NATIONAL DEMOCRATIC CLUB, 30 IVY ST SE, 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. | Dec 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 13, 2013 | Routine | 1 | 2 | Details / Comments |
|
Sep 27, 2012 | Routine | 2 | 1 | Details / Comments |
Dec 20, 2013 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/13/2013.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
Dec 13, 2013 (Routine)
Violations:
- Food separated and protected
Dry products (rice and breading material) in containers stored on the floor at the dry storage corner by the walk-in units. Produce in cardboard boxes and frozen foods stored on floor in walk-in units. Note: organize the walk-in freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Ice making machine, ice chute, is not cleaned as need. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical (chlorine) test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: MATTHEW D. PARRILLI, FS-05/29/2012, EXP: 04/25/2015
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 128.0F |
| Hot Water (Handwashing Sink - kitchen) | 129.0F |
| Tomato Sauce (Refrigerator - counter top) (Cooling) | 55.0F |
| Cheese (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Tomatoes sliced (Ice) (Cold Holding) | 37.0F |
| Lobster (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Freezer) | 0.0F |
| Onion Rings (Ice) (Cold Holding) | 37.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 160.0F |
| Potatoes (Hot Holding Unit) (Hot Holding) | 164.0F |
Sep 27, 2012 (Routine)
Violations:
- Food separated and protected
Food items must be covered or wrapped to prevent contamination. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Boxes of food not elevated 4 to 6 inches above floor in side walkin freezer. (Corrected On Site)
Temperature- Lobster salad 44 degrees, and curry chicken soup 163.
Certified Food Manager Matthew Parrilli FS#51657 expire 4-25-15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Soup | 163.0F |
| Clam Chowder | 160.0F |
| Mashed potatoes | 164.0F |
| Chicken | 40.0F |
| Salmon | 40.0F |
| Hamburger patty | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator) | 40.0F |
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