HYATT REGENCY WASH CAPITOL HILL - EMPLOYEE CAFE, 400 NEW JERSEY AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 23, 2014 | Routine | 1 | 2 | Details / Comments |
|
Nov 25, 2013 | Routine | 1 | 0 | Details / Comments |
|
Nov 01, 2012 | Routine | 1 | 0 | Details / Comments |
|
Jan 20, 2012 | Routine | 0 | 1 | Details / Comments |
Jun 23, 2014 (Routine)
Violations:
- Food separated and protected
Continue to keep all foods covered. CORRECTION MADE ON FOOD CODE. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Iadvert plastic spoons, and forks. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Air gap not provided between floor and drain under three(3)compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Ary M. Schalick FS#59960 expire 2-7-17.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 115.0F |
| (Refrigerator) | 40.0F |
| Steamed Rice | 174.0F |
| Chicken curried | 156.0F |
| Chick Peas | 165.0F |
| (Hot Holding Unit) | 190.0F |
| Tuna | 34.0F |
| Eggs boiled | 38.0F |
| (Freezer - walk-in) | -10.0F |
Nov 25, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Observed dirty storage area) (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5298.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Hot Holding) | 160.0F |
Nov 01, 2012 (Routine)
Violations:
- Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site)
2013 Presidential Inauguration Food Safety Questionnaire issued.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Potatoes (Steam Table) (Hot Holding) | 146.0F |
| Rice (Steam Table) (Hot Holding) | 177.0F |
| Tuna (Ice) (Cold Holding) | 38.8F |
| Fruit - cut or sliced (Ice) (Cold Holding) | 45.0F |
| Turkey sliced (Cold Buffet) (Cold Holding) | 45.9F |
| Ham sliced (Cold Buffet) (Cold Holding) | 45.0F |
| Soup (Soup Warmer) (Hot Holding) | 153.0F |
| (Refrigerator - reach-in) | 31.0F |
| Pasta (Steam Table) (Hot Holding) | 145.0F |
| Pork (Steam Table) (Hot Holding) | 146.0F |
| Beef (Steam Table) (Hot Holding) | 145.0F |
Jan 20, 2012 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Food cover on the steam line cracked.Cover replaced at time of call. (Corrected On Site)
If you have any questions, contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Mixed Vegetables (Steam Table) (Hot Holding) | 155.0F |
| Beef Teriyaki (Steam Table) (Hot Holding) | 154.0F |
| Rice (Steam Table) (Hot Holding) | 158.0F |
| Chicken and noodles (Steam Table) (Hot Holding) | 154.0F |
| Potato salad (Salad Bar) (Cold Holding) | 39.0F |
| Tuna Salad (Salad Bar) (Cold Holding) | 40.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 39.0F |
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