THE UNIVERSITY CLUB, 1135 16TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 16, 2014 | Complaint | 4 | 5 | Details / Comments |
|
Mar 16, 2012 | Follow-up | 3 | 0 | Details / Comments |
|
Mar 08, 2012 | Routine | 10 | 10 | Details / Comments |
Jun 16, 2014 (Complaint)
Violations:
- Food separated and protected
Raw turkey stored above ready to eat deli meats. Raw beef above cooked lobster. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Reach-in refrigerators are dirty. There is mold on the interior of the ice maker. The holster for the soda gun is dirty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Dish washer reached a maximum temperature of 173 F(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment vacuum packages fish and steak and stores in refrigeration. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in freezer and dry storage area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Linens are in contact with ready-to-eat (RTE) food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Plates stored on clothes to dry. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
A shelf in the dish area has duct tape on joint. Squeeze bottles are wrapped in paper towels held on with rubber bands. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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)
Certified Food Safety Manager: Thomas Uong FS-57181, Expiration Date: 6/24/16
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| Hot Water (Warewashing Machine - Rinse Cycle) | 173.0F |
| Crawfish (Refrigerator - drawer) (Cold Holding) | 40.0F |
| Sausage (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Sauce (Hot Water Bath) (Hot Holding) | 165.0F |
| Fruit Salad (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Egg Salad (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Chicken salad (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| Salmon (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| Beef (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| 2% Reduced Fat Milk (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| 2% Reduced Fat Milk (Refrigerator - reach-in) (Cold Holding) | 41.0F |
Mar 16, 2012 (Follow-up)
Violations:
- Food separated and protected
Uncovered food found in the reach-in cooler. (Corrected On Site) - Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures (Corrected On Site) - Proper date marking & disposition
Prepared food items in the walk-in coolers are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Consumer advisory notice printed on the menu
Most recent pest control service date: 03/11/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 122.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrots (Refrigerator - under counter) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Hot Water (3-compartment sink) | 126.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 121.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Tomatoes chopped (Refrigerator - open display) (Cold Holding) | 44.0F |
Mar 08, 2012 (Routine)
Violations:
- Management awareness; policy present
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS 2. - The establishment does not have an employee health policy for the prevention of foodborne illness. I provide the Human Resources Department with a copy of the DC Food Code employee medical referral, interview and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink installed in the area where the dishwash machine is installed. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at two (2) of the handwashing sinks in the kitchen. (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Two (2) of the shellstock tags that were retained for mussels and oysters did not list the harvest location and pertinent information on the shellstock tags were handwritten instead of machine imprinted. The products correlating to these tags should be discarded and no future shipments bearing noncompliant information should be accepted. (Corrected On Site) (Corrected On Site) - Required records available: shellstock tags, parasite destruction
Shellstock tags for mussels and oysters are on file dating back to 2/29/2012. The tags should be retained for at least 90 days from the date the shellstock are used in the establishment. (Corrected On Site) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
There is a heavy accumulation of dust on the compressor fan guards in walk-in refrigerator #2. Food debris is on the floors of walk-in refrigerators #2 and #4. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
The Bearnaise Sauce in the bain-marie is held at an improper temperature. (Corrected On Site) - Proper cold holding temperatures
Various food items (sliced turkey, mayonnaise, and tartar sauce) in the sandwich prep refrigerator are held at improper temperatures. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
There is no consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods printed on the menu or conspicuous in the restaurant. I provided the person in charge with a DC DOH-issued consumer advisory placard. (Corrected On Site) - Thermometers provided & accurate
There is no visible thermometer in the ice cream freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The employee that is preparing the sandwiches is wearing a bracelet on her wrist. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the top shelf in the kitchen are stored with the food-contact surfaces exposed and need to be inverted or covered. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The shelves in walk-in refrigerator #1 are rusted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards are not smooth. There are numerous pits and chipped edges on various cutting boards. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no visible data plate attached to the dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The exterior of the dishwash machine needs to be delimed. The ventilation hood filters above the grill have a heavy accumulation of smoke particulate matter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose in the dishwash machine area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle in the staff women's toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is an inadequate amount of lighting in the display refrigerator atop the salad prep counter due to a blown bulb. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Dishwash machine final rinse cycle pressure: 15 p.s.i.
The temperature strip registered 160 degrees Fahrenheit during the dishwash machine's final rinse cycle.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 124.5F |
| Hot Water (2-compartment sink) | 117.1F |
| Chili (Bain-marie) (Hot Holding) | 163.9F |
| French Onion Soup (Bain-marie) (Hot Holding) | 166.6F |
| Corn Chowder (Bain-marie) (Hot Holding) | 148.9F |
| Chicken Gumbo (Bain-marie) (Hot Holding) | 165.8F |
| (Refrigerator - under counter) | 39.9F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 40.8F |
| Mashed potatoes (Bain-marie) (Hot Holding) | 146.1F |
| Bernaise Sauce (Bain-marie) (Hot Holding) | 124.1F |
| Chicken Pot Pie (Stove) (Hot Holding) | 154.9F |
| (Refrigerator - counter top) | 40.0F |
| (Refrigerator - sandwich prep unit) | 43.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 56.1F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.1F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 46.2F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 58.3F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 42.9F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 42.3F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.8F |
| (Refrigerator - under counter) | 42.0F |
| (Refrigerator - display) | 42.0F |
| (Refrigerator - display) | 43.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Salmon (Oven) (Cooking) | 162.1F |
| Ground Beef (Grill) (Cooking) | 130.7F |
| (Reach-in Freezer) | 0.0F |
| Hot Water (Handwashing Sink) | 124.1F |
| (Refrigerator - under counter) | 33.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 166.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 181.0F |
| (Refrigerator - reach-in) | 32.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in produce) | 40.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (Handwashing Sink - toilet/male) | 130.5F |
| Hot Water (Handwashing Sink - toilet/female) | 110.0F |
| Hot Water (Handwashing Sink) | 126.5F |
| Lentil Soup (Soup Warmer) (Hot Holding) | 140.4F |
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