HYATT REGENCY WASH CAPITOL HILL - ARTICLE ONE, 400 NEW JERSEY AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 23, 2014 | Routine | 1 | 2 | Details / Comments |
|
Nov 25, 2013 | Routine | 3 | 0 | Details / Comments |
|
Nov 01, 2012 | Routine | 2 | 2 | Details / Comments |
|
Jan 20, 2012 | Complaint | 2 | 0 | Details / Comments |
Jun 23, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
Provide theremometer inside refrigerator where needed. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Refrigerator not capable of maintaining cold food tempts. (no food inside refrigerator). (removed). (Corrected On Site)
Certified Food Manager Ary M. Schalick FS#59960 expire 2-7-17.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| (Refrigerator - reach-in) | 40.0F |
| Salmon | 41.0F |
| Chicken | 40.0F |
| Hamburger Patty Raw | 46.0F |
| Fish raw (Refrigerator - drawer) | 38.0F |
| Crab meat (Refrigerator - drawer) | 47.0F |
| Ground Beef (Refrigerator - drawer) | 50.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Freezer) | -9.0F |
| (Freezer) | -3.5F |
| (Warewashing Machine - Rinse Cycle) | 190.0F |
| Milk (Refrigerator) | 32.0F |
Nov 25, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(clean inside all reach-in freezers where needed. Clean under and around Kettle area to remove standing water. (Corrected On Site) - Proper date marking & disposition
Observed Food Items not labeled or date marked.(COS) - Plumbing installed; proper backflow devices
Observed handsink not properly sealed to wall. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5298.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 41.2F |
| (Refrigerator - reach-in) (Cold Holding) | 6.0F |
| (Refrigerator - reach-in) (Cold Holding) | 9.5F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Nov 01, 2012 (Routine)
Violations:
- Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items being prepared at the omelet station and the breakfast station were not protected from contamination.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards needed resurfacing, cleaning and sanitizing or replaced.(replaced) (Corrected On Site)
Correct items stated within 45 days.
2013 Presidential Inauguration Food Safety Questionnaire issued.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Soup (Soup Warmer) (Hot Holding) | 166.6F |
| (Refrigerator - reach-in) | 39.9F |
| Roasted Tomatoes (Cold Buffet) (Cooling) | 191.0F |
| Turkey sliced (Cold Buffet) (Cold Holding) | 45.0F |
| Potatoes (Grill) (Hot Holding) | 148.0F |
| (Refrigerator - reach-in) | 32.0F |
| (Reach-in Freezer) | 26.3F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - reach-in) | 34.5F |
| (Refrigerator - walk-in produce) | 28.1F |
| (Freezer - walk-in) | -14.0F |
| (Refrigerator - reach-in) | 28.3F |
| Eggs (Refrigerator - walk-in) (Receiving Food) | 28.1F |
| (Refrigerator - walk-in meat) | 35.3F |
| (Refrigerator - walk-in seafood) | 15.0F |
| (Refrigerator - reach-in) | 34.5F |
Jan 20, 2012 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Crab meat and shrimp inside the cold drawers above 41 degrees (Corrected On Site)
No evidence of the above complaint.If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5398
| Temperatures | |
| Butternut Squash soup (Steam Table) (Hot Holding) | 175.0F |
| Vegetable Soup (Steam Table) (Hot Holding) | 165.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 45.0F |
| Crab meat (Refrigerator - drawer) (Cold Holding) | 48.0F |
| Squid (Refrigerator - drawer) (Cold Holding) | 46.0F |
| Gravy - Beef (Steam Table) (Hot Holding) | 169.0F |
| Crab Bisque (Steam Table) (Hot Holding) | 155.0F |
| Cheese shredded (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - drawer) | 40.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - walk-in seafood) | 39.0F |
| (Refrigerator - walk-in meat) | 37.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
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