FACULTY CLUB/MAIN KITCHEN, 3800 RESERVOIR RD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 11, 2014 | Routine | 1 | 1 | Details / Comments |
|
Oct 29, 2013 | Routine | 0 | 2 | Details / Comments |
|
Oct 03, 2012 | Routine | 0 | 4 | Details / Comments |
Feb 11, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper hot holding temperatures
There was hot held brisket and red potatoes held at improper temperatures. (Corrected On Site)
Correct items stated within 45 days.
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Refrigerator - walk-in) | 38.4F |
| (Refrigerator - walk-in) | 37.9F |
| (Refrigerator - walk-in) | 35.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 112.0F |
| Hot Water (3-compartment sink) | 128.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| Clam Chowder (Soup Warmer) (Hot Holding) | 171.0F |
| Brisket (Hot Holding Unit) (Hot Holding) | 115.0F |
| Potatoes (Hot Holding Unit) (Hot Holding) | 112.0F |
| Rice (Heat Lamp Display) (Hot Holding) | 145.0F |
| Asparagus (Heat Lamp Display) (Hot Holding) | 155.0F |
| Corn (Heat Lamp Display) (Hot Holding) | 140.0F |
| Tuna (Ice) (Cold Holding) | 41.0F |
| Artichoke Hearts (Ice) (Cold Holding) | 41.0F |
| (Warewashing Machine - Rinse Cycle) | 160.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 26.0F |
Oct 29, 2013 (Routine)
Violations:
- Food separated and protected
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)desserts in the restaurant uncovered on display - Hot & cold water available; adequate pressure
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Hand sink inside of the main kitchen dishroom has low hot water pressure
Correct stated items within 45days
If youhave any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.0F |
| Rice (Hot Buffet) (Hot Holding) | 155.0F |
| Chicken grilled (Hot Buffet) (Hot Holding) | 148.0F |
| Roast Beef (Steam Table) (Hot Holding) | 166.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Bleu Cheese Dressing (Salad Bar) (Cold Holding) | 38.0F |
| Tomatoes sliced (Salad Bar) (Cold Holding) | 38.0F |
| BBQ Chicken (Hot Buffet) (Hot Holding) | 169.0F |
| Green Peppers (Salad Bar) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Bean Sprouts (Salad Bar) (Cold Holding) | 38.0F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Brown Rice (Hot Buffet) (Hot Holding) | 156.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| (Refrigerator - reach-in) | 40.5F |
Oct 03, 2012 (Routine)
Violations:
- Correct response to questions
The person in charge provided a 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 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food not protected from contamination at self service line - some food are not under sneeze guard. (Corrected On Site) - In-use utensils: properly stored
Utensil at self service line were laying down not inverted. (Corrected On Site) - Nonfood-contact surfaces clean
Lime bill up on exterior of dish washing machine Roller carts have residue.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CERTIFIED FOOD MANAGER MICHAEL SNEAD HAVE A SERV SAFE CERTIFICATE THAT WAS ISSUED ON 12/7/2009.
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 127.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| Produce (Refrigerator) (Cold Holding) | 30.0F |
| Dressing (Refrigerator - reach-in) (Cold Holding) | 30.0F |
| (Freezer - ice cream) (Cold Holding) | 0.0F |
| Prep (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Dairy (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Blue cheese dressing (Salad Bar) (Cold Holding) | 40.0F |
| Italian lite (Salad Bar) (Cold Holding) | 39.0F |
| Tuna (Salad Bar) (Cold Holding) | 40.0F |
| Mushrooms (Salad Bar) (Cold Holding) | 40.0F |
| Veg. salad (Salad Bar) (Cold Holding) | 41.0F |
| Eggs boiled (Salad Bar) (Cold Holding) | 40.0F |
| (Kettle) (Hot Holding) | 172.0F |
| Crab bisque soup (Kettle) (Hot Holding) | 145.0F |
| Fish - Cod (Hot Buffet) (Hot Holding) | 147.0F |
| Chicken (Hot Buffet) (Hot Holding) | 173.0F |
| Steamed Vegetables (Hot Buffet) (Hot Holding) | 156.0F |
| String beans (Hot Buffet) (Hot Holding) | 156.0F |
| Rice steamed (Hot Buffet) (Hot Holding) | 164.0F |
| (Dishwashing Machine - Wash Cycle) | 170.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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