MCFADDEN'S RESTAURANT AND SALOON, 2401 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 22, 2013 | Complaint | 0 | 4 | Details / Comments |
| No violation noted during this evaluation. | Sep 20, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 04, 2012 | Routine | 6 | 5 | Details / Comments |
May 22, 2013 (Complaint)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS NOT LABELED(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
EMPLOYEES NNOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
WIPING CLOTHS NOT KEPT IN A SANITIZING SOLUTION. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
BURNT OUT LIGHT BULBS IN KITCHEN. DARK AREA AROUND ICE MACHINE(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 117.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - under counter) | 37.0F |
| (Freezer) | 3.0F |
| Beef (Refrigerator) (Cold Holding) | 38.0F |
Sep 20, 2012 (Follow-up)
Comments:5day notice abated
45day notice abated
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Chicken Wings (Warmer) (Hot Holding) | 144.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
Sep 04, 2012 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No soap or hand towels at the handsink in the kitchen(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
raw chicken stored on top of ready to eat foods inside of the reachin refrigerator(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
soda gun holders at the bar contain syrup build up/Unclean food-contact surfaces - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No thermometer in reach-in refrigerator. - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)fruit fly activity at the bars - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Shelving inside of walkin refrigerator contian mold - Sewage & waste water properly disposed
Garbage disposal not working(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors and walls throughout the entire kitchen contain food debris - Adequate ventilation & lighting; designated areas used
Missing light covers inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Spinach Dip (Steam Table) (Hot Holding) | 144.0F |
| salsa (Refrigerator - reach-in) (Cold Holding) | 57.0F |
| Chili - Beef (Steam Table) (Hot Holding) | 150.0F |
| Cheese sauce (Steam Table) (Hot Holding) | 166.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 154.0F |
| Peppercorn Dressing (Refrigerator - reach-in) (Cold Holding) | 45.0F |
| Blue cheese dressing (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Freezer - walk-in) | -5.0F |
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