BROWNE EDUCATION CAMPUS, 850 26TH ST NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Mar 11, 2014 | Routine | 1 | 1 | Details / Comments |
|
Oct 09, 2013 | Routine | 1 | 3 | Details / Comments |
|
Mar 05, 2013 | Routine | 0 | 1 | Details / Comments |
|
Sep 28, 2012 | Routine | 2 | 4 | Details / Comments |
Mar 11, 2014 (Routine)
Violations:
- Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
THW WIPING CLOTHS ARE NOT STORED IN A SANITIZED SOLUTION(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The SCHOOL has a written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Most recent pest control service date: 2/10/2014
If any question please call area supervisor MS.COLEMAN at 202-535-2180
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 39.0F |
| Milk (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Cucumbers (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 40.0F |
| Kale (Refrigerator - open display) (Cold Holding) | 41.0F |
Oct 09, 2013 (Routine)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The wooden shelving units in the storage room are chipped and the wood beneath the paint is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit (food waste grinder) is directly connected to the 2-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Two (2) old deep fryers that are not in use are stored in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no light (blown bulb) in the walk-in refrigerator (R3). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness is on file with Chartwells.
CORRECT ITEM STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 122.8F |
| Hot Water (3-compartment sink) | 123.3F |
| Hot Water (Handwashing Sink - toilet room) | 123.1F |
| (Walk-in Refrigerator) | 28.0F |
| Fat Free Milk (Walk-in Refrigerator) (Cold Holding) | 34.1F |
| Hot Water (2-compartment sink) | 122.4F |
| (Reach-in Refrigerator) | 33.0F |
| (Reach-in Refrigerator) | 31.0F |
| Cheddar Cheese (Reach-in Refrigerator) (Cold Holding) | 38.8F |
| American Cheese (Reach-in Refrigerator) (Cold Holding) | 43.0F |
| (Walk-in Refrigerator) | 20.0F |
| (Walk-in Refrigerator) | 39.0F |
| Pear Sauce (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Turkey Ham (Walk-in Refrigerator) (Cold Holding) | 38.6F |
| Cole slaw (Refrigerator) (Cold Holding) | 43.3F |
| Meatballs (Steam Table) (Hot Holding) | 139.2F |
Mar 05, 2013 (Routine)
Violations:
- Approved thawing methods used
Food thawing in standing water.(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45-DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 127.0F |
| (Refrigerator - walk-in) | 35.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | 10.0F |
| Rice (Freezer - walk-in) (Cold Holding) | 12.0F |
| Chicken (Freezer - walk-in) (Cold Holding) | 13.0F |
| Corn (Freezer - walk-in) (Cold Holding) | 4.0F |
| (Refrigerator) | 38.0F |
| Cheese (Refrigerator) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator) (Cold Holding) | 44.0F |
| Carrots (Refrigerator) (Cold Holding) | 41.0F |
| Chicken (Table) (Cold Holding) | 53.0F |
Sep 28, 2012 (Routine)
Violations:
- Proper hot holding temperatures
Pollock (fish) is held at improper temperatures in the holding oven. (Corrected On Site) - Proper cold holding temperatures
Salad bar items are held at improper temperatures. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Cases of food are stored on the walk-in freezer floor. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Plastic spoons (unwrapped) on the service line are stored with the food-contact surfaces unprotected. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Wooden storage room shelves have chipped paint and the wood beneath the paint is exposed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
A mixer, dep fryers, and other equipment that are not in use are stored throughout the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The employee health policy for the preventiion of foodborne illness is on file with Chartwells.
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 - kitchen) | 117.0F |
| Hot Water (3-compartment sink) | 127.0F |
| Hot Water (2-compartment sink) | 127.0F |
| Hot Water (2-compartment sink) | 112.0F |
| (Refrigerator - reach-in) | 38.3F |
| Broccoli Florettes (Refrigerator - reach-in) (Cold Holding) | 43.0F |
| (Refrigerator - reach-in) | 34.0F |
| Fish - Pollock (Holding Oven) (Hot Holding) | 110.0F |
| (Freezer - walk-in) | 20.0F |
| (Refrigerator - walk-in) | 56.0F |
| Cheddar Cheese (Refrigerator - walk-in) (Cold Holding) | 43.0F |
| Mozzarella Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Pinto Beans (Steam Table) (Hot Holding) | 174.0F |
| Rice (Steam Table) (Hot Holding) | 150.0F |
| Chicken Nuggets (Steam Table) (Hot Holding) | 153.0F |
| Fish - Pollock (Holding Oven) (Hot Holding) | 116.0F |
| Cucumbers (Salad Bar) (Cold Holding) | 45.0F |
| Lettuce romaine (Salad Bar) (Cold Holding) | 45.0F |
| Tomatoes chopped (Salad Bar) (Cold Holding) | 46.0F |
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