THE MELROSE HOTEL, 2430 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 12, 2014 | Follow-up | 2 | 0 | Details / Comments |
|
Oct 20, 2014 | Routine | 6 | 4 | Details / Comments |
|
Apr 01, 2014 | Routine | 2 | 6 | Details / Comments |
| No violation noted during this evaluation. | Nov 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 06, 2012 | Routine | 4 | 2 | Details / Comments |
|
May 11, 2012 | Complaint | 1 | 1 | Details / Comments |
Nov 12, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site)
The Business has A written employee's health policy for food-borne illness.
CFPM Nathanael Lindsay FS-61239 Exp. 05/28/2017
Most recent pest control service date: 11/05/2014
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 119.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 41.0F |
| Caesar Dressing (Refrigerator - open display) (Cold Holding) | 40.0F |
| Beef Patties (Refrigerator - open display) (Cold Holding) | 39.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 40.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 41.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
Oct 20, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEES HEALTH POLICY FOR FOOD-BORNE ILLNESS IN PLACE, A DOH COPY IS GIVEN TO THE PIC (Corrected On Site) - Hands clean and properly washed
EMPLOYEES ARE NOT FREQUENTLY WASHING HANDS BETWEEN TASKS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES: UNCLEAN MEAT SLICER IN THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS HELD IN PLASTIC CONTAINERS ARE NOT LABELED WITH DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
FLIES ARE SEEN IN THE KITCHEN(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD PRODUCTS ARE STORED ON FLOOR(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY THE CHEFS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
THE CLEANED DISHES AND POTS ARE NOT STORED IN A MANNER THAT ALLOWS AIR DRY(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has no written employee's health policy for food-borne illness, a DOH copy is given to the PIC.
CFPM Nathanael Lindsay FS-61239 Exp. 05/28/2017
Most recent pest control service date: 10/05/2014
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Ms Coleman at 202-535-2180
(Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.3°F)
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 40.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 41.0F |
| Diced Tomatoes (Refrigerator - open display) (Cold Holding) | 39.0F |
| Blue Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Greenleaf Lettuce (Refrigerator - open display) (Cold Holding) | 41.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 42.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 40.0F |
| Turkey (Refrigerator - open display) (Cold Holding) | 40.0F |
Apr 01, 2014 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food items are not covered and protected from contamination. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on plastic squeeze bottles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces such as, filters over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Hand sink not working at dishwash area. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Unclean floor in corners, under and behind equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 | 118.0F |
| (Refrigerator) | 38.0F |
| Chicken | 39.0F |
| Blue Cheese | 40.0F |
| Scallops | 39.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | -6.0F |
| Lettuce romaine | 39.0F |
| Shrimp raw | 38.0F |
| (Refrigerator) | 40.0F |
| Mussels | 40.0F |
| Tomatoes sliced | 40.0F |
Nov 14, 2012 (Follow-up)
Comments:5 day notice abated
45 day notice abated
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
CFH: Caly roll 51189 03/01/2015
| Temperatures | |
| Scallops (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 40.3F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 159.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
Nov 06, 2012 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No handwashing signage at handwashing sink. - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces(MEAT-SLICER AND CAN-OPENER HOLDER) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)/SCALLOPS AND GOAT CHEESE - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)DISHWASHER FINAL RINSE AT 156 DEGREES. DATA PLATE STATES THE DISHWASHER IS A CHEMICAL AND A HOT WATER. CHEMICALS NOT REGISTERING ON TEST STRIPS. - Hot & cold water available; adequate pressure
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No hot water (110 degrees Fahrenheit or above) at handwashing sink inside of the ladies room
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
CFH: Nate Linsey ServSafe 03/16/2016
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 88.4F |
| (Final Rinse Cycle - Warewashing Machine) | 159.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 39.0F |
| Scallops (Refrigerator - drawer) (Cold Holding) | 46.6F |
| goat Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 44.4F |
| Duck (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.3F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | -4.0F |
| Clams (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Lentils (Refrigerator - reach-in) (Cold Holding) | 38.0F |
May 11, 2012 (Complaint)
Violations:
- Food separated and protected
Raw beef, packed in drippings stored aboved other food items.(moved to a seperate shelf/drip pan applied) (Corrected On Site) - Physical facilities: installed, maintained, & clean
The floor in the dry food storage area needed cleaning.(cleaned) (Corrected On Site)
The DC CFM is Betty M. Groves: #41153 will expire 9/15/2012.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - reach-in) | 40.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Cornish Hen (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Green Tomatoes (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken Stock (Kettle) (Cooking) | 190.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Reach-in Freezer) | -6.0F |
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