B1410433 - GRAND HYATT GRAND CAFÉ(002), 1000 H ST 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. | Jul 02, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 23, 2014 | Routine | 1 | 4 | Details / Comments |
|
Jan 07, 2014 | Routine | 3 | 2 | Details / Comments |
|
Nov 13, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 05, 2012 | Routine | 2 | 0 | Details / Comments |
|
May 21, 2012 | Follow-up | 2 | 3 | Details / Comments |
|
Apr 12, 2012 | Routine | 1 | 5 | Details / Comments |
Jul 02, 2014 (Follow-up)
Comments:5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 06/23/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Sauce (Hot Holding) | 136.0F |
| Cheese (Cold Holding) | 42.0F |
Jun 23, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on the ice machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Cutting boards are not in good repair. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
No hair restraints for employee in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Clean utensils are not stored properly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) (Cold Holding) | 29.0F |
| (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Vegetables - cut (Cold Holding) | 40.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
Jan 07, 2014 (Routine)
Violations:
- Food separated and protected
Food items must be wrapped or covered to prevent contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Date marks not provided on food items prepared on premises (small containers). (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. - In-use utensils: properly stored
Provide dip well for ice cream. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Shon Kendrick FS#57456 expire 7-31-15.
CORRECT NON CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| (Refrigerator) | 37.0F |
| (Refrigerator) | 37.0F |
| Mushrooms | 41.0F |
| Cheese shredded | 45.0F |
| Chicken Chop | 47.0F |
| Sauce | 60.0F |
| Crab cake | 40.0F |
| Turkey sliced | 51.0F |
| (Refrigerator - drawer) | 38.0F |
| Ham | 41.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 37.0F |
| Hot Water (3-compartment sink) | 130.0F |
Nov 13, 2012 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute.(REPEAT - FAILURE TO COMPLY) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (REPEAT - FAILURE TO COMPLY)
FAILURE TO COMPLY WITH 5-DAY NOTICES ISSUED AT LAST INSPECTION CONDUCTED ON 11/5/12, AS LISTED WITHIN OBSERVATIONS.
CFPM: KENNETH WILLIAMS (48221) EXP. 8/26/23
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180)
| Temperatures | |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 35.0F |
| Tartar Sauce (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 51.0F |
| Chicken grilled (Refrigerator - counter top) (Cold Holding) | 53.0F |
| Cocktail Sauce (Refrigerator - counter top) (Cold Holding) | 55.0F |
| Ham (Refrigerator - drawer) (Cold Holding) | 41.0F |
Nov 05, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's ice chute. - Proper cold holding temperatures
raw chicken inisde of the reachin refrigerators above 41 degrees/chopped chicken on the line at 56 and tomatoes 44(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct stated items within 5days
CFH:Kenneth Williams FS:48221 EXP:08/26/2013
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Chicken Chop (Refrigerator - reach-in) (Cold Holding) | 56.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Aioli (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 47.1F |
| Torttilla soup (Soup Warmer) (Hot Holding) | 188.0F |
| (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.5F |
| (Refrigerator - reach-in) | 39.0F |
May 21, 2012 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mineral & mold buildup inside ice machine. (REPEAT VIOLATION) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Personal cleanliness
Food employee found not wearing proper hair restraint while preparing food. (Corrected On Site)
NO OBJECTION TO RENEWAL OF BASIC BUSINESS LICENSE.
FAILURE TO COMPLY WITH 5-DAY NOTICE (1900.1) AS LISTED IN OBSERVATIONS.
CFPM: KENNETH WILLIAMS (48221) EXP. 8/26/13
KITCHEN ONLY OPEN FOR ROOM SERVICE DURING TIME OF INSPECTION, RESTAURANT DINING ROOM CLOSED FOR THE DAY.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 53.0F |
| Hot Water (Handwashing Sink) | 118.4F |
| Hot Water (3-compartment sink) | 116.4F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - reach-in) | 37.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 43.1F |
| Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) | 46.3F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 61.8F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
Apr 12, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces ice cream unit, cereal stand, condiment containers and ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
No dipper well for hand dipped ice cream(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards thru out have scratches and scoring.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Wall in dishwashing area mold(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER MUST OBTAIN A DC FOOD CERTIFICATION
JAMES WHARTON TOOK SERV SAFE CLASS ON 8/26/2010
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| (Reach-in Freezer) (Cold Holding) | -11.0F |
| Meat (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 40.0F |
| Hamburger patty (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tartar Sauce (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Mashed potatoes (Grill) (Hot Holding) | 156.0F |
| MUSHROOM SOUP (Grill) (Hot Holding) | 152.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 165.0F |
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