STONEY'S, 1433 P ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jan 09, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 09, 2013 | Follow-up | 2 | 1 | Details / Comments |
|
Nov 05, 2013 | Complaint | 2 | 5 | Details / Comments |
|
Feb 21, 2013 | Follow-up | 3 | 1 | Details / Comments |
|
Feb 07, 2013 | Routine | 5 | 8 | Details / Comments |
Jan 09, 2014 (Follow-up)
Comments:The DC CFM is Walter Santos: FS56181 will expire 8/21/2015.
Notice abated from the inspection conducted on 12/09/2013.
| Temperatures | |
| Hot Water (Handwashing Sink) | 100.0F |
| (Reach-in Refrigerator) | 37.6F |
| Onions cooked (Steam Table) (Hot Holding) | 158.4F |
| Chili (Steam Table) (Hot Holding) | 162.1F |
| Chicken (Steam Table) (Hot Holding) | 154.8F |
| Cheese (Steam Table) (Hot Holding) | 131.0F |
| (Reach-in Refrigerator) | 43.9F |
Dec 09, 2013 (Follow-up)
Violations:
- Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) CUTTING BOARDS WERE IN POOR REPAIR. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.2) ICE MACHINE CONTAINED MOLD AROUND THE ICE CHUTE AND ON THE DRIP PANEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
GREASE MUST BE STORED IN THE CONTAINER IN THE DUMPSTER AREA. GREASE MAY NOT BE STORED IN BUCKETS IN ORDER TO PREVENT ATTRACTION OF PEST. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WIITHIN FIVE OR FORTY FIVE DAYS.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TALYOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 106.4F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 40.1F |
| Chicken (Refrigerator - pizza prep unit) (Cold Holding) | 39.9F |
| Chili - Beef (Steam Table) (Hot Holding) | 151.5F |
| Tomato Soup (Steam Table) (Hot Holding) | 168.4F |
| Mashed potatoes (Steam Table) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.6F |
Nov 05, 2013 (Complaint)
Violations:
- Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)provide towel holder for towels inside the kitchen - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Pepperoni,sausage and marinara sauce above 41 degrees - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)grease on the ground out back around the grease can - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)lid open on the grease can
5day notice
45day notice
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - toilet/female) | 119.0F |
| Hot Water (Handwashing Sink - toilet/male) | 116.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 50.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 49.8F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 48.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 156.0F |
| French Onion Soup (Soup Warmer) (Hot Holding) | 177.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.4F |
Feb 21, 2013 (Follow-up)
Violations:
- Proper hot holding temperatures
SOME HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS NOT LABELED FOR TES AND CONTENTS (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 2/14/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.3°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - reach-in) | 40.0F |
| Brisket (Refrigerator - open display) (Cold Holding) | 44.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 42.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 45.0F |
| Fruit - cut or sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 45.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Fries (Steam Table) (Hot Holding) | 141.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 44.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
Feb 07, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hands clean and properly washed
Employee not wearing hair restraint while prepring food. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Clean and sanitize soda nozzle. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (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 date marking & disposition
Food storage container items not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Approved thawing methods used
Improper thawing. (Corrected On Site) - Thermometers provided & accurate
No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Hand sink loose from wall. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Shield for light bulb over cooking facility not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Blown light bulbs over cooking facility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manger Cigifredo Guzman FS#48875 expire 7-16-13.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
| Temperatures | |
| Hot Water | 120.0F |
| Chili | 146.0F |
| Gravy | 154.0F |
| Soup | 138.0F |
| Bleu Cheese Dressing | 46.0F |
| Chicken Wings | 50.0F |
| Hamburger Patty Raw | 39.0F |
| Steak raw | 32.0F |
| Chicken | 37.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator - vehicle) | 39.0F |
| (Freezer) | -4.0F |
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