ARMY NAVY CLUB, 901 17TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 20, 2013 | Routine | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | Jun 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
May 23, 2012 | Routine | 4 | 2 | Details / Comments |
Sep 20, 2013 (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.(issued) (Corrected On Site)
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 106.0F |
| (Refrigerator - reach-in) | 38.4F |
| (Refrigerator - reach-in) | 40.4F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 40.1F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Mandarin Organes (Refrigerator - drawer) (Cold Holding) | 39.9F |
| Salmon (Stove) (Cooking) | 175.0F |
| Mushrooms (Ice) (Cold Holding) | 41.0F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 38.5F |
| Army Navy Bean Soup (Stove) (Cooking) | 175.0F |
| Veal Stock (Stove) (Cooking) | 184.5F |
| (Refrigerator - reach-in) | 34.8F |
| Oxtails (Warmer) (Hot Holding) | 134.0F |
| (Refrigerator - walk-in) | 36.7F |
| (Refrigerator - walk-in) | 27.8F |
| (Refrigerator - walk-in meat) | 31.4F |
| (Refrigerator - walk-in produce) | 22.9F |
| (Freezer - walk-in) | -4.0F |
Jun 14, 2012 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 31.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
May 23, 2012 (Routine)
Violations:
- Hands clean and properly washed
HAND SINK WAS BLOCKED WITH SERVICE ITEMS. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT: 1) INTERIOR OF ICE MACHINES CONTAINED RUST AND SLIGHT MOLD ON UPPER AND LOWER LEVELS 2)CAN OPENER CONTAINED FOOD PARTICLES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL UNITS WERE NOT IN COMPLIANCE AT VISIT. UNITS ALSO CONTAINED EXCESSIVE CONDENSATION. ALL POTENTIALLY HAZARDOUS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
SEVERAL COLD UNITS DID NOT HAVE INTERNAL THERMOMETERS AT VISIT. ALL UNIT MUST HAVE INTERNAL THERMOMTERS.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
DRY FOOD ITEMS WERE NOT STORED IN THE ORIGINAL CONTAINERS AT VISIT.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALH POLICY
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.6F |
| (Refrigerator - reach-in) (Cold Holding) | 36.8F |
| (Refrigerator - walk-in meat) (Cold Holding) | 37.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 57.0F |
| (Refrigerator - reach-in) (Cold Holding) | 44.2F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Pasta (Refrigerator - reach-in) (Cold Holding) | 37.6F |
| Oysters (Refrigerator - reach-in) (Cold Holding) | 40.3F |
| (Steam Table) (Hot Holding) | 157.0F |
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