CONVENTION CENTER MAIN KITCHEN, 801 MOUNT VERNON PL NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 10, 2014 | Routine | 2 | 7 | Details / Comments |
|
Apr 29, 2013 | Complaint | 3 | 3 | Details / Comments |
|
Mar 15, 2012 | Complaint | 3 | 2 | Details / Comments |
|
Jan 27, 2012 | Routine | 7 | 9 | Details / Comments |
Mar 10, 2014 (Routine)
Violations:
- Management awareness; policy present
No health policy present. Copy of health policy given to CFPM. (Corrected On Site) - Insects, rodents, & animals not present
Presence of mice droppings. Corrected on site. Exterminator on site. Holes present in the kitchen storage closet and in wall in storage hallway near mice droppings. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Produce stored on floor in produce walk in refrigerator. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Clean pots and pans not stored in the invert position in the dish area. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No sanitizer in triple sink in dish area. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) (Corrected On Site) - Plumbing installed; proper backflow devices
No air gap present in 2 our of the 3 pipes in the triple sink in the dish area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Sticky substance on floor underneath food storage racks. - Physical facilities: installed, maintained, & clean
Jacket left on end line of the hot rinse dishwasher in dish area. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Dust build up around fan guards in the produce walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS. If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 105.0F |
| (Refrigerator - walk-in bakery) | 42.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 181.0F |
| (Dishwashing Machine - Wash Cycle) | 157.3F |
| (Refrigerator - walk-in produce) | 29.0F |
| (Walk-in Refrigerator) | 35.2F |
| (Walk-in Freezer) | -40.0F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 108.0F |
| (Handwashing Sink - Dishwash area) | 120.0F |
Apr 29, 2013 (Complaint)
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.(issued) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The data plate on the warewashing machine for the pots was not readable.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (100 degrees Fahrenheit or above) at handsink(s). (Corrected On Site) - Plumbing installed; proper backflow devices
The floor drain at the dishwash machine was in disrepair at call.(be repaired at call) (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
The baseboard in the ladies room was not attached to the wall.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The window sills on both sides of the hall way adjacent to the main kitchen needed to be cleaned.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 - kitchen) | 82.0F |
| Hot Water (Handwashing Sink - kitchen) | 81.0F |
| (Refrigerator - walk-in bakery) | 36.6F |
| (Refrigerator - reach-in) | 43.0F |
| Hot Water (Handwashing Sink - kitchen) | 81.0F |
| (Refrigerator - walk-in) | 40.5F |
| (Refrigerator - walk-in) | 41.2F |
| (Refrigerator - walk-in produce) | 37.5F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Freezer - walk-in) | -15.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| Hot Water (Handwashing Sink - kitchen) | 101.2F |
Mar 15, 2012 (Complaint)
Violations:
- Food separated and protected
Uncovered food found in the walk-in coolers (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Some cold food items in the walk-in coolers are held at improper temperatures (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the wal-in coolers are not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
A conveyor on the dishwashing machine, and 2 Blodgett ovens are out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR) - Nonfood-contact surfaces clean
There is an accumulation of mold, and dust on parts of the ice machine box door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Complaint Notes: Discussed with the executive chef about the sanitation protocols, the trash and grease collection, query on Pest Control/rodents activity. I went over Ecolab's Pest Control invoices, the main kitchen has a daily Ecolab's Inspection, last one was done on 02/01/2012. I explained to the Executive chef that Ecolab needs to identify sanitation deficiences, structural defects and improper storage practices contributing to pest infestations. I suggested to call Ecolab anytime rodents are seen on the main kitchen's floor or elsewhere. No sign of malpractice or sanitation/rodents concerns.
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 03/02/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 81.3°F
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 72.6°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 133.0F |
| Hot Water (Handwashing Sink - kitchen) | 132.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 130.0F |
| Hot Water (3-compartment sink) | 129.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Freezer - walk-in) | -3.0F |
| (Refrigerator - walk-in) | 38.0F |
| Fruit (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Lettuce Greenleaf (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Cucumbers (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Fruit - cut or sliced (Refrigerator - walk-in) (Cold Holding) | 42.0F |
Jan 27, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no waste receptacle at the handwashing sink nearest to the grill and deep fryers. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium wiping cloth solution was measured at less than 75 degrees Fahrenheit. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The temperature strips did not register a minimum temperature of 160 degrees Fahrenheit after 3 rinse cycles in the large converyor dishwash machine and 2 cycles in the stationary rack dishwash machine. Therefore, the utensils were not sanitized. The stationary rack dishwash machine finally registered the minimum required temperature but the large converyor dishwash machine did not. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
The tuna salad in the walk-in refrigerator is held at an improper temperature. (Corrected On Site) - Proper date marking & disposition
In the walk-in refrigerator, the following items are being held past their discard or consume dates: Cheese sauce (1/5/12) and sliced Mortadella loaf (1/17/12). These items should be discarded. (Corrected On Site) - Proper date marking & disposition
In the walk-in refrigerator, smoked pork (dated 1/14/2012) and diced chicken (dated 1/14/2012) are held past their discard or consume by dates. These items need to be discarded. (Corrected On Site) - Insects, rodents, & animals not present
There is an opening (loose ceiling tile) above the blast freezer and missing ceiling tiles in the dishwash room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
A walk-in refrigerator (WR 2), a small conveyor dishwash machine, and 2 Blodgett ovens are out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards stored on the racks adjacent to the stationary rack dishwash machine have numerous grooves and are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The stationary rack dishwash machine's pressure gauge is mounted on the top of the unit and can only be viewed by standing on the drainboard on the left side of the unit. No pressure gauge was found on the large conveyor dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The large conveyor dishwash machine's wash temperature did not eceed 120 degrees Fahrenheit during 3 wash cycles. The stationary rack dishwash machine's wash temperature did not exceed 144 degrees initially but eventually reached 156 degrees Fahreneheit. The service technician was present and worked only on the stationary rack unit. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The stationary rack dishwash machine's data plate information can not be read. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The interior (bottom) and outer doors of the stationary rack dishwash machine have a buildup of lime. The large conveyor dishwash machine has lime built up on the interior of one of the pipes in the center of the unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The rubber gasket and metal beneath the ice machine's door is unclean and mold is accumulating in that area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The two (2) garbage disposal units that are adjacent to two (2) of the 2-compartment sinks are out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting in the reach-in refrigerator (M RR2); no light bulb is in the unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The employee health policy for foodborne illness does not identify specific foodborne pathogens but has a comprehensive requirement for exclusion and reporting to the Department of Health for any foodborne illness. The Human Resources department was provided a copy of the DC Food Code Employee Medical referral, reporting agreement, and interview forms.
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 - kitchen) | 123.8F |
| (Refrigerator - walk-in) | 34.0F |
| Hot Dog (Holding Oven) (Hot Holding) | 173.4F |
| Chili Beans (Holding Oven) (Hot Holding) | 176.6F |
| Chicken Wings (Holding Oven) (Hot Holding) | 146.1F |
| Chicken Wings (Holding Oven) (Hot Holding) | 149.2F |
| Steamship Beef Round (Oven) (Cooking) | 98.6F |
| (Refrigerator - reach-in) | 24.0F |
| Hot Water (Handwashing Sink - kitchen) | 117.4F |
| Hot Water (Handwashing Sink - Dishwash area) | 114.3F |
| Hot Water (3-compartment sink) | 116.1F |
| Hot Water (2-compartment sink) | 151.3F |
| (Refrigerator - walk-in produce) | 36.0F |
| (Refrigerator - walk-in produce) | 40.0F |
| Fruit Salad (Refrigerator - walk-in produce) (Cold Holding) | 41.2F |
| Broccoli (Refrigerator - walk-in produce) (Cold Holding) | 41.6F |
| Macaroni and cheese (Refrigerator - walk-in) (Cooling) | 45.8F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| Swiss Cheese (Refrigerator - walk-in) (Cold Holding) | 39.8F |
| Smoked Pork (Refrigerator - walk-in) (Cold Holding) | 36.9F |
| Diced Chicken (Refrigerator - walk-in) (Cold Holding) | 38.2F |
| Hot Water (2-compartment sink) | 152.4F |
| (Refrigerator - walk-in) | 78.0F |
| (Freezer - walk-in) | 1.0F |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (2-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 132.1F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.2F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 144.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 164.0F |
| (Refrigerator - reach-in) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.6F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 192.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 181.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 121.3F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 156.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 176.0F |
| Fish baked (Holding Oven) (Hot Holding) | 137.0F |
| Fish - Cod (Holding Oven) (Hot Holding) | 176.4F |
| Beef and Gravy (Holding Oven) (Hot Holding) | 145.4F |
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