image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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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  TRUMP INTERNATIONAL HOTEL
Address  1100 PENNSLYVANIA AVE NW
City/State/Zip Code  Washington, DC 20004
Telephone
 (202) 695-1100
 E-mail address  obeckert@trumphotels.com
Date of Inspection
 04
/
 19
/
 2018
    Time In
 11
:
 30
AM     Time Out
 01
:
 00
PM  
License Holder  Trump Old Post Office LLC.
License/Customer No.  05107xxxx-16000030
License Period
 08 
/
 01 
/
 2016 
 - 
 07 
/
 31 
/
 2018 
 Type of Inspection
 Routine
Establishment Type:  Hotel
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  2 R  0
Priority Foundation Violations  3 COS  1 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
 OLIVER BECKERT 
CFPM #:  FS-84438 

CFPM Expiration Date:   05/30/2021  
D.C. licensed trash or solid waste contractor:
 Republic 
D.C. licensed sewage & liquid waste transport contractor:
 Restaurant Technologies 
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  TRUMP INTERNATIONAL HOTEL    Establishment Address  1100 PENNSLYVANIA AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - The "In Room" dish area handsink is obstructed by a mop bucket and wire used to prop a door open. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
15. - Food is not stored in a manner to protect from cross contamination. Raw animal foods were stored above ready to eat foods. The foods were relocated to correct this. (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. - A bucket of quaternary ammonium solution exceeded the manufacturer's concentration directions. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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  
22. - Salad dressings in the employee cafeteria were holding at improper temperatures due to improper storage. The salad dressings were stored in 1/9 pans on top of a perforated pan. The rails for the cold holding unit were found and the food stored properly to correct this. (Corrected On Site)  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  
23. - A large batch of vegetables in vinegar lacked date marking. The chef stated that vinegar was not being used to extend the shelf life of the vegetables (pickling). A date of preparation was determined and the food labeled to correct this. (Corrected On Site)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
33. - Cold foods were removed from a refrigerator and plated, tightly wrapped in plastic, and returned to the refrigerator to cool prior to service. (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.  
39. - Containers of flour are stored adjacent to a handsink that lacks a full splash guard. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  816.1 Except as specified in Sections 816.2 and 816.3, food shall be protected from contamination by storing the food: (a) In a clean, dry location; (b) Where it is not exposed to splash, dust, or other contamination; and (c) At least fifteen centimeters (15 cm) or six inches (6 in.) above the floor.  
47. - A folding table with an unsmooth surface was placed on top of a food prep table/sink unit. The chef stated the table was used for bulk plating and not as a food contact surface. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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. - A basin of the 3-compartment sink in the "In Room" kitchen lacks a stopper. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  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.  
62. - The establishment has a "Hotel" license but on the license the number of kitchens listed is "0" (zero). The establishment has an "In Room" kitchen, employee cafeteria, a banquet kitchen, and a pastry kitchen. Please contact DCRA to remedy this issue. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  4300.1 No person shall operate a food establishment without a valid license to operate issued by the Mayor. Pf  
 
Sanitizer: Quaternary Ammonium, 500 ppm, 0.0 pH, 00.0°F 
Sanitizer: Quaternary Ammonium, 200 ppm, 0.0 pH, 00.0°F 
Sanitizer: Quaternary Ammonium, 300 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Cheese (Walk-in Refrigerator) (Cold Holding) 40.0F Fruits (Walk-in Refrigerator) (Cold Holding) 40.0F Chicken salad (Reach-in Refrigerator) (Cold Holding) 38.0F Hot Water (Handwashing Sink) 107.0F
Chicken Wings (Refrigerator - drawer) (Cold Holding) 37.0F Sauce (Reach-in Refrigerator) (Cold Holding) 38.0F Hot Water (Warewashing Machine - Rinse Cycle) 180.0F Dairy Products (Reach-in Refrigerator) (Cold Holding) 41.0F
Orzo (Hot Holding Unit) (Hot Holding) 135.0F Orzo (Hot Bar) (Hot Holding) 155.0F Corn (Hot Holding Unit) (Hot Holding) 135.0F Meatballs (Hot Bar) (Hot Holding) 137.0F
Artichoke Hearts (Cold Buffet) (Cold Holding) 41.0F Waldorf Salad (Cold Buffet) (Cold Holding) 41.0F Hot Water (Handwashing Sink) 100.0F Soup (Soup Warmer) (Hot Holding) 158.0F
Salad Dressing (Cold Buffet) (Cold Holding) 55.0F (Cold Buffet) (Cold Holding) 41.0F Turkey (Walk-in Refrigerator) (Cold Holding) 38.0F Salad Dressing (Walk-in Refrigerator) (Cold Holding) 35.0F
Cheese (Walk-in Refrigerator) (Cold Holding) 36.0F Pasta/Noodles (Walk-in Refrigerator) (Cold Holding) 41.0F Zucchini (Walk-in Refrigerator) (Cooling) 55.0F Wheat/Oat/Grain/Rice (Walk-in Refrigerator) (Cold Holding) 38.0F
Noodles (Walk-in Refrigerator) (Cold Holding) 40.0F Beef (Walk-in Refrigerator) (Cold Holding) 33.0F Sauce (Reach-in Refrigerator) (Cold Holding) 38.0F Dairy Products (Walk-in Refrigerator) (Cold Holding) 41.0F
(Walk-in Freezer) (Cold Holding) 0.0F (Walk-in Refrigerator) (Cold Holding) 38.0F Hot Water (3-compartment sink) 117.0F    
Inspector Comments:
Correct stated violations within 5 and 14 days.
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.
  Oliver Beckert 04/19/2018
 Person-in-Charge (Signature) (Print) Date
    Douglas Dalier 082  04/19/2018 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3