NATIONALS STADIUM # 5 - 58, 1500 SOUTH CAPITOL ST SE SPC 301, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 03, 2014 | Routine | 3 | 3 | Details / Comments |
|
Apr 04, 2014 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | Oct 10, 2012 | SPECIAL EVENT | 0 | 0 | Details / Comments |
|
Jun 07, 2012 | Routine | 3 | 0 | Details / Comments |
Oct 03, 2014 (Routine)
Violations:
- Food separated and protected
Raw Half Smokes (Raw, comminuted meat) stored above hot dogs (Ready to eat, sealed packages). (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Quaternary ammonium concentration reads 0ppm at triple sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Thermometer inside reach in cooler broken. (Corrected On Site) - Nonfood-contact surfaces clean
Exteriors of equipment observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (100 degrees F or higher) available in establishment. - Physical facilities: installed, maintained, & clean
Walls behind fan and equipment unclean. (Corrected On Site)
CORRECT VIOLATIONS STATED WITHIN 45 CALENDAR DAYS
CORRECT VIOLATIONS STATED WITHIN 5 CALENDAR DAYS
ESTABLISHMENT IS VOLUNTARILY CLOSING WHILE THEIR HOT WATER HEATER IS WORKED ON. ESTABLISHMENT WILL NOT REOPEN UNTIL THE WATER AT THE TRIPLE SINK REACHES 110 DEGREES F AND THE WATER AT THE HAND SINKS REACHES 100 DEGREES F AT A MINIMUM.
DC CFPM: ANTHONY CAVELLO
FS-62405
7/24/2017
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS J COLEMAN AT (202)442-5928
Apr 04, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Employee using handsink as dump sink. Discussed with employee. (Corrected On Site) - Food separated and protected
Raw chicken stored above raw burgers. Items moved. Shelving will be installed in unit to aid in separating product. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Freezer is out of order. No food is stored inside and sign is posted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensils stored on wiping cloths. Utensils moved. (Corrected On Site)
Certified Food Safety Manager: Lawrence Davis FS- 55626, Expiration Date: 5/30/15
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) | 117.0F |
| Hot Water (Prep sink) | 111.0F |
| Hot Dog (Refrigerator - walk-in) (Thawing) | 29.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chili (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| Chili (Hot Water Bath) (Reheating) | 111.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Fries (Reach-in Refrigerator) (Cold Holding) | 40.9F |
| Chili (Soup Warmer) (Hot Holding) | 149.0F |
| Chili (Soup Warmer) (Hot Holding) | 135.0F |
| Sausage (Griddle) (Cooking) | 162.0F |
| Lettuce (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| Chicken (Reach-in Refrigerator) (Cold Holding) | 39.0F |
Oct 10, 2012 (SPECIAL EVENT)
Comments:ESTABLISHMENT WAS IN COMPLIANCE WTIH DC CODE.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Fries (Heat Lamp Display) (Hot Holding) | 140.2F |
| Onion Rings (Heat Lamp Display) (Hot Holding) | 223.0F |
| Chicken Strips (Heat Lamp Display) (Hot Holding) | 180.0F |
| Chicken Strips (Heat Lamp Display) (Hot Holding) | 166.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.2F |
| (Reach-in Freezer) (Cold Holding) | 2.2F |
| (Refrigerator - reach-in) (Cold Holding) | 38.5F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | -6.5F |
Jun 07, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Cold holding of potentially hazardous foods at room temperature on main service line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Plumbing installed; proper backflow devices
No air gap at mop sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Pipe leaking at handwashing sink on service line.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED IN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 35.0F |
| (Reach-in Freezer) | -5.0F |
| (Holding Oven) | 195.0F |
| Hot Water (3-compartment sink) | 113.2F |
| (Holding Oven) | 220.0F |
| Onions raw (Ice) (Cold Holding) | 46.0F |
| Turkey sliced (Ice) (Cold Holding) | 45.0F |
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