image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  CAUCUS ROOM BRASSERIE (THE WESTIN HOTEL))
Address  2350 M ST NW
City/State/Zip Code  Washington, DC 20037
Telephone
 (202) 861-3450
 E-mail address  michelle@lhg-dc.com
Date of Inspection
 01
/
 05
/
 2017
    Time In
 11
:
 40
AM     Time Out
 02
:
 10
PM  
License Holder  The Caucus Room LLC
License/Customer No.  09313xxxx-12000345
License Period
 09 
/
 01 
/
 2016 
 - 
 08 
/
 31 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  4 COS  1 R  0
Core Violations  1 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ULISES MURILLO 
CFPM #:  FS-79722 

CFPM Expiration Date:   02/09/2021  
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Western Pest 
D.C. licensed ventilation hood system cleaning contractor:
 PM Hood and Duct 
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  CAUCUS ROOM BRASSERIE (THE WESTIN HOTEL))    Establishment Address  2350 M ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
14. - Shellstock tag not with mussels located in walk in refrigerator. Chef discarded mussels at time of inspection. (Corrected On Site)  717.4 If shellstock are removed from their tagged or labeled container, the identity and source of shellstock that are sold or served shall be maintained by: (a) Preserving source identification by using a recordkeeping system as specified in Section 717.3; Pf and (b) Ensuring that shellstock from one (1) tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. Pf  
16. - Racks (right side) on shared walk in refrigerator are rusted. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Temperature control for safety foods temp above 41 degrees F in larger back walk in refrigerator with produce refrigerator connected. (CORRECT VIOLATION WITHIN 3 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  
23. - Foods in shared walk in refrigerator were not date marked. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
38. - Mice droppings observed in dry food closet area underneath storage racks. (CORRECT VIOLATION WITHIN 3 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  
48. - Wash temperature and hot water final rinse temperature were not reached. Confirmed from display that it is a high temperature dishwasher. This one is located behind the bar. They do not have a 3 compartment sink set up at bar station. All glassware will be sent to main dishwashing area. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  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.  
 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 128.0°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 68.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Dairy Products (Reach-in Refrigerator) (Cold Holding) 39.5F Hamburger Patty Raw (Reach-in Refrigerator) (Cold Holding) 38.9F Hamburger Patty Raw (Reach-in Refrigerator) (Cold Holding) 38.4F Hot Water (Dishwashing Machine - Sanitizing Cycle ) 128.0F
Hot Water (Handwashing Sink - kitchen) 115.0F Sausage (Walk-in Refrigerator) (Cold Holding) 40.4F Salmon (Walk-in Refrigerator) (Cold Holding) 38.9F Soup (Walk-in Refrigerator) (Cold Holding) 39.0F
(Walk-in Refrigerator) 38.0F Sour Cream (Walk-in Refrigerator) (Cold Holding) 48.1F (Walk-in Refrigerator) 41.0F Turkey (Walk-in Refrigerator) (Cold Holding) 48.4F
Sauce (Walk-in Refrigerator) (Cold Holding) 47.6F Hot Water (Dishwashing Machine - Wash Cycle) 121.0F Hot Water (Dishwashing Machine - Wash Cycle) 100.0F Salad Dressing (Salad Prep Unit) (Cold Holding) 39.5F
Olive Salad (Salad Prep Unit) (Cold Holding) 40.0F Sliced Tomatoes (Salad Prep Unit) (Cold Holding) 40.8F Hot Water (Dishwashing Machine - Final Rinse Cycle) 112.0F Steak & Cheese (Grill) (Cooking) 168.0F
Steak & Cheese (Grill) (Cooking) 162.0F Hot Water (Handwashing Sink - Bar) 114.0F Seafood/Fish (Under-counter Refrigerator) (Cold Holding) 40.8F Calamari (Under-counter Refrigerator) (Cold Holding) 41.5F
               
Inspector Comments:
Please correct all stated items within 3 days.
Please correct all stated items within 14 days.

Most recent pest control: 1/3/17
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.
  Ulises Murillo 01/05/2017
 Person-in-Charge (Signature) (Print) Date
    Megan Johnson 121  01/05/2017 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3