H STREET COUNTRY CLUB (N), 1335 H ST NE, 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. | Jul 30, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 23, 2012 | Routine | 3 | 4 | Details / Comments |
Jul 30, 2012 (Follow-up)
Comments:5-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/23/12.
45-DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 7/23/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Pork (Refrigerator) (Cold Holding) | 44.0F |
| Chicken (Refrigerator) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Brisket (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
Jul 23, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Cup observed in handsink at the bar.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw eggs stored above ready to eat items. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Mice droppings observed in storage room.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non-food contact surfaces.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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 202-535-2180
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| (Refrigerator) | 31.0F |
| (Refrigerator) | 53.0F |
| (Refrigerator) | 40.0F |
| Pork (Refrigerator) (Cold Holding) | 42.0F |
| Steak raw (Refrigerator) (Cold Holding) | 53.0F |
| Onions raw (Refrigerator) (Cold Holding) | 43.0F |
| Chicken (Refrigerator) (Cold Holding) | 61.0F |
| Rice (Steam Table) (Hot Holding) | 140.0F |
| Steak raw (Refrigerator) (Cold Holding) | 50.0F |
| Chicken (Refrigerator) (Cold Holding) | 55.0F |
| Chicken (Refrigerator) (Cold Holding) | 60.0F |
| Brisket (Refrigerator) (Cold Holding) | 37.0F |
| Squid (Refrigerator) (Cold Holding) | 42.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 37.0F |
| (Refrigerator) | 41.0F |
| (Freezer) | 14.0F |
| Onions raw (Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Chicken (Refrigerator) (Cooling) | 84.0F |
| (Freezer) | 8.0F |
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