WASHINGTON COURT HOTEL, 525 NEW JERSEY AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 10, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Dec 20, 2013 | Routine | 2 | 1 | Details / Comments |
|
Aug 09, 2013 | Routine | 0 | 2 | Details / Comments |
|
Nov 05, 2012 | Routine | 2 | 2 | Details / Comments |
Jan 10, 2014 (Follow-up)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Ready-to-eat food (sandwiches) observed being handled with bare hands. (Discarded. Plastic hand gloves provided for employees to handle ready-to-eat foods during inspection). (Corrected On Site) - Adequate ventilation & lighting; designated areas used
The smoke generated at the griddle that is placed under the ventilation exhaust hood is not properly vented out. Observed that the smoke plume is dispersing through out the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NOTE: UNDER COUNTER REFRIGERATORS ARE NOT KEEPING THE REQUIRED 41 DEGREE F TEMPERATURE. DON'T USE THEM TO STORE POTENTIALLY HAZARDOUS FOODS.
5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/20/2013.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Crab Bisque (Hot Holding Unit) (Hot Holding) | 171.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Walk-in Refrigerator) | 40.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) | 48.0F |
| Salad (Ice) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 33.0F |
Dec 20, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces. Clean cutting boards where needed and or replaced.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site) - Plumbing installed; proper backflow devices
Caulk handsink inside main kitchen area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
CFPM MARIO A RAYMOND EXP. 04/20/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5298.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Cold Holding) | 20.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| Rice (Hot Holding) | 140.0F |
| (Hot Holding) | 150.0F |
| (Hot Holding Unit) | 180.0F |
Aug 09, 2013 (Routine)
Violations:
- Approved thawing methods used
turkey is thawing in sealed plastic bag. (Corrected On Site) - Thermometers provided & accurate
THERMOMETER AT A REACH-IN REFRIGERATER IS NOT WORKING ACCURATELY. (Corrected On Site) - Plumbing installed; proper backflow devices
SPRAY HEAD ON THE WASTE FILTER. (NEEDS TO BE HOOKED UP) (Corrected On Site)
CFPM: ARIO A RAYMOND FS-48290 EXP 04/26/2014. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN T 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Reach-in Freezer) | 13.0F |
| Mayonnaise | 40.0F |
| Cheese | 40.0F |
| Onions raw | 40.0F |
| Mushrooms | 41.0F |
| Hot Dog | 148.0F |
| Shrimp and Pasta | 140.0F |
Nov 05, 2012 (Routine)
Violations:
- Proper cooling methods used; adequate equipment for temperature control
The under counter reach in refrigerator at the cooks station needed repair.(work order submitted)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards needed resurfacing, cleaning and sanitizing or replacing.( removed,cleaned and sanitized) (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The lift door of the dishwasher needed to be delimed.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The foot petal for the hot water source at the handsink in the dishwash area needed to be replaced.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The 2013 Presidential Inauguration Food Safety Questionnaire was issued.
The DC CFM is Mario A. Raymond: FS48299 will expire 4/26/2014.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Eggs scrambled (Table) (Receiving Food) | 173.0F |
| Grits (Steam Table) (Hot Holding) | 166.0F |
| Oatmeal (Steam Table) (Hot Holding) | 152.0F |
| Gravy (Steam Table) (Hot Holding) | 160.0F |
| Pepperoni (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Chili (Steam Table) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - reach-in) | 33.0F |
| (Reach-in Freezer) | 6.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 160.0F |
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