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  GEORGIA BROWNS
Address  950 15TH ST NW
City/State/Zip Code  Washington, DC 20005
Telephone
 (202) 393-4499
 E-mail address  abrown@gbrowns.com
Date of Inspection
 09
/
 01
/
 2022
    Time In
 12
:
 21
PM     Time Out
 03
:
 07
PM  
License Holder  GBR-DC, LLC
License/Customer No.  09313xxxx-66002863
License Period
 04 
/
 01 
/
 2022 
 - 
 03 
/
 31 
/
 2024 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  1 COS  1 R  0
Priority Foundation Violations  5 COS  2 R  0
Core Violations  4 COS  2 R  0
Certified Food Protection Manager (CFPM)
 LUIS JUAREZ 
CFPM #:  FS-97074 

CFPM Expiration Date:   01/21/2025  
D.C. licensed trash or solid waste contractor:
 Landlord - Building 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Orkin [ Recent Service Report - 4/1/2022] 
D.C. licensed ventilation hood system cleaning contractor:
 Stainless Hood Cleaners 
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  GEORGIA BROWNS    Establishment Address  950 15TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Observed the hand wash sink at the bar used as a dump sink. (Corrected On Site)  2414.2 A handwashing sink shall not be used for purposes other than handwashing. Pf  
10. - There are no paper towels at the handwashing sink located at the cookline. [Supplied] (Corrected On Site)  3002.1 Each handwashing sink or group of adjacent sinks shall be provided with: (a) Individual, disposable towels; Pf (b) A continuous towel system that supplies the user with a clean towel; Pf (c) A heated-air hand drying device that is provided in addition to other hand-drying devices at sinks used for food preparation or warewashing areas; Pf or (d) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf  
10. - There is no handwashing signage at the handwashing sink located at the bar. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  3004.1 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visibly to food employees.  
15. - Observed raw beef were stored above fish and salmon at the reach-in refrigerator shelf. [Re-arranged] (Corrected On Site)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
24. - Observed fried green tomatoes with cheese stored at the table. As per the Chef said items must be room temperature and the establishment use time. But there was no documentation for that. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1009.1 Except as specified in Section 1009.4, if time without temperature control is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for sale or service: (a) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the Department upon request and shall specify: Pf (1) Methods of compliance with Section 1009.2(a) through 1009.2(c) or Section 1009.3; Pf and (2) Methods of compliance with Section 1003 for food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf  
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.  
38. - Observed rodent droppings at the preparation area at the backside of the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
48. - There are no chemical test strips available to measure the concentration of the sanitizing solution.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1608.1 A test kit or other device that accurately measures the concentration in micrograms per liter (mg/L) of sanitizing solutions shall be provided. Pf  
48. - The date plate for the dish washer posted both the chemical and hot water sanitizing requirements. But the hot water sanitizing machine temperature of the dish washer is not reaching 180 degrees F nor have the required chlorine concentration. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1804.1 A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.  
62. - The current establishment's business license not posted at the establishment. (Corrected On Site)  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Spinach (Walk-in Refrigerator) (Cold Holding) 38.0F Ceviche (Walk-in Refrigerator) (Cold Holding) 39.0F Lump crab (Walk-in Refrigerator) (Cold Holding) 27.0F Macaroni and cheese (Steam Table) (Hot Holding) 173.0F
Mashed potatoes (Steam Table) (Hot Holding) 157.0F Dirty rice (Steam Table) (Hot Holding) 159.0F Sauce (Steam Table) (Hot Holding) 152.0F Sweet Potatoes (Steam Table) (Hot Holding) 162.0F
Gravy (Steam Table) (Hot Holding) 163.0F Collard greens (Steam Table) (Hot Holding) 153.0F Steak raw (Reach-in Refrigerator) (Cold Holding) 37.0F Salmon (Reach-in Refrigerator) (Cold Holding) 38.0F
Onions raw (Reach-in Refrigerator) (Cold Holding) 40.0F Roasted corn (Ice) (Cold Holding) 40.0F Pork (Walk-in Refrigerator) (Cold Holding) 39.0F Beef (Walk-in Refrigerator) (Cold Holding) 38.0F
Rice (Walk-in Refrigerator) (Cold Holding) 39.0F Sauce (Walk-in Refrigerator) (Cold Holding) 39.0F Green Tomato and Bell Pepper (Walk-in Refrigerator) (Cold Holding) 39.0F Green Tomato and Bell Pepper (Ice) (Cold Holding) 39.0F
Cole slaw (Ice) (Cold Holding) 39.0F (Reach-in Freezer) 1.0F (Reach-in Refrigerator) 39.0F (Reach-in Refrigerator) 40.0F
(Reach-in Refrigerator) 39.0F (Walk-in Refrigerator) 40.0F (Walk-in Refrigerator) 38.0F Hot Water (3-compartment sink) 118.0F
Hot Water (Handwashing Sink) 107.0F Hot Water (Handwashing Sink - Cook Line) 109.0F Hot Water (Handwashing Sink - Dishwash area) 115.0F Hot Water (Warewashing Machine - Rinse Cycle) 142.0F
Dirty rice (Walk-in Refrigerator) (Cold Holding) 38.0F Fried green tomatoes with cheese (Table) (Holding) 84.0F Pork (Reach-in Refrigerator) (Cold Holding) 39.0F Beef (Reach-in Refrigerator) (Cold Holding) 39.0F
Hot Water (Dishwashing Machine - Final Rinse Cycle) 128.0F Hot Water (Handwashing Sink - Bar) 112.0F Hot Water (2-compartment sink (Bar)) 117.0F    
Inspector Comments:
Correct cited violations within 14 calendar-days.
Correct cited violations within 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.
  Luis Juarez 09/01/2022
 Person-in-Charge (Signature) (Print) Date
    Alemayehu Tekleselassie 029  09/01/2022 
  Inspector (Signature) (Print) Badge # Date
    2023