FAIRMONT HOTEL (MAIN KITCHEN/BANQUET KITCHEN), 2401 M ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 21, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Nov 13, 2012 | Routine | 8 | 14 | Details / Comments |
|
Nov 02, 2012 | Routine | 3 | 1 | Details / Comments |
Nov 21, 2012 (Follow-up)
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)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY - TEST PASSED AND WAITING FOR DC CFPM CERTIFICATE
Consumer advisory notice printed on the menu
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/03/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.8°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| Applesauce (Refrigerator - open display) (Cold Holding) | 39.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beef raw/ground (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 43.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Bean Sprouts (Refrigerator - open display) (Cold Holding) | 41.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 42.0F |
Nov 13, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illness. I provided the person in charge with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (Corrected On Site) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The automatic paper towel dispenser in the men's toilet room is not dispensing paper towels. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The floor of the walk-in refrigerator is unclean. There is an accumulation of dust on the walk-in refrigerator's fan guard. (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
The establishment is vacuum packaging food and does not have an approved HACCP plan. Cease and desist this activity until a HACCP plan has been submitted and approved by the Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
The establishment is vacuum packaging food and has not obtained a variance from the Department of Health. Cease and desist this activity until a variance has been approved by the Department. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Walk-in refrigerator #5 located in the storage room is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are unlabeled containers of food on the shelves in the kitchen prep area. (Corrected On Site) - Insects, rodents, & animals not present
There is a missing ceiling tile above the conveyor dishwasher in the banquet kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Containers of food are stored on the walk-in refrigerator floor and walk-in freezer floor. (Corrected On Site) - Personal cleanliness
The dishwasher in the pot washing area is not wearing a hair restraint. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the top shelves near the dishwash machine are stored with the food-contact surfaces exposed (unprotected) and the plates stored in the rolling dishcarts are also stored with the food-contact surfaces exposed in the banquet kitchen and room service area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Particle board is lining the metal storage racks adjacent to the ice maker which is located near the dishwash machine with the conveyor. The storage shelves adjacent to the dishwash machine and ice maker in the banquet kitchen are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The white and black cutting boards are badly chipped; the corners of the brown cutting boards have worn away. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The door handle is missing from the reach-in refrigerator near the entrance to main kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at the handwashing sink in room service kitchen. (CORRECT VIOLATION WITHIN 24 HOURS) - Plumbing installed; proper backflow devices
Two (2) of the garbage disposal units are out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose above one of the garbage disposal units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle in the women's toilet room outside the main kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The men's toilet room door outside the main kitchen is not self-closing. the women's toilet room door outside the main kitchen is not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in the following reach-in refrigerator, #2, #3,, #7, #9, #10, and #11 and reach-in freezer #12. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 16 p..s.i.
Thermocouple in ice & water: 33 degrees Fahrenheit
I provided the manager with a copy of the ''Inauguration Food Safety Questionnaire.''
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 (2-compartment sink) | 134.0F |
| Hot Water (Prep sink) | 138.0F |
| Hot Water (Handwashing Sink - kitchen) | 142.0F |
| Hot Water (2-compartment sink) | 143.0F |
| (Refrigerator - reach-in) | 44.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 38.0F |
| Rice Tomatoes Corn (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef and Vegetables (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Steamed Vegetables (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Reach-in Freezer) | 12.0F |
| Hot Water (2-compartment sink) | 140.0F |
| (Refrigerator - walk-in) | 38.0F |
| Tuna (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - kitchen) | 133.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 161.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 181.0F |
| Hot Water (3-compartment sink) | 131.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 130.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - walk-in) | 33.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Fish - Red Snapper (Griddle) (Cooking) | 152.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - reach-in) | 34.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Reach-in Freezer) | 3.0F |
| Hot Water (Handwashing Sink) | 70.0F |
| Hot Water (Handwashing Sink - toilet/male) | 123.0F |
| Hot Water (Handwashing Sink - toilet/female) | 122.0F |
| (Reach-in Freezer) | 27.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| (Refrigerator - reach-in) | 43.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - walk-in) | 30.6F |
| (Refrigerator - walk-in) | 35.4F |
| (Refrigerator - walk-in) | 38.5F |
| (Freezer - walk-in) | 11.3F |
| (Refrigerator - walk-in) | 65.0F |
| Hot Water (Handwashing Sink - kitchen) | 130.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
Nov 02, 2012 (Routine)
Violations:
- Food separated and protected
FOOD WAS STORED IN CANS IN THE REFRIGERATOR AT VISIT. ALL FOOD MUST BE REMOVED FROM CANS ONCE OPENED. ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATIN. BOTTLES MAY NOT BE STORED IN THE ICE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINAITON.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN UNIT AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
SEVERAL EMPLOYEES WERE NOT WEARING A HAIR RESTRAINT AT VISIT. EMPLOYEES WORKING WITH FOOD MUST WERE A HAIR RESTRAINT AT ALL TIMES TO PREVENT POSSIBLE CONTAMINATION OF FOOD.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM-HUY HUYNH FS-42383 EXP 11/02/2012
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 | |
| (Refrigerator - walk-in) (Cold Holding) | 34.9F |
| (Refrigerator - walk-in meat) (Cold Holding) | 35.4F |
| (Refrigerator - walk-in produce) (Cold Holding) | 38.2F |
| (Refrigerator - walk-in dairy) (Cold Holding) | 34.7F |
| (Refrigerator - walk-in) (Cold Holding) | 35.2F |
| (Freezer - walk-in) (Cold Holding) | 0.3F |
| (Freezer - walk-in) (Cold Holding) | -5.0F |
| (Refrigerator - reach-in) (Cold Holding) | 38.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.4F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.2F |
| (Refrigerator - drawer) (Cold Holding) | 35.2F |
| (Refrigerator - drawer) (Cold Holding) | 39.2F |
| (Refrigerator - drawer) (Cold Holding) | 35.0F |
| (Warmer) (Hot Holding) | 178.0F |
| (Warmer) (Hot Holding) | 182.0F |
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