COURTYARD BY MARRIOTT WASHINGTON DC US CAPITOL, 1325 2ND ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 05, 2014 | Routine | 2 | 1 | Details / Comments |
|
Apr 03, 2014 | Routine | 5 | 7 | Details / Comments |
|
Nov 19, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Nov 05, 2012 | Routine | 2 | 2 | Details / Comments |
|
Jan 27, 2012 | Routine | 1 | 1 | Details / Comments |
Nov 05, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No temperature gauge for Dishmachine. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Apr 03, 2014 (Routine)
Violations:
- Management awareness; policy present
Documented employee health policy is not present. Manager cannot demonstrate knowledge of all 5 illnesses that require reporting. Documents presented to manager on site. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Paper towels not present at hand sinks in bar or dish area. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink is blocked by containers inside basin of sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dish machine has heavy lime buildup. Can opener blade dirty. Ladle hung dirty. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Sanitizer concentration tests 0ppm at bar in bucket and inside spray bottle. (Corrected On Site) - Proper cold holding temperatures
Temperature control for safety foods (Salmon, lamb, chicken) Temp above 41 degrees F in refrigerated drawer. Drawer door does not close tightly and internal temperature measures 42. Foods were discarded. Other foods in drawer were removed. (Corrected On Site) - Toxic substances properly identified, stored, used
Unlabeled chemical observed on line. (Corrected On Site) - Thermometers provided & accurate
Thermometer inside reach in at bar is damaged. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board on line is heavily worn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Stove top and sides of stove and grill have thick food buildup. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops not hung to air dry after use. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Floors observed with food debris and dirt buildup in multiple areas of bar and back of house. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
CFPM: DARRELL J ALEXANDER FS-57821 EXPIRATION: 08/17/2016
IF YOU HAVE QUESTIONS PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| 3 Bean Salad (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - drawer) (Cold Holding) | 46.0F |
| Lamb (Refrigerator - drawer) (Cold Holding) | 48.0F |
| Chicken (Refrigerator - display) (Cold Holding) | 50.0F |
| (Display Refrigerator) | 25.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Refrigerator) | 41.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | 9.0F |
| (Refrigerator - drawer) | 42.0F |
Nov 19, 2012 (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)
CORRECT ITEMS STATED WITHIN 5 DAYS AS LISTED WITIHIN OBSERVATIONS.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 11/5/12.
CFPM: PROVIDED A SERVSAFE CERTIFICATE (PROVIDED INFORMATION ON HOW TO OBTAIN THE DC CFPM CERTIFICATE).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)4425928 (MAIN:202.535.2180)
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) | 40.0F |
| Crab meat (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) | 40.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Hot Water (Prep sink) | 114.0F |
Nov 05, 2012 (Routine)
Violations:
- Proper date marking & disposition
Ready to eat foods stored in the walk-in refrigerator not properly labeled and date marked. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Utensils at bar not inverted so that only the handles are touched. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards found worn with grooves and stains throughtout.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - under counter) | 34.0F |
| (Refrigerator - display) | 38.0F |
| Soup (Soup Warmer) (Hot Holding) | 162.0F |
| Hot Water (Sink) | 111.0F |
| Hot Water (Handwashing Sink - Bar) | 111.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - under counter) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Sauce (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Hamburger patty (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Refrigerator - drawer) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| Tuna Salad (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Jan 27, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs.Jacqueline Coleman (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken grilled (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Sour Cream (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Caesar Dressing (Refrigerator - drawer) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| Ranch dressing (Refrigerator - drawer) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
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