SENBEB CAFE, 6224 3RD ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jun 12, 2014 | Routine | 0 | 2 | Details / Comments |
|
Feb 27, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Dec 27, 2012 | Routine | 3 | 4 | Details / Comments |
|
May 17, 2012 | Follow-up | 0 | 2 | Details / Comments |
|
Mar 27, 2012 | Initial | 5 | 8 | Details / Comments |
Jun 12, 2014 (Routine)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS ARE NOT LABELED (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Display Freezer) | 12.0F |
| Beef and Broccoli (Stew) (Preparation) | 143.0F |
| Fish raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
Feb 27, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 2/18/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.4°F
| Temperatures | |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Plantains (Steam Table) (Hot Holding) | 141.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 47.0F |
| Greens (Steam Table) (Hot Holding) | 143.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 44.0F |
| Rice (Steam Table) (Hot Holding) | 142.0F |
| Meatballs (Steam Table) (Hot Holding) | 144.0F |
Dec 27, 2012 (Routine)
Violations:
- Correct response to questions
No DC Certified Food Protection Manager Certificate.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Gasket around reach in refrigerator dirty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No pull date on ready to eat foods inside the refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
No label on dry food containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Storage shelves at the prep area need cleaning and alluminum to be removed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor under cooking units dirty.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Ventilation inside the mens toilet room need repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
CFPM KENNETH MCGOY NEED DC CERTIFICATE,IS HAVING THE SERV SAFE.NEED TO COME TO 899 NORTH CAPITOL NE WITH 35 DOLLARS MONEY ORDER OR CHECK MONDAY-FRIDAY 8:30AM-4PM.
IF YOU HAVE ANY QUESTIONS,PLEASE CALL AREA SUPERVISOR MR RONNIE TAYLOR (202) 535-2180.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Beans (Steam Table) (Hot Holding) | 142.0F |
| Greens (Steam Table) (Hot Holding) | 142.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 141.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - beverage) | 40.0F |
May 17, 2012 (Follow-up)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health. (Corrected On Site)
CERTIFIED PERSON HAS TAKEN SERV SAFE CLASS ON 4/05/2012
EXTERMINATOR WAS OUT TO SERVICES BUSINESS ON 3/30/2012 AND 4/21/2012
1-REPEAT VIOLATION - OPERATING BUSINESS WITHOUT AND EXPIRED LICENSE 4/30/2011.
5-DAY NOTICE GIVEN TO OBTAIN A CURRENT BUSINESS LICENSE.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - toilet/female) | 122.0F |
| Hot Water (Handwashing Sink - toilet/male) | 122.0F |
| Greens (Steam Table) (Hot Holding) | 175.0F |
| Sweet Potatoes (Steam Table) (Hot Holding) | 190.0F |
| Eggplant (Steam Table) (Hot Holding) | 175.0F |
| Chicken salad (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 20.0F |
Mar 27, 2012 (Initial)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - 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) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces freezers and refrigeration units.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No date marking on prepared foods in refrigeration unit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator. No thermometer in walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Make fresh squeeze juice observed bottle in reach in unit no label. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
Evidence of mice dropping seen on floor in kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Work table where food is held is to close to handwashing sink, install a splash guard at hand sink.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards have grooves not smooth. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Stove, catch pan, Blodgett oven, underneath work tables, stand, shelving and the exterior of freezer chest in basement soil. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Wall at mop sink soil. Floor along baseboard and under equipment soil.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old or unused equipment stored in the establishment.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS
CORRECT ITEMS STATED WITHIN 45-DAYS
CERTIFIED FOOD MANAGER KENNETH McGOY CARD EXPIRED 7/19/2010.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 115.0F |
| Hot Water (Handwashing Sink - toilet/male) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 34.0F |
| (Reach-in Freezer) (Cold Holding) | -2.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 39.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Cucumbers (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Veggie Burger (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Rice (Steam Table) (Hot Holding) | 150.0F |
| BEEF JERK (Steam Table) (Hot Holding) | 182.0F |
| BEAN SOUP (Steam Table) (Hot Holding) | 176.0F |
| Macaroni and cheese (Steam Table) (Hot Holding) | 182.0F |
| Tofu (Steam Table) (Hot Holding) | 178.0F |
| Greens (Steam Table) (Hot Holding) | 174.0F |
| Candied Yams (Steam Table) (Hot Holding) | 171.0F |
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