Name: NATIONALS STADIUM # 2 - 45
Type: DELICATESSEN
Address: 1500 SOUTH CAPITOL ST SE SPC 115, 20003, Washington DC
Total inspections: 4
Last inspection: Oct 03, 2014
Adequate handwashing sinks properly supplied and accessible There is no hand washing signage at the hand washing sink locate at service line area. (Corrected On Site)
Proper date marking & disposition out of date soda observed. (Corrected On Site)
Sewage & waste water properly disposed Garbage disposal unit is not working properly. Management working to fix the issue.(Management provide documentation for the maintenace of the garbage disposal unit)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Comments:
CORRECT ITEMS STATED WITHIN 45 DAYS IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
Temperatures
(Reach-in Freezer) (Cold Holding)
-10.0F
(Reach-in Freezer) (Cold Holding)
0.0F
(Reach-in Refrigerator) (Cold Holding)
36.0F
(Reach-in Refrigerator) (Cold Holding)
40.0F
(Reach-in Refrigerator) (Cold Holding)
40.0F
(Reach-in Freezer) (Cold Holding)
-5.0F
Cheese (Reach-in Refrigerator) (Cold Holding)
41.0F
Onions raw (Reach-in Refrigerator) (Cold Holding)
40.0F
Hot Water (3-compartment sink)
119.0F
Hot Water (Handwashing Sink)
110.0F
Apr 04, 2014 (Routine)
Violations:
Plumbing installed; proper backflow devices Missing cold water handle on the hand sink in the rear of Nat's Dogs.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(sork order submitted)
Comments:
The DC CFM is Richard P. Bentley: FS54350 will expire 12/13/2015. Correct item stated within 45 days. If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
Temperatures
Hot Water (Handwashing Sink)
109.5F
Fries (Deep Fryer) (Cooking)
201.0F
Chicken Strips (Deep Fryer) (Cooking)
213.0F
Hot Dog (Steam Table) (Hot Holding)
131.5F
Pizza (Pizza Oven) (Cooking)
181.0F
Pizza - Cheese (Heat Lamp Display) (Time As Public Health Control)
59.0F
(Reach-in Refrigerator)
40.5F
(Reach-in Freezer)
7.1F
Apr 04, 2013 (Routine)
Violations:
Hot & cold water available; adequate pressure HOT WATER SUB PEAK HOT LEVAL
Comments:
HOT WATER MUST BE AT LEAST 110 DEGREES (F)
Temperatures
Hot Water (Handwashing Sink)
100.0F
(Refrigerator - walk-in)
38.0F
Hot Water (Handwashing Sink)
38.0F
(Freezer)
11.0F
Jun 07, 2012 (Routine)
Violations:
Food separated and protected PROVIDE A SCOOP WITH A HANDLE TO SCOOP CHEESE TO PREVENT CONTAMNATION FROM HANDS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper cold holding temperatures ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Wiping cloths: properly used & stored WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Nonfood-contact surfaces clean THE FOLLOWING NON-FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) EXTERIOR OF STAINLESS STEEL EQUIPMENT CONTAINED FOOD PARTICLES AND SPILLAGE.2)THE GARBAGE DISPOSAL HAD A LEAK AT THE PIPE. EXCESSIVE ITEMS WERE STORED IN THE FOOD PREP AREA. THESE ITEMS SHOULD BE REMOVED TO PREVENT PEST HARBORAGE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Comments:
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS. ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY. IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MRS. COLEMAN AT 202-535-2180
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