image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  NATIONALS STADIUM - CHANGE UP
Address  1500 SOUTH CAPITOL ST SE SPC PORCH
City/State/Zip Code  Washington, DC 20003
Telephone
 (301) 257-9569
 E-mail address  megan.johnson@levyrestaurants.com
Date of Inspection
 04
/
 03
/
 2018
    Time In
 10
:
 45
AM     Time Out
 11
:
 50
AM  
License Holder  Levy Premium Foodservice Limited Partnership
License/Customer No.  09306xxxx-69000734
License Period
 02 
/
 01 
/
 2017 
 - 
 01 
/
 31 
/
 2019 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  2 COS  1 R  0
Core Violations  4 COS  0 R  0
Certified Food Protection Manager (CFPM)
 ADAM CARTER 
CFPM #:  FS-73897 

CFPM Expiration Date:   01/19/2020  
D.C. licensed trash or solid waste contractor:
 ABM 
D.C. licensed sewage & liquid waste transport contractor:
 Filta-Fry 
D.C. licensed pesticide operator/contractor:
 American Pest 04/02/18 
D.C. licensed ventilation hood system cleaning contractor:
 HADPRO 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  NATIONALS STADIUM - CHANGE UP    Establishment Address  1500 SOUTH CAPITOL ST SE SPC PORCH
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
5. - The establishment does not have approved procedures (including disinfectant) for responding to a contamination event due to vomiting or diarrhea.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
15. - Food is not stored in a manner to protect from cross contamination. Observed raw chicken stored over cooked pork in the walk-in refrigerator. Corrected on site. (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - Observed ice machines and slicer in need of cleaning. COS (Corrected On Site)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
16. - Observed the grills in need of cleaning. Observed food accumulation stuck in between grill grate.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1902.1 The food-contact surfaces of cooking and baking equipment shall be cleaned at least every twenty-four (24) hours. This Section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in Section 1901.4.  
47. - Observed the cutting board in need of resurfacing. Observed deep scratches/pitting.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
49. - Observed the interior (top portions) of the prep units in need of cleaning. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
54. - There is no waste (trash) receptacle at some of the handwashing sinks throughout the establishment. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2706.3 If disposable towels are used at handwashing sinks, a waste receptacle shall be located at each sink or group of adjacent sinks.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Refrigerator - drawer) 29.0F (Sandwich Prep Refrigerator) 36.0F (Refrigerator - pizza prep unit) 36.0F (Under-counter Refrigerator) 39.0F
Hot Water (Handwashing Sink - Cook Line) 103.4F Hot Water (Handwashing Sink - produce section) 103.2F Chicken (Walk-in Refrigerator) (Cold Holding) 36.3F Pepperoni (Walk-in Refrigerator) (Cold Holding) 37.9F
Tomatoes sliced (Walk-in Refrigerator) (Cold Holding) 36.7F Cheese (Walk-in Refrigerator) (Cold Holding) 38.5F Chicken Wings (Walk-in Refrigerator) (Cold Holding) 34.1F Mozzarella Cheese (Walk-in Refrigerator) (Cold Holding) 34.1F
Potatoes (Walk-in Refrigerator) (Cold Holding) 38.1F (Sandwich Prep Refrigerator) 35.0F Hot Water (Handwashing Sink - Service Line) 104.8F Hot Water (3-compartment sink) 124.1F
(Dishwashing Machine - Final Rinse Cycle) 185.0F   162.0F Hot Water (Handwashing Sink - Service Line) 113.6F (Reach-in Refrigerator) 35.0F
(Salad Prep Unit) 37.0F (Reach-in Refrigerator) 38.0F (Condiment Holder) 35.0F Hot Water (Handwashing Sink - toilet/female) 108.1F
(Handwashing Sink - toilet/male) 113.1F            
Inspector Comments:
Correct cited violations within 5 & 14 Calendar-days. For questions please contact area supervisor at Food.safety@dc.gov for efficient response.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Adam Carter 04/03/2018
 Person-in-Charge (Signature) (Print) Date
    Lanita Carpenter 014  04/03/2018 
  Inspector (Signature) (Print) Badge # Date
    2023