NATIONAL PRESS CLUB, 529 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 12, 2014 | Routine | 4 | 5 | Details / Comments |
|
Jul 15, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 07, 2014 | Routine | 7 | 3 | Details / Comments |
|
Oct 23, 2013 | Routine | 0 | 1 | Details / Comments |
|
Jun 03, 2013 | Routine | 1 | 1 | Details / Comments |
|
Nov 20, 2012 | Routine | 2 | 1 | Details / Comments |
|
Mar 16, 2012 | Routine | 1 | 1 | Details / Comments |
Nov 12, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
The hand washing sink in the upstairs warewashing area (14th floor) used for draining a hose and holding side towels/wiping towels. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold and mineral build up inside of the ice machine (with lock on 13th floor). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Walk-in refrigerator (meat) is not maintaining proper cold holding temperatures.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer installed inside of the under counter refrigerator located in the upstairs kitchen. (Corrected On Site) - Wiping cloths: properly used & stored
Cloth napkins/side towels used to line and cover pans containing various types of lettuce (13th and 14th floor Garde Manger areas). (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
Temperature gauges are in disrepair on the ware washing machine on the 13th floor. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Water leaking from the cold water knob of the prep sink on the line (13th floor). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Plastic container used to direct water from a pipe to the floor drain in the 13th floor ware washing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45 DAYS AS LISTED WITHIN OBSERVATIONS.
ALL FOODS HELD AT IMPROPER TEMPERATURES (INSIDE MEAT WALK-IN) WHERE DISCARDED AND DENATURED WHILE ON-SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| (Reach-in Refrigerator) | 39.0F |
| Hot Water (Handwashing Sink) | 100.0F |
| Hot Water (3-compartment sink) | 100.0F |
| (Hot Holding Unit) | 150.0F |
| Rice (Hot Holding Cabinet) (Hot Holding) | 163.0F |
| Beef Stew with Barley (Hot Holding Cabinet) (Hot Holding) | 161.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Ground Beef (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Cous Cous (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Rice (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Squash (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Soup (Hot Water Bath) (Hot Holding) | 189.0F |
| Crab cake (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 38.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Hot Water (Prep sink) | 110.0F |
| (Reach-in Refrigerator) | 44.0F |
| (Freezer) | 3.0F |
| (Reach-in Refrigerator) | 38.0F |
| Lettuce and Tomato (Reach-in Refrigerator) (Cold Holding) | 34.0F |
| Salmon Cream Cheese Spread (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Fish - Tilapia (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Chili (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Demi-glace Sauce (Walk-in Refrigerator) (Cold Holding) | 48.0F |
| Demi-glace Sauce (Walk-in Refrigerator) (Cold Holding) | 51.0F |
| Chili (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Chili (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| (Refrigerator - walk-in produce) | 40.0F |
| Sour Cream (Walk-in Refrigerator) (Cold Holding) | 47.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 46.0F |
| Pastrami (Walk-in Refrigerator) (Cold Holding) | 47.0F |
| (Refrigerator - walk-in meat) | 50.0F |
| Hot Water (3-compartment sink (Bar)) | 113.0F |
| Hot Water (Handwashing Sink - Bar) | 102.0F |
| Hot Water (Handwashing Sink) | 117.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Cole slaw (Refrigerator - counter top) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) | 39.0F |
| Hamburger Patty Raw (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) | 40.0F |
| Turkey sliced (Refrigerator - counter top) (Cooling) | 43.0F |
| Chicken grilled (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Pork Chop (Chafing Dish) (Hot Holding) | 147.0F |
| Cabbage (Chafing Dish) (Hot Holding) | 161.0F |
| Quinoa (Salad Bar) (Cold Holding) | 45.0F |
| Bean Salad (Salad Bar) (Cold Holding) | 37.0F |
| Soup (Soup Warmer) (Hot Holding) | 176.0F |
Jul 15, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Garbage disposal is not functional at main dish washer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT VIOLATION STATED WITHIN 5 CALENDAR DAYS.
FAILURE TO ABATE ITEM 25 DCMR 2418.1 - ESTABLISHMENT IS WORKING ON WRITING A VARIANCE TO SUBMIT IN ORDER TO NOT HAVE A GARBAGE DISPOSAL. VARIANCE HAS NOT YET BEEN SUBMITTED. PLEASE CONTACT ARIAN GIBSON AT (202)442-9005 WITH QUESTIONS REGARDING THE VARIANCE REQUEST PROCESS. ADDITIONAL FIVE DAY NOTICE HAS BEEN GIVEN.
THE FOLLOWING VIOLATIONS HAVE BEEN ABATED FROM INSPECTION DATED 7/7/14:
25 DCMR 1005.1
25 DCMR 1005.1
25 DCMR 2203.1
25 DCMR 1608.1
45 DAY NOTICE VIOLATION 25DCMR 1004.1 IS PENDING
ESTABLISHMENT EXPRESSES INTEREST IN USING TIME AS A PUBLIC HEALTH CONTROL FOR LUNCH BUFFET. PLEASE NOTE, IN ORDER TO USE TIME AS A PUBLIC HEALTH CONTROL, ESTABLISHMENT MUST HAVE WRITTEN PROCEDURES AND MAINTAIN A LOG INDICATING TIME FOODS ARE REMOVED FROM TEMPERATURE CONTROL AND TIME DISCARDED WHICH SHALL NOT EXCEED 4 HOURS.
INSPECTOR THERMOMETER CALIBRATES TO 31.7 DEGREES F.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| Rice (Refrigerator) (Cold Holding) | 45.0F |
| Tomatoes chopped (Refrigerator) (Cold Holding) | 37.0F |
| Cantaloupes (Refrigerator) (Cold Holding) | 36.0F |
| Steak raw (Refrigerator) (Cold Holding) | 43.0F |
| Chicken (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Ham (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| (Walk-in Refrigerator) | 40.0F |
| Fish (Refrigerator) (Cold Holding) | 44.0F |
| Salad (Ice) (Cold Holding) | 53.0F |
| Cantaloupes (Ice) (Cooling) | 54.0F |
Jul 07, 2014 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Open employee beverage observed stored on line. (Corrected On Site) - Food separated and protected
Improper hierarchy of raw meats observed in walk in cooler and two reach in coolers. (Corrected On Site) - Proper hot holding temperatures
Multiple potentially hazardous foods temp below 135 degrees F in multiple areas, particularly on buffet lines in cafeteria and members only dining room. Foods are overstocked and equipment may be insufficient to maintain temperatures. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Numerous potentially hazardous foods temp above 41 degrees in multiple areas of the kitchen. Several food items are left out of refrigeration for an unknown amount of time for an unknown reason. Foods are over stocked and ice baths are insufficient. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Multiple prepped, potentially hazardous foods observed past their 7 day shelf life. (Corrected On Site) - Toxic substances properly identified, stored, used
Employee medication (vitamins) observed on triple sink area of bar. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Observed foods cooling in deep pans and inside refrigeration wells. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
Ice paddles used for cooling food (direct food contact) are stored in a bin on the floor of walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Test strips not available. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Garbage disposal is not functional at main dish room. (repeat) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 CALENDAR DAYS
CORRECT ITEMS STATED WITHIN 45 CALENDAR DAYS
INSPECTOR THERMOMETER CALIBRATES TO 31.7 DEGREES F.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR MRS. J COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| (Warewashing Machine - Rinse Cycle) | 188.0F |
| (Warewashing Machine - Rinse Cycle) | 191.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Dishwashing Machine - Wash Cycle) | 165.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Walk-in Freezer) | 5.0F |
| (Walk-in Refrigerator) | 41.0F |
| Cantaloupes (Ice) (Cold Holding) | 53.0F |
| Caesar Dressing (Ice) (Cold Holding) | 41.0F |
| Cheese (Ice) (Cold Holding) | 40.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Refrigerator - reach-in) | 42.0F |
| Hamburger Patty Raw (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Crab cake (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Potatoes (Countertop) (Holding) | 90.0F |
| Polenta (Countertop) (Holding) | 109.0F |
| Tuna Salad (Ice) (Cold Holding) | 48.0F |
| Steak cooked (Hot Bar) (Hot Holding) | 55.0F |
| Steak cooked (Hot Bar) (Hot Holding) | 57.0F |
| Chicken (Countertop) (Holding) | 46.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 138.0F |
| Steak cooked (Hot Bar) (Hot Holding) | 136.0F |
| Chicken (Hot Bar) (Hot Holding) | 92.0F |
| Pork (Hot Bar) (Hot Holding) | 109.0F |
| Potatoes (Hot Bar) (Hot Holding) | 107.0F |
| Cantaloupes (Ice) (Cold Holding) | 52.0F |
| Seafood Salad (Ice) (Cold Holding) | 43.0F |
| Tomatoes chopped (Ice) (Cold Holding) | 56.0F |
Oct 23, 2013 (Routine)
Violations:
- Physical facilities: installed, maintained, & clean
GARBAGE DISPOSER IS MISSING. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFPM: SUSAN M DELBERT FS-45947 EXP 12/14/2013. CORRECT ITEM STATED WITHIN 45 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 3.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Cucumbers | 42.0F |
| Tomatoes sliced | 41.0F |
| Onions raw | 40.0F |
| Fruit - cut or sliced | 38.0F |
| Peppers | 38.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
Jun 03, 2013 (Routine)
Violations:
- Proper cold holding temperatures
RAW EGGS IN COOLING ROOM IN TEMPERATURE OF 45. (Corrected On Site) - Physical facilities: installed, maintained, & clean
WALL TILE MISSING AT LEFT LOWER SIDE OF HAND SINK. (Corrected On Site)
CFPM: FAZL SOOKIA FS-44916 EXP 08/24/2013. CORRECT ITEMS STATED. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-535-2186.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Freezer - walk-in) | 5.0F |
| (Freezer - ice cream) | 22.0F |
| (Dishwashing Machine - Wash Cycle) | 182.0F |
| Fruit - cut or sliced | 42.0F |
| Vegetables - cut | 42.0F |
| Sauce | 40.0F |
| Eggs | 48.0F |
Nov 20, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Personal cleanliness
Food handlers must wear effective hair restraints. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Replace worn cutting boards with scratches and cutts. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Certified Food Manager Susan Del Bert FS#45947 expire 12-14-13.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator) | 37.0F |
| Blue Cheese | 34.0F |
| Chicken raw | 45.0F |
| Hamburger Patty Raw | 41.0F |
| Crab cake | 45.0F |
| Scallops | 47.0F |
| (Refrigerator) | 41.0F |
| Sweet Potatoes | 40.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 0.0F |
| (Refrigerator - walk-in meat) | 37.0F |
| (Freezer - walk-in) | 0.0F |
Mar 16, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(soda gun nozzles) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Open bag of cornmeal stored inside of the small storeroom (Corrected On Site)
If you have any questions,please call area supervisor Mrs. Jacquelien Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| Potato Leek Soup (Soup Warmer) (Hot Holding) | 145.0F |
| Red pepper Soup (Soup Warmer) (Hot Holding) | 168.0F |
| Lasagna (Steam Table) (Hot Holding) | 168.0F |
| Chicken baked (Steam Table) (Hot Holding) | 143.0F |
| Potato salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Salami (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Rice (Steam Table) (Hot Holding) | 165.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 180.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -12.0F |
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