MARRIOTT WARDMAN PARK HOTEL / MAIN KITCHEN, 2660 WOODLEY RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 20, 2014 | Routine | 0 | 2 | Details / Comments |
|
May 28, 2014 | Routine | 0 | 3 | Details / Comments |
|
Dec 05, 2013 | Routine | 0 | 4 | Details / Comments |
|
Apr 19, 2013 | Routine | 2 | 1 | Details / Comments |
|
Jan 07, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Dec 17, 2012 | Routine | 5 | 2 | Details / Comments |
|
Nov 10, 2012 | Routine | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Sep 16, 2012 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Sep 16, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 11, 2012 | Routine | 2 | 2 | Details / Comments |
Oct 20, 2014 (Routine)
Violations:
- Utensils, equipment & linens: properly stored, dried, & handled
Some pots/pans and stainless steel bowls were not inverted in the store room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floors needed cleaning under equipment thru out.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Abdellah Aquenaou: FS57443 will expire 01/30/2016.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| Tofu (Stove) (Cooking) | 184.5F |
| Soup (Bain-marie) (Hot Holding) | 164.5F |
| (Walk-in Refrigerator) | 37.0F |
| (Walk-in Freezer) | 18.0F |
| (Walk-in Refrigerator) | 41.5F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 43.5F |
| (Warewashing Machine - Wash Cycle) | 170.0F |
| (Warewashing Machine - Rinse Cycle) | 185.0F |
May 28, 2014 (Routine)
Violations:
- Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)shelving inside of the walkin units contain food and mold (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)exterior of condiment bins contian debris - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around all ewuipment
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink - toilet/female) | 117.0F |
| Hot Water (Handwashing Sink - toilet/male) | 112.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in dairy) | 37.0F |
| (Refrigerator - walk-in meat) | 37.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Warewashing Machine - Rinse Cycle) | 165.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 39.5F |
| Crab cake (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.4F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - walk-in meat) (Cold Holding) | 37.0F |
| Scallops (Refrigerator - walk-in meat) (Cold Holding) | 36.0F |
| Fish - Flounder (Refrigerator - walk-in meat) (Cold Holding) | 39.6F |
| Avocado (Refrigerator - walk-in produce) (Cold Holding) | 38.0F |
| Crab salad (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Calamari (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Hamburger Patty Raw (Refrigerator - walk-in meat) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chili - Beef (Refrigerator - walk-in deli) (Cold Holding) | 37.0F |
| Steak raw (Refrigerator - walk-in meat) (Cold Holding) | 36.0F |
Dec 05, 2013 (Routine)
Violations:
- Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
SELF CLOSING DEVICE IN EMPLOYEE BATHROOM (Corrected On Site) - Physical facilities: installed, maintained, & clean
WET FLOORS IN KITCHEN (Corrected On Site) - 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) | 113.0F |
| (Refrigerator - walk-in) | 34.0F |
| (Refrigerator - walk-in dairy) | 37.0F |
| (Refrigerator - walk-in meat) | 36.0F |
| (Freezer - walk-in) | -5.0F |
| Milk (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Apr 19, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing sink(s) provided in the ware washing area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards worn with stains and grooves throughout. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5-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 | |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Prep sink) | 118.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Refrigerator - walk-in) | 36.0F |
| Soup (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Soup (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Hot Water (Prep sink) | 117.0F |
| (Refrigerator - walk-in) | 37.0F |
| Cantaloupes (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Lobster (Refrigerator - walk-in) (Cooling) | 49.0F |
| (Refrigerator - walk-in bakery) | 37.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in meat) | 36.0F |
| (Refrigerator - walk-in dairy) | 38.0F |
| (Freezer - walk-in) | 3.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Cucumer Tomato Salad (Refrigerator - walk-in) (Cooling) | 44.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) | 34.0F |
| (Freezer - walk-in) | 10.0F |
| (Refrigerator - walk-in) | 36.0F |
| Green Beans (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Macaroni and cheese (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 43.0F |
Jan 07, 2013 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 12/29/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 123.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 124.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 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 sink in the dishwash area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Water has pooled on the walk-in refrigerator floor (#2). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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
There is no data plate installed on the dishwash machines. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at wait station handwashing sink. (CORRECT VIOLATION WITHIN 24 HOURS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose above the garbage disposal unit adjacent to the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The establishment's ''Potential Foodborne Illness Outbreak Procedures'' was reviewed.
Dishwash machine final rinse cycle pressure: 23 p.s.i.
CORRECT ITEM STATED WITHIN 24 HOURS
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) | 84.0F |
| Hot Water (Sink) | 116.0F |
| (Refrigerator - reach-in) | 40.7F |
| Hot Water (Handwashing Sink - toilet/male) | 126.0F |
| Hot Water (Handwashing Sink - toilet/female) | 131.0F |
| Hot Water (2-compartment sink) | 131.0F |
| Hot Water (Sink) | 131.0F |
| (Refrigerator - walk-in) | 32.1F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| Hot Water (Prep sink) | 128.0F |
| (Refrigerator - walk-in) | 37.0F |
| Cucumbers (Refrigerator - walk-in) (Cooling) | 45.0F |
| Tomatoes sliced (Refrigerator - walk-in) (Cooling) | 44.0F |
| Onions raw (Refrigerator - walk-in) (Cooling) | 47.0F |
| Ham sliced (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Pepperoni (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| (Refrigerator - walk-in) | 36.0F |
| Black Bean Soup (Soup Warmer) (Cooling) | 109.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Hot Water (2-compartment sink) | 132.0F |
| (Refrigerator - walk-in) | 32.6F |
| (Refrigerator - walk-in) | 34.0F |
| Hot Water (Sink) | 131.0F |
| Tomato Soup (Stove) (Cooking) | 168.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| (Refrigerator - walk-in) | 36.0F |
| Hot Water (2-compartment sink) | 131.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 3.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - walk-in) | 37.4F |
| (Refrigerator - walk-in) | 33.1F |
Nov 10, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink(s) inside the employee toilet rooms. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelves and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor in need of cleaning. (Corrected On Site)
CFPM - GEORG FELDSCHMIED - #FS-52985 - expires 01/07/2014
CORRECT NON-CRITICAL ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 130.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| Bacon (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 34.0F |
| Pineapples (Refrigerator - walk-in produce) (Cold Holding) | 34.0F |
| Carrots (Refrigerator - walk-in produce) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in) (Cold Holding) | 34.0F |
| Crab meat (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in meat) (Cold Holding) | 34.0F |
| Turkey (Refrigerator - walk-in meat) (Cold Holding) | 34.0F |
| Mozzarella Cheese (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| (Holding Oven) (Hot Holding) | 191.0F |
| Beef (Holding Oven) (Hot Holding) | 184.0F |
| (Steam Table) (Hot Holding) | 174.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 170.0F |
| Seafood (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Vegetables - cut (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Hot Dog (Final Rinse Cycle - Warewashing Machine) | 180.0F |
Sep 16, 2012 (Follow-up)
Comments:CFS ABATED FROM PREVIOUS INSPECTION.
CFS GEORG FELDSCHMIED FS-52985 EXP- 01/07/14
Sep 16, 2012 (Follow-up)
Comments:CFS ABATED FROM PREVIOUS INSPECTION.
CFS GEORG FELDSCHMIED FS-52985 EXP- 01/07/14
Sep 11, 2012 (Routine)
Violations:
- Correct response to questions
NO CFS ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
RTE FOOD IN WALK IN UNITS NOT LABELED AS TO DATE OF PREPARATION OR PULLOFF. (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS. (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
TRASH ON FLOOR OF TRASH STORAGE AREA. (Corrected On Site)
5 DAYS NOTICE FOR A CERTIFIED FOOD SUPERVISORS CERTIFICATION.
FOR QUESTIONS CALL MR RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing sink - deli section) | 122.0F |
| (Freezer - walk-in) | 12.0F |
| Beef (Stove) (Cooking) | 160.0F |
| Salad (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Milk (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 30.0F |
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