 13, 2012 (Ownership change)
Violations:
- Food-contact surfaces: cleaned & sanitized
ICE MACHINE CONTAINE SLIME BUILD UP.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SALAD BUFFET WAS NOT IN COMPLIANCE WITH DC CODE. SOME AREAS WERE IN COMPLIANCE OTHERS WERE NOT. THIS IS A REPEAT VIOLATION - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED IN THE SANITIZING SOLUTION AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTION YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
| Temperatures | |
| Pork (Steam Table) (Hot Holding) | 135.0F |
| Fish - Tilapia (Steam Table) (Hot Holding) | 147.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| (Refrigerator - reach-in) (Cold Holding) | 40.8F |
| (Refrigerator - reach-in) (Cold Holding) | 37.6F |
| (Refrigerator - reach-in) (Cold Holding) | 40.3F |
| (Salad Bar) (Cold Holding) | 39.0F |
| (Salad Bar) (Cold Holding) | 49.6F |
| (Salad Bar) (Cold Holding) | 44.7F |
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