THE BROWN BAG, 1625 I ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 10, 2014 | Follow-up | 4 | 6 | Details / Comments |
|
Apr 03, 2014 | Routine | 3 | 5 | Details / Comments |
| No violation noted during this evaluation. | Aug 01, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jul 22, 2013 | Routine | 2 | 3 | Details / Comments |
Apr 10, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Items again stored in handsink located next to dish area. Items removed. Source of problem may be that the establishment is using 3-compartment dish sink to wash produce in spite of having a designated prep sink resulting stacking of dirty dishes in handsink. (REPEAT) - Food separated and protected
Raw shell eggs stored above tortillas. Hierarchy corrected. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Cutting boards are again stored dirty and sticky to touch. (REPEAT) Can opener and reach-in refrigerators have been cleaned. - Consumer advisory provided for raw or undercooked foods
No consumer advisory posted. I again confirmed that the establishment serves eggs to order "under-cooked". Policy issued to Mrs. Jovel. (REPEAT) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Utensils again stored at inadequate temperature 120F. Establishment is either using water from a prep sink to store utensils which does reach a temperature of 140F or not changing the water at a frequency to maintain temperature. On 4/3 the PIC was instructed that water from a coffee maker would be a source that would be above 140F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM INSPECTION CONDUCTED ON 4/3) - Single-use/single-service articles: properly stored & used
Single-service utensils stored flat. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM INSPECTION CONDUCTED ON 4/3) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are deeply scored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM INSPECTION CONDUCTED ON 4/3) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Tomato corer is still taped to plastic creating an un-cleanable surface. Establish corrected violation during re-inspection. (Corrected On Site) - Physical facilities: installed, maintained, & clean
Ceiling tiles in back prep area still missing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS FROM INSPECTION CONDUCTED 4/3)
Certified Food Safety Manager: Denia DJ Jovel; FS- 57739, Expiration Date: 9/17/16.
FAILURE TO COMPLY WITH 5-DAY NOTICE (further action shall be taken)
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Condiment Holder) | 120.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 117.0F |
| Cheese (Reach-in Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 40.0F |
Apr 03, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Items stored in handsink next to 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The reach-in refrigerators on the main service line have food debris buildup on the interior. Cutting boards stored near three-compartment sink stored dirty. Can opener has food debris buildup. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
Establishment serves eggs to order however there is no consumer advisory. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - In-use utensils: properly stored
Utensils stored in water at inadequate temperature, 107 F. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service utensils are stored flat.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards are deeply scored and discolored. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Tomato corer is taped to plastic wrap creating an unclean-able surface. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Missing ceiling tiles in back kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Last pest service 3/2/14.
Certified Food Safety Manager: Marcos Huit FS-59446 , Expiration Date: 1/25/16
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| Oatmeal (Slow Cooker) (Hot Holding) | 135.0F |
| salsa (Refrigerator - display) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - display) (Cold Holding) | 40.0F |
| Turkey (Refrigerator - display) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - display) (Cold Holding) | 41.0F |
| Eggs (Refrigerator - display) (Cold Holding) | 40.0F |
| Potatoes (Hot Holding Unit) (Hot Holding) | 150.0F |
| Onions cooked (Pan) (Cooking) | 188.0F |
| Chicken grilled (Refrigerator - display) (Cold Holding) | 41.0F |
| Beef (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Shrimp cooked (Refrigerator - display) (Cold Holding) | 37.0F |
| Salad Garden (Display Refrigerator) (Cold Holding) | 41.0F |
| Soup (Oven) (Reheating) | 155.0F |
| Hot Water (3-compartment sink) | 120.0F |
Aug 01, 2013 (Follow-up)
Comments:Certified Food Manager Maria . Garcia FS#54127 expire 9-17-15.
VIOLATIONS CITED ON 7-22-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator) | 40.0F |
| (Freezer) | 0.0F |
| Hot Water | 116.0F |
Jul 22, 2013 (Routine)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Proper date marking & disposition
Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean refrigerator at bottom (interior). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager FiliBerto Lemus FS#53728 expire 9-17-15.
CORRECT CRITICAL VIOLATION WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
| Temperatures | |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Tuna Salad | 41.0F |
| Chicken salad | 41.0F |
| Lettuce (Refrigerator - display) | 36.0F |
| Mayonnaise | 39.0F |
| Turkey | 40.0F |
| Ham sliced | 40.0F |
| Feta Cheese | 40.0F |
| (Refrigerator) | 39.0F |
| Pasta | 40.0F |
| Hot Water | 114.0F |
| Eggs boiled | 45.0F |
| Tomatoes sliced | 47.0F |
| (Freezer) | -7.0F |
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