THE MADISON HOTEL, 1177 15TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 06, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 21, 2012 | Routine | 1 | 5 | Details / Comments |
|
Sep 06, 2012 | Routine | 4 | 1 | Details / Comments |
|
May 03, 2012 | Routine | 6 | 4 | Details / Comments |
Dec 06, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (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.
CFPM ALPHONSE MPIA FS 44348 EXP. 05/13/2013
Consumer advisory notice posted
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/27/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.4°F
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (Handwashing Sink - Service Line) | 119.0F |
| (Freezer - walk-in) | -4.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 43.0F |
| Cottage Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Fruit Salad (Refrigerator - open display) (Cold Holding) | 43.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
Nov 21, 2012 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Oysters stored inside walk-in box without proper tags. (Corrected On Site) - Food properly labeled; original container
Several dry ingredient storage containers without proper labels. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items/containers stored on floor inside walk-in freezer unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - 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) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in reach-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM - ALPHONSE M.MPIA - #FS-44348 - expires 05/13/2013
CRITICAL ITEMS STATED WERE CORRECTED ON SITE
NON-CRITICAL ITEMS STATED NOT CORRECTED ON SITE MUST BE CORRECTED WITHIN 45-DAYS (01/07/13)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 34.0F |
| Vegetables - cut (Refrigerator - walk-in produce) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - walk-in dairy) (Cold Holding) | 40.0F |
| (Freezer - walk-in) (Cold Holding) | -22.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Ice Cream (Freezer - ice cream) (Cold Holding) | -12.0F |
| Chicken (Table) (Receiving Food) | 174.0F |
| (Refrigerator - display) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 37.0F |
| (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 160.0F |
| Drinks (Refrigerator - beverage) (Cold Holding) | 29.0F |
Sep 06, 2012 (Routine)
Violations:
- Food separated and protected
ALL FOOD STORED IN THE WALK IN AND REACH IN UNIT MUST BE COVERED AND PROTECTED AT ALL TIMES. SEVERAL ITEMS WERE NOT COVERED AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
SEVERAL CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS TO PREVENT BACTERIAL GROWTH AND POSSIBLE CROSS CONTAMNATION. - Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
THE MENS LOCKER ROOM DID NOT HAVE AN EMPLOYEE HAND WASHING SIGN.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 41.3F |
| (Freezer - walk-in) (Cold Holding) | -12.0F |
| (Refrigerator - walk-in) (Cold Holding) | 37.8F |
| (Refrigerator - walk-in) (Cold Holding) | 35.8F |
| (Refrigerator - reach-in) (Cold Holding) | 35.7F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.9F |
| (Refrigerator - drawer) (Cold Holding) | 38.2F |
| (Refrigerator - drawer) (Cold Holding) | 40.2F |
| (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 63.0F |
| Beef-a-roni (Steam Table) (Hot Holding) | 174.7F |
| Chicken Pot Pie (Steam Table) (Hot Holding) | 154.6F |
| Hot Dog (Steam Table) (Hot Holding) | 180.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.8F |
May 03, 2012 (Routine)
Violations:
- Food separated and protected
RAW CHICKEN WAS STORED NEXT TO READY TO EAT FOOD AT VISIT. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLAINCE AT VISIT. 1) KNIVES WERE NOT STORED PROPERLY AT VISIT. A KNIFE HOLDDER MUST BE PROVIDED. 2) BASE OF CAN OPENER CONTAINED FOOD PARTICLES. 3)GASKETS ON SEVERAL REACH UNITS CONTAINED FOOD PARTICLES AND DEBRIS. 4) INTERIOR OF SOME UNITS CONTAINED FOOD PARTICLES AND SPILLAGE. - Proper cold holding temperatures
ALL COLD UNITS MUT BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. MOST OF THE COLD DRAWERS AND SEVERAL COLD UNITS WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF MICE IN THE TRASH AREA. ALL BOXES SHOULD BE REMOVED FROM PREMISES AS SOON AS POSSIBLE TO PREVENT HARBORAGE FOR PEST.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ALL OPENED DRY PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
LINENS MAY NOT BE USED TO DRAIN MOISTURE FROM FOOD. A FOOD GRADE MATERIAL MUST BE USED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
ALL FOOD MUST BE ELEVATED SIX INCHES ABOVE THE FLOOR AT ALL TIMES. THIS INCLUDES FOOD IN THE WALK IN UNITS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
SEVERAL CUTTING BOARDS WERE IN POOR CONDITION AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
DRAINS CONTAINED FOOD PARTICLES AND DEBRIS AT VISIT. DRAINS MUST BE CLEAN TO PREVENT HARBORAGE FOR PEST. FLOORS CONTAINED SOME STANDING WATER. FLOORS MUST BE KEPT FREE OF MOISTURE. FLOORS UNDER AND BEHIND EQUIPMENT CONTAINED FOOD PARTICLES AND DEBRIS.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
TO OBTAIN THE DC CERTIFIED FOOD MANAGER'S CARD BRING THE FOLLOWING ITEMS TO 899 NORTH CAPITOL STREET NE MON-FRI 8:30AM-4:30PM 1ST FLOOR. 1)ORIGINAL CERTIFICATE AND TEST SCORE 2)CHECK OR MONEY ORDER FOR 35.00 DOLLARS 3)TWO FORMS OF ID ONE MUST BE A PICTURE ID.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.3F |
| (Refrigerator - reach-in) (Cold Holding) | 37.6F |
| (Refrigerator - drawer) (Cold Holding) | 55.0F |
| (Refrigerator - drawer) (Cold Holding) | 76.0F |
| (Refrigerator - drawer) (Cold Holding) | 60.0F |
| (Refrigerator - drawer) (Cold Holding) | 45.0F |
| (Refrigerator - drawer) (Cold Holding) | 42.6F |
| (Refrigerator - reach-in) (Cold Holding) | 67.2F |
| (Salad Prep Unit) (Cold Holding) | 34.7F |
| (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 41.0F |
| (Refrigerator - walk-in meat) (Cold Holding) | 40.8F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| Maryland Crab Soup (Stove) (Hot Holding) | 191.0F |
| (Steam Table) (Hot Holding) | 150.0F |
| (Freezer - walk-in) (Cold Holding) | 9.2F |
| (Freezer - ice cream) (Cold Holding) | -0.8F |
| (Freezer) (Cold Holding) | 2.6F |
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