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  MAYFLOWER HOTEL (BANQUET KITCHEN/EMPLOYEE CAFETERI
Address  1127 CONNECTICUT AVE NW
City/State/Zip Code  Washington, DC 20036
Telephone
 202-347-3000
 E-mail address  jay.redington@marriott.com
Date of Inspection
 09
/
 22
/
 2022
    Time In
 10
:
 00
AM     Time Out
 01
:
 35
PM  
License Holder  Rockwood Mayflower Inc
License/Customer No.  01620XXXX-68007608
License Period
 10 
/
 01 
/
 2020 
 - 
 12 
/
 29 
/
 2022 
 Type of Inspection
 Follow-up
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  2
Priority Foundation Violations  3 COS  0 R  3
Core Violations  0 COS  0 R  0
Certified Food Protection Manager (CFPM)
 JAY REDINGTON 
CFPM #:  FS-98892 

CFPM Expiration Date:   03/22/2025  
D.C. licensed trash or solid waste contractor:
 LSI 
D.C. licensed sewage & liquid waste transport contractor:
 RTI 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 GreaseBusters 
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  MAYFLOWER HOTEL (BANQUET KITCHEN/EMPLOYEE CAFETERI    Establishment Address  1127 CONNECTICUT AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
16. - The utensils washed in the high temperature dish washing machine are not sanitized. REPEAT  2001.1 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P  
22. - Cold food items are held at improper temperatures in the walk-in and reach-in refrigerators. REPEAT  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
33. - Observed the walk-in refrigerators not been able to keep interior ambient air temperature at 41 degree F or less. REPEAT  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  
38. - Observed several roaches under the prep sink in the kitchen. REPEAT  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
48. - The hot water sanitizing (rinse) temperature of the dishwashing machine is less than 180 degrees F.REPEAT  1811.1 Except as specified in Section 1811.2, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold shall not be more than ninety degrees Celsius (90 degrees C) (one hundred ninety-four degrees Fahrenheit (194 degrees F)), or less than: Pf (a) For a stationary rack, single temperature machine, four degrees Celsius (4 degrees C) (one hundred sixty-five degrees Fahrenheit (165 degrees F)); Pf or (b) For all other machines, eighty-two degrees Celsius (82 degrees C) (one hundred eighty degrees Fahrenheit (180 degrees F)). Pf  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink (kitchen)) 105.0F (Walk-in Refrigerator) 43.0F Cabernet sauce (Walk-in Refrigerator) (Cold Holding) 45.0F Rice steamed (Walk-in Freezer) (Cold Holding) 44.0F
Meatballs (Walk-in Refrigerator) (Cold Holding) 43.0F (Walk-in Refrigerator) 46.0F Ham (Walk-in Refrigerator) (Cold Holding) 47.0F Hot Water (Rinse Cycle - Warewashing Machine) 166.0F
Hot Water (Wash Cycle - Warewashing Machine) 153.0F            
Inspector Comments:
Violations cited at the previous inspection conducted on 09/13/22 have been corrected.
25-A DCMR 2414.1
25-A DCMR 3004.1
25-A DCMR 1007.1
25-A DCMR 1801.1
25-A DCMR 1608.1
The licensee has failed to comply with the 5 calendar-day notices cited on 09/13/22, as listed within the observations section of this report. The Licensee's failure to comply may result in additional enforcement action:
25-A DCMR 2001.1
25-A DCMR 1005.1
25-A DCMR 1600.1
25-A DCMR 3210.1
25-A DCMR 1811.1

If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details.
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.
  Jay Redington 09/22/2022
 Person-in-Charge (Signature) (Print) Date
    Solomon Balcha 038  09/22/2022 
  Inspector (Signature) (Print) Badge # Date
    2023