STOUPSY'S, 1825 I 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 31, 2014 | License Restoration | 0 | 0 | Details / Comments |
|
Jan 29, 2014 | Routine | 9 | 13 | Details / Comments |
Jan 31, 2014 (License Restoration)
Comments:VIOLATIONS ABATED FROM INSPECTION CONDUCTED ON 1/29/2014:
25 DCMR 3005.1
25 DCMR 802.1
25 DCMR 2000.1
25 DCMR 1900.1
25 DCMR 1005.1
25 DCMR 3301.1
25 DCMR 3410.1
25 DCMR 1004.2
25 DCMR 1800.1
25 DCMR 1001.1
25 DCMR 1524.1
25 DCMR 803.1
25 DCMR 3210.1(c)
25 DCMR 502.1
25 DCMR 810.1
25 DCMR 1818.1 - additional containers discarded
25 DCMR 2403.1
25 DCMR 2908.1
NO OBJECTION TO ISSUANCE OF DELICATESSEN LICENSE
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 142.0F |
| (Walk-in Refrigerator) | 34.0F |
Jan 29, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Trash can not available by hand sink on line. - Food separated and protected
Raw foods stored over ready to eat foods. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Sanitizer is not used in dishwashing process. - Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine. - Proper hot holding temperatures
Hot foods are held below 135 degrees in hot box and on grill. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Toxic substances properly identified, stored, used
Unlabeled bottle of degreaser present beneath hand sink in back of house. - Toxic substances properly identified, stored, used
Open rodent bait present in back of house on paper plates. - Proper cooling methods used; adequate equipment for temperature control
Items observed cooling in deep, closed containers - Proper cooling methods used; adequate equipment for temperature control
Walk in Refrigerator is not maintaining proper cold holding temperatures. - Approved thawing methods used
Frozen food observed thawing at room temperature. (Corrected On Site) - Thermometers provided & accurate
No thermometer present in reach in cooler on line. No thermometer present in under counter refrigerator. - Food properly labeled; original container
Squeeze bottles of dressings unlabeled on cold line. - Insects, rodents, & animals not present
Mouse droppings observed in back of house, dry storage area. - Personal cleanliness
Observed employe handle food without hair restraint. (Corrected On Site) - In-use utensils: properly stored
Tongs and utensils for serving are stored in standing water on the line in two areas. (Corrected On Site) - In-use utensils: properly stored
Ice scoop stored on grate of soda dispensing machine. - Single-use/single-service articles: properly stored & used
Spoons on display for guests are not facing same direction. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service containers are washed/rinsed and reused. Single Service bucked, previously used, is holing Lettuce on the line. - Plumbing installed; proper backflow devices
Air gap not present below triple sink. - Adequate ventilation & lighting; designated areas used
Bulbs over hot line are not shielded.
SUMMARY SUSPENSION (In order for license to be restored, a reinspection feee of $100 for normal business hours or $400 for non-business hours must be paid and all items must be abated and approved by the DOH)
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT AREA SUPERVISOR RONNIE TAYLOR AT (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Gyro Meat (Griddle) (Hot Holding) | 154.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 31.8F |
| Chicken raw (Reach-in Refrigerator) (Cold Holding) | 52.0F |
| (Refrigerator - display) | 40.0F |
| Chicken (Grill) (Hot Holding) | 110.0F |
| Split Pea Soup (Bain-marie) (Hot Holding) | 192.0F |
| Chicken roasted (Hot Buffet) (Hot Holding) | 146.0F |
| Steak cooked (Holding Cabinet) (Hot Holding) | 107.0F |
| Hot Water (Handwashing Sink) | 116.0F |
| Hot Water (Prep sink) | 117.0F |
| (Reach-in Refrigerator) | 30.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Refrigerator) | 37.0F |
| Soup (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Rice (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 50.0F |
| Lettuce (Walk-in Refrigerator) (Cold Holding) | 50.0F |
| (Walk-in Refrigerator) | 50.0F |
| Chicken (Table) (Hot Holding) | 142.0F |
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