STADIUM CLUB DC, 2127 QUEENS CHAPEL RD NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 17, 2014 | Routine | 2 | 2 | Details / Comments |
|
Oct 31, 2013 | Routine | 6 | 13 | Details / Comments |
| No violation noted during this evaluation. | May 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 07, 2013 | Routine | 2 | 2 | Details / Comments |
|
Oct 11, 2012 | Routine | 0 | 3 | Details / Comments |
Jan 17, 2014 (Routine)
Violations:
- Correct response to questions
No certified food protection manager. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed on the ice machine drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
unlabeled squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item stated within 5-Day
Correct item stated within 45-Day
If you have any questions please call area supervisor Ms. Jacqueline Coleman at 201-442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 5.0F |
| Mashed potatoes (Hot Water Bath) (Hot Holding) | 140.0F |
| (Refrigerator - under counter) (Cold Holding) | 34.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
Oct 31, 2013 (Routine)
Violations:
- Correct response to questions
The establishment's basic business license is not conspicuously posted in the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is a paper towel dispenser installed above the 2-compartment sink at the prep table adjacent to the storage room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage in most of the toilet rooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Food separated and protected
Raw chicken strips are stored above lettuce, tomatoes, and raw onions on a rack in the walk-in refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold is accumulating on the ice makers's chutes and along the sliding doors. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
The establishment is vacuum packaging food items and has not obtained a variance for this process. CEASE AND DESIST THIS ACTIVITY IMMEDIATELY. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
The establishment is conducting reduced oxygen packaging and does not have a HACCP plan approved by the Department of Health. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There are unlabeled plastic bins of some type of grains in the storage room. (Corrected On Site) - Insects, rodents, & animals not present
There is a missing ceiling tile adjacent to the hood above the dishwash machine. A ceiling tile above a table in the cooking area is leaving an opening in the ceiling. There are gaps in the ceiling around the pipes adjacent to the cooking area ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
The cook is not wearing a hair restraint. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Paper bags are lining the bottom of the cooking area reach-in refrigerator. Black linen cloths are lining bottom shelves of the tables in the cooking area. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards have numerous grooves and are discolored. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Lime is built up on the interior of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The mop sink is not constructed of approved materials. The sink is a "laundry tub" and is cracked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
There is no covered receptacle for the disposal of feminine hygiene products in the toilet rooms. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
The staff toilet room doors are not closing tightly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
One of the dumpsters in the parking lot is overfilled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
One of the dumpsters is open and the lid can not be closed tightly on the unit because it is overfilled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Employee backpacks and other employee items are stored in the storage room instead of in the lockers. (Corrected On Site)
Most recent pest control service date: 10/28/2013
Dish Wash Macine - Final rinse cycle pressure: 22 p.s.i.
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
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 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 136.6F |
| Hot Water (Handwashing Sink - Dishwash area) | 91.3F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 152.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 191.0F |
| Hot Water (3-compartment sink) | 131.4F |
| Chicken raw (Prep Table) (Preparation) | 66.2F |
| Hot Water (2-compartment sink) | 135.5F |
| Hot Water (Handwashing Sink - kitchen) | 120.3F |
| (Under-counter Refrigerator) | 43.0F |
| Caesar Salad (Under-counter Refrigerator) (Cold Holding) | 41.2F |
| (Walk-in Refrigerator) | 41.0F |
| Macaroni and cheese (Walk-in Refrigerator) (Cold Holding) | 37.4F |
| Chicken Wings (Walk-in Refrigerator) (Cold Holding) | 36.4F |
| Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 33.0F |
| Ribeye Steak (Walk-in Refrigerator) (Cold Holding) | 36.2F |
| Chicken Strips (Walk-in Refrigerator) (Cold Holding) | 37.4F |
| (Under-counter Refrigerator) | 34.0F |
| Mashed potatoes (Bain-marie) (Hot Holding) | 137.4F |
| Gravy (Bain-marie) (Hot Holding) | 131.3F |
| (Reach-in Refrigerator) | 33.0F |
| Hamburger patty (Oven) (Cooking) | 162.2F |
| Salmon (Oven) (Cooking) | 181.4F |
| (Under-counter Refrigerator) | 41.3F |
| (Reach-in Freezer) | -9.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.4F |
| Hot Water (Handwashing Sink - toilet room) | 122.3F |
| Hot Water (Handwashing Sink - Bar) | 112.7F |
| Hot Water (Handwashing Sink - Bar) | 113.6F |
| Hot Water (Handwashing Sink - toilet/male) | 112.6F |
| Hot Water (Handwashing Sink - toilet/female) | 111.9F |
May 16, 2013 (Follow-up)
Comments:5 DAY ITEMS ABATED FROM INSPECTION CONDUCTED 5/7/13
45 DAY ITEMS FROM INSPECTION CONDUCTED 5/7/13 NEED TO BE CORRECTED,WILL BE CHECKED LATER.
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS COLEMAN (202)535-2180 OR (202)442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 120.0F |
May 07, 2013 (Routine)
Violations:
- Correct response to questions
No DC Certified Food Protection Manager on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Gasket around the reach in refrigerator,the dish wash machine,and the soda gun holders behind the bars are dirty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leak at the dish wash machine faucet.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Repair the leak at the dish wash machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS COLEMAN (202)535-2180 OR (202) 442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 0.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Lettuce (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Watermelon (3-compartment sink) | 120.0F |
Oct 11, 2012 (Routine)
Violations:
- Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Adequate ventilation & lighting; designated areas used
LOW LIGHT INTENSITY OVER STOVE IN KITCHEN DUE TO BURNT OUT LIGHT BULBS. (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
NO OBJECTION TO RENEWAL OF BUSINESS LICENSE
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 120.0F |
| (Freezer - walk-in) | 9.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Beef Patties (Refrigerator - walk-in meat) (Cold Holding) | 38.0F |
| Beef (Stove) (Preparation) | 163.0F |
| Broccoli (Steam Cooker) (Preparation) | 153.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Soup (Soup Warmer) (Hot Holding) | 184.0F |
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