WASHINGTON MARRIOTT HOTEL - MAIN KITCHEN, 1221 22ND ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 21, 2013 | Routine | 2 | 3 | Details / Comments |
|
Dec 11, 2012 | Routine | 5 | 10 | Details / Comments |
|
Feb 03, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Jan 25, 2012 | Routine | 6 | 11 | Details / Comments |
Oct 21, 2013 (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. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Food items stored in containers are unprotected from contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Food properly labeled; original container
Labels for plastic squeeze bottles are not provided. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean filters over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNINE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 130.0F |
| Cheese | 40.0F |
| Onions raw | 39.0F |
| Hamburger patty | 41.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 34.0F |
| Chicken | 41.0F |
| (Freezer - ice cream) | -4.0F |
| Vegetable Soup | 165.0F |
| Oatmeal | 162.0F |
| Tomato Soup | 41.0F |
| Chicken | 41.0F |
| Mushrooms | 41.0F |
| Mashed potatoes | 155.0F |
| (Cold Holding) | 39.0F |
| (Hot Holding) | 180.0F |
| Steak raw | 41.0F |
| Crab cake | 40.0F |
| Chicken | 40.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| (Refrigerator - walk-in dairy) | 38.0F |
| Squid | 36.0F |
| (Freezer - walk-in) | 0.0F |
| Red Onions - sliced | 51.0F |
Dec 11, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
There are food spills in the bottom of the ice cream freezer and the unit needs to be defrosted. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The temperature of the quaternary ammonium sanitizing solution in the 3-compartment sink is maintained at 63 degrees Fahrenheit. (Corrected On Site) - Proper hot holding temperatures
The sausages held under the heat lamp display are held at improper temperatures. (Corrected On Site) - Proper cold holding temperatures
Cold food items on ice and in the sandwich prep refrigerator are held at improper temperatures. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Two (2) of the reach-in refrigerators on the cook line have ambient air temperatures well above 41 degrees Fahrenheit. One of the units is out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There is no thermometer in the ice cream freezer. (Corrected On Site) - Food properly labeled; original container
There are unlabeled plastic squeeze bottles of oils stored on the counter across from the cooking units. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Cases of food are stored on the walk-in freezer floor. Boxes of fruit platters are stored on the walk-in refrigerator (L2) floor. (Corrected On Site) - Personal cleanliness
Two (2) of the employees in the kitchen preparing or cooking food are wearing a watch on their wrists. (Corrected On Site) - Personal cleanliness
Two (2) of the food handlers in the kitchen are not wearing hair restraints. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Plates and bowls at the buffet table are stored with their food-contact surfaces exposed (unprotected). Plates on the top shelf in the kitchen are stored with their food-contact surfaces exposed (unprotected). (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
A few of the cutting boards have numerous grooves and are not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle pressure was measured at 34 p.s.i. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a buildup of lime on the exterior of the dishwash machine and the dishwash machine curtains. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in the reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 34 p.s.i.
The establishment's employee health policy regarding the prevention of foodborne illness
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
I provided the person in charge with a copy of the ''Inauguration Food Safety Questionnaire.''
CORRECT ITEM 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) | 128.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 121.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 162.0F |
| Hot Water (Vertical Broiler) | 186.0F |
| (Refrigerator - display) | 32.0F |
| Hot Water (3-compartment sink) | 126.0F |
| (Refrigerator - reach-in) | 27.0F |
| (Refrigerator - reach-in) | 30.0F |
| (Refrigerator - walk-in) | 29.0F |
| Ham (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Turkey Breast (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) | 33.0F |
| Swiss Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| 2% Reduced Fat Milk (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Monterey Jack Cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| (Freezer - walk-in) | 2.0F |
| (Refrigerator - walk-in) | 30.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cooling) | 47.0F |
| Hot Water (Sink) | 122.0F |
| Lobster Bisque (Bain-marie) (Holding) | 149.0F |
| Scalloped Potatos (Holding Oven) (Hot Holding) | 145.0F |
| Hot Water (3-compartment sink) | 124.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - reach-in) | 46.0F |
| Steamed Vegetables (Holding Oven) (Hot Holding) | 138.0F |
| Strip Loin Steak (Oven) (Cooking) | 159.0F |
| Gravy (Stove) (Cooking) | 193.0F |
| Crab cake (Oven) (Cooking) | 197.0F |
| (Oven) (Cooking) | 178.0F |
| Chicken and Mustard Sauce (Steam Table) (Hot Holding) | 147.0F |
| Fish - Flounder (Steam Table) (Hot Holding) | 141.0F |
| (Refrigerator - reach-in) | 36.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| (Refrigerator - reach-in) | 49.0F |
| (Refrigerator - reach-in) | 82.0F |
| (Refrigerator - reach-in) | 34.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Caesar Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) | 38.0F |
| Sausage (Heat Lamp Display) (Hot Holding) | 102.0F |
| Red Onions - sliced (Ice) (Cold Holding) | 48.0F |
| Chicken grilled (Ice) (Cold Holding) | 36.0F |
| Rice (Ice) (Cold Holding) | 36.0F |
| Guacamole (Ice) (Cold Holding) | 38.0F |
| Cheddar Cheese (Ice) (Cold Holding) | 49.0F |
| Mashed potatoes (Bain-marie) (Hot Holding) | 162.0F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 183.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Dog (Handwashing Sink - toilet/female) | 125.0F |
Feb 03, 2012 (Follow-up)
Violations:
- Management awareness; policy present
The perosn in charge did not provide proof of the establishment's employee health policy for foodborne illness. All employees have not completed the forms and orientation is forthcoming. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Ice and food items are on the walk-in freezer floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hoses above the garbage disposal units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
45-DAY NOTICES PENDNG FROM INSPECTION CONDUCTED ON 1/25/2012:
25 DCMR 1800.1 (Dishwash machine's spray nozzles have been unclogged)
25 DCMR 1816.3
25 DCMR 1903.1
25 DCMR 2707.1
25 DCMR 3008.1(b(2)
CORRECT ITEMS STATED WITHIN 5 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 123.2F |
| (Refrigerator - reach-in) | 33.0F |
| (Refrigerator - reach-in) | 70.0F |
Jan 25, 2012 (Routine)
Violations:
- Management awareness; policy present
The perosn in charge did not provide proof of the establishment's employee health policy for foodborne illness. I provided the establishment with a copy of the DC Food Code's employee medical referral, interview and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
No proof of the establishment's employee health policy for the prevention of foodborne illness was provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the bar's handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The temperature of the quaternary ammonium sanitizing solution in the 3-compartment sink was held at less than 75 degrees Fahrenheit. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The walk-in freezer floor is unclean beneath the storage racks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
The grilled chicken (on ice) was held at an improper temperature. The iceberg lettuce in the employee cafeteria should be maintained at 41 degrees Fahrenheit or less. (Corrected On Site) - Thermometers provided & accurate
The dishwash machine's final rinse cycle digital thermometer is not displaying the temperature during the final rinse cycle. The digital thermometer on the countertop refrigerator is out of order - the display is blank. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
The plastic squeeze bottles of oils on the kitchen table are not labeled. (Corrected On Site) - Personal cleanliness
The employee handling the fresh herbs is wearing a watch on his wrist. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The bowls and plates in the kitchen, breakfast bar, and employee cafeteria are stored with the food-contact surfaces unprotected and they need to be covered or inverted. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum foil is lining the table adjacent to the deep fryers. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
At least two (2) of the dishwash machine's upper spray nozzles are clogged. Two (2) of the reach-in refrigerators in the kitchen are out of order. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards (green and white) are chipped and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
The exterior long curtains on the dishwash machine are soiled at the bottom. The interior of the dishwash machine has a buildup of lime at the exit area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hoses above 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. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown bulb (no lighting) in three (3) of the reach-in refrigerator and the display refrigerator in the employee cafeteria. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 23 p.s.i.
Temperature strip registered 160 degrees Fahrenheit during dishwash machine's final rinse cycle
Thermocouple in ice & water: 32.1 degrees Fahrenheit
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the restaurant menu.
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) | 117.5F |
| Onion Soup (Soup Warmer) (Hot Holding) | 166.3F |
| Mashed potatoes (Bain-marie) (Hot Holding) | 159.3F |
| Hot Water (Prep sink) | 123.8F |
| (Refrigerator - reach-in) | 36.0F |
| Diced Ham (Refrigerator - reach-in) (Cold Holding) | 41.6F |
| Tomatoes chopped (Refrigerator - reach-in) (Cold Holding) | 40.2F |
| Guacamole (Refrigerator - reach-in) (Cold Holding) | 40.1F |
| (Refrigerator - reach-in) | 41.3F |
| Grilled Chicken (Ice) (Cold Holding) | 75.1F |
| Brown Rice (Ice) (Cold Holding) | 46.4F |
| Sausage (Heat Lamp Display) (Hot Holding) | 135.8F |
| Bacon (Heat Lamp Display) (Hot Holding) | 139.2F |
| (Reach-in Freezer) | -1.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 4.0F |
| (Refrigerator - reach-in) | 31.0F |
| Mayonnaise (Ice) (Cold Holding) | 36.8F |
| Turkey sliced (Ice) (Cold Holding) | 38.7F |
| Tomatoes chopped (Ice) (Cold Holding) | 34.4F |
| (Freezer - ice cream) | 2.0F |
| (Refrigerator - counter top) | 37.8F |
| (Refrigerator - display) | 34.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.3F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 168.0F |
| Hot Water (3-compartment sink) | 118.6F |
| Hot Water (Handwashing Sink - kitchen) | 124.3F |
| (Refrigerator - reach-in) | 70.0F |
| (Refrigerator - reach-in) | 50.2F |
| (Refrigerator - reach-in) | 32.0F |
| (Refrigerator - walk-in produce) | 42.0F |
| Pasta (Refrigerator - walk-in produce) (Cold Holding) | 43.2F |
| (Refrigerator - walk-in) | 34.0F |
| Mozzarella Cheese (Refrigerator - walk-in) (Cold Holding) | 42.4F |
| Swiss Cheese (Refrigerator - walk-in) (Cold Holding) | 40.2F |
| Monterrey Jack Cheese (Refrigerator - walk-in) (Cold Holding) | 38.6F |
| Sausage (Refrigerator - walk-in) (Cold Holding) | 39.7F |
| Yogurt (Refrigerator - walk-in) (Cold Holding) | 40.5F |
| (Freezer - walk-in) | -12.0F |
| (Refrigerator - walk-in) | 19.0F |
| Filet Mignon (Grill) (Cooking) | 156.5F |
| Steamed Vegetables (Hot Holding) | 132.0F |
| Rice (Hot Holding) | 127.0F |
| (Refrigerator - display) | 34.0F |
| Rice (Steam Table) (Hot Holding) | 156.6F |
| Beef and Gravy (Steam Table) (Hot Holding) | 145.3F |
| Swordfish (Steam Table) (Hot Holding) | 154.1F |
| Chicken grilled (Steam Table) (Hot Holding) | 151.6F |
| Steak Tortilla Soup (Soup Warmer) (Hot Holding) | 174.8F |
| Tuna Salad (Ice) (Cold Holding) | 40.8F |
| Cucumbers (Ice) (Cold Holding) | 39.1F |
| Tomatoes chopped (Ice) (Cold Holding) | 40.4F |
| Lettuce Iceberg (Ice) (Cold Holding) | 56.3F |
| Cheddar Cheese (Ice) (Cold Holding) | 43.0F |
| Diced Ham (Ice) (Cold Holding) | 40.0F |
| Tofu (Ice) (Cold Holding) | 40.6F |
| Hummus (Ice) (Cold Holding) | 34.3F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 120.3F |
| Hamburger patty (Grill) (Cooking) | 172.8F |
WASHINGTON MARRIOTT HOTEL - MAIN KITCHEN respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| VENDOR-GRACIELAS TRUCK-10916 | Washington, DC | |
| CHINA HOUSE | Washington, DC |   |
| THE SPHINX CLUB ALMAS TEMPLE | Washington, DC | |
| PUPUSERIA MARIA | Washington, DC | |
| MCCORMICK & SCHMICK SEAFOOD RESTAURANT | Washington, DC | |
| CAPITAL VIEW MARKET | Washington, DC |  |
| AGORA RESTAURANT | Washington, DC | |
| INTERNATIONAL WHOLESALERS | Washington, DC | |
| ZION KITCHEN | Washington, DC | |
| SIMPLY SMILES | Washington, DC |
Restaurants in neighborhood
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about WASHINGTON MARRIOTT HOTEL - MAIN KITCHEN, 1221 22ND ST NW, Washington, DC »