image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  AC HOTEL WASHINGTON DC NAVY YARD/SOUTH CAPITOL HIL
Address  867 NEW JERSEY AVE SE
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (301) 300-2232
 E-mail address  nely.rodriguez@concordhotels.com
Date of Inspection
 01
/
 19
/
 2022
    Time In
 02
:
 30
PM     Time Out
 03
:
 45
PM  
License Holder  CSX TRS LLC
License/Customer No.  09306xxxx-22000091
License Period
 01 
/
 01 
/
 2022 
 - 
 12 
/
 31 
/
 2023 
 Type of Inspection
 Preoperational
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  7 COS  0 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 DAVID PLATE 
CFPM #:  FS-96200 

CFPM Expiration Date:   01/02/2025  
D.C. licensed trash or solid waste contractor:
 KMG Hauling 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Ecolab 
D.C. licensed ventilation hood system cleaning contractor:
 Extensive Tech 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  AC HOTEL WASHINGTON DC NAVY YARD/SOUTH CAPITOL HIL    Establishment Address  867 NEW JERSEY AVE SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no soap at the handwashing sink.  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
10. - There are no paper towels at the handwashing sink.  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - There is a single handsink for the first floor kitchen for both the warewashing and food handling operations. There should be a minimum of two handsinks in this kitchen.  2411.1 A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas, and in, or immediately adjacent to, toilet rooms. Pf  
33. - Several refrigerators throughout the establishment either lacked power or were not holding at 41F at the time of inspection. Warming equipment lacked power on the 11th floor.  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
36. - Refrigerators lacked thermometers.  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
41. - There are sponges in use for cleaning.  1405.1 Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.  
48. - There is no 3-compartment sink in the first floor kitchen. There is only a spray basin and dishmachine. The three bars lack either a 3-comparment sink or 2-compartment sink.  1601.1 A sink with at least three (3) compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils, except as specified in Section 1601.3. Pf  
48. - The 11th floor 3-compartment sink did not reach 110F.  1808.1 The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than forty-three degrees Celsius (43 degrees C) (one hundred ten degrees Fahrenheit (110 degrees F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf  
48. - The bar and first floor dish machines were inoperable due to lack of power.  1804.1 A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.  
50. - There is no water supplied to the outside bar.  2306.1 Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf  
52. - There is a direct connection between a prep sink and the sewage system.  2602.1 Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P  
53. - The toilet room does not have a covered receptacle for the disposal of feminine hygiene products.  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Warewash Machine (rinse cycle)) 182.0F Hot Water (Warewash Machine (wash cycle)) 151.0F (Reach-in Freezer) (Cold Holding) 1.0F Hot Water (Prep sink) 100.0F
Hot Water (Prep sink) 102.0F Hot Water (Handwashing Sink) 100.0F Hot Water (Handwashing Sink) 100.0F (Display Refrigerator) (Cold Holding) 35.0F
(Reach-in Refrigerator) (Cold Holding) 83.0F (Open Display Refrigerator) (Cold Holding) 70.0F (Freezer) (Cold Holding) -11.0F Hot Water (3-compartment sink) 104.0F
(Sandwich Prep Refrigerator) (Cold Holding) 37.0F (Refrigerator - drawer) (Cold Holding) 70.0F (Reach-in Refrigerator) (Cold Holding) 29.0F (Walk-in Refrigerator) (Cold Holding) 29.0F
(Walk-in Freezer) (Cold Holding) 0.0F (Refrigerator - drawer) (Cold Holding) 67.0F Hot Water (Handwashing Sink - Bar) 102.0F (Reach-in Refrigerator) (Cold Holding) 37.0F
(Reach-in Refrigerator) (Cold Holding) 36.0F (Reach-in Freezer) (Cold Holding) 7.0F Hot Water (Handwashing sink (toilet room)) 111.0F (Reach-in Refrigerator) (Cold Holding) 35.0F
               
Inspector Comments:
Not approved. Correct stated violations and email a request for re-inspection.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  David Plate 01/19/2022
 Person-in-Charge (Signature) (Print) Date
    Douglas Dalier 082  01/19/2022 
  Inspector (Signature) (Print) Badge # Date
    2023