NATIONALS STADIUM # 2 - 14, 1500 SOUTH CAPITOL ST SE SPC 136, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 03, 2014 | Routine | 1 | 1 | Details / Comments |
|
Apr 04, 2014 | Routine | 4 | 0 | Details / Comments |
|
Apr 04, 2013 | Sweep | 1 | 1 | Details / Comments |
|
Oct 10, 2012 | Sweep / Special Event | 0 | 2 | Details / Comments |
|
Jun 07, 2012 | ROUTINE/SWEEP | 0 | 1 | Details / Comments |
Oct 03, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Observed trash cans not put near the hand washing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed some mold in one of the ice makers. (Corrected On Site)
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER- JOSHUA A. HART, FS-59413, EXP- 12/20/2016
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| (Refrigerator - beverage) | 42.0F |
| (Refrigerator - beverage) | 40.0F |
| (Refrigerator - beverage) | 40.0F |
| (Reach-in Freezer) | 22.0F |
| (Reach-in Freezer) | 20.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Reach-in Refrigerator) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| Marinara Sauce (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Hot Dog (Refrigerator - reach-in) (Cold Holding) | 40.8F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Pasta sauce (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Provolone Cheese (Refrigerator - reach-in) (Cold Holding) | 39.9F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (3-compartment sink) | 117.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 128.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
| Hot Water (Handwashing Sink - Service Line) | 113.0F |
Apr 04, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
EMPLOYEE WAS HANDLING FOOS WITH BARE HAND CONTACT AT VISIT. EMPLOYEE'S MUST USE GLOVES OR UTENSILS WHEN HANDLING READY TO EAT FOODS. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) SPOUTS AND NOZZLES CONTAINED SYRUP BUILD UP. 2) CUTTING BOARD WAS IN POOR REPAIR. CUTTING BOARDS MUST BE FREE OF STAINS AND CREVICES IN ODER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (Corrected On Site) - Proper hot holding temperatures
ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
THE HOT WATER IN THE RESTROOMS AREA 136-137 WAS NOT ADAQUATE AT VISIT. THE HOT WATER TEMPERATURE MUST BE AT LEAST 100.0 DEGREES AT ALL TIMES.
CFPM-RICHARD P. BENTLY FS-54350 EXP 12/13/15
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLSIHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS.COLEMAN AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 107.2F |
| Hot Water (Handwashing Sink - toilet room) | 84.2F |
| Hot Dog (Hot Holding Unit) (Hot Holding) | 179.0F |
| Chicken (Hot Holding Unit) (Hot Holding) | 109.6F |
| Chicken (Hot Holding Unit) (Hot Holding) | 149.0F |
| Sauce (Steam Table) (Hot Holding) | 115.2F |
| Roast Beef (Hot Holding Unit) (Hot Holding) | 148.1F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.3F |
| (Freezer) (Cold Holding) | -3.4F |
| (Refrigerator - reach-in) (Cold Holding) | 36.2F |
| (Refrigerator - beverage) (Cold Holding) | 37.2F |
Apr 04, 2013 (Sweep)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean inside bottom shelves of all reach-in freezers where needed. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Hot Holding) | 300.0F |
| (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Handwashing Sink) | 111.0F |
Oct 10, 2012 (Sweep / Special Event)
Violations:
- Nonfood-contact surfaces clean
Unclean non-food contact surfaces - shelving (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Blown bulb (inadequate lighting) in reach-in refrigerator. (Corrected On Site)
NON-CRITICAL ITEMS STATED WERE CORRECTED ON SITE
THIS SECTION CONTAINS: DIAMOND CLASSICS, NATS DOGS, FROZEN RP, BASE LINE BREW
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MS. JACQUELINE COLEMAN AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Hot Dog (Grill) (Cooking) | 198.0F |
| (Reach-in Freezer) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in) (Cold Holding) | 26.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - reach-in) (Cold Holding) | 29.0F |
| (Reach-in Freezer) (Cold Holding) | -5.0F |
Jun 07, 2012 (ROUTINE/SWEEP)
Violations:
- Physical facilities: installed, maintained, & clean
Door on upright freeze is defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Eric Butler FS#46632 expire 2-17-14.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Freezer) | -10.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator) | 34.0F |
| (Hot Holding) | 225.0F |
| Hot Dog | 166.0F |
| Hot Dog | 40.0F |
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