THE BRIXTON PUB (N), 901 U ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 30, 2013 | Routine | 1 | 1 | Details / Comments |
|
Apr 23, 2013 | Routine | 0 | 2 | Details / Comments |
| No violation noted during this evaluation. | Oct 17, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 09, 2012 | Routine | 4 | 5 | Details / Comments |
| No violation noted during this evaluation. | Jun 25, 2012 | Preoperational | 0 | 0 | Details / Comments |
Jul 30, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(soda gun holder at the bar upstairs) (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors under and around equipment contain dried food particles
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 - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 118.0F |
| Hot Water (Handwashing Sink - Bar) | 118.0F |
| Rice (Steam Table) (Hot Holding) | 155.0F |
| Fish - Cod (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Steak cooked (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.5F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Mussels (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| (Reach-in Freezer) | -10.0F |
| (Refrigerator - sandwich prep unit) | 39.5F |
| (Refrigerator - reach-in) | 39.5F |
| (Refrigerator - walk-in) | 39.0F |
Apr 23, 2013 (Routine)
Violations:
- Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Continue to clean floors under and around equipment inside of kitchen
If you have any questions,please contact area superviosr Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Chicken raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tuna Yellowfin (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mussels (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Oysters (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Chick Peas (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Pork (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Steak cooked (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Hot Holding) | 144.0F |
| (Reach-in Freezer) | -10.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Fish - Tilapia (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Fish - Cod (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Oct 17, 2012 (Follow-up)
Comments:5-DAY NOTICE ABATED, 45-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 10/9/12.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - walk-in) | 38.0F |
| Clams (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Octopus (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Mussels (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Fish (Refrigerator) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator) (Cold Holding) | 41.0F |
Oct 09, 2012 (Routine)
Violations:
- Food separated and protected
Raw foods stored above ready to eat items in walk-in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment is vacuum packaging food without an approved variance and HACCP plan.(CEASE & DESIST) - Compliance with variance, specialized process, and HACCP plan
Establishment drying meat without a variance and HACCP plan.(CEASE & DESIST) - Variance obtained for specialized processing methods
Variance has not been requested (with $200 fee and $125 HACCP fee) in order to perform specialized processing methods. - Variance obtained for specialized processing methods
The variance request must comply with 4103.2. - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
CEASE & DESIST ALL SPECIALIZED PROCESSING METHODS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 128.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink - Bar) | 119.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 113.0F |
| (Refrigerator - walk-in) | 37.0F |
| Salmon (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Rice (Rice Steamer) (Hot Holding) | 175.0F |
| Fish (Refrigerator - drawer) (Cold Holding) | 47.0F |
| Lettuce (Refrigerator - drawer) (Cold Holding) | 46.0F |
| Tomatoes chopped (Refrigerator - drawer) (Cold Holding) | 46.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 53.0F |
| Chicken (Refrigerator - drawer) (Cold Holding) | 47.0F |
| Mussels (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Clams (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
Jun 25, 2012 (Preoperational)
Comments:NO OBJECTIONS TO THE BUSINESS LICENSE ISSUANCE
The Business has no written employee's health policy for food-borne illness,a copy is given to the store manager.
CFPM JAMES MICHAEL CLAUDIO FS-50654 EXP. 02/27/2015
Most recent pest control service date: 06/12/2012
No consumer advisory notice printed on menu or posted, a copy is given to the PIC
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 109.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink) | 124.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - under counter) | 39.0F |
| (Refrigerator - under counter) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
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