BLACKBURN CENTER - MAIN KITCHEN/SANKOFA EXPRESS/CS, 2400 6TH 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. | Mar 11, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 12, 2014 | Routine | 5 | 1 | Details / Comments |
|
Nov 15, 2013 | Routine | 4 | 6 | Details / Comments |
|
Aug 12, 2013 | Routine | 2 | 6 | Details / Comments |
|
Apr 18, 2013 | Routine | 1 | 2 | Details / Comments |
Mar 11, 2014 (Follow-up)
Comments:CFPM information: Donella Darby CFPM# FS-57694 Expiration: 09/14/16.
Hot water boiler being replaced at call. In compliance with code.
University cafeteria closed for operation on call-Spring break.
Notice abated from inspection on 02/12/14.
If you have any questions, please contact area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| (Reach-in Refrigerator) | 36.0F |
Feb 12, 2014 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Food handler placing garnishes on a main entree.(gloves used) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in Classic section. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Debris observed on the interior of ice chutes and around soda nozzles of the soda machines.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s)at the salad bar held at improper temperature(s).(discarded) (Corrected On Site) - Time as a public health control: procedures & records
Time/temperature logs for the sald bar were not being maintained correctly.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The drain for the hand sink adjacent to the hot food prep area was clogged.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Correct items stated within 5 days.
The DC CFM is Donella Darby:: FS57694 will expire 9/14/22016.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.7F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.6F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 41.2F |
| Pizza (Heat Lamp Display) (Hot Holding) | 183.0F |
| Lasagna (Steam Table) (Hot Holding) | 148.9F |
| (Reach-in Refrigerator) | 40.2F |
| (Refrigerator - walk-in) | 37.2F |
| (Walk-in Refrigerator) | 32.0F |
| (Freezer - walk-in) | -10.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Warewashing Machine - Rinse Cycle) | 180.0F |
| Eggs (Salad Bar) (Cold Holding) | 42.0F |
| Cole slaw (Salad Bar) (Cold Holding) | 52.0F |
| Mixed Vegetables (Salad Bar) (Cold Holding) | 46.0F |
| Cantaloupes (Salad Bar) (Cold Holding) | 43.0F |
| Cheese (Salad Bar) (Cold Holding) | 48.0F |
| Lettuce (Salad Bar) (Cold Holding) | 50.0F |
| Onions raw (Salad Bar) (Cold Holding) | 48.0F |
| Carrots (Salad Bar) (Cold Holding) | 48.0F |
Nov 15, 2013 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Proper reheating procedures for hot holding
Food observed not properly reheated to 165 degrees F (Ground Beef), or to 140 degrees F (Tomato sauce), before hot holding. (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s). (Corrected On Site) - Thermometers provided & accurate
No thermometer observed inside of the undercounter refrigerator (Sankofa Cafe).(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Ingredient bins, found in the dry storage area, are not labled with the common name of the ingredient stored inside. (Corrected On Site) - Insects, rodents, & animals not present
Dead roaches observe on a glue trap within the hallway. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board in the sandwich preparation area observed heavily worn with grooves and stains throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No 3- or 2-compartment sink is provided in the Sankofa Cafe for warewashing of equipment (food operators are using a one compartment sink for all warewashing at this time). (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Front area of gril (reservior), observed with an accumulation of grease and food debris. (Corrected On Site)
CORRECT ITEMS WITHIN 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: DONELLA DARBY (57694) EXP. 9/14/16
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 142.0F |
| (Reach-in Refrigerator) | 33.0F |
| Gravy - Chicken (Reach-in Refrigerator) (Cold Holding) | 30.0F |
| Hot Water (Handwashing Sink) | 135.0F |
| Hot Water (2-compartment sink) | 128.0F |
| (Walk-in Refrigerator) | 40.0F |
| Tuna Salad (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| Grilled Vegetables (Refrigerator - walk-in) (Cooling) | 51.0F |
| (Freezer - walk-in) | -4.0F |
| Chicken (Rack) (Cooling) | 146.0F |
| (Refrigerator - walk-in produce) | 38.0F |
| Tomatoes sliced (Refrigerator - walk-in produce) (Cold Holding) | 38.0F |
| Tomatoes sliced (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Freezer) | 10.0F |
| Chicken raw (Refrigerator - walk-in meat) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) | 32.0F |
| Tomato Sauce (Steam Table) (Hot Holding) | 70.0F |
| Chili (Soup Warmer) (Hot Holding) | 149.0F |
| Ground Beef (Hot Holding Unit) (Hot Holding) | 55.0F |
| (Reach-in Freezer) | 0.0F |
| Sliced Chicken (Reach-in Refrigerator) (Cold Holding) | 37.0F |
| (Reach-in Refrigerator) | 40.0F |
Aug 12, 2013 (Routine)
Violations:
- Insects, rodents, & animals not present
Fruit flies in the Sankofa station. - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Coffee containers and food contact surface at the coffee urn had build up of debris.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The ware wash machine needed to delimes and the curtains at the ware wash machine needed to be replaced.(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Grease build up on hoods, oven and grill.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Leak at the hand sink in the sandwich prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
In the Sankofa station: trash container had accumuilated food waste and liner for the container. - Physical facilities: installed, maintained, & clean
Floors needed cleaning in the Sankofa station.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Light shield in sandwich prep area needed cleaning to remove dust and grease.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Peter A Daudu: FS46949 will expire 3/11/2014.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 140.1F |
| (Refrigerator - reach-in) | 35.8F |
| Hot Water (Handwashing Sink) | 141.1F |
| (Steam Table) | 160.3F |
| (Refrigerator - walk-in) | 42.7F |
| (Refrigerator - walk-in) | 40.1F |
| (Refrigerator - walk-in) | 38.9F |
| Turkey sliced (Refrigerator - walk-in) (Cold Holding) | 43.2F |
| Chicken (Refrigerator - walk-in) (Cooking) | 68.2F |
| (Freezer - walk-in) | 10.1F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
Apr 18, 2013 (Routine)
Violations:
- Personal cleanliness
All employees were not wearing hair restraint.(worn) (Corrected On Site) - Plumbing installed; proper backflow devices
There is a leak from the handsink adjacent to the catering prep area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
There is dust build-up on the ceiling panels and vent in the area between prep table and pot wash area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Peter A. Daudu: FS46949 will expire 3/11/2014.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - walk-in) | 40.2F |
| (Refrigerator - walk-in) | 42.2F |
| (Freezer - walk-in) | -5.7F |
| Rice and Beans (Kettle) (Cooking) | 157.9F |
| Cheese shredded (Ice) (Preparation) | 41.0F |
| Pepperoni (Ice) (Preparation) | 41.0F |
| Fries (Deep Fryer) (Cooking) | 245.0F |
| (Dishwashing Machine - Wash Cycle) | 160.0F |
| (Dishwashing Machine - Wash Cycle) | 150.0F |
| (Final Rinse Cycle - Warewashing Machine) | 180.0F |
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