FAIRFIELD INN & SUITES WASHINGTON DC DOWNTOWN, 500 H ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 21, 2014 | Follow-up | 0 | 1 | Details / Comments |
|
May 07, 2014 | Routine | 0 | 1 | Details / Comments |
|
Jan 08, 2014 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 05, 2012 | Routine | 0 | 1 | Details / Comments |
May 21, 2014 (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. Manager did not correctly respond to the demonstration of knowledge questions: Cold holding, hot holding, safe cooking temperature for pork, fish, or raw eggs, hot water temperature.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS PER INSTRUCTION OF J COLEMAN)
CORRECT VIOLATION WITHIN 45 CALENDAR DAYS PER INSTRUCTION OF J COLEMAN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
May 07, 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. PROVIDE DEPARTMENT OF HEALTH FOOD MANAGER CERTIFICATE WITHIN 5 DAYS.
CORRECT VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Serve breakfast only early morning.
| Temperatures | |
| (Freezer) | -10.0F |
| (Refrigerator) | 34.0F |
| Hot Water | 113.0F |
Jan 08, 2014 (Routine)
Violations:
- Management awareness; policy present
Employees are not aware of the requirement to report diagnoses of foodborne illnesses or symptoms of foodborne illnesses to the person in charge. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5298.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Reach-in Freezer) | -20.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
Nov 05, 2012 (Routine)
Comments:
KITCHEN CLOSED AT TIME OF CALL
FAX COPY OF THE BUSINESS LICENSE TO (202)535-1359
FAX COPY OF THE COMPLETED QUESTIONAIRE BY DEC 01, 2012
IF YOU HAVE ANY QUESTIONS,PLEASE CONTACT AREA SUPERVISOR MRS.JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
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