STAN'S RESTAURANT, 1029 VERMONT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Nov 17, 2014 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Feb 15, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 30, 2013 | Routine | 2 | 1 | Details / Comments |
Nov 17, 2014 (Routine)
Violations:
- Single-use/single-service articles: properly stored & used
Unlike food container(pickles) used to hold fried chicken wings. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Inside bottom of the beverage coolers at the bar needed cleanig.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct item stated within 45 days.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| (Reach-in Refrigerator) | 38.5F |
| (Reach-in Refrigerator) | 32.0F |
| (Reach-in Freezer) | 15.0F |
| Chili (Steam Table) (Hot Holding) | 130.0F |
| Chili (Stove) (Cooking) | 180.0F |
| Chili (Steam Table) (Hot Holding) | 147.0F |
| (Warewashing Machine - Wash Cycle) | 160.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
Feb 15, 2013 (Follow-up)
Comments:VIOLATIONS CITED ON 1-13-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Freezer) | 0.0F |
| (Refrigerator) | 38.0F |
| (Freezer) | 0.0F |
| Hot Water | 113.0F |
Jan 30, 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) - Consumer advisory provided for raw or undercooked foods
Consumer advisory not provided for raw or under cooked foods. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items not elevated 4 to 6 inches above floor. (Corrected On Site)
Certified Food Manager Lipscomb LittleJohn FS#43329 expire 4-10-13.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| Hot Water | 130.0F |
| (Freezer) | -11.0F |
| (Refrigerator) | 35.0F |
| Chicken | 38.0F |
| Shrimp raw | 36.0F |
| Crab meat | 38.0F |
| Pastrami | 34.0F |
| Gravy | 147.0F |
| Chili | 150.0F |
| Sauce | 144.0F |
| Cole slaw | 40.0F |
| Sauce | 161.0F |
| (Refrigerator) | 38.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| (Refrigerator) | 40.0F |
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