CAPITAL HILTON HOTEL,NORTH GATE GRILL,STATLER LOUN, 1001 16TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 17, 2014 | Follow-up | 2 | 2 | Details / Comments |
|
Jun 11, 2014 | Routine | 8 | 10 | Details / Comments |
|
Oct 21, 2013 | Routine | 6 | 4 | Details / Comments |
|
Jun 14, 2013 | Routine | 3 | 2 | Details / Comments |
|
Nov 13, 2012 | Routine | 1 | 1 | Details / Comments |
|
Nov 13, 2012 | Routine | 1 | 1 | Details / Comments |
Jun 17, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink in the dish area. (Failure to comply with five day notice) - Insects, rodents, & animals not present
There are fruit flies in the dish area. (Failure to comply with five day notice) - Insects, rodents, & animals not present
There are openings in the ceiling. (Pending 45 day notice from 6/11/14) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in many reach-in refrigerators. (Pending 45 day notice from 6/11/14)
Failure to comply with five day notice (further action shall be taken).
5 and 45 day notices abated from previous inspection:
DCMR: 200.5, 3004.1, 1900.1, 1834.1, 1005.1, 1600.1, 803.1, 407.1, 810.1, 2203.1, 2205.2, 1502.1, 1805.1, 2403.1
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Juice (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Juice (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 33.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 34.0F |
Jun 11, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink installed in the dishwashing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the hot bar handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Dust is built on the compressor fan guard in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The concentration of the quaternary ammonium sanitizing solution in the sanitizer bucket was measured at 0 ppm. (Corrected On Site) - Proper cold holding temperatures
The pooled eggs at the hot bar and the sliced tomatoes at employee cafeteria salad bar are held at improper temperatures. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The ambient air temperature of the reach-in refrigerator at the kitchen entrance was measured at 69 degrees Fahrenheit; the unit had been "accidentally" unplugged. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are unlabeled plastic bins of food on the service line and in the pantry. (Corrected On Site) - Insects, rodents, & animals not present
There are flies in the dishwashing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There is an opening in the ceiling around the pipes leading from the kitchen's fire suppression system. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The dishwasher at the 3-compartment sink is not wearing a hair restraint. (Corrected On Site) - In-use utensils: properly stored
The ice scoop inside the ice bin at the soda dispenser in the kitchen area is stored with the handle touching the ice. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Plates and bowls are stored with their food-contact surfaces exposed and unprotected at salad bar, on the cook line, and pantry. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The spoons at the salad bar are laid flat on linen and should be placed in a container where only the handles are exposed or touched by consumers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The light blue cutting boards have long grooves on the surfaces and the long white cutting board has numerous pits and gashes along the edges. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
An employee was observed washing their hands in a prep/service sink in the employee cafeteria's holding area. (Corrected On Site) - Plumbing installed; proper backflow devices
There is no air gap beneath one of the drain pipes leading from the bar's 3-compartment sink to the floor drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in many of the reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness was provided and reviewed.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menus.
Most recent pest control service dates: 5/27/2014, 5/23/2014, and 5/14/2014
Thermocouple in ice & water: 32 degrees Fahrenheit
Dishwash machine final rinse cycle pressure: 5 p.s.i./15 p.s.i.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Pooled Egg Yolks (Refrigerator) (Cold Holding) | 55.0F |
| Pooled Egg Whites (Refrigerator) (Cold Holding) | 53.0F |
| Pooled Eggs (Refrigerator) (Cold Holding) | 50.0F |
| Hot Water (Handwashing Sink - Service Line) | 111.0F |
| (Under-counter Refrigerator) | 41.0F |
| Sausage (Hot Bar) (Hot Holding) | 182.0F |
| Scrambled Eggs (Hot Bar) (Hot Holding) | 151.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 39.0F |
| Watermelon (Salad Bar) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) | 69.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 162.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 162.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 162.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 182.0F |
| (Reach-in Freezer) | -1.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Reach-in Freezer) | 36.0F |
| Sliced Tomatoes (Under-counter Refrigerator) (Cold Holding) | 43.0F |
| Diced Chicken (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| Mustard Greens (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| Arugula (Under-counter Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Refrigerator) | 37.0F |
| Flatiron Steak (Under-counter Refrigerator) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 40.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Walk-in Freezer) | 12.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Refrigerator) | 34.0F |
| New York Steak (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| (Walk-in Refrigerator) | 30.0F |
| (Walk-in Refrigerator) | 38.0F |
| Hot Water (3-compartment sink) | 155.0F |
| Hot Water (Handwashing Sink - toilet/male) | 118.0F |
| Hot Water (Handwashing Sink - toilet/female) | 119.0F |
| Beef and Macaroni (Hot Holding Cabinet) (Hot Holding) | 160.0F |
| Sliced Tomatoes (Salad Bar) (Cold Holding) | 51.0F |
| Iceberg Lettuce (Salad Bar) (Cold Holding) | 49.0F |
| Hot Dog (Steam Table) (Hot Holding) | 128.0F |
| Hot Dog (Steam Table) (Hot Holding) | 155.0F |
Oct 21, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENSILS IN THE HANDWASHING SINKS(3)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD ITEMS IN THE WALK-IN AND REACH-IN COOLERS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/ICE MAKER BOX/CAN OPENERS/PREP TABLE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
FOOD ITEMS STORED IN THE WALK-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
THE WIPING CLOTH LEFT ON COUNTER, AND NOT IN THE BUCKET SANITIZED SOLUTION (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND AHAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
UNCLEAN NON FOOD CONTACT SURFACES THROUGHOUT THS MAIN KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F AT THE STATLER LOUNGE SERVICE LINE SINK(1) AND AT RESTROOMS SINKS(2)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
NO AIR GAP BETWEEN THE WATER SUPLY SPRAY INLET AND THE FLOOD LEVEL RIM OF THE PLUMBING FIXTURE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
THE CONSUMER ADVISORY NOTICE IS PRINTED ON MENU
Correct stated items within 5days and 45days
Thermocouple in ice & water: 32°f
Most recent pest control service date: 10/11/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink) | 89.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -5.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 48.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 47.0F |
| Chicken raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 47.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 45.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Sour Cream (Refrigerator - open display) (Cold Holding) | 46.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
Jun 14, 2013 (Routine)
Violations:
- Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Approved thawing methods used
Improper thawing process. (Corrected On Site) - Personal cleanliness
Observed food prep employee wearing jewerly. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace worn cutting boards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Miguel Santiago FS#55958 expire 4-8-16.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 113.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator) | 40.0F |
| (Salad Prep Unit) | 38.0F |
| Tuna Salad | 38.0F |
| Cole slaw | 36.0F |
| Mayonnaise | 40.0F |
| Salmon | 39.0F |
| Chicken grilled | 40.0F |
| Shrimp raw | 38.0F |
| Hamburger patty | 37.0F |
| Fish | 38.0F |
| Rice | 175.0F |
| Gravy | 179.0F |
| Chicken | 128.0F |
| Soup | 186.0F |
| Tomatoes sliced | 44.0F |
| Pasta | 49.0F |
Nov 13, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink in the banquet waiter station(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Reachin refrigerator at the banquet waiter station contains spillage (Corrected On Site)
Please fax back a copy of the completed 2013 Inarguration Questionaire to (202)535-1359 by Dec 3,2012
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 124.0F |
| Hot Water (Handwashing Sink - Bar) | 119.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 166.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Apple Blue chees coleslaw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Marinara Sauce (Steam Table) (Hot Holding) | 166.0F |
| Hamburger patty (Refrigerator - drawer) (Cold Holding) | 38.4F |
| Chicken baked (Oven) (Hot Holding) | 207.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Alfredo Sauce (Steam Table) (Hot Holding) | 178.0F |
| Meatloaf (Steam Table) (Hot Holding) | 180.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 189.0F |
| Fish - Flounder (Steam Table) (Hot Holding) | 177.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 154.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Freezer - walk-in) | -5.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in meat) | 39.0F |
| (Refrigerator - walk-in produce) | 39.0F |
| (Refrigerator - walk-in dairy) | 38.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
Nov 13, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink at the banquest waiters station(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Reach-in refrigerator st the banquet kitchen contains a spilled liquid (Corrected On Site)
Please fax back a copy of the completed 2013 Inarguration Questionaire to (202)535-1359 by Dec 3,2012
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Mashed potatoes (Warmer) (Hot Holding) | 141.0F |
| Marinara Sauce (Warmer) (Hot Holding) | 188.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 35.8F |
| Apple BlueCheese Coleslaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Hamburger patty (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Fish - Flounder (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 37.0F |
| Fish - Cod (Steam Table) (Hot Holding) | 166.0F |
| Meatloaf (Steam Table) (Hot Holding) | 156.0F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 188.0F |
| Stuffed Chicken (Oven) (Hot Holding) | 207.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - drawer) | 39.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Refrigerator - walk-in) | 37.4F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 155.0F |
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