CITY TAVERN CLUB, 3206 M ST NW, 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. | Sep 15, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 22, 2014 | Initial | 3 | 6 | Details / Comments |
Sep 15, 2014 (Follow-up)
Comments:CFH : Maneul D. Montiel Prometric 08/20/2019
5day and 45 day notice abated
No objection to issuance of a new business license
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (3-compartment sink) | 109.0F |
| Hot Water (Handwashing Sink - Service Line) | 107.0F |
| (Warewashing Machine - Sanitizing Cycle) | 150.0F |
Jul 22, 2014 (Initial)
Violations:
- Correct response to questions
The person in charge provided an expired certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
A designated, separate hand sink is required behind the bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw steaks stored above sauces. (Corrected On Site) - Consumer advisory provided for raw or undercooked foods
There is no consumer advisory on the menu and raw and under-cooked items are offered for sale. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Scoops without handles are left in bulk food. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Dry storage shelves are lined with foil. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solutions.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There is no 3-compartment sink in the bar area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Not approved for the issuance of a restaurant license.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037 or email ronnie.taylor@dc.gov.
| Temperatures | |
| Hot Water (Warewashing Machine - Sanitizing Cycle) | 190.0F |
| Hot Water (Handwashing Sink) | 123.0F |
| (Refrigerator) (Cold Holding) | 41.0F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Potatoes (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Demi-glace Sauce (Grill) (Cooking) | 158.0F |
| Eggs (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Creamer (Reach-in Refrigerator) (Cold Holding) | 36.0F |
| (Refrigerator) (Cold Holding) | 35.0F |
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