HYATT REGENCY WASH CAPITOL HILL - MAIN/BANQUET KIT, 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 | 2 | 1 | Details / Comments |
|
Nov 25, 2013 | Routine | 2 | 1 | Details / Comments |
|
Nov 01, 2012 | Routine | 2 | 1 | Details / Comments |
|
Jan 20, 2012 | Routine | 1 | 2 | Details / Comments |
Jun 23, 2014 (Routine)
Violations:
- Food separated and protected
Food items not covered or wrapped. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
Self closing device not provided on employees bathroom door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Ary Schalick FS#59960 expire 2-7-17.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUEPRVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Warewashing Machine - Rinse Cycle) | 198.0F |
| Mashed potatoes | 120.0F |
| Chicken (Hot Holding Unit) | 134.0F |
| (Refrigerator - walk-in produce) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
Nov 25, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Observed dirty hot holding equipment. (Corrected On Site) - Proper date marking & disposition
Observed unlabeled food items inside walk-in cooler. Use Clear visible wrap to cover food to prevent contamination. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Observed mold present near Dishmachine/Garbage Disposal area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5298.
| Temperatures | |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 127.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 193.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 7.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Nov 01, 2012 (Routine)
Violations:
- Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
The was no variance or HACCP plan for use of the vaccum packing machine (Berkel, located in the cold food prep area).(forms and contact information issued)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
A fee for the variance has not been submitted.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
2013 Presidential Inauguration Food Safety Questionnaire issued.
Cease and desist vaccum packaging until variance and/or HACCP plan has been submitted and approved by the Department(forms issued). The contact person is Arian Gibson, Food Technologist, 202-380-6618.
| Temperatures | |
| Hot Water (Handwashing sink - bakery) | 110.0F |
| (Refrigerator - walk-in bakery) | 31.8F |
| (Freezer - walk-in bakery) | -0.3F |
| (Refrigerator - walk-in) | 38.1F |
| (Refrigerator - walk-in) | 41.2F |
| (Refrigerator - walk-in) | 39.9F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 39.3F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Mixed Herbs (Refrigerator - walk-in) (Cold Holding) | 40.1F |
| Garlic Sauce (Refrigerator - walk-in) (Cold Holding) | 40.1F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - walk-in) | 36.3F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 160.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - walk-in) | 37.8F |
| (Refrigerator - walk-in) | 32.0F |
Jan 20, 2012 (Routine)
Violations:
- Food separated and protected
Eggs stored on the middle shelf inside of the bakery walk-in refrigerator (Corrected On Site) - Nonfood-contact surfaces clean
Remove standing water from bottom of the tables in the main kitchen (Corrected On Site) - Nonfood-contact surfaces clean
Clean shelving inside of the walking refrigerators contain mold(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
If you have any questions,please contact area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 190.0F |
| (Dishwashing Machine - Wash Cycle) | 170.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Dishwashing Machine - Wash Cycle) | 169.0F |
| (Refrigerator - walk-in dairy) | 39.0F |
| (Refrigerator - walk-in bakery) | 40.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| Fish - Flounder (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - walk-in meat) (Cold Holding) | 39.0F |
| Fish - Tilapia (Refrigerator - walk-in meat) (Cold Holding) | 39.0F |
| Tuna Yellowfin (Refrigerator - walk-in seafood) (Cold Holding) | 38.0F |
| Crab meat (Refrigerator - walk-in seafood) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - walk-in seafood) (Cold Holding) | 39.0F |
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