DC BREAD & BREW, 1245 20TH 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. | Nov 20, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 13, 2014 | Routine | 1 | 2 | Details / Comments |
|
Aug 21, 2014 | Routine | 2 | 3 | Details / Comments |
|
Aug 27, 2012 | Follow-up | 2 | 0 | Details / Comments |
|
Aug 20, 2012 | Routine | 2 | 1 | Details / Comments |
Nov 20, 2014 (Follow-up)
Comments:5 DAY NOTICE ABATED FROM THE INSPECTION CONDUCTED ON 11/13/2014. ( 25 DCMR 1900.1, 25 DCMR 812.2, 25 DCMR 1804.1)
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Sliced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Peppers (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken Strips (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Hot Water (3-compartment sink) | 131.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 108.0F |
| Hot Water (3-compartment sink (Bar)) | 123.0F |
| Hot Water (Handwashing Sink - toilet/female) | 106.0F |
| Hot Water (Handwashing Sink - toilet/male) | 116.0F |
| (Sandwich Prep Refrigerator) | 36.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Reach-in Freezer) | 38.0F |
Nov 13, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mineral buildup inside ice machine.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
A 10 PPM chlorine concentration is measured in the dishwashing machine one cycle washing process. ( Date plate requires 50 PPM minimum) (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT THE ITEM WITHIN 5 DAY.
DC ISSUED CERTIFIED FOOD PROTECTION MANAGER - TERI VAN GOETHEM, FS- 55245, EXP- 03/18/2016.
DOCUMENTED HEALTH POLICY REVIEWED.
RECENT PEST CONTROL INVOICE DATED - 11/07/2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037
| Temperatures | |
| Potato salad (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Tuna Salad (Reach-in Refrigerator) (Cooling) | 52.0F |
| Chicken salad (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Sliced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Avocado (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 34.0F |
| Potato Soup (Hot Holding Unit) (Hot Holding) | 174.0F |
| Squash (Hot Holding Unit) (Hot Holding) | 171.0F |
| Beef Veggie Soup (Hot Holding Unit) (Hot Holding) | 178.0F |
| Chili (Hot Holding Unit) (Hot Holding) | 169.0F |
| Hot Water (3-compartment sink) | 138.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 126.0F |
| Hot Water (3-compartment sink (Bar)) | 125.0F |
| Hot Water (Handwashing Sink - Bar) | 116.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.0F |
| Hot Water (Handwashing Sink - toilet/male) | 116.0F |
| (Reach-in Refrigerator) | 39.0F |
| (Reach-in Refrigerator) | 41.0F |
| (Reach-in Freezer) | 10.0F |
| (Reach-in Freezer) | 0.0F |
| (Under-counter Refrigerator) | 38.0F |
| (Under-counter Refrigerator) | 36.0F |
Aug 21, 2014 (Routine)
Violations:
- Proper cold holding temperatures
Cold foods at inadequate temperatures. Items moved. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Refrigerators not holding adequate temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Reach-ins lack thermometers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum foil liners. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Pipes beneath 3-compartment sink lack air gap. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: Teri Van Goethem, FS-55245, 3/18/16
Correct items as stated.
If you have any qeustions, please call area supervisor Mr. Taylor at 202-442-9037.
| Temperatures | |
| (Refrigerator) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 142.0F |
| (Freezer) (Cold Holding) | 21.0F |
| (Refrigerator) (Cold Holding) | 37.0F |
| (Refrigerator) (Cold Holding) | 34.0F |
| Turkey (Refrigerator) (Cold Holding) | 42.0F |
| Waldorf Salad (Refrigerator) (Cold Holding) | 41.0F |
| Sausage (Refrigerator - pizza prep unit) (Cold Holding) | 55.0F |
| Vegan Cheese (Refrigerator - pizza prep unit) (Cold Holding) | 50.0F |
| Turkey (Refrigerator - pizza prep unit) (Cold Holding) | 61.0F |
| Hot Water (3-compartment sink) | 136.0F |
| Creme Fraiche (Refrigerator - pizza prep unit) (Cold Holding) | 71.0F |
Aug 27, 2012 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES, THEY NEED TO BE REPLACED OR RESURFACED (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM TERRY VAN GOESHEN FS- 44346 Exp. 02/21/2013
Most recent pest control service date: 07/17/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 108.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 121.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| Ham Salad (Refrigerator - open display) (Cold Holding) | 42.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Carrot Salad (Refrigerator - open display) (Cold Holding) | 42.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 41.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 40.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 38.0F |
Aug 20, 2012 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
INTERIOR OF ICE MACHINE CONTAINED HEAVY MOLD ON AND BEHIND THE DRIP PANEL.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ITEMS STORED IN THE REACH IN UNITS WERE NOT DATED AND LABELED. (Corrected On Site) - Physical facilities: installed, maintained, & clean
CEILING HAD A LEAK AT VISIT. MANAGER STATED THE LEAK WAS FROM THE AIR CONDITIONER. THE LEAK MUST BE REPAIRED TO PREVENT CONTAMINATION OF FOOD AND A SLIPPERY CONDITION ON THE FLOOR.
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
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