NATIONALS STADIUM - DIAMOND CLUB, 1500 SOUTH CAPITOL ST SE SPC DIAMC, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 03, 2014 | Routine | 0 | 6 | Details / Comments |
|
Apr 04, 2014 | sweep | 2 | 1 | Details / Comments |
|
Apr 04, 2013 | sweep | 0 | 3 | Details / Comments |
|
Oct 10, 2012 | Sweep | 0 | 2 | Details / Comments |
|
Jun 07, 2012 | Routine | 2 | 1 | Details / Comments |
Oct 03, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
The hand washing sink at the salad prep area was not supplied with hand washing soap. (Corrected On Site) - Thermometers provided & accurate
Reach-in refrigerator at the salad prep site not supplied with thermometer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Condensate water has been leaking inside the reach-in refrigerator at the salad prep site. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Reach-in refrigerator inside ambient air temperature was reading at 50 degree F at visit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The water pressure at the rinse cycle was at 10 psi as read on the pressure gauge. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Ceiling tile not put in order above salad prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Cove base tile falling off the wall base under food preparation table. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Inadequate lighting (at least 50 food candles) provided at the salad prep site. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
DC CFPM: William A. Baker, FS-59412, Exp: 12/20/2016
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Chopped Carrots (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Roasted Turkey (Hot Holding Unit) (Hot Holding) | 140.0F |
| Brisket (Hot Holding Unit) (Hot Holding) | 144.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| (Walk-in Freezer) | 118.0F |
| Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 152.0F |
| (Freezer) | 0.0F |
| String Beans (Hot Holding Unit) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 50.0F |
| Chicken Chop (Deep Fryer) (Cooking) | 195.0F |
| Fish (Deep Fryer) (Cooking) | 195.0F |
| Greens (Hot Holding Unit) (Hot Holding) | 140.0F |
| Chicken Chop (Hot Holding Unit) (Hot Holding) | 145.0F |
Apr 04, 2014 (sweep)
Violations:
- Hands clean and properly washed
Observed employees not washing hands prior to changing gloves. (Corrected On Site) - Food separated and protected
Food items must be protected from contamination. (Corrected On Site) - Personal cleanliness
Observed employee wearing jewerly in food prep area. (Corrected On Site)
Certified Food Manager Richard P. Bentley FS#54350 expire 12-13-15.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, ON (202442-5928.
| Temperatures | |
| Hot Water | 112.0F |
| Chicken fried | 143.0F |
| Beef | 142.0F |
| Hot Dog | 167.0F |
| Macaroni and cheese | 148.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | -10.0F |
| (Hot Holding) | 190.0F |
| (Holding) | 200.0F |
| (Refrigerator) | 34.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 38.0F |
| Beef | 39.0F |
| Hot Dog | 39.0F |
| Cheese shredded | 39.0F |
Apr 04, 2013 (sweep)
Violations:
- Personal cleanliness
Observed employee wearing watch while preping food. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items not protected from contamination. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Gauge on dishwash machine not working properly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
(continue temperatures, sweet potatoe salad 38 degrees, green bean salad 37 degrees, mix greens salad 39 degrees, and crab dip 40 degrees.
Certified Food Manager Eric Butler FS#46632 expire 2/17/14.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE, TAYLOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - drawer) | 34.0F |
| Cheese | 40.0F |
| Hot Dog | 40.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 33.0F |
| (Hot Holding Unit) | 205.0F |
| Rice | 174.0F |
| (Hot Holding Unit) | 200.0F |
| Bleu Cheese Dressing | 40.2F |
| (Freezer - walk-in) | -1.0F |
| Sausage | 181.0F |
| Cheese sauce | 155.0F |
| (Refrigerator - walk-in) | 32.0F |
Oct 10, 2012 (Sweep)
Violations:
- Contamination prevented during food preparation, storage, & display
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Provide sneeze gaurd stations in the customer area - Physical facilities: installed, maintained, & clean
Clean floors under and around all equipment inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:Eric Butler FS:46632 EXP:02/17/2014
Correct stated items within 45 days
If you have anyquestions,please call area supervisor Mrs. Jacquline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Dog (Warmer) | 150.0F |
| Sauerkraut (Warmer) (Hot Holding) | 155.0F |
| Pasta Seafood (Hot Buffet) (Hot Holding) | 154.0F |
| Chicken Wings (Hot Buffet) (Hot Holding) | 148.0F |
| (Freezer - walk-in) | -7.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Jun 07, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM ERIC BUTLER FS4663 EXP.02/17/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 113.0F |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| (Hot Holding) | 140.0F |
| Hot Dog (Hot Holding) | 143.0F |
| Salmon (Cold Holding) | 38.0F |
| Ribs (Hot Holding) | 140.0F |
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