NATIONAL CHILDREN'S CENTER, 6200 2ND ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 07, 2014 | Routine | 1 | 3 | Details / Comments |
|
Feb 19, 2014 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Dec 19, 2013 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Mar 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 05, 2013 | Routine | 2 | 1 | Details / Comments |
|
Mar 01, 2012 | Routine | 6 | 3 | Details / Comments |
Oct 07, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Dust is accumulating on the walk-in refrigerator's fan guards. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
The wall tiles at the floor wall juncture behind the kitchen handwashing sink have fallen and there are some gaps in the wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's digital display thermometer displays 0F during each final rinse cycle therefore the temperature is unknown. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Lime is built up on the exterior of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file.
Refrigerator and freezer temperature logs are posted and up-to-date.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 126.0F |
| (Walk-in Freezer) | 10.0F |
| Hot Water (Handwashing Sink - kitchen) | 136.0F |
| Hot Water (3-compartment sink) | 145.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 162.0F |
| Broccoli and Cheese (Hot Holding Unit) (Hot Holding) | 136.0F |
| lima Beans (Hot Holding Unit) (Hot Holding) | 139.0F |
| (Walk-in Refrigerator) | 35.0F |
| Provolone Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| 1% Lowfat Milk (Walk-in Refrigerator) (Cold Holding) | 41.0F |
Feb 19, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Food items at the salad bar are held at improper temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's final rinse cycle was measured at 48 p.s.i. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The dishwash machine has a heavy buildup of lime. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The ceiling vent adjacent to the ventilation hood is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file.
Dishwash machine final rinse cycle pressure: 48 p.s.i.
Thermocouple in ice & water: 32 degrees Fahrenheit
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - toilet room) | 131.0F |
| Fried Chicken (Steam Table) (Hot Holding) | 135.0F |
| Fried Chicken (Steam Table) (Hot Holding) | 143.0F |
| Country Fried Steak (Steam Table) (Hot Holding) | 152.0F |
| Baked Chicken (Steam Table) (Hot Holding) | 150.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 170.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 143.0F |
| Lentil Soup (Steam Table) (Hot Holding) | 144.0F |
| Gravy (Steam Table) (Hot Holding) | 138.0F |
| Potato salad (Salad Bar) (Cold Holding) | 61.0F |
| Macaroni Salad (Salad Bar) (Cold Holding) | 54.0F |
| Salad (Salad Bar) (Cold Holding) | 52.0F |
| (Walk-in Freezer) | 8.0F |
| (Walk-in Refrigerator) | 41.0F |
| Rice (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Macaroni Salad (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Raw Chicken (Walk-in Refrigerator) (Thawing) | 30.0F |
| Hot Water (Handwashing Sink - kitchen) | 137.0F |
| Hot Water (Prep sink) | 142.0F |
| Hot Water (3-compartment sink) | 148.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 158.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 182.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 161.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 185.0F |
Dec 19, 2013 (Routine)
Comments:CFPM: GABRIEL VAZQUEZ 54391 EXP 09/22/2015. PASSED INSPECTION. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 12.0F |
| Noodles | 44.0F |
| Fruit - cut or sliced | 42.0F |
| Salad | 42.0F |
| Potatoes | 138.0F |
| Beans | 140.0F |
| Corn | 140.0F |
| Pasta | 140.0F |
Mar 20, 2013 (Follow-up)
Comments:5 DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 3/5/2013:
25 DCMR 2403.1
45 DAY NOTICE ABATED FROM INSPECTION CONDUCTED ON 3/5/2013:
25 DCMR 1804.1
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| (Freezer - walk-in) | 22.0F |
| (Refrigerator - walk-in) | 42.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.3F |
| Hot Water (Prep sink) | 115.3F |
| Hot Water (3-compartment sink) | 133.4F |
Mar 05, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution in the 3-compartment sink was measured at 45.9 degrees Fahrenheit. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine's pressure gauge is out of order. The indicator is stuck at 0 and doesn't change during any of the cycles. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose connected to the garbage disposal unit (food waste grinder). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file.
Dual thermometer probe in ice & water: 31.8 degrees Fahrenheit
CORRECT ITEM STATED WITHIN 5 DAYS
CORRECT ITEM 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 - toilet room) | 110.0F |
| (Freezer - walk-in) | 8.0F |
| Hot Water (Prep sink) | 111.3F |
| Hot Water (3-compartment sink) | 148.2F |
| Hot Water (Handwashing Sink - kitchen) | 111.6F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 158.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 185.0F |
| Carrots (Steam Table) (Hot Holding) | 159.6F |
| Rice (Steam Table) (Hot Holding) | 183.7F |
| Chicken baked (Steam Table) (Hot Holding) | 170.4F |
| Chicken (Oven) (Cooking) | 202.0F |
| Chicken (Oven) (Cooking) | 204.0F |
| (Refrigerator - walk-in) | 40.0F |
| Salad (Refrigerator - walk-in) (Cooling) | 47.3F |
| Lettuce mesclun (Refrigerator - walk-in) (Cold Holding) | 40.9F |
| Eggs boiled (Refrigerator - walk-in) (Cold Holding) | 40.6F |
| Cucumbers (Refrigerator - walk-in) (Cold Holding) | 42.8F |
| Tomatoes sliced (Refrigerator - walk-in) (Cold Holding) | 39.6F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 39.9F |
Mar 01, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
The temperature and concentration of the quaternary ammonium sanitizing solution in the 3-compartment sink are not in compliance. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The quaternary ammonium sanitizing solution in the 3-compartment sink was held at an improper concentration and improper temperature therefore the utensils placed in the solution were not being sanitized. (Corrected On Site) - Proper date marking & disposition
The tuna salad that was prepared on Monday is stored in a container without a date label. (Corrected On Site) - Proper date marking & disposition
The tuna salad that was prepared on Monday and stored in a container without a date label was not discarded. (Corrected On Site) - Personal cleanliness
One of the employees preparing the food is wearing a watch on her wrist. (Corrected On Site) - Single-use/single-service articles: properly stored & used
A case of disposable hinged comtainers is stored on the storage room floor. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The green cutting board is severely chipped and is not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
There is a heavy lime buildup on the exterior of the dishwash machine. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap beneath the spray hose above the garbage disposal unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The employee health policy forms for the prevention of foodborne illness are on file in the management office.
Dishwash machine final rinse cycle pressure: 20 p.s.i.
The temperature strip registered 171 degrees Fahrenheit during the dishwash machine's final rinse cycle.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Prep sink) | 110.0F |
| Hot Water (3-compartment sink) | 121.2F |
| Pork Ribs (Oven) (Cooking) | 180.3F |
| Pork Ribs (Oven) (Cooking) | 197.2F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 153.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 156.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 156.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 182.0F |
| Brown Rice (Steam Table) (Hot Holding) | 172.4F |
| Fish Nuggets (Deep Fryer) (Cooking) | 179.3F |
| Fish Nuggets (Deep Fryer) (Cooking) | 192.2F |
| Squash (Stove) (Cooking) | 176.4F |
| (Refrigerator - walk-in) | 42.0F |
| Shredded Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 42.4F |
| Provolone Cheese (Refrigerator - walk-in) (Cold Holding) | 42.9F |
| 1% Lowfat Milk (Refrigerator - walk-in) (Cold Holding) | 42.5F |
| Potato salad (Refrigerator - walk-in) (Cold Holding) | 42.8F |
| Tuna Salad (Refrigerator - walk-in) (Cold Holding) | 42.4F |
| (Freezer - walk-in) | 11.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
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