FAIRFAX HOTEL ON EMBASSY ROW, 2100 MASSACHUSETTS AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Feb 08, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 13, 2012 | Routine | 2 | 1 | Details / Comments |
| No violation noted during this evaluation. | May 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Apr 26, 2012 | License Renewal | 4 | 2 | Details / Comments |
Feb 08, 2013 (Follow-up)
Comments:Items corrected from the inspection conducted on 11/13/2012.
The DC CFM is Karl Radergard: FS52814 will expire 6/13/2015.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| (Refrigerator - reach-in) | 31.9F |
| (Refrigerator - reach-in) | 38.8F |
| (Refrigerator - drawer) | 34.0F |
| Beef Patties (Refrigerator - drawer) (Cold Holding) | 35.0F |
| Chicken grilled (Refrigerator - drawer) (Cold Holding) | 35.0F |
| (Freezer - ice cream) | -2.0F |
| (Refrigerator - walk-in) | 35.0F |
Nov 13, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
OBSERVED OLD MICE DROPPINGS IN DOWNSTAIRS PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
CLEAN WALL BEHIND GARBAGE DISPOSAL UNIT TO REMOVE MOLD BUILD UP. (5 -DAYS).
A 5-DAY NOTICE GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Hot Holding) | 180.0F |
| (Refrigerator - reach-in) (Cold Holding) | 32.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Handwashing Sink) | 112.0F |
| (Hot Holding) | 150.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
May 14, 2012 (Follow-up)
Comments:CFPM GEORGE FASSIDIUS FS 40001 EXP. 07/07/2012.
ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 05/14/2012.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Apr 26, 2012 (License Renewal)
Violations:
- Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)CAN OPENER AND BASE-CONTAINED FOOD PARTICLES. 2)GASKETS-CONTAINED FOOD PARTICLES AND DEBRIS. 3)SLICER-UNDER SIDE CONTAINED FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREE'S OR BELOW AT ALL TIMES. SEVERAL COLD UNITS AND COLD FOOD ITMES WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL FOOD STORED IN THE REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AT VISIT(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
HOT BUFFET IN THE EMPLOYEE LOUNGE DID NOT HAVE AN ADAQUATE SNEEZE GUARD AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT.CLOTHS MUST BE STORED IN A SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH.
CFPM-KARL RADEREGARD FS-43608 EXP 2/26/2012 DC CERTIFIED FOOD MANAGERS CARD IS EXPIRED ESTABLISHMENT MUST OBTAIN A CURRENT DC CERTIFIED FOOD MANAGER.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
NO OBJECTION TO ISSUANCE OF BUSINESS LICENSE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Steam Table) (Hot Holding) | 172.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 44.5F |
| (Refrigerator - walk-in meat) (Cold Holding) | 35.6F |
| (Salad Prep Unit) (Cold Holding) | 38.8F |
| (Refrigerator - drawer) (Cold Holding) | 41.2F |
| (Refrigerator - drawer) (Cold Holding) | 41.0F |
| (Refrigerator - drawer) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 45.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.1F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.9F |
| Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 51.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.4F |
| (Freezer - walk-in) (Cold Holding) | 9.8F |
| (Refrigerator - reach-in) (Cold Holding) | 38.9F |
| (Refrigerator - reach-in) (Cold Holding) | 39.8F |
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