Establishment Name
FAIRMONT HOTEL (MAIN KITCHEN & EMPLOYEE CAFE)
Address
2401 M ST NW
City/State/Zip Code
WASHINGTON, DC 20037
Telephone
(202) 329-1200
E-mail address
Date of Inspection
10
/
27
/
2017
Time In
11
:
32
AM Time Out
12
:
50
PM
License Holder
LHCW Hotel Operating Company
License/Customer No.
09313xxxx-50009430
License Period
05
/
01
/
2016
-
04
/
30
/
2018
Type of Inspection
Routine
Establishment Type:
Restaurant Total
Risk Category 1
2
3
4
5
Priority Violations
3
COS
1
R
0
Priority Foundation Violations
3
COS
0
R
0
Core Violations
2
COS
1
R
0
Certified Food Protection Manager (CFPM)
RAYMOND CROSBY
CFPM #: FS-73665
CFPM Expiration Date:
01/26/2020
D.C. licensed trash or solid waste contractor:
KMG
D.C. licensed sewage & liquid waste transport contractor:
VALLEY PROTEIN
D.C. licensed pesticide operator/contractor:
ECOLAB
D.C. licensed ventilation hood system cleaning contractor:
EMR
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
FAIRMONT HOTEL (MAIN KITCHEN & EMPLOYEE CAFE)
Establishment Address
2401 M ST NW
OBSERVATIONS
25 DCMR
CORRECTIVE ACTIONS
15. - Food is not stored in a manner to protect from cross contamination.
(COS Raw shell eggs stored above ready to eat food items inside walk in cooler.
(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. P
16. - Rest/residue built up at top of main ice machine.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
1900.1
Equipment food-contact surfaces and utensils shall be cleaned: (a) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry, except as specified in Section 1901.2; P (b) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (c) Between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); P (d) Before using or storing a food temperature measuring device; P and (e) At any time during the operation when contamination may have occurred. PEquipment 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
36. - There is no visible thermometer in the reach-in refrigerator.
(COS) Thermometer provided in side refrigerator.
(Corrected On Site)
1524.1
In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
38. - Observed insects flying in areas, especially in dishwasher area.
(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. PfThe 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
49. - Observed unclean stainless steel surfaces through out, especially at coffee station.
(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)
1903.1
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
50. - There is no hot water (at least 110 degrees Fahrenheit) at the 3-compartment sink in pastry area and prep sink.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
2305.1
The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. PfThe water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Pf
51. - Observed leak under sink where garbage is located in pot area.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
2401.1
A plumbing system shall be designed, constructed, and installed according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). PA plumbing system shall be designed, constructed, and installed according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). P
51. - The garbage disposal unit (food waste grinder) is out of order in pot area.
(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)
2401.1
A plumbing system shall be designed, constructed, and installed according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). P
Temperatures
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
(Refrigerator - reach-in bakery)
40.0F
(Refrigerator - reach-in)
41.0F
Hamburger Patty Raw (Refrigerator - reach-in)
37.0F
Calamari (Refrigerator - reach-in)
36.0F
Hummus (Refrigerator - reach-in)
32.0F
Mushrooms (Refrigerator - reach-in)
41.0F
Sweet Potatoes (Refrigerator - reach-in)
34.0F
(Refrigerator - reach-in)
37.0F
(Refrigerator - reach-in)
40.0F
Tomatoes sliced (Refrigerator - reach-in)
34.0F
Lobster (Refrigerator - reach-in)
41.0F
(Refrigerator - reach-in)
40.0F
Lettuce (Refrigerator - reach-in)
43.0F
(Refrigerator - reach-in)
41.0F
Ham (Refrigerator - reach-in)
40.0F
(Refrigerator - walk-in)
32.0F
(Refrigerator - walk-in)
40.0F
(Refrigerator - walk-in)
34.0F
(Refrigerator - walk-in)
39.0F
Beef Patties (Refrigerator)
34.0F
Steak raw (Refrigerator)
31.0F
Salmon (Refrigerator)
40.0F
Cheese (Refrigerator)
39.0F
Chicken raw (Refrigerator)
29.0F
Pork (Refrigerator)
39.0F
(Refrigerator)
34.0F
(Walk-in Freezer)
-25.0F
(Walk-in Freezer)
-2.0F
(Freezer)
-3.0F
(Freezer)
-3.0F
(Freezer - Reach-In)
-7.0F
Hot Water (Handwashing Sink - Dishwash area)
109.0F
(Refrigerator - drawer)
33.0F
Hot Water (Handwashing Sink)
109.0F
Hot Water (Prep sink)
117.0F
Hot Water (Prep sink)
105.0F
Hot Water (3-compartment sink)
114.0F
Hot Water (3-compartment sink)
107.0F
Chicken
38.0F
Inspector Comments:
Correct violations cited within time frame stated. If you have any questions, please email food.safety@dc.gov
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.
