image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations 		image
Health Regulation & Licensing Administration  •  Office of Food, Drug, Radiation, and Community Hygiene  •  2201 Shannon Place, SE - 2nd Floor  •  Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  BRAXTON RESTAURANT & BAR (n)
Address  3632 GEORGIA AVE NW
City/State/Zip Code  WASHINGTON, DC 20006
Telephone
 (954) 980-0399
 E-mail address  Braxtonrestaurantdc@gmail.com
Date of Inspection
 09
/
 04
/
 2021
    Time In
 03
:
 34
PM     Time Out
 05
:
 35
PM  
License Holder  Braxton Restaurant & Bar llc
License/Customer No.  93130xxxx-19000165
License Period
 05 
/
 01 
/
 2019 
 - 
 04 
/
 30 
/
 2021 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  0 R  0
Priority Foundation Violations  3 COS  0 R  0
Core Violations  6 COS  2 R  0
Certified Food Protection Manager (CFPM)
 ALEJANDRO CANTO CARAVEO 
CFPM #:  FS-89707 

CFPM Expiration Date:   06/24/2022  
D.C. licensed trash or solid waste contractor:
 Good Friends 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Proteins 
D.C. licensed pesticide operator/contractor:
 Defense Pest Solutions LLC 
D.C. licensed ventilation hood system cleaning contractor:
 Industrial Select services 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  BRAXTON RESTAURANT & BAR (n)    Establishment Address  3632 GEORGIA AVE NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (I e-mailed the guideline prepared by the department) (Corrected On Site)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
8. - Observed an employee washing his hands at the 2 compartment sink at the bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  403.1 Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and shall not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water or similar liquid waste. Pf  
10. - Observed a hand wash sign at the 2 compartment sink at the bar. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3003.1 A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, shall not be provided with the handwashing aids and devices required for a handwashing sink as specified in Sections 3001, 3002, and 2706.3.  
16. - Observed potato cutter unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Temperature control for safety foods temp above 41 degrees F at the drawer refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
37. - Working containers of foods that are not easily recognizable are not name labeled. (Corrected On Site)  803.1 Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food, except that containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.  
44. - Observed an employee drying washed and sanitized utensils with towel. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2200.1 After cleaning and sanitizing, equipment and utensils: (a) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 C.F.R. Section 180.940 - Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (b) Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.  
48. - Observed the hot water temperature for the dish wash machine at the basement was 102 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1809.2 The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize shall not be less than forty-nine degrees Celsius (49 degrees C) (one hundred twenty degrees Fahrenheit (120 degrees F)). Pf  
55. - Observed area behind the dish wash area is unclean. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
56. - Observed personal clothing’s (bags, shoe) at the kitchen at the corner in between reach-in and walk-in refrigerator. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3010.2 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions  
 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 120.0°F 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 102.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Fries (Deep Fryer) (Cooking) 171.0F Cheese (Walk-in Refrigerator) (Cold Holding) 41.0F Peppers (Walk-in Refrigerator) (Cold Holding) 40.0F Chicken Wings (Walk-in Refrigerator) (Cold Holding) 39.0F
Beef (Walk-in Refrigerator) (Cold Holding) 39.0F (Walk-in Refrigerator) 40.0F Hot Water (Handwashing Sink - Dishwash area) 115.0F Sauce (Refrigerator - drawer) (Cold Holding) 40.0F
Shrimp raw (Refrigerator - drawer) (Cold Holding) 39.0F Beef (Refrigerator - drawer) (Cold Holding) 49.0F (Refrigerator - drawer) 50.0F Hot Water (2-compartment sink) 113.0F
Hot Water (3-compartment sink) 113.0F Hot Water (Dishwashing Machine - Final Rinse Cycle) 102.0F Hot Water (Handwashing Sink - Bar) 109.0F Hot Water (Warewashing Machine - Rinse Cycle) 120.0F
(Reach-in Refrigerator) 37.7F Chicken Wings (Reach-in Refrigerator) (Cold Holding) 40.0F Tomatoes sliced (Reach-in Refrigerator) (Cold Holding) 39.0F Pickles (Reach-in Refrigerator) (Cold Holding) 39.0F
Carrots (Reach-in Refrigerator) (Cold Holding) 39.0F            
Inspector Comments:
Correct cited violations within 5 and 14 calendar-days.

If you have any questions, please contact the Area Supervisor at food.safety@dc.gov with your inquiry details.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Alejandro Canto Caraveo 09/04/2021
 Person-in-Charge (Signature) (Print) Date
    Alemayehu Tekleselassie 029  09/04/2021 
  Inspector (Signature) (Print) Badge # Date
    2023