RITZ-CARLTON WASHINGTON DC, 1150 22ND ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 21, 2013 | Routine | 2 | 1 | Details / Comments |
|
Nov 26, 2012 | Routine | 0 | 5 | Details / Comments |
|
Jan 30, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Jan 09, 2012 | Routine | 8 | 8 | Details / Comments |
Oct 21, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink not used for its purpose. (Corrected On Site) - Food separated and protected
Food items not wrapped or covered to prevent contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).
Srirana Harihavan Certified Food Manager FS#54401 expire 12-2-15.
VIOLATIONS WAS CORRECT ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Beef | 40.0F |
| Chicken | 40.0F |
| Crab meat | 41.0F |
| Hamburger Patty Raw | 44.0F |
| Soup | 114.0F |
| Hamburger cooked | 150.0F |
| Eggs | 37.0F |
| (Refrigerator - pizza prep unit) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Freezer) | -10.0F |
| Scallops | 39.0F |
| (Freezer) | -9.0F |
| Tuna | 42.0F |
| (Refrigerator) | 40.0F |
Nov 26, 2012 (Routine)
Violations:
- Insects, rodents, & animals not present
There is a hole in the ceiling around the duct above the dishwash machine. (CORRECT VIOLATION WITHIN 45 DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle temperature did not reach the minimum required temperature. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no data plate attached to the dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle pressure was measured at 42 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulb) inside reach-in freezer #3. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
Dishwash machine final rinse cycle pressure: 42 ps.i.
I provided the General Manager with a copy of the ''Inauguration Food Safety Questionnaire.''
Shellstock tags are on file and were reviewed dating back to August 6, 2012.
The establishment's employee health policy manual (Potential Foodborne Illness Outbreak Procedures) for the prevention of foodborne illness is on file and was reviewed.
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 (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Freezer - ice cream) | -8.0F |
| (Refrigerator - reach-in) | 38.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Bacon (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Caesar Dressing (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| French Onion Soup (Ice) (Cooling) | 52.0F |
| French Onion Soup (Ice) (Cooling) | 70.0F |
| (Reach-in Freezer) | 10.0F |
| (Refrigerator - display) | 36.0F |
| (Refrigerator - walk-in) | 36.0F |
| Fish - Mahi Mahi (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Calamari (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| New York Strip Steak (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) | 36.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 43.0F |
| Ham (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) | 35.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Scallops (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Ground Beef (Refrigerator - under counter) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 46.0F |
| (Refrigerator - display) | 25.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 117.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 150.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 194.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (Handwashing sink - bakery) | 117.0F |
| (Freezer - walk-in bakery) | -11.0F |
| (Refrigerator - walk-in bakery) | 31.0F |
| (Reach-in Freezer) | -20.9F |
| Hot Water (Handwashing sink - bakery) | 119.0F |
| (Refrigerator - walk-in) | 35.0F |
| Hot Water (Handwashing sink - bakery) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - under counter) | 34.0F |
| (Refrigerator - walk-in) | 32.0F |
| (Freezer - walk-in) | 12.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - walk-in) | 34.0F |
| BBQ Chicken (Holding Oven) (Hot Holding) | 140.0F |
| Macaroni and cheese (Holding Oven) (Hot Holding) | 142.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
| Rice (Rice Steamer) (Hot Holding) | 142.0F |
| BBQ Pork (Holding Oven) (Hot Holding) | 139.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
Jan 30, 2012 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. Yves Samake: ServSafe Certificate No. 109581; Expiration Date 6/16/2009. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 1/9/2012:
25 DCMR 300.1
25 DCMR 2403.1
25 DCMR 2602.1 (Sink is now designated for garbage disposal only)
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 1/9/2012:
25 DCMR 302.2
25 DCMR 2908.1
25 DCMR 3008.1(b)2
5-DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 1/9/2012:
25 DCMR 1010.1 (HACCP plan and variance requests submitted via e-mail on 1/20/2012 to R. Taylor)
25 DCMR 1011.2
45-DAY NOTICES PENDING FROM INSPECTION CONDUCTED ON 1/9/2012:
25 DCMR 2912.1(a)
25 DCMR 4103.2
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 111.7F |
Jan 09, 2012 (Routine)
Violations:
- Management awareness; policy present
The person in charge did not provide proof of the establishment's employee health policy for foodborne illness. I provided them 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 employee health policy for foodborne illness was not communicated. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The walk-in refrigerator's compressor fan guards have a buildup of dust. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The temperature of the quaternary ammonium sanitizing solution was measured at less than 75 degrees Fahrenheit and the concentration was measured at 100 ppm. (Corrected On Site) - Proper cold holding temperatures
The sliced turkey and sliced ham on the buffet table in the employee cafeteria were held at improper temperatures. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
The establishment is vacuum packaging various types of meat and has not applied for or obtained a variance from the Department of Health. Please contact the Food Safety Division at 202-535-2180 regarding the application process for variances. CEASE AND DESIST THIS ACTIVITY IMMEDIATELY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
The established is conducting vacuum packaging without a HACCP plan approved by the Department of Health. CEASE AND DESIST THIS ACTIVITY IMMEDIATELY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
The establishment has not requested a variance to conduct a reduced oxygen packaging process. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
There is a gap in the ceiling tile in the storage room adjacent to the dishwashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
A cook is wearing a watch on her wrist and a baker is wearing a watch and a bracelet on her wrist. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the rack in the employee cafeteria are stored with the food-contact surfaces unprotected. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are chipped and have numerous grooves. Some are deeply stained. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose at the garbage disposal unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the 2-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle in the staff women's toilet room stall for the handicapped. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (no lighting) in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The light shield is missing from the ceiling light tubes in the storage room adjacent to the dishwashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD PROTECTION MANAGER: Joseph C. Palma (CFPM# 40179; Expiration Date 5/14/2012)
Thermocouple in ice & water: 32.3 degrees Fahrenheit.
The temperature sensitive strip registered 171 degrees Fahrenheit during the dishwash machine's fresh hot water rinse cycle.
Dishwash machine final rinse cycle pressure: 22 p.s.i.
The shellstock tags for raw oysters were reviewed and are on file dating back through September 2011 C.E.
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 - Dishwash area) | 123.1F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 173.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 183.0F |
| Hot Water (Prep sink) | 135.1F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| (Refrigerator - walk-in) | 42.0F |
| Chili (Refrigerator - walk-in) (Cold Holding) | 39.4F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 41.7F |
| Tomato Sauce (Refrigerator - walk-in) (Cold Holding) | 37.8F |
| Hot Water (Handwashing Sink - Dishwash area) | 134.7F |
| Hot Water (3-compartment sink) | 114.9F |
| (Refrigerator - walk-in meat cutting) | 64.1F |
| (Refrigerator - walk-in produce) | 30.0F |
| (Refrigerator - walk-in meat) | 36.0F |
| (Freezer - walk-in) | -2.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 36.8F |
| (Refrigerator - under counter) | 32.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.6F |
| Hot Water (2-compartment sink) | 124.1F |
| (Refrigerator - walk-in) | 39.0F |
| Skirt Steak - Beef (Refrigerator - walk-in) (Cooling) | 48.9F |
| Hot Water (3-compartment sink) | 127.1F |
| Hot Water (Handwashing Sink) | 120.2F |
| (Freezer - walk-in bakery) | -5.0F |
| (Refrigerator - walk-in) | 34.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 126.6F |
| Butternut Squash Soup (Soup Warmer) (Hot Holding) | 188.2F |
| Rice (Steam Table) (Hot Holding) | 168.1F |
| Tomatoes sliced (Ice) (Cold Holding) | 43.0F |
| Red Onions - sliced (Ice) (Cold Holding) | 41.6F |
| Turkey sliced (Ice) (Cold Holding) | 47.4F |
| Ham sliced (Ice) (Cold Holding) | 45.2F |
| Mayonnaise (Ice) (Cold Holding) | 41.7F |
| Guacamole (Ice) (Cold Holding) | 42.3F |
| (Refrigerator - reach-in) | 41.3F |
| Pizza (Holding Oven) (Hot Holding) | 142.3F |
| (Refrigerator - walk-in) | 34.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.5F |
| Hot Water (3-compartment sink) | 110.0F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - display) | 34.0F |
| (Reach-in Freezer) | 10.0F |
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