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 |
|---|---|---|---|---|---|
|
Aug 30, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Aug 22, 2013 | Routine | 4 | 4 | Details / Comments |
|
Feb 15, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 01, 2012 | Routine | 6 | 5 | Details / Comments |
Aug 30, 2013 (Follow-up)
Violations:
- Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS STILL NOT REPARED, OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CFPM JANG YOON FS- 49388 EXP. 06/22/2014
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/15/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (3-compartment sink) | 112.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - open display) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beef Stew (Steam Table) (Hot Holding) | 144.0F |
| Chicken (Steam Table) (Hot Holding) | 123.0F |
| Crispy Chicken (Steam Table) (Hot Holding) | 126.0F |
| Zucchini (Steam Table) (Hot Holding) | 133.0F |
| Beef Teriyaki (Steam Table) (Hot Holding) | 117.0F |
| Cabbage (Steam Table) (Cold Holding) | 141.0F |
| Beef (Steam Table) (Hot Holding) | 130.0F |
Aug 22, 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. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
Food employees observed making bare hand contact with ready to eat foods. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink blocked with unclean equipment. (Corrected On Site) - Proper date marking & disposition
Improper labeling and date marking of prepared potentially hazardous foods stored under refrigeration for over 24-hours. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No working thermometer observed in various reach-in or under-counter refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site) - Personal cleanliness
Food employees observed not wearing hair restraints while working with open foods. (Corrected On Site) - In-use utensils: properly stored
Ice scoop stored with the handle inside of the ice. (Corrected On Site) - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: JANG YOON (49388) EXP. 6/22/15
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - reach-in) | 36.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 35.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Potatoes (Refrigerator - walk-in) (Cooling) | 64.0F |
| Green Beans (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Tomatoes chopped (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Hot Water (Prep sink) | 126.0F |
| Beef Stew (Steam Table) (Hot Holding) | 165.0F |
| Potatoes (Steam Table) (Hot Holding) | 145.0F |
| Rice (Steam Table) (Hot Holding) | 145.0F |
| Tomatoes chopped (Refrigerator - counter top) (Cold Holding) | 40.0F |
Feb 15, 2012 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
Garbage disposal unit is out of order.Handsink is out of order.
CORRECT THE PREVIOUS ITEMS WITHIN 5-DAYS.
CFPM H YOUNG KIM FS-50107 EXP. 07/25/2013
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. TAYLOR AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 112.0F |
| Beef | 190.0F |
| Rice (Hot Holding) | 144.0F |
| (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Feb 01, 2012 (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 45 CALENDAR DAYS) - Food separated and protected
Observed carton of raw shell eggs stored above bucket of sauce stored in the upright refrigeration unit. Corrective action conducted during the inspection. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Observed unclean food-contact surfaces such as;interior of refrigeration units and food shelving units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling time & temperatures
Observed improper cooling food temperatures of potentially hazardous located in the upright refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Observed lack of proper date marking on refrigerated potentially hazardous food items located in the upright refrigeration units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Observed improper cooling methods, such as food items stored in large containers,and tightly covered containers located in the upright refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Observed food containers and boxes stored on the floor of the walk-in refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Observed cardboard used to cover the upright bottom shelving refrigeration unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Observed the service line handwashing sink in poor repair, pipe missing causing excessive water leakage. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed unclean ceiling tiles and floor drains throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Observed employee's clothing and other possessions stored throughout the rear storage area, lockers or other means not provided. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NO OBJECTION TO THE ISSUANCE OF THE BASIC Delicatessen BUSINESS LICENSE.
CFPM-SULEYMA REYES TORRES,FOOD SAFETY COURSE TAKEN THROUGH PROMETRIC ON 03/18/2011. IN ORDER TO OBTAIN YOUR DC Certified FOOD MANAGERS CARD, BRING A COPY OF THE ORIGINAL PROMETRIC FOOD SAFETY CERTIFICATE WITH TEST SCORES AND TWO FORMS OF ID, $35.00 MONEY ORDER OR CHECK, TO 899 NORTH CAPITOL STREET, NE BETWEEN THE HOURS OF 08:30AM-04:30PM.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| (Refrigerator - walk-in) | 36.0F |
| (Reach-in Freezer) | -2.6F |
| (Refrigerator - reach-in) | 39.3F |
| Lamb (Rotisserie) (Hot Holding) | 152.0F |
| Beef (Grill) (Cooking) | 163.0F |
| Lamb (Grill) (Hot Holding) | 162.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 154.0F |
| (Freezer) | -9.3F |
| (Refrigerator - reach-in) | 30.5F |
| Potatoes (Oven) (Reheating) | 205.0F |
| Hot Water (3-compartment sink) | 147.0F |
| Hot Water (Prep sink) | 145.0F |
| Hot Water (Handwashing Sink - kitchen) | 145.0F |
| (Refrigerator - reach-in) | 38.5F |
| (Refrigerator - reach-in) | 30.9F |
| (Refrigerator - display) | 34.3F |
| Lamb (Grill) (Hot Holding) | 159.0F |
| Lamb (Grill) (Hot Holding) | 210.0F |
| Feta Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.6F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.7F |
| Rice (Steam Table) (Hot Holding) | 158.0F |
| Beans (Steam Table) (Hot Holding) | 152.0F |
| Vegetables - cut (Steam Table) (Hot Holding) | 152.0F |
| Potatoes (Steam Table) (Hot Holding) | 140.3F |
| Rice (Steam Table) (Hot Holding) | 154.4F |
| Beef (Steam Table) (Hot Holding) | 153.0F |
| Eggplant (Steam Table) (Hot Holding) | 155.0F |
| Salmon (Steam Table) (Hot Holding) | 141.0F |
| Chicken Rotisserie (Steam Table) (Hot Holding) | 144.9F |
| Beef (Steam Table) (Hot Holding) | 150.0F |
| Eggs (Receiving Food) | 44.1F |
| Chicken (Refrigerator - reach-in) (Cooling) | 44.0F |
| Meat sauce (Refrigerator - reach-in) (Cooling) | 47.0F |
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