BRUEGGER'S BAGELS, 2334 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Aug 29, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 26, 2014 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Feb 28, 2014 | Routine | 0 | 0 | Details / Comments |
|
Feb 18, 2014 | Routine | 3 | 3 | Details / Comments |
|
Feb 18, 2014 | Routine | 3 | 3 | Details / Comments |
|
Nov 12, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Oct 31, 2013 | Routine | 3 | 0 | Details / Comments |
|
Feb 21, 2013 | Routine | 1 | 1 | Details / Comments |
Aug 29, 2014 (Follow-up)
Comments:5day notice abated
If youhave any questions,please contact area supervisor Mr.Ronnie Taylor at (2020442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 118.0F |
| Hot Water (Handwashing Sink - toilet/female) | 120.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Cream Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.1F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.6F |
| Strawberry Cream Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.6F |
| (Refrigerator - walk-in) | 39.5F |
| (Refrigerator - sandwich prep unit) | 40.3F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
Aug 26, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
ice tea machine blocking the hand sink on the line - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
mice droppings underneath the line and roaches on the glue trap(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
employee not wearing hair restraint - Nonfood-contact surfaces clean
holder used to store plastic lids contain debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
floors underneath all equipment in the kitchen and on the line contain debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH: Richard stenshorn 07/17/2017 61862
correct stated items within 5days
Correc stated items within 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (3-compartment sink) | 109.0F |
| Hot Water (Handwashing Sink - Service Line) | 108.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| cream cheese (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Chicken grilled (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| Chicken salad (Refrigerator - display) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| strawberry cream cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 38.9F |
| (Refrigerator - reach-in) | 38.6F |
| (Refrigerator - walk-in) | 39.6F |
| (Refrigerator - reach-in) | 38.6F |
Feb 28, 2014 (Routine)
Comments:ALL ITEMS ARE ABATED
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
CFPM RICHARD STENSHORE FS-58066 EXP-3/18/14
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Freezer) | 2.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Dishwashing Machine - Wash Cycle) | 180.0F |
Feb 18, 2014 (Routine)
Violations:
- Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)NO DATE OR LABEL ON COOKED SOUP CONTINER IN THE WALKIN UNIT (Corrected On Site) - Insects, rodents, & animals not present
Mice droppings cited underneath shelving inside of the kitchen next to the dishwasher(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)provide door sweeps on all exit doors to prevent rodents - Wiping cloths: properly used & stored
Provide sanitizer for the sani-buckets. Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
food debris,old glue traps under and around equipment on the line and in the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:RICHARD STENSHORN FS:58066 EXP:03/18/2014
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - toilet/male) | 123.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 39.5F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Cream cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| strawberry Cream Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Vegetable cream cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Broccoli & Cheese Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 214.0F |
| Artichoke Hearts (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Green Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - deli display) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 150.0F |
Feb 18, 2014 (Routine)
Violations:
- Proper date marking & disposition
no date or label on cokked container of soup (Corrected On Site) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)mice dropping cited underneath the shelving - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)provide floor sweeps for the bottom of the exit and the entrance doors to prevent rodent entrance - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around equipmetn in the kitchen and on the line contain food debris
CFH:RICHARD STENSHORN FS:58066 EXP:03/18/2014
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| Hot Water (Handwashing Sink - toilet/male) | 110.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Sliced Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Cream cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Strawberry Cream cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Veggie Cream Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Artichoke Hearts (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Freezer - walk-in) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
Nov 12, 2013 (Follow-up)
Violations:
- Proper hot holding temperatures
Chicken soup hot held at improper temperature(s). The soup was then reheated to a temperature greater than 165 degree F to be hot hold in the hot holding unit at 140 degree F or above. (Corrected On Site) - Thermometers provided & accurate
No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
5-day compliance violations listed in the previous inspection dated 10/31/2013 have been satisfactorily abated. Correct 45-day compliance violation as listed in the observation. If you have question, please call the area supervisor Mr. Ronnie Taylor at (202) 442 9037
| Temperatures | |
| Herb Garlic (Display Refrigerator) (Cold Holding) | 37.0F |
| Turkey (Hot Holding Unit) (Hot Holding) | 186.0F |
| Cheese (Display Refrigerator) (Cold Holding) | 44.0F |
| Vegetable Soup (Hot Holding Unit) (Hot Holding) | 135.0F |
| Chicken Soup (Hot Holding Unit) (Hot Holding) | 128.0F |
| Blue Cheese (Walk-in Refrigerator) (Cold Holding) | 40.0F |
| Turkey sliced (Walk-in Refrigerator) (Cooling) | 48.0F |
| (Walk-in Refrigerator) | 36.0F |
| (Walk-in Freezer) | 0.0F |
| (Under-counter Refrigerator) | 30.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Dishwashing Machine - Final Rinse Cycle) | 183.0F |
Oct 31, 2013 (Routine)
Violations:
- Correct response to questions
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. - Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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. - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's plastic drip panel.
5day notice
45day notice
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) | 38.0F |
| Bleu Cheese Dressing (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chili - Beef (Soup Warmer) (Hot Holding) | 157.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Roast Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Chicken grilled (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Ham (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| Strawberry cream cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Dishwashing Machine - Final Rinse Cycle) | 180.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - walk-in) | 38.0F |
Feb 21, 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.(issued) (Corrected On Site) - Personal cleanliness
All employees were not wearing hair restraint while preparing food. (Corrected On Site)
The DC CFM is George Lloyd: FS49787 will expire 11/30/2014.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - walk-in) | 37.1F |
| Ham sliced (Refrigerator - walk-in) (Cold Holding) | 33.1F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 34.7F |
| Salmon (Refrigerator - counter top) (Cold Holding) | 30.1F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 34.1F |
| Tuna Salad (Refrigerator - counter top) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) | 36.1F |
| Soup (Soup Warmer) (Hot Holding) | 187.0F |
| (Dishwashing Machine - Wash Cycle) | 167.0F |
| (Final Rinse Cycle - Warewashing Machine) | 183.0F |
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