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  HILTON WASHINGTON DC NATIONAL MALL
Address  480 L'ENFANT PLZ
City/State/Zip Code  WASHINGTON, DC 20024
Telephone
 (202) 790-5100
 E-mail address  claudia.eggspuhler@hiltondcnationalmall.com
Date of Inspection
 01
/
 30
/
 2019
    Time In
 10
:
 45
AM     Time Out
 12
:
 45
PM  
License Holder  L'Enfant DC Hotels, LLC
License/Customer No.  09313xxxx-19000117
License Period
 02 
/
 01 
/
 2018 
 - 
 01 
/
 31 
/
 2020 
 Type of Inspection
 Preoperational
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  6 COS  0 R  0
Certified Food Protection Manager (CFPM)
 PETER LAUFER 
CFPM #:  FS-76620 

CFPM Expiration Date:   07/17/2020  
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:
 Orkin 
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  HILTON WASHINGTON DC NATIONAL MALL    Establishment Address  480 L'ENFANT PLZ
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - There is no handwashing signage at some handwashing sinks.  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
10. - There is no conveniently located handsink in the server coffee area off the buffet dining area. There is no handsink in the Executive Lounge. There is no handsink near the banquet hallway ice maker.  2411.1 A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas, and in, or immediately adjacent to, toilet rooms. Pf  
33. - The induction burners in the buffet area lack installed control mechanisms. One of the 2 main kitchen area walk-in refrigerators is holding at 45F. The second level walk-in refrigeration and freezer units (8 total), some of which service the main kitchen, are inoperable or not holding at 41F or below. Equipment in the Executive Lounge was uninstalled.  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
47. - There is unsealed wood behind the bar.  1408.1 Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material.  
51. - There is an uncapped pipe below this dish machine in the main kitchen area.  2418.1 A plumbing system shall be: (a) Repaired 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); and (b) Maintained in good repair.  
55. - There are missing coving tiles in the corners near entries to the main kitchen and behind the bar.  2902.2 The floors in food establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.  
55. - The banquet hallway walls are not smooth and easily cleanable. There are sinks in the area attached to these walls.  2905.2 Except in areas used only for dry storage, concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.  
55. - The flooring in the banquet are is unfinished.  2900.1 Except as specified in Section 2903 and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.  
 
Sanitizer: Hot Water, 00 ppm, 0.0 pH, 186.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water 103.0F Hot Water 105.0F Hot Water 102.0F Hot Water 110.0F
Hot Water 116.0F Hot Water 116.0F Hot Water 122.0F (Reach-in Refrigerator) (Cold Holding) 41.0F
(Reach-in Refrigerator) (Cold Holding) 35.0F (Reach-in Refrigerator) (Cold Holding) 33.0F (Reach-in Refrigerator) (Cold Holding) 33.0F (Reach-in Refrigerator) (Cold Holding) 38.0F
(Reach-in Refrigerator) (Cold Holding) 40.0F (Reach-in Refrigerator) (Cold Holding) 41.0F (Reach-in Refrigerator) (Cold Holding) 38.0F (Reach-in Refrigerator) (Cold Holding) 36.0F
(Reach-in Refrigerator) (Cold Holding) 40.0F (Walk-in Refrigerator) (Cold Holding) 38.0F (Walk-in Freezer) (Cold Holding) 6.0F (Walk-in Refrigerator) (Cold Holding) 45.0F
(Reach-in Refrigerator) (Cold Holding) 41.0F Hot Water 164.0F        
Inspector Comments:
Not approved for issuance of restaurant license.

The report pertains to the Main Kitchen, Bar, and the Banquet Hallway and Executive Lounge service by the Main Kitchen. The Main Kitchen utilizes food storage facilities on a second level in the form of walk-in refrigeration and freezer units. These areas are not completed and not part of the temporary Certificate of Occupancy.
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.
  Peter Laufer 01/30/2019
 Person-in-Charge (Signature) (Print) Date
    Douglas Dalier 082  01/30/2019 
  Inspector (Signature) (Print) Badge # Date
    2023