NATIONALS STADIUM - MAIN KITCHEN, 1500 SOUTH CAPITOL ST SE SPC MAIN, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 03, 2014 | Routine | 1 | 5 | Details / Comments |
|
Apr 04, 2014 | Sweep | 7 | 6 | Details / Comments |
|
Apr 04, 2013 | Routine | 4 | 6 | Details / Comments |
|
Oct 10, 2012 | Sweep | 0 | 1 | Details / Comments |
|
Jun 07, 2012 | Routine | 1 | 0 | Details / Comments |
Oct 03, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)meat slicer contains dried food particles - Proper cooling methods used; adequate equipment for temperature control
observed improper cooling methods food wrapped with plastic while in the cooling process (Corrected On Site) - Personal cleanliness
employee in the main kitchen mixing salad with a bracelet (Corrected On Site) - In-use utensils: properly stored
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)ice scoop stored on top of the ice machine - Warewashing facilities: installed, maintained, & used; test strips
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Dishmachine currently out of service at time of call - Nonfood-contact surfaces clean
table that the grill sits on contains grease and food debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated item swithin 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mrs.Jackie Coleamn at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Service Line) | 109.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 117.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Walk-in Refrigerator) | 38.9F |
| (Freezer) | -10.0F |
| Chicken grilled (Refrigerator - walk-in) (Cooling) | 65.0F |
| Steak cooked (Refrigerator - vehicle) (Cooling) | 65.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - reach-in) | 40.5F |
| (Refrigerator - reach-in) | 39.0F |
Apr 04, 2014 (Sweep)
Violations:
- Hands clean and properly washed
Observed no hand washing by any employees. Employees not washing hands between different tasks. - No bare hand contact with ready-to-eat foods or approved
Observed bare hand contact with ready-to-eat food (bread and chicken) - Food-contact surfaces: cleaned & sanitized
Observed pots and pans in clean dish area unclean. - Contamination prevented during food preparation, storage, & display
Observed pan of rice stored on stove while cooking food. Observed plate of fries stored on transfer cart without covering. - Personal cleanliness
Observed chef preparing and cooking food without proper hair restraint. He put on chef hat in presence of inspector. (Corrected On Site) - In-use utensils: properly stored
Observed knives left on countertops and shelving throughout the kitchen. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards were worn down and discolored. - Hot & cold water available; adequate pressure
No hot water at none of the 4 hand washing sinks. Were all measured between 65-70 degrees. Plumber was on site. Plumber was able to restore hot water temperatures. Hot water was re-temped. (Corrected On Site) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at 3-compartment sink(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap present in one of the pipes located in prep sink near grill.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
No trash bins at any of the hand washing sinks. - Physical facilities: installed, maintained, & clean
Leak in walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops stored against the wall after cleaning use.
Correct all stated items within 5 days.
Correct all stated items within 45 days.
CFPM Information: Taryn M. Pellicone, CFPM# FS-50258, expiration: 7/21/14
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 101.1F |
| Hot Water (Handwashing Sink) | 102.0F |
| Hot Water (Handwashing Sink) | 101.9F |
| Hot Water (Handwashing Sink) | 102.5F |
| (Walk-in Refrigerator) | 41.0F |
| (Walk-in Freezer) | 20.0F |
| Apple Cinnamon Muffin Mix (Walk-in Freezer) (Cold Holding) | 8.0F |
| Grilled Chicken (Countertop) (Hot Holding) | 95.0F |
| Garlic Bread (Oven) (Hot Holding) | 143.0F |
| Bacon (Countertop) (Cooling) | 70.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.1F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 40.7F |
| Pickles (Walk-in Refrigerator) (Cold Holding) | 41.5F |
| Fruit - cut or sliced (Walk-in Refrigerator) (Cold Holding) | 41.6F |
| (Dishwashing Machine - Wash Cycle) | 152.0F |
| (Warewashing Machine - Rinse Cycle) | 165.0F |
Apr 04, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The quaternary ammonium wiping cloth solution was measured at 58 degrees Fahrenheit. (Corrected On Site) - Proper cold holding temperatures
Sliced watermelon, meatballs, and BBQ Pork were held in the walk-in refrigerator at improper temperatures. These food items were discarded. (Corrected On Site) - Insects, rodents, & animals not present
There is a missing ceiling tile above the entrance to the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Plates and metal buckets are stored on the kitchen racks with their food-contact surfaces exposed (unprotected). (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle temperature was measured at 84 degrees Fahrenheit or less. All utensils and equipment will be washed, rinsed, and sanitized in the 3-compartment sink until the dishwash machine is repaired. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle pressure was measured at 0 p.s.i. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's wash cycle temperature, final rinse cycle temperature, and pressure are not in compliance. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at any of the sinks in the establishment. The hot water is heater is currently undergoing repair. (Corrected On Site) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose above the garbage disposal unit adjacent to the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There is a large puddle of water on the floor near the garbage disposal unit adjacent to the 3-compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 0 p.s.i.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED 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) | 88.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 95.0F |
| Hot Water (3-compartment sink) | 91.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 83.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 176.0F |
| Hot Dog (Holding Oven) (Hot Holding) | 148.0F |
| Chicken grilled (Holding Oven) (Hot Holding) | 162.0F |
| Hot Water (Handwashing Sink - kitchen) | 93.0F |
| Hot Water (2-compartment sink) | 92.0F |
| (Freezer - walk-in) | 14.0F |
| (Refrigerator - walk-in) | 36.0F |
| Caesar Dressing (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Herb Aioli (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Herb Aioli (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| BBQ Pork (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Strip Steak (Refrigerator - walk-in) (Cooling) | 45.0F |
| Peruvian Chicken (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Cole slaw (Refrigerator - walk-in) (Cooling) | 52.0F |
| Watermelon (Refrigerator - walk-in) (Cold Holding) | 52.0F |
| Watermelon (Refrigerator - walk-in) (Cold Holding) | 52.0F |
| Watermelon (Refrigerator - walk-in) (Cold Holding) | 51.0F |
| Meatballs (Refrigerator - walk-in) (Cold Holding) | 46.0F |
| Hot Water (Handwashing Sink - kitchen) | 104.0F |
| (Refrigerator - walk-in) | 40.0F |
| Hot Water (3-compartment sink) | 103.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 84.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 176.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
Oct 10, 2012 (Sweep)
Violations:
- Physical facilities: installed, maintained, & clean
floors underneath and around equipment need to be cleaned inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:Eric Butler FS:02/17/2014 EXP:02/17/2014
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Chicken grilled (Warmer) (Hot Holding) | 145.0F |
| BBQ Chicken (Warmer) (Hot Holding) | 155.0F |
| Hamburger cooked (Warmer) (Hot Holding) | 155.0F |
| Potatoes (Warmer) (Hot Holding) | 165.0F |
| Hot Dog (Warmer) (Hot Holding) | 158.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Pasta Seafood (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Freezer - walk-in) | -4.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
Jun 07, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site)
CFH:ERIC BUTLER FS:46632 EXP:02/17/2014
IF YOU HAVE ANY QUESTION,PLEASE CALL AREA SUPERVISOR MRS.JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Freezer - walk-in) | -4.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
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