LEE'S BRUNCH, 2221 MINNESOTA AVE SE, Washington, DC - Restaurant inspection findings and violations

Business Info

Name: LEE'S BRUNCH
Type: DELICATESSEN
Address: 2221 MINNESOTA AVE SE, 20019, Washington DC
Total inspections: 10
Last inspection: Sep 30, 2014

Restaurant representatives - add corrected or new information about LEE'S BRUNCH, 2221 MINNESOTA AVE SE, Washington, DC »

Inspection findings	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
No violation noted during this evaluation.	Sep 30, 2014	Follow-up	0	0	Details / Comments
Insects, rodents, & animals not present Wiping cloths: properly used & stored	Sep 22, 2014	Complaint	1	1	Details / Comments
Adequate handwashing sinks properly supplied and accessible Proper cold holding temperatures Proper date marking & disposition	Jul 24, 2014	Routine	2	1	Details / Comments
No violation noted during this evaluation.	Jan 06, 2014	Follow-up	0	0	Details / Comments
Adequate handwashing sinks properly supplied and accessible Food separated and protected Proper hot holding temperatures Proper cold holding temperatures Proper date marking & disposition Food properly labeled; original container Personal cleanliness Wiping cloths: properly used & stored Warewashing facilities: installed, maintained, & used; test strips Nonfood-contact surfaces clean	Dec 30, 2013	Routine	4	6	Details / Comments
Proper use of restriction and exclusion Food separated and protected Personal cleanliness	Aug 30, 2013	Routine	2	1	Details / Comments
No violation noted during this evaluation.	Aug 29, 2012	Follow-up	0	0	Details / Comments
Food separated and protected Food-contact surfaces: cleaned & sanitized	Aug 06, 2012	Routine	2	0	Details / Comments
Proper date marking & disposition Toilet facilities: properly constructed, supplied, & cleaned	Apr 30, 2012	Routine	1	1	Details / Comments
Food separated and protected Single-use/single-service articles: properly stored & used Warewashing facilities: installed, maintained, & used; test strips	Jan 11, 2012	License Renewal	1	2	Details / Comments

Sep 30, 2014 (Follow-up)

Comments:
CFPM; CHUN S LEE 56593 EXP 05/12/2016. EXTERMINATER SERVED ON 09/25/2014. NOTICE ABATED FROM INSPECTION OF 09/22/2014.

Temperatures
Hot Water	118.0F
(Refrigerator - walk-in)	40.0F
Tomatoes sliced (Refrigerator - sandwich prep unit)	40.0F
Ham (Refrigerator - sandwich prep unit)	40.0F
Chicken	136.0F
Pork	132.0F
Mixed Vegetables	138.0F

Sep 22, 2014 (Complaint)

Violations:

Insects, rodents, & animals not present
DEAD ROACH SEEN IN DRY STORAGE ROOM.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Wiping cloths: properly used & stored
WET WIPING CLOTH ON CUTTING BOARD. (Corrected On Site)

Comments:
CFPM; CHUN S LEE 56593 EXP 05/12/2016. CORRECT ITEMS STATED WITHIN 5 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISSOR MS. COLEMAN AT 202-442-5928.

Temperatures
Hot Water	120.0F
(Refrigerator - walk-in)	41.0F
Cheese (Refrigerator - sandwich prep unit)	40.0F
Onions raw	40.0F
(Refrigerator - sandwich prep unit)	41.0F
Ham	40.0F
Chicken grilled	137.0F
Beans	142.0F
Mixed Vegetables	133.0F

Jul 24, 2014 (Routine)

Violations:

Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (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 are not date marked. (Corrected On Site)

Comments:
Certified Food Manager Chun Lee FS#56593 expire 5-12-16.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.

Temperatures
Hot Water	119.0F
Turkey Wings	155.0F
Chicken	145.0F
Beans	147.0F
Rice	151.0F
(Refrigerator)	39.0F
Ham	40.0F
Tuna Salad	40.0F
Sausage	38.0F
Cheese	42.0F

Jan 06, 2014 (Follow-up)

Comments:
5-DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 12/30/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928

Temperatures
Hot Water (Handwashing Sink)	110.0F
(Refrigerator - walk-in) (Cold Holding)	40.0F
Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding)	37.0F
Ham (Refrigerator - sandwich prep unit) (Cold Holding)	36.0F
Macaroni and cheese (Hot Holding Display Unit) (Hot Holding)	140.0F
Turkey Wings (Hot Holding Display Unit) (Hot Holding)	158.0F

Dec 30, 2013 (Routine)

Violations:

Adequate handwashing sinks properly supplied and accessible
FOOD DEBRIS AND UTENCILS IN THE HANDWASHING SINK(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Food separated and protected
UNCOVERED FOOD PRODUCTS IN THE WALK-IN AND REACH-IN COOLERS (Corrected On Site)
Proper hot holding temperatures
HOT FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
Food properly labeled; original container
NUMEROUS UNLABELED PLASTIC CONTAINERS (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME KITCHEN EMPLOYEES (Corrected On Site)
Wiping cloths: properly used & stored
THE WIPING CLOTHS ARE LEFT ON COUNTER. NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
Nonfood-contact surfaces clean
UNCLEAN NON FOOOD CONTACT SURFACES THROUGHOUT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
The Business has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45 DAYS
Thermocouple in ice & water: 32�°f
Most recent pest control service date: 12/21/2013
If any question please call area supervisor Ms. Jackie Coleman at 202-442-5928
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 120.5�°F

Temperatures
Hot Water (3-compartment sink)	119.0F
Hot Water (Handwashing Sink)	118.0F
Hot Water (Handwashing Sink - kitchen)	112.0F
Hot Water (Handwashing Sink - kitchen)	116.0F
(Refrigerator - reach-in)	40.0F
(Refrigerator - reach-in)	41.0F
(Refrigerator - reach-in)	39.0F
Anchovies (Refrigerator - open display) (Cold Holding)	45.0F
Eggs (Refrigerator - open display) (Cold Holding)	49.0F
Ham (Refrigerator - open display) (Cold Holding)	47.0F
Greens (Steam Table) (Cold Holding)	155.0F
Grilled Chicken (Steam Table) (Hot Holding)	161.0F
Cabbage (Steam Table) (Hot Holding)	145.0F
Lettuce mesclun (Steam Table) (Hot Holding)	151.0F
American Cheese (Refrigerator - open display) (Cold Holding)	46.0F
Onions raw (Refrigerator - open display) (Cold Holding)	49.0F
Mushrooms (Refrigerator - open display) (Cold Holding)	45.0F
Tomatoes sliced (Refrigerator - open display) (Cold Holding)	46.0F
Mayonnaise (Refrigerator - open display) (Cold Holding)	44.0F

Aug 30, 2013 (Routine)

Violations:

Proper use of restriction and exclusion
NO EMPLOYEES DISEASE RECORD (Corrected On Site)
Food separated and protected
BOTTLE DRINKS LEAN AGAINST WALL. (Corrected On Site)
Personal cleanliness
ONE EMPLOYEE HANDLING FOOD WITHOUT HAIR RESTRAINT. (Corrected On Site)

Comments:
CFPM: CHUN S LEE 56593 EXP 05/12/2016. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.

Temperatures
Hot Water	120.0F
(Refrigerator - walk-in)	38.0F
(Refrigerator - sandwich prep unit)	38.0F
(Refrigerator - sandwich prep unit)	40.0F
(Reach-in Freezer)	20.0F
(Reach-in Freezer)	18.0F
Mayonnaise	40.0F
Tomatoes sliced	40.0F
Vegetables - cut	42.0F
Chicken roasted	142.0F
Rice steamed	138.0F
Beans	144.0F

Aug 29, 2012 (Follow-up)

Comments:
CFPM:HUN SIK LEE FS-44000 EXP 01/06/2013. REPLACE CARD BOARD USED IN FREEZER FOR SEPARATION WITH CLEANABLE MATERIAL SUCH AS PLASTIC, GLASS, WOOD.

Temperatures
Hot Water	114.0F
(Refrigerator - walk-in)	41.0F
(Refrigerator - sandwich prep unit)	40.0F
(Freezer)	17.0F
(Hot Holding Display Unit)	150.0F
Beans	144.0F
Chicken roasted	138.0F

Aug 06, 2012 (Routine)

Violations:

Food separated and protected
BEEF, PORK AND CHICKEN STORED TOGETHER IN FREEZER.
Food-contact surfaces: cleaned & sanitized
HEAVY ICE ACCUMULATION IN FREEZER.

Comments:
CFPM: CHUN SIK LEE FS-44000 EXP 01/06/2013. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL MS. COLEMAN, SUPERVISOR AT 202-442-5928.

Temperatures
Hot Water	112.0F
Tomatoes sliced (Handwashing Sink - kitchen)	40.0F
(Refrigerator - walk-in)	44.0F
Fruit - cut or sliced (Refrigerator - display)	40.0F
(Hot Holding Display Unit)	160.0F
Chicken jerked	158.0F
Beans	156.0F
(Refrigerator - sandwich prep unit)	40.0F

Apr 30, 2012 (Routine)

Violations:

Proper date marking & disposition
No date or label on potatoes inside of the walkin refrigerator (Corrected On Site)
Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Comments:
CORRECT STATED ITEMS WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MRS.JACQULEINE COLEMAN AT (202)442-5928

Temperatures
Hot Water (Handwashing Sink - kitchen)	115.0F
Hot Water (Handwashing Sink - Service Line)	115.0F
Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding)	41.0F
Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding)	40.0F
Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding)	40.0F
GRITS (Warmer) (Hot Holding)	155.0F
Sausage (Refrigerator - sandwich prep unit) (Cold Holding)	41.0F
SAUSAGE PATTIE (Refrigerator - sandwich prep unit) (Cold Holding)	41.0F
SCRAPPLE (Refrigerator - sandwich prep unit) (Cold Holding)	41.0F
Chicken baked (Hot Holding Display Unit) (Hot Holding)	156.0F
BBQ Chicken (Hot Holding Display Unit) (Hot Holding)	167.0F
Mashed potatoes (Heat Lamp Display) (Hot Holding)	148.0F
Cabbage (Hot Holding Display Unit) (Hot Holding)	176.0F
Sweet Potatoes (Hot Holding Display Unit) (Hot Holding)	158.0F
Green Beans (Hot Holding Display Unit) (Hot Holding)	188.0F
Pork Chop (Hot Holding Display Unit) (Hot Holding)	154.0F
Salisbury Steak (Hot Holding Display Unit) (Hot Holding)	164.0F
(Refrigerator - reach-in)	41.0F
(Refrigerator - walk-in)	39.0F
(Refrigerator - reach-in)	40.0F

Jan 11, 2012 (License Renewal)

Violations:

Food separated and protected
Food items not covered. (Corrected On Site)
Single-use/single-service articles: properly stored & used
Single service not protect from contamination. (Corrected On Site)
Warewashing facilities: installed, maintained, & used; test strips
No rinse or sanitization set up for three (3) compartment sink. (Corrected On Site)

Comments:
Temperature - pig feet 154 degrees, yams 150 degrees.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.

Temperatures
Pork Chop	141.0F
Chicken baked	150.0F
Turkey Wings	140.0F
Vegetable Soup	155.0F
Gravy	149.0F
Greens	143.0F
BBQ Chicken	155.0F
Bacon	40.0F
Cheese	40.0F
Hot Water	112.0F
(Steam Table)	140.0F
(Refrigerator - sandwich prep unit)	38.0F
(Refrigerator - walk-in)	38.0F
(Refrigerator)	38.0F
(Freezer)	0.0F

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LEE'S BRUNCH, 2221 MINNESOTA AVE SE, Washington, DC - Restaurant inspection findings and violations

Business Info

Inspection findings

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

Sep 30, 2014 (Follow-up)

Sep 22, 2014 (Complaint)

Jul 24, 2014 (Routine)

Jan 06, 2014 (Follow-up)

Dec 30, 2013 (Routine)

Aug 30, 2013 (Routine)

Aug 29, 2012 (Follow-up)

Aug 06, 2012 (Routine)

Apr 30, 2012 (Routine)

Jan 11, 2012 (License Renewal)

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