MY BROTHER'S PLACE, 237 2ND ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 16, 2013 | Complaint | 3 | 5 | Details / Comments |
|
Apr 17, 2013 | Routine | 3 | 1 | Details / Comments |
|
Nov 30, 2012 | Routine | 3 | 4 | Details / Comments |
|
May 14, 2012 | Routine | 2 | 5 | Details / Comments |
Jul 16, 2013 (Complaint)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES HEALTH FILE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
NO HAND WASH SIGN AT HAND SINK. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
ALL CUTTING BOARD ARE DIRTY AND CREVICED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper disposition of returned, previously served, reconditioned, and unsafe food
A HEAVILY DENT CAN AND LEAKING LEMON JELLY WERE DISPOSED UNDER INSPECTION. (Corrected On Site) - Thermometers provided & accurate
NO THERMOMETER AT SANDWICH STATION. (CORRECT WITHIN 5 DAY) - Nonfood-contact surfaces clean
ALL PLACES, EQUIPMENTS IN KITCHEN ARE GREASY AND DUSTY. (COORECT WITHIN 5 DAY) - Physical facilities: installed, maintained, & clean
1, TWO SANDWICH STATION DO NOT WORK AND ICE TRAYS ARE USED TO KEEP FOOD TEMPERATURE. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
2, FAUCET KNOBS ARE MISSING AT 3-COMPARTMENT SINK AT BAR AREA. - Physical facilities: installed, maintained, & clean
3, HOLES ON WALL IN CORRIDOR AREA. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
ILLUMINATION IS <5 AT BAR AREA. (CORRECT IN 5 DAY)
CFPM: DANIEL GUTIERREZ FS-49282 EXP 03/11/2014. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Reach-in Freezer) | 22.0F |
| Tomatoes chopped | 42.0F |
| Onions raw | 44.0F |
| Mayonnaise | 44.0F |
| Vegetables - cut | 43.0F |
Apr 17, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean all gaskets inside reach-in refrigerators and inside bottom freezer. - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Continue to increase pest control measures for fly activity present.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Repair hole at baseboard of wall behind kitchen prep area to prevent rodent entry.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
A 5-DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Cole slaw (Cold Holding) | 66.1F |
| Tomatoes chopped (Cold Holding) | 39.4F |
| Mushrooms (Cold Holding) | 45.6F |
| Guacamole (Cold Holding) | 65.9F |
| Lettuce (Cold Holding) | 60.1F |
| Onions raw (Cold Holding) | 45.0F |
| Tomatoes chopped (Cold Holding) | 45.0F |
| Avocado (Cold Holding) | 60.0F |
| Beef (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
Nov 30, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
Raw potentially hazardous foods not seperated from ready to eat food items in side reach in freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food contact surfaces such as, reach in refrigerator at bottom and meat slicer etc. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). - Nonfood-contact surfaces clean
Unclean non food contact surfaces such as, shelvings, and hand sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Wall has hole at botton upstairs in rear area, and ceiling has missing parts in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor up stairs and pizza area also in corners, behind and under equipment, including behind bars. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Jose Cardoza FS#49769 expire 11-17-14.
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Corn | 36.0F |
| Cheese | 40.0F |
| Tomatoes sliced | 40.0F |
| Chicken | 150.0F |
| Fish - Trout | 40.0F |
| Squid | 38.0F |
| Hamburger patty | 44.0F |
| Ham/Cheese | 39.0F |
| Swiss Cheese | 39.0F |
| Beans | 40.0F |
| Crab meat | 38.0F |
| Vegetable Soup | 161.0F |
| Mashed potatoes | 164.0F |
| Cheese | 186.0F |
| Salmon | 34.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator) | 40.0F |
May 14, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's ice chute.Unclean food-contact surfaces/reachin refrigerators contain standing water and food debris/Soda gun holders at the bar contain syrup build-up - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean exterior of all equipment in both kitchens - Physical facilities: installed, maintained, & clean
Holes in the wall baseboards upstairs. Part of the floor behind bar is no longer structurally sound repair asap(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Walls and floors through out the entire establsihment contains grease and dried food debris
CORRECT STATED ITEMS WITHIN 5DAYS
CORRECT STATED ITEMS WITHIN 45DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| Pepperoni (Refrigerator - pizza prep unit) (Cold Holding) | 59.0F |
| Marinara Sauce (Refrigerator - pizza prep unit) (Cold Holding) | 48.0F |
| salsa (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Crab meat (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef raw/ground (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 125.0F |
| Vegetable Soup (Soup Warmer) (Hot Holding) | 188.0F |
| Mashed potatoes (Stove) (Hot Holding) | 155.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 155.0F |
| Sour Cream (Refrigerator - sandwich prep unit) (Cold Holding) | 53.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Reach-in Freezer) | -4.0F |
| (Refrigerator - sandwich prep unit) | 45.0F |
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