THE BROWN BAG (D), 818 18TH ST 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. | Feb 20, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 13, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Dec 27, 2012 | Initial | 2 | 0 | Details / Comments |
Feb 20, 2013 (Follow-up)
Comments:5 DAY NOTICE CITED ON 2-13-13 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR ON (202)442-9037.
Feb 13, 2013 (Follow-up)
Violations:
- Correct response to questions
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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
VIOLATIONS CITED ON DECEMBER 2012 WAS CORRECTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MR. RONNIE TAYLOR, SUPERVISOR ON (202)442-9037.
I INFORMED MANAGER ON TO PROVIDE CURRENT BUSINESS LICENSE AND DC DEPARTMENT OF HEALTH FOOD CERTIFICATE WITHIN 5 DAYS
| Temperatures | |
| (Freezer) | 0.0F |
| (Refrigerator - walk-in) | 40.0F |
| Eggs boiled | 40.0F |
| Tomatoes chopped | 40.0F |
| Cheese | 41.0F |
| Chicken | 40.0F |
| Shrimp cooked | 39.0F |
| Black Beans | 141.0F |
| Rice | 140.0F |
| Chicken | 140.0F |
Dec 27, 2012 (Initial)
Violations:
- Food separated and protected
PASTRIES ON DISPLAY WERE NOT COVERED AND PROTECTED AT VISIT. PASTRIES MUST BE COVERED TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN UNIT MUST BE DATED AND LABELED AT ALL TIMES. ALL DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM-JOSEPH LANKASKY FS-53608 EXP-9/17/2015
NO OBJECTION TO Restaurant LICENSE TRANSFER
ALL ITEMS MUST BE ABATED WTIH IN FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 117.0F |
| (Refrigerator - walk-in) (Cold Holding) | 35.3F |
| (Salad Prep Unit) (Cold Holding) | 39.3F |
| Chili (Soup Warmer) (Hot Holding) | 143.8F |
| Gumbo (Soup Warmer) (Hot Holding) | 150.0F |
| Chicken Noodle Soup (Soup Warmer) (Hot Holding) | 163.5F |
| Shrimp raw (Salad Display Unit) (Cold Holding) | 36.3F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 144.2F |
| Chicken Blackened (Steam Table) (Hot Holding) | 153.2F |
| Steak cooked (Hot Holding) | 161.2F |
| (Reach-in Freezer) (Cold Holding) | -3.2F |
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