STATE PLAZA HOTEL, 2116 F ST 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. | Nov 17, 2014 | Routine | 0 | 0 | Details / Comments |
|
Nov 04, 2014 | Routine | 9 | 1 | Details / Comments |
|
May 22, 2014 | Routine | 2 | 0 | Details / Comments |
|
May 03, 2013 | Routine | 0 | 2 | Details / Comments |
|
Nov 06, 2012 | Routine | 1 | 3 | Details / Comments |
|
Aug 20, 2012 | Routine | 2 | 2 | Details / Comments |
Nov 17, 2014 (Routine)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.(3INCH DRAIN PIPE FROM THE 3 COMPARTMENT SINK.)
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Nov 04, 2014 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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 (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES: MOLD BUILT UP IN ICE BOX AND UNCLEAN DROP PANEL (Corrected On Site) - Proper cold holding temperatures
COLD FOOD ITEMS ARE ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED WITH DATES AND CONTENTS (Corrected On Site) - 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 RESURFACES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Sewage & waste water properly disposed
THERE IS NO AIR GAP AT THE 3-COMPARTMENT SINK MAIN PIPES LEADING TO THE FLOOR DRAIN(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.
Most recent pest control service date: 10/19/2014
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, 118.2°F)
May 22, 2014 (Routine)
Violations:
- Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD UNITS WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-MARIA H. ITUERRALDE FS-50449 EXP 1/30/2015
ESTABLISMENT HAS AN EMPLOYEE HEALTH POLICY.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 109.5F |
| (Refrigerator - walk-in) (Cold Holding) | 55.3F |
| Salmon (Ice) (Cold Holding) | 34.1F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 48.4F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 45.4F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 41.8F |
| (Refrigerator - reach-in) (Cold Holding) | 35.1F |
| Calamari (Refrigerator - reach-in) (Cold Holding) | 50.0F |
| (Freezer) (Cold Holding) | -2.6F |
| (Refrigerator - beverage) (Cold Holding) | 40.2F |
| (Refrigerator - beverage) (Cold Holding) | 38.2F |
| Carrots (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| Soup (Hot Holding) | 160.0F |
May 03, 2013 (Routine)
Violations:
- Food properly labeled; original container
containers not properly labeled as to their content. (Corrected On Site) - Wiping cloths: properly used & stored
no sanitizing solution for wiping cloths (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
CFPM MARIA HURRALDE 37822 EXP12/30/13
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hamburger patty (Refrigerator - walk-in deli) (Cold Holding) | 41.0F |
| (Refrigerator) | 40.0F |
| Milk (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - walk-in deli) (Cold Holding) | 41.0F |
| Beef and Broccoli (Refrigerator) (Cold Holding) | 39.0F |
| (Freezer) | 13.0F |
Nov 06, 2012 (Routine)
Violations:
- Food separated and protected
raw eggs stored over top of ready to eat foods inside of the walkin refrigerator. (Corrected On Site) - Personal cleanliness
Employee not wearing hair restraints inside of the food prep area(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
knives stored in between reach-in refigerators (Corrected On Site) - Nonfood-contact surfaces clean
Exterior of equipment contains dried food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
| (Reach-in Freezer) | -6.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 38.3F |
| Fish - Cod (Refrigerator - reach-in) (Cold Holding) | 36.4F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Beef raw/ground (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
Aug 20, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Handsink behind the bar leaks - Food separated and protected
pancake mix stored inside of the reach-in refrigerator below raw hamburgers (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(can opener contains dried food particles (Corrected On Site) - Physical facilities: installed, maintained, & clean
Walls next to the prep line contain dried food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45 days.
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mango Salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken roasted (Oven) (Hot Holding) | 188.0F |
| Rice steamed (Warmer) (Hot Holding) | 165.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
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