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 |
Temperatures | |
(Reach-in Refrigerator) | 36.0F |
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 |
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 |
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 |
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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Restaurant representatives - add corrected or new information about BLACKBURN CENTER - MAIN KITCHEN/SANKOFA EXPRESS/CS, 2400 6TH ST NW, Washington, DC »