EMBASSY SUITES HOTEL, 1250 22ND ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 18, 2014 | Complaint | 4 | 2 | Details / Comments |
|
Nov 20, 2012 | Routine | 1 | 6 | Details / Comments |
| No violation noted during this evaluation. | Jan 26, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 03, 2012 | Complaint | 10 | 18 | Details / Comments |
Jul 18, 2014 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(soda gunnozzles and reach-in units contain food debris and syrup) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)mice droppings cited unerneath table on the line. - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)garbage disposal not working - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors underneath ewuipment on the line and in the kitchen contain debris - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items withn 5 days
Correct stATED ITEMS WITHIN 45 DAYS
If yoiu have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Bar) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Grits (Hot Buffet) (Hot Holding) | 155.0F |
| Bacon (Hot Buffet) (Hot Holding) | 144.0F |
| Potatoes (Hot Buffet) (Hot Holding) | 148.0F |
| Sausage (Hot Buffet) (Hot Holding) | 167.0F |
| Diced Ham (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Diced Tomatoes (Refrigerator - pizza prep unit) (Cold Holding) | 39.6F |
| Cheddar Cheese (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Eggs scrambled (Hot Buffet) (Hot Holding) | 141.0F |
| Beef Patties (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 40.5F |
Nov 20, 2012 (Routine)
Violations:
- Thermometers provided & accurate
There is no thermometer in the under counter refrigerator. (Corrected On Site) - Insects, rodents, & animals not present
There are openings in the ceiling in the dishwash area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelf in the cooking area needs to be painted or sealed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board is discolored and has numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash temperature did not reach the minimum required temperature. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There is food debris on the floor in the corner behind the cooking units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment only serves breakfast. All kitchen employees have left for the day and no staff is on site.
I provided the establishment with a copy of the ''Inauguration Food Safety Questionnaire.''
Dishwash machine final rinse cycle pressure: 17 p.s.i.
The establishment's employee health policy regarding the prevention of foodborne illness was provided and reviewed.
CORRECT ITEM 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 (Dishwashing Machine - Wash Cycle) | 123.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 189.0F |
| Hot Water (3-compartment sink) | 132.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| (Refrigerator - walk-in) | 38.0F |
| Yogurt (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Half and Half Milk (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Spinach (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Ground Beef (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Sausage (Refrigerator - under counter) (Cold Holding) | 42.0F |
Jan 26, 2012 (Follow-up)
Comments:FOOD SAFETY MANAGER: Massimo Giannetti (FS-49581; Expiration Date 10/26/2014)
Dishwash machine final rinse cycle pressure: 52 p.s.i.
5-DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 1/3/2012:
25 DCMR 300.1
25 DCMR 1502.1
25 DCMR 2002.1(b)
25 DCMR 2418.1
25 DCMR 3210.1(c) - Ecolab service call on 1/3/2012
45-DAY NOTICES ABATED FROM INSPECTION CONDUCTED ON 1/3/2012:
25 DCMR 302.2
25 DCMR 1524.2
25 DCMR 1608.1
25 DCMR 1809.1
25 DCMR 1900.3
25 DCMR 2910.2
25 DCMR 2912.1(a)
5-DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 1/3/2012:
45-DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 1/3/2012:
25 DCMR 1525.1
25 DCMR 1812.1
25 DCMR 2911.1
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 120.9F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 160.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 181.0F |
Jan 03, 2012 (Complaint)
Violations:
- Correct response to questions
Neither the Certified Food Protection Manager (CFPM) certificate issued by the DC Department of Health nor the establishment's business license are conspicuously posted at the breakfast station. The (CFPM) certificate is not posted in Nicola's Restaurant. (Corrected On Site) - Management awareness; policy present
The employee health policy is that if an employee is out for 2 days, he must come back with a doctor's note saying that he is healthy enough to come back to work. I provided the establishment with a copy of the DC Food Code Employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment's stated employee health policy does not address the symptoms of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the breakfast bar handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the breakfast bar handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the breakfast bar handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
In Nicola's, the quaternary ammonium sanitizing solution is not held at the proper concentration and proper temperature. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The utensils are not being sanitized in the dishwash machines. The temperature sensitive strips did not register at least 160 degrees Fahrenheit in either of the dishwashers after placed through 2 final rinse cycles in each dishwash machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
In Nicola's, the walk-in refrigerator's compressor fan guards have a build up of dust and debris. The ice machines' plastic drip panels are unclean. (Corrected On Site) - Proper cold holding temperatures
The food items at Nicola's buffet bar and the food items on ice are held at improper temperatures. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
There is consumer advisory notice at either the breakfast bar or Nicola's regarding the health risks associated with the consumption of raw or undercooked animal foods. Eggs and grilled steak are served to order. (Corrected On Site) - Thermometers provided & accurate
There are no thermometers in the reach-in refrigerator and reach-in freezer in the employee cafeteria. There is no visible thermometer in the breakfast bar's undercounter refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
In Nicola's, the plastic squeeze bottles of oils and wine on the counter are not labeled. (Corrected On Site) - Insects, rodents, & animals not present
Rodent droppings were observed in the cabinet beneath the omelet station in the breakfast bar. Provide additional extermination and proof of service. (CORRECT VIOLATION WITHIN 24 HOURS) - Insects, rodents, & animals not present
There are openings in the ceiling above the dishwash machine and walk-in refrigerator in the breakfast bar. Also there is an opening in the wall at the breakfast bar in between the undercounter refrigerator and omelet stand. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
In Nicola's, there is an electronic insect control device installed above the prep sink and needs to be moved. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The employees at the breakfast bar are not wearing hair restraints. (Corrected On Site) - Personal cleanliness
In Nicola's, the employee preparing the ravioli is wearing a watch on her wrist. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The food-contact surfaces of the plates and saucers at the buffet bar in Nicola's are exposed and need to be inverted or covered. The utensils on the storage racks in the breakfast bar are stored with their food-contact surfaces unprotected and also need to be inverted or covered. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards in Nicola's and at the breakfast bar are chipped and have numerous grooves and pits. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
At the breakfast bar, the wood in the cabinets and under the table with the deep fryer is exposed and needs to be sealed. Food stains are seeping into the wood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no quaternary ammonium test strips provided to measure the concentration of sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine in Nicola's does not have a data plate attached. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
In Nicola's, the dishwash machine's final rinse cycle pressure was measured at 30 p.s.i. and 55 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Neither of the dishwash machine's wash cycle temperature reached the manufacturer's minimum recommeded temperature. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The cabinets at the breakfast bar are unclean (food residue). The ventilation hood filters at the breakfast bar have a buildup of dust and grease. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The breakfast bar's garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The staff men's toilet room door is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOOD SAFETY MANAGER: Massimo Giannetti (FS-49581; Expiration Date 10/26/2014)
CORRECT ITEMS STATED WITHIN 24 HOURS.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
ADDITIONAL TEMPERATURES
Undercounter refrigerator (COLD HOLDING - Diced Ham 35.4 degrees Fahrenheit; Diced onions 32.2 F; Sliced Tomato 37.3 F; Cheddar Cheese 38.3 F; Spinach 36.8 F)
Rice (Hot Holding - Holding Oven) 140.4
Walk-in Refrigerator 32 F; Hot Water (Bar Handwashing Sinks) 119.1/118.6
Cold Buffet (HOLDING - Quiche 82.3 F; Turkey 78.7 F; Tuna Salad 55.8 F)
Reach-in Refrigerator 45 F; Undercounter refrigerator
28 F (COLD HOLDING - Sliced Tomatoes 42.8 F; Mayonnaise 42.6 F); Reach-in Freezer 9 F
Hot Water (Breakfast - Dishwash Machine) - Wash Cycles 120/123 F; Rinse Cycles 180/200)
Hot Water (Nicola's - Dishwash Machine) - Wash Cycles 134/42F; Rinse Cycles 136/144)
Hot Water (Handwashing Sink - Kitchen) 110 F;
Reach-in refrigerator 50 F (COLD HOLDING - Salmon 43.4 F; Striped Bass 43.2 F; Ground Beef 42.6 F; Raw Shrimp 43 F)
Bain-marie (HOT HOLDING - Pulled pork sauce 164.8 F; Lentil Soup 154.6 F)
COLD HOLDING (ON ICE) - Chicken 55.5 F; Arugula 53 F
Pizza Prep Refrigerator 40 F (COLD HOLDING - Pepperoni 45.1 F); Hot Water (2-compartment sink 116.1 F; 3-compartment sink 119 F; Men's toilet room 110.3 F; Women's toilet room 110 F); Walk-in refrigerator 40 F; Walk-in Freezer 3 F
Thermocouple in ice & water: 32.6 degrees Fahrenheit
Dishwash machine final rinse cycle pressure: Breakfast bar(23 p.s.i./23 p.s.i.); Nicola's (30 p.s.i./55 p.s.i.)
Ecolab pest control service dates: 12/24/2011; 12/8/2011; 12/6/2011; 11/23/2011; 11/20/2011; 11/17/2011; 11/11/2011; 11/10/2011
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 120.2F |
| Hot Water (Handwashing Sink - kitchen) | 121.3F |
| (Refrigerator - under counter) | 30.8F |
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