NATIONALS STADIUM - PRESIDENT'S CLUB, 1500 SOUTH CAPITOL ST SE SPC PRESC, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 03, 2014 | Routine | 3 | 4 | Details / Comments |
|
Apr 04, 2014 | Routine | 8 | 7 | Details / Comments |
|
Apr 04, 2013 | Routine | 0 | 1 | Details / Comments |
|
Oct 10, 2012 | Routine | 0 | 2 | Details / Comments |
|
Jun 07, 2012 | Routine | 0 | 2 | Details / Comments |
Oct 03, 2014 (Routine)
Violations:
- Required records available: shellstock tags, parasite destruction
Oyster tags removed from products and maintained on the front door of the walk-in refrigeration unit. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed improper set-up of the three compartment sink, lack of sanitizer solution in the sanitizing basin. Water drained and proper concentration of QAT added during the inspection. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ware washing machine. Corrective actions conducted during the inspection. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Observed improper cooling methods throughout the walk-in refrigeration units. Containers tightly covered during the cooling process. Corrective action conducted during the inspection. (Corrected On Site) - Personal cleanliness
Observed employees wearing watches, bangles while conducting food preparation. Corrective action conducted during the inspection. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Cups and lids are not inverted to prevent contamination of food and lip contact surfaces. Plasticware stored improperly (not inverted) at the customer service station. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Observed improper storage of personal items (hats and coat) stored in the dessert station cabinet and shelving units. Items removed and stored properly during the inspection. (Corrected On Site)
5 and 45 day notices issued.
If there are any questions please, contact the area supervisor Ms. Jacqueline Coleman at 202-442-5928.
Cooling temperatures were found to be within normal range, (in compliance) during the inspection.
| Temperatures | |
| Hot Water | 110.0F |
| Hot Water | 112.0F |
| Hot Water | 105.0F |
| Hot Water | 108.0F |
| (Refrigerator - walk-in) | 36.0F |
| Crab meat (Cold Holding) | 40.5F |
| Black Beans (Cold Holding) | 40.3F |
| Hot Water | 108.0F |
| Fried Chicken (Hot Holding) | 139.0F |
| Potatoes (Hot Holding) | 157.0F |
| Eggs boiled (Cold Holding) | 40.3F |
| Crab meat (Cold Holding) | 41.0F |
| Fish - Cod (Cold Holding) | 40.2F |
| Steak cooked (Cooling) | 51.0F |
| Shrimp cooked | 40.5F |
| (Refrigerator - walk-in) | 39.5F |
| (Refrigerator - reach-in) | 39.0F |
| Hot Water (3-compartment sink) | 182.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 182.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 196.0F |
| (Refrigerator - reach-in) | 37.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 138.0F |
| (Refrigerator - display) | 38.0F |
| (Ice Cream Freezer) | -10.0F |
| corn salad (Refrigerator - reach-in) (Cooling) | 52.0F |
Apr 04, 2014 (Routine)
Violations:
- Hands clean and properly washed
Observed employee put on fresh gloves and return to wash dishes after drinking without performing a hand wash. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No trash can available at hand sink in stands kitchen. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink is used as prep sink in dessert area. Sink contains sanitizer bucket and utensils. (Corrected On Site) - Food separated and protected
Bottoms of food bowls are stored in direct contact with foods on line. Wine bottles are stored in contact with ice used as food at the bar. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Ice chute has mold growth. Immersion blender, lemon slicer, and can opener are stored dirty in prep area. (Corrected On Site) - Proper hot holding temperatures
Items in hot box temp below 135 degrees F. Hot box door was found left open prior to temping the foods. Items were removed from the box and reheated. (Corrected On Site) - Proper cold holding temperatures
Temperature control for safety foods in reach in cooler hold above 41 degrees F. (Corrected On Site) - Time as a public health control: procedures & records
Time as a public health control is used for most items on the buffet line in the dining room. Manager has a written procedure but has not yet implemented the system. Foods are not currently being tracked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
Manager cooks roasts to 115 degrees F and removes from heat and allows for carry over cooking. Manager explains the roasts are served medium rare. Consumer advisory not present for raw and undercooked foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer not present inside reach in cooler holding Temperature Control for Safety foods. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Sneeze guards for multiple foods on display are insufficient or not present. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food handler observed wearing bracelets while handling food. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Containers are wet nesting in dish area and not stored in a position to allow for air drying. (Corrected On Site) - Sewage & waste water properly disposed
Direct connection exits between pipes of triple sink and grease trap in dish room. No air gap is present to prevent the direct connection between the sewage system. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light bulb in display cooler over open foods is not covered or coated. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
CFPM: RICHARD P BENTLEY FS-54350 EXPIRATION: 12/13/2015
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MRS. COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 108.8F |
| Hot Water (3-compartment sink) | 116.0F |
| Hot Water (Handwashing Sink) | 134.0F |
| Hot Water (Prep sink) | 115.0F |
| (Dishwashing Machine - Wash Cycle) | 168.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | -10.0F |
| (Walk-in Refrigerator) | 35.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 1.0F |
| (Hot Holding Unit) | 170.0F |
| Calamari (Hot Bar) (Hot Holding) | 98.0F |
| Hot Dog (Hot Bar) (Hot Holding) | 131.0F |
| Chicken (Hot Bar) (Hot Holding) | 116.0F |
| Chicken (Hot Bar) (Hot Holding) | 147.0F |
| Hot Dog (Hot Bar) (Hot Holding) | 138.0F |
| (Display Refrigerator) | 41.0F |
| Cannoli (Display Refrigerator) (Cold Holding) | 40.0F |
| Sausage (Hot Bar) (Hot Holding) | 133.0F |
| Tomatoes chopped (Salad Bar) (Time As Public Health Control) | 50.0F |
| Beef (Hot Bar) (Time As Public Health Control) | 117.0F |
| Chicken (Hot Bar) (Hot Holding) | 136.0F |
| Shrimp cooked (Salad Bar) (Time As Public Health Control) | 48.0F |
| Turkey Salad (Salad Bar) (Time As Public Health Control) | 44.0F |
| salsa (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Calamari (Hot Holding Cabinet) (Hot Holding) | 121.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 112.0F |
| Sausage (Hot Water Bath) (Hot Holding) | 117.0F |
| Creme Fraiche (Reach-in Refrigerator) (Cold Holding) | 46.0F |
| Crab meat (Reach-in Refrigerator) (Cold Holding) | 45.8F |
| Crab Gravy (Oven) (Hot Holding) | 118.0F |
| Crab Gravy (Oven) (Hot Holding) | 138.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Sausage (Walk-in Refrigerator) (Cold Holding) | 42.0F |
Apr 04, 2013 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Correct stated within 45days
If you have any questions,please contact area supervisor Mrs.Jacqueline Coleman (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Ribs (Oven) (Cooking) | 155.0F |
| Rice steamed (Steam Table) (Hot Holding) | 145.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 145.0F |
| Chicken Wings (Steam Table) (Hot Holding) | 145.0F |
| BBQ Chicken (Steam Table) (Hot Holding) | 156.0F |
| Barbecue (Steam Table) (Hot Holding) | 144.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 39.5F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - under counter) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Fish - Mahi Mahi (Table) (Preparation) | 41.0F |
Oct 10, 2012 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
provide sneeze guard for buffet stations(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around equipment inside of the kitchen.
CFH:Eric Butler FS:02/17/2017
Correct stated items within 45 days
If you have any questions, please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chili - Beef (Warmer) (Hot Holding) | 155.0F |
| Fish - Cod (Warmer) (Hot Holding) | 155.0F |
| Sweet Potatoes (Warmer) (Hot Holding) | 147.0F |
| Chicken and Vegetables (Warmer) (Hot Holding) | 155.0F |
| Pasta Seafood (Warmer) (Hot Holding) | 158.0F |
| Hot Dog (Warmer) (Hot Holding) | 144.0F |
| BBQ Chicken (Warmer) (Hot Holding) | 155.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | -10.0F |
| (Reach-in Freezer) | -10.0F |
Jun 07, 2012 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
PROVIDE SNEEZE GUARDS FOR BUFFET STATIONS IN THE DINING ROOM(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITH 45 CALENDAR DAYS)REPAIR WASH GAGE ON DISHWASHER IN THE KITCHEN
CORRECT STATED ITMES WITHIN 45DAYS
IF YOU HAVE ANY QUETIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
CFH: ERIC BUTLER FS:46632 EXP:02/17/2014
| Temperatures | |
| Chili (Warmer) (Hot Holding) | 155.0F |
| Hot Dog (Warmer) (Hot Holding) | 155.0F |
| Beef Patties (Warmer) (Hot Holding) | 155.0F |
| Turkey (Warmer) (Hot Holding) | 158.0F |
| Pork (Warmer) (Hot Holding) | 165.0F |
| Beef (Warmer) (Hot Holding) | 176.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Freezer - walk-in) | -10.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
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