THE WASHINGTON MARRIOTT HOTEL - RESTAURANT, 1221 22ND ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 10, 2014 | Routine | 1 | 6 | Details / Comments |
|
Oct 30, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Oct 21, 2013 | Routine | 0 | 1 | Details / Comments |
|
Dec 11, 2012 | Routine | 6 | 10 | Details / Comments |
Jun 10, 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-contact surfaces: cleaned & sanitized
Mold build up in soda dispenser at bar. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator (bar area). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Bread stored in crates in the floor in dry storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Linens covering food in cold holding units in grill area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards were worn down and had deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Food on floor near drain of 3-compartment sink. Unclean shelves throughout the kitchen.
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
CFPM information: Lauren Uthenwoldt, 10647469, exp: 01/13/2019.
She presented documentation showing that she is awaiting the money order from the hotel accounting office to bring her CFPM information to the Health Dept.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Refrigerator) | 40.0F |
| Sausage (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Blue Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in produce) | 33.0F |
| Hot Water (Handwashing Sink) | 120.0F |
| Steak cooked (Countertop) (Hot Holding) | 180.0F |
| Hot Water (3-compartment sink) | 120.0F |
| (Reach-in Refrigerator) | 40.0F |
| Rice (Hot Holding Unit) (Hot Holding) | 170.0F |
| (Reach-in Refrigerator) | 37.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Sliced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 125.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 192.0F |
| Sausage (Heat Lamp Display) (Hot Holding) | 140.0F |
| Chicken grilled (Refrigerator - counter top) (Cold Holding) | 41.0F |
Oct 30, 2013 (Follow-up)
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 5 CALENDAR DAYS PER J. COLEMAN)
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIONS (PER J. COLEMAN)
CFPM: PERSON IN CHARGE PROVIDED CERTIFICATES FOR STAFF FROM SERVSAFE. (These certificates need to be registered with the DC DOH.)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180)
| Temperatures | |
| Hot Water (Handwashing Sink) | 127.0F |
| (Reach-in Refrigerator) | 30.0F |
| Smoked Salmon (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Sausage (Reach-in Refrigerator) (Cold Holding) | 35.0F |
| (Reach-in Refrigerator) | 36.0F |
| Ham (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Chicken Broth/Stock (Hot Holding Unit) (Hot Holding) | 176.0F |
| Hot Water (Prep sink) | 113.0F |
| Chicken (Ice) (Cold Holding) | 42.0F |
| salsa (Ice) (Cold Holding) | 37.0F |
| Chicken raw (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Reach-in Refrigerator) | 35.0F |
| Hot Water (3-compartment sink) | 127.0F |
Oct 21, 2013 (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 5 CALENDAR DAYS)
NO CERTIFIED FOOD MANAGER ON DUTY WITH DEPARTMENT OF HEALTH CERTIFIED FOOD MANAGER CERTIFICATE.
(serve breakfast only).
CORRECT VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
Dec 11, 2012 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There are food spills in the bottom of the ice cream freezer and the unit needs to be defrosted. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The temperature of the quaternary ammonium sanitizing solution in the 3-compartment sink is maintained at 63 degrees Fahrenheit. (Corrected On Site) - Proper hot holding temperatures
The sausages held under the heat lamp display are held at improper temperatures. (Corrected On Site) - Proper cold holding temperatures
Cold food items on ice and in the sandwich prep refrigerator are held at improper temperatures. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Two (2) of the reach-in refrigerators on the cook line have ambient air temperatures well above 41 degrees Fahrenheit. One of the units is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There is no thermometer in the ice cream freezer. (Corrected On Site) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles of oils stored on the counter across from the cooking units. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Cases of food are stored on the walk-in freezer floor. Boxes of fruit platters are stored on the walk-in refrigerator (L2) floor. (Corrected On Site) - Personal cleanliness
Two (2) of the employees in the kitchen preparing or cooking food are wearing a watch on their wrist. (Corrected On Site) - Personal cleanliness
Two (2) of the food handlers in the kitchen are not wearing hair restraints. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Plates and bowls at the buffet table are stored with their food-contact surfaces exposed (unprotected). Plates on the top shelf in the kitchen are stored with their food-contact surfaces exposed (unprotected). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
A few of the cutting boards have numerous grooves and are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle pressure was measured at 34 p.s.i. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a buildup of lime on the exterior of the dishwash machine and the dishwash machine curtains. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in the reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 34 p.s.i.
The establishment's employee health policy regarding the prevention of foodborne illness
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
I provided the person in charge with a copy of the ''Inauguration Food Safety Questionnaire.''
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 (Handwashing Sink - kitchen) | 128.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 121.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 162.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 186.0F |
| (Refrigerator - display) | 32.0F |
| Hot Water (2-compartment sink) | 126.0F |
| (Refrigerator - reach-in) | 27.0F |
| (Refrigerator - reach-in) | 30.0F |
| (Refrigerator - walk-in) | 29.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Turkey Breast (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 33.0F |
| Swiss Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| 2% Reduced Fat Milk (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Monterey Jack Cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| (Freezer - walk-in) | 2.0F |
| (Refrigerator - walk-in) | 30.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cooling) | 47.0F |
| Hot Water (Sink) | 122.0F |
| Lobster Bisque (Bain-marie) (Hot Holding) | 149.0F |
| Scalloped Potatoes (Holding Oven) (Hot Holding) | 145.0F |
| Hot Water (2-compartment sink) | 124.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 46.0F |
| Steamed Vegetables (Holding Oven) (Hot Holding) | 138.0F |
| Strip Loin Steak (Oven) (Cooking) | 159.0F |
| Gravy (Stove) (Cooking) | 193.0F |
| Crab cake (Oven) (Cooking) | 197.0F |
| Shrimp Wrapped in Potatoes (Oven) (Cooking) | 178.0F |
| Chicken and Mustard Sauce (Steam Table) (Hot Holding) | 151.0F |
| Fish - Flounder (Steam Table) (Hot Holding) | 141.0F |
| (Refrigerator - reach-in) | 36.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| (Refrigerator - reach-in) | 49.0F |
| (Refrigerator - reach-in) | 82.0F |
| (Refrigerator - reach-in) | 34.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Caesar Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) | 38.0F |
| Sausage (Heat Lamp Display) (Hot Holding) | 102.0F |
| Red Onions - sliced (Ice) (Cold Holding) | 48.0F |
| Chicken grilled (Ice) (Cold Holding) | 36.0F |
| Rice (Ice) (Cold Holding) | 36.0F |
| Guacamole (Ice) (Cold Holding) | 38.0F |
| Cheddar Cheese (Ice) (Cold Holding) | 49.0F |
| Mashed potatoes (Bain-marie) (Hot Holding) | 162.0F |
| Lobster Bisque (Soup Warmer) (Holding) | 183.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 125.0F |
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