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  HILTON WASHINGTON DC NATIONAL MALL
Address  480 L'ENFANT PLZ
City/State/Zip Code  WASHINGTON, DC 20024
Telephone
 (202) 790-5100
 E-mail address  claudia.eggspuhler@hiltondcnationalmall.com
Date of Inspection
 12
/
 22
/
 2022
    Time In
 12
:
 40
PM     Time Out
 03
:
 00
PM  
License Holder  L'Enfant DC Hotels, LLC
License/Customer No.  09313xxxx-19000117
License Period
 03 
/
 01 
/
 2021 
 - 
 02 
/
 28 
/
 2023 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  4 COS  1 R  0
Priority Foundation Violations  4 COS  1 R  0
Core Violations  4 COS  1 R  0
Certified Food Protection Manager (CFPM)
 KELENE CADET 
CFPM #:  FS-100397 

CFPM Expiration Date:   07/07/2025  
D.C. licensed trash or solid waste contractor:
 Building 
D.C. licensed sewage & liquid waste transport contractor:
 Building 
D.C. licensed pesticide operator/contractor:
  
D.C. licensed ventilation hood system cleaning contractor:
 PM Hood & Duct (serviced 12/21/22) 
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  HILTON WASHINGTON DC NATIONAL MALL    Establishment Address  480 L'ENFANT PLZ
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
1. - Critical violations observed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  201.2 The person in charge shall demonstrate the knowledge required in Section 201.1 by: (a) Complying with this Code by having no violations of critical items during the current inspection; Pf (b) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Pf  
10. - There is no hot water (at least 100 degrees Fahrenheit) at the one handwashing sink in main kitchen and sinks in the bar area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2402.1 A handwashing sink shall be equipped to provide water at a temperature of at least thirty-eight degrees Celsius (38 degrees C) (one hundred degrees Fahrenheit (100 degrees F)) through a mixing valve or combination faucet. Pf  
10. - There is no soap at the handwashing sink in corner next to 3-compartment sink. PIC added soap to sink. (Corrected On Site)  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  
15. - Observed raw beef stored above bread and pretzels in the walk-in refrigerator. Food is not stored in a manner to protect from cross contamination. PIC moved ready to eat foods to another location (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. PFood shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - Observed heavy accumulation of debris on caps for soda fountain. All caps were removed to be cleaned. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. PfEquipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - No sanitizer observed in bar dishwasher. All glassware shall be cleaned and sanitized in the main kitchen in the meantime. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1813.1 A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified in Section 2002.2 shall meet the criteria specified in Section 3404 Sanitizer, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as specified in Sections 1813.2 through 1813.6. P  
22. - Under counter refrigerator containing jam, brie, and sliced salami observed with an air temperature of 47. Cold food items are held at improper temperatures. Potentially hazardous food(time/ temperature control for safety food) were discarded. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
36. - Lack of thermometer in under-counter refrigerator with hard to access digital display. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
38. - Observed presence of small flies in the bar area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
43. - Observed two buckets of utensils stored in stagnant water. PIC removed utensils and cleaned them. COS Utensils shall be stored in accordance to 25-A DCMR 810.1 as cited. (Corrected On Site)  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.  
47. - Observed a significant amount of water leaking onto the floor from the dishwasher.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1800.1 Equipment shall be maintained in a state of repair and condition that meets the requirements specified in chapters 14 and 15.  
55. - Observed heavy accumulation of residue and debris in the floor drains in the bar area. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3200.1 The physical facilities shall be maintained in good repair.  
 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 78.0°F 
Sanitizer: Chlorine, 00 ppm, 0.0 pH, 68.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Cheese shredded (Walk-in Refrigerator) (Cold Holding) 38.0F Ham (Walk-in Refrigerator) (Cold Holding) 36.0F Cheesecake (Under-counter Refrigerator) (Cold Holding) 37.9F Hot Water (Handwashing Sink (kitchen)) 100.2F
Hot Water (Handwashing Sink (kitchen)) 75.5F Brie ( cheese) (Under-counter Refrigerator) (Cold Holding) 47.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 197.3F Mango Diced (Sandwich Prep Refrigerator) (Cold Holding) 38.2F
Seafood/Fish (Sandwich Prep Refrigerator) (Cold Holding) 39.0F Chicken Wings (Under-counter Refrigerator) (Cold Holding) 40.0F Squash (Under-counter Refrigerator) (Cold Holding) 38.7F Beets (Under-counter Refrigerator) (Cold Holding) 38.4F
1% Lowfat Milk (Under-counter Refrigerator) (Cold Holding) 41.2F Tomatoes chopped (Under-counter Refrigerator) (Cold Holding) 40.2F        
Inspector Comments:
Correct cited violations within 5 AND/OR 14 calendar-days.

If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquirydetails.
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.
  Greg Monjure 12/22/2022
 Person-in-Charge (Signature) (Print) Date
    Marquis Reece 422  12/22/2022 
  Inspector (Signature) (Print) Badge # Date
    2023