image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002      email:
Address  550 C ST SW
City/State/Zip Code  WASHINGTON, DC 20024
 (202) 479-4000
 E-mail address
Date of Inspection
    Time In
AM     Time Out
License Holder  Federal Center Hotel Associates LLC.
License/Customer No.  09313xxxx-16000181
License Period
 Type of Inspection
Establishment Type:  Restaurant Total
    Risk Category 1
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  1 COS  0 R  0
Core Violations  4 COS  1 R  0
Certified Food Protection Manager (CFPM)
CFPM #:  FS-83036 

CFPM Expiration Date:   08/20/2021  
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Steritech/Ehrlich 02/07/2018 
D.C. licensed ventilation hood system cleaning contractor:
 Safety First Services 
  Compliance Status COS R
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
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
  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  HOLIDAY INN CAPITOL / CAPITOL BISTRO / 21ST AMENDM    Establishment Address  550 C ST SW
16. - The temperature of the quaternary ammonium sanitizing solution is not in compliance.COS (Corrected On Site)  1813.4 A quaternary ammonium compound solution shall: (a) Have a minimum temperature of twenty-four degrees Celsius (24 degrees C) (seventy-five degrees Fahrenheit (75 degrees F)); P (b) Have a concentration as specified in Section 3404 and as indicated by the manufacturer's use directions included in the labeling; P and (c) Be used only in water with five hundred micrograms per liter (500 mg/L) hardness or less, or in water having hardness no greater than specified by the EPA-registered label use instructions. P  
23. - Observed expired soda syrups in use. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1008.1 A food specified in Section 1007.1 or 1007.2 shall be discarded if it: (a) Exceeds either of the temperature and time combinations specified in Section 1007.1, excluding time that the product is frozen; P (b) Is in a container or package that does not bear a date or day; P or (c) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in Section 1007.1. P  
33. - Observed items cooling with tightly wrapped plastic wrap and/or lids.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1004.2 When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and (b) Loosely covered or uncovered if protected from overhead contamination as specified in Section 816.1(b), during the cooling period to facilitate heat transfer from the surface of the food.  
43. - Observed in-use utensils in standing water. COS (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.  
45. - Observed exposed straws at the bar counter. Single-service items unprotected at counter.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2205.3 Single-service articles that are intended for food- or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser, except as specified in Section 2205.2.  
48. - The wash temperature of the warewashing machine is less than 150 degrees F. (CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  1809.1 The temperature of the wash solution in spray type warewashers that use hot water to sanitize shall not be less than: (a) For a stationary rack, single temperature machine, seventy-four degrees Celsius (74 degrees C) (one hundred six-five degrees Fahrenheit (165 degrees F)); Pf (b) For a stationary rack, dual temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)); Pf (c) For a single tank, conveyor, dual temperature machine, seventy-one degrees Celsius (71 degrees C) (one hundred sixty degrees Fahrenheit (160 degrees F)); Pf or (d) For a multi-tank, conveyor, multi-temperature machine, sixty-six degrees Celsius (66 degrees C) (one hundred fifty degrees Fahrenheit (150 degrees F)). Pf  
54. - There is no waste (trash) receptacle at the handwashing sink.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2706.3 If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.  
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Reach-in Refrigerator) 37.0F (Reach-in Refrigerator) 35.0F (Reach-in Refrigerator) 36.0F Chicken (Reach-in Refrigerator) (Cooling) 46.1F
broccoli slaw (Reach-in Refrigerator) (Cooling) 48.9F Chicken Wings (Reach-in Refrigerator) (Cold Holding) 40.1F Chicken baked (Reach-in Refrigerator) (Cold Holding) 40.3F Ham (Reach-in Refrigerator) (Cold Holding) 39.1F
Seafood Salad (Reach-in Refrigerator) (Cold Holding) 39.9F Cheese (Reach-in Refrigerator) (Cold Holding) 41.0F Peppers (Reach-in Refrigerator) (Cold Holding) 40.8F Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) 39.6F
Hot Water (Handwashing Sink - kitchen) 125.3F Hot Water (Handwashing Sink - kitchen) 112.6F Hot Water (Handwashing Sink - kitchen) 104.0F Vegetables - cut (Hot Holding Cabinet) (Hot Holding) 162.7F
Wheat/Oat/Grain/Rice (Hot Holding Cabinet) (Hot Holding) 157.1F Mashed potatoes (Hot Holding Cabinet) (Hot Holding) 142.8F (Walk-in Freezer) 10.0F Mashed potatoes (Hot Buffet) (Hot Holding) 154.6F
Chicken and Pasta (Hot Buffet) (Hot Holding) 150.6F Seafood/Fish (Hot Buffet) (Hot Holding) 155.1F Chicken (Hot Buffet) (Hot Holding) 170.1F Cheese (Walk-in Refrigerator) (Cold Holding) 40.7F
Chili (Walk-in Refrigerator) (Cold Holding) 38.7F Potatoes (Walk-in Refrigerator) (Cold Holding) 37.4F Chicken Wings (Walk-in Refrigerator) (Cold Holding) 37.9F Tuna Salad (Walk-in Refrigerator) (Cold Holding) 37.1F
Fruits (Walk-in Refrigerator) (Cold Holding) 36.4F Lettuce (Walk-in Refrigerator) (Cooling) 46.8F Pasta/Noodles (Walk-in Refrigerator) (Cooling) 44.5F Pork (Oven) (Cooking) 186.4F
Beef (Stove) (Hot Holding) 142.8F Hot Water (Handwashing Sink - Dishwash area) 130.7F Tomatoes chopped (Refrigerator - drawer) (Cold Holding) 36.0F Lettuce (Refrigerator - drawer) (Cold Holding) 40.5F
Salmon (Refrigerator - drawer) (Cold Holding) 40.8F (Dishwashing Machine - Wash Cycle) 144.0F Hot Water (Handwashing Sink - produce section) 105.4F Cheese (Sandwich Prep Refrigerator) (Cold Holding) 38.1F
Vegetables - cut (Sandwich Prep Refrigerator) (Cold Holding) 40.3F Tomatoes chopped (Sandwich Prep Refrigerator) (Cold Holding) 37.6F Cucumbers (Salad Prep Unit) (Cooling) 44.8F Eggs boiled (Salad Prep Unit) (Cold Holding) 40.3F
Seafood Salad (Salad Prep Unit) (Cold Holding) 40.1F Black Beans (Steam Table) (Hot Holding) 156.8F Wheat/Oat/Grain/Rice (Steam Table) (Hot Holding) 146.1F onion soup (Steam Table) (Hot Holding) 182.1F
Mushrooms (Steam Table) (Hot Holding) 181.8F Hot Water (3-compartment sink) 126.4F Hot Water (3-compartment sink) 122.3F Hot Water (Handwashing Sink - Bar) 112.5F
Potato salad (Salad Bar) (Cold Holding) 37.8F Lettuce (Salad Bar) (Cold Holding) 40.6F Chicken salad (Salad Bar) (Cold Holding) 39.9F Cheese (Salad Bar) (Cold Holding) 40.8F
Inspector Comments:
Correct stated items in the timeframe indicated. For questions please contact area supervisor at for efficient repsonse.
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:
  Felipe Henriquez 02/07/2018
 Person-in-Charge (Signature) (Print) Date
    Lanita Carpenter 014  02/07/2018 
  Inspector (Signature) (Print) Badge # Date