FT MCNAIR / NATIONAL DEFENSE UNIVERSITY, 300 5TH AVE SW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Feb 19, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 06, 2014 | Routine | 1 | 1 | Details / Comments |
|
Apr 29, 2013 | Routine | 0 | 1 | Details / Comments |
|
Dec 12, 2012 | Routine | 2 | 3 | Details / Comments |
|
Dec 19, 2011 | Routine | 2 | 3 | Details / Comments |
Feb 19, 2014 (Follow-up)
Comments:FOOD MANAGER KELLY HOOPENGARENER HAS PROMETRIC CERTIFICATE ISSUED ON 01/04/2010. YOU HAVE SEVERAL TRAIN EMPLOYEES HOLDING CERTIFICATE OF SERVSAFE OR PROMETRIC. ALL THEM NEED TO BE RECOGNIZED/AUTHORIZED BY DC GOVERNMENT. SOLVE THE PROBLEM IN 24 HOURS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Freezer) | 0.0F |
| Greens (Salad Bar) | 42.0F |
| Fruit - cut or sliced | 40.0F |
| Chicken curried | 140.0F |
| Rice | 136.0F |
| Potatoes | 140.0F |
Feb 06, 2014 (Routine)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD AT BUFFET ARE OUT OF TEMPERATURE. BE SURE USE TIME-TEMPERATURE CONTROL WITHIN 4 HOURS. (Corrected On Site) - In-use utensils: properly stored
ICE SCOOP AT ICE MAKER STORED ON TOP OF MACHINE, IT SHOULD BE IN HOLDER. (Corrected On Site)
FOOD MANAGER; CHARLOTTE NEVILLE PASSED SERVSAFE ON 09/09/2013 NEEDS TO BE AUTHORIZED BY DC GOVERNMENT. CORRECT ITEMS STATED WITHIN 5 DAY.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tuna | 42.0F |
| Chicken roasted | 42.0F |
| Greens | 44.0F |
| Eggs boiled | 42.0F |
| Onions raw | 55.0F |
| Rice steamed | 142.0F |
| Mixed Vegetables | 140.0F |
| Chicken | 136.0F |
| Soup | 148.0F |
| Sandwich | 58.0F |
Apr 29, 2013 (Routine)
Violations:
- Thermometers provided & accurate
THERMOMETERS NOT LOCATED IN SOME REACH IN UNITS (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
CFPM M KAMARA FS-46342 EXP 06/14/13
| Temperatures | |
| Hot Water (Handwashing Sink) | 128.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | 3.0F |
| Potato salad (Refrigerator - open display) (Cold Holding) | 38.0F |
| Chicken salad (Refrigerator - open display) (Cold Holding) | 37.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 37.0F |
Dec 12, 2012 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(issued) - Hands clean and properly washed
No hand washing.(hands washed) (Corrected On Site) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at the Advance Tabco handsinks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The CFM is Gaby Henckell: ServSafe, 12/14/2009;contact for food safety testing sites issued.
Correct items stated within 5 and 45 days as indicated.
Fax current restaurant business license to 202-535-1380; attention to Mrs. Coleman.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 70.3F |
| Hot Water (Handwashing Sink - kitchen) | 70.3F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Hot Water (Sink) | 110.0F |
| Chicken (Steam Table) (Hot Holding) | 152.8F |
| Beef Stew (Steam Table) (Hot Holding) | 150.0F |
| Rice (Steam Table) (Hot Holding) | 151.0F |
| Green Beans (Steam Table) (Hot Holding) | 163.0F |
| Chicken (Steam Table) (Hot Holding) | 149.0F |
| (Refrigerator - beverage) | 36.8F |
| (Refrigerator - deli display) | 28.6F |
| (Refrigerator - reach-in) | 33.9F |
| Onion Rings (Heat Lamp Display) (Holding) | 145.0F |
| Chicken Strips (Heat Lamp Display) (Hot Holding) | 151.0F |
| Chicken Wings (Heat Lamp Display) (Hot Holding) | 151.0F |
| Chicken fried (Steam Table) (Hot Holding) | 169.0F |
| (Refrigerator - walk-in) | 31.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Freezer - walk-in) | -12.0F |
Dec 19, 2011 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap at handwashing sink. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Sourcream and tomatoes on the cold line above 41 degrees (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single-service items unprotected at counter. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Provide an adequate amount of sanitizer inside the 3-comp sink (Corrected On Site)
CFH:GABY HENCKELL SERVSAFE EXAM DATE 12/14/2009. bring original certificate with 2 forms of id and a check or money order for 35.00, to the adress listed on the front of the inspection form.
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)535-2180
| Temperatures | |
| Sour Cream (Refrigerator - deli display) (Cold Holding) | 51.0F |
| Tomatoes sliced (Refrigerator - deli display) (Cold Holding) | 52.0F |
| salsa (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Rice (Hot Buffet) (Hot Holding) | 177.0F |
| Black Beans (Hot Buffet) (Hot Holding) | 155.0F |
| Chicken grilled (Hot Buffet) (Hot Holding) | 143.0F |
| Chicken Chop (Salad Display Unit) (Cold Holding) | 40.0F |
| Blue Cheese (Salad Display Unit) (Cold Holding) | 39.0F |
| Butternaut squash Apple Soup (Soup Warmer) (Hot Holding) | 166.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - drawer) | 41.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in meat) | 40.0F |
| (Refrigerator - walk-in dairy) | 40.0F |
| (Reach-in Freezer) | -12.0F |
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