image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
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  HARD ROCK CAFE
Address  999 E ST NW
City/State/Zip Code  WASHINGTON, DC 20004
Telephone
 (202) 737-7625
 E-mail address  washington.gm@hardrock.com
Date of Inspection
 02
/
 28
/
 2018
    Time In
 03
:
 10
PM     Time Out
 04
:
 35
PM  
License Holder  Hard Rock Cafe International (STP) Inc
License/Customer No.  09313xxxx-39802700
License Period
 05 
/
 01 
/
 2016 
 - 
 04 
/
 30 
/
 2018 
 Type of Inspection
 License Renewal
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  0 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
 SCOTT FOWLER 
CFPM #:  FS-77296 

CFPM Expiration Date:   07/02/2019  
D.C. licensed trash or solid waste contractor:
 kmG 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Ecolab (2/14/2018) 
D.C. licensed ventilation hood system cleaning contractor:
 BN Commercial Cleaning 
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  HARD ROCK CAFE    Establishment Address  999 E ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
22. - Temperature control for safety foods at the left-hand-side prep refrigerator at the main floor kitchen and inside the large drawer refrigerator beneath the grills at the main floor kitchen cook line observed holding at temperatures above 41F.(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  
36. - No visible thermometer observed inside the prep refrigerator across from the deep fryers at the main floor kitchen.(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.  
47. - The thermometer supplied to the left-hand-side prep refrigerator at the main floor kitchen observed in disrepair.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1816.3 Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.  
52. - The food waste grinder (garbage disposal) unit drainpipe observed connected to the 3-compartment sink drainpipe.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2607.3 Commercial food waste grinders shall be connected to a drain a minimum of two inches (2 in.) fifty-one millimeters (51 mm) in diameter. Commercial food waste grinders shall be connected and trapped separately from any other fixtures or sink compartments, and shall be provided with a supply of cold water in accordance with 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  
52. - A direct connection exists between the 3-compartment warewaashing sink drainpipe and the sewage system.(CORRECT VIOLATION WITHIN 3 CALENDAR DAYS)  2602.1 Except as specified in Sections 2602.2 through 2602.4, a direct connection shall not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. P  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Eggs (Walk-in Refrigerator) (Cold Holding) 36.1F Sauce (Walk-in Refrigerator) (Cold Holding) 39.8F (Walk-in Refrigerator) 38.0F (Reach-in Freezer) -11.0F
Salmon (Refrigerator - drawer) (Cold Holding) 40.9F Chicken (Refrigerator - drawer) (Cold Holding) 41.0F (Refrigerator - drawer) 42.0F Tomatoes sliced (Refrigerator - drawer) (Cold Holding) 49.9F
Mushrooms (Refrigerator - drawer) (Cold Holding) 47.8F (Refrigerator - drawer) 34.0F Hot Water (Handwashing Sink) 100.0F Hot Water (Handwashing Sink) 100.9F
Hot Water (Handwashing Sink) 113.1F (Sandwich Prep Refrigerator) 40.0F salsa (Sandwich Prep Refrigerator) (Cold Holding) 38.2F Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 43.4F
(Sandwich Prep Refrigerator) 34.0F Cole slaw (Sandwich Prep Refrigerator) (Cold Holding) 39.6F salsa (Sandwich Prep Refrigerator) (Cold Holding) 40.5F Lettuce (Sandwich Prep Refrigerator) (Cold Holding) 33.4F
Guacamole (Sandwich Prep Refrigerator) (Cold Holding) 33.1F Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 39.3F Sauce (Sandwich Prep Refrigerator) (Cold Holding) 52.4F Sauce (Sandwich Prep Refrigerator) (Cold Holding) 58.6F
Tomatoes sliced (Sandwich Prep Refrigerator) (Cold Holding) 56.5F Hot Water (2-compartment sink (Bar)) 133.1F Hot Water (3-compartment sink) 111.4F Hot Water (Handwashing Sink - Bar) 124.7F
Hot Water (Handwashing Sink - Bar) 126.1F Hot Water (Warewashing Machine - Wash Cycle) 158.0F (Under-counter Refrigerator) 34.0F Salmon (Under-counter Refrigerator) (Cold Holding) 39.8F
Ribs (Walk-in Refrigerator) (Cold Holding) 36.0F Chicken (Walk-in Refrigerator) (Thawing) 26.4F Orange Juice (Walk-in Refrigerator) (Cold Holding) 39.2F Beans (Bain-marie) (Hot Holding) 141.8F
Beans (Bain-marie) (Hot Holding) 140.6F Sauce (Bain-marie) (Hot Holding) 154.7F Onions cooked (Bain-marie) (Hot Holding) 144.7F Hot Water (Warewashing Machine - Rinse Cycle) 189.0F
Beef (Under-counter Refrigerator) (Cold Holding) 40.2F Kale (Under-counter Refrigerator) (Cold Holding) 40.8F (Under-counter Refrigerator) 32.0F Dairy Products (Under-counter Refrigerator) (Cold Holding) 42.4F
(Under-counter Refrigerator) 38.0F            
Inspector Comments:
Not approved for renewal of 09313 - Restaurant license.

Correct items stated within the timeframes indicated for each observation.

Please submit all questions or inquiries to the area supervisor at 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.
  Scott Fowler 02/28/2018
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  02/28/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3