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  FAIRMONT HOTEL MAIN KITCHEN
Address  2401 M ST NW
City/State/Zip Code  WASHINGTON, DC 20037
Telephone
 (202) 329-1200
 E-mail address  peter.ewenson@fairmont.com
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-25000189
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    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
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 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 (Refrigerator - walk-in) 39.0F (Refrigerator - reach-in) 40.0F (Refrigerator - reach-in) 37.0F
Sweet Potatoes (Refrigerator - reach-in) 34.0F Mushrooms (Refrigerator - reach-in) 41.0F Hummus (Refrigerator - reach-in) 32.0F Calamari (Refrigerator - reach-in) 36.0F
Hamburger Patty Raw (Refrigerator - reach-in) 37.0F (Refrigerator - reach-in) 41.0F (Refrigerator - reach-in bakery) 40.0F    
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.
  Phelton Calhoun 10/27/2017
 Person-in-Charge (Signature) (Print) Date
    Carolene Bailey 107  10/27/2017 
  Inspector (Signature) (Print) Badge # Date
    2023