BLACK SALT FISH MARKET AND RESTAURANT, 4883 MACARTHUR BLVD NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 04, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 18, 2014 | Complaint | 5 | 6 | Details / Comments |
| No violation noted during this evaluation. | Feb 10, 2014 | Fire | 0 | 0 | Details / Comments |
|
Nov 19, 2013 | Follow-up | 5 | 0 | Details / Comments |
|
Nov 04, 2013 | Routine | 10 | 10 | Details / Comments |
|
Mar 08, 2013 | Follow-up | 4 | 0 | Details / Comments |
|
Feb 19, 2013 | Routine | 4 | 6 | Details / Comments |
Sep 04, 2014 (Follow-up)
Violations:
- Proper cold holding temperatures
Diced fish above 41 degrees (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Bottle stored in the ice bin behind the bar (Corrected On Site)
5day notice abated.
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 109.0F |
| Hot Water (Handwashing Sink - Bar) | 114.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Clams (Refrigerator - walk-in seafood) (Cold Holding) | 38.0F |
| Oysters (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Fish - Flounder (Refrigerator - walk-in seafood) (Cold Holding) | 39.6F |
| Shrimp raw (Refrigerator - walk-in seafood) (Cold Holding) | 37.0F |
| Calamari (Refrigerator - walk-in seafood) (Cold Holding) | 38.5F |
| (Dishwashing Machine - Final Rinse Cycle) | 130.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - walk-in seafood) | 36.0F |
Aug 18, 2014 (Complaint)
Violations:
- Proper eating, tasting, drinking, or tobacco use
Employee was observed drinking from an uncovered container in the food preparation area. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)employee handling food without gloves on the line - Adequate handwashing sinks properly supplied and accessible
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No paper towels at handwashing sink. - Proper date marking & disposition
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)nsmoked ham inside of the walkin box downstairs is not date labeled - Compliance with variance, specialized process, and HACCP plan
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Establsihment is pickling on site and does not have an approve variance from the Dept of Health - Variance obtained for specialized processing methods
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)establsihment must obtain an variance from DOH - Personal cleanliness
employee in the food prep area not wearing a hair restraint (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)gaskets on the reach-in door s behind the line need to be repalced - Plumbing installed; proper backflow devices
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)pipe leading from the dishwasher through a food filter is no longer in line with the filter - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors upstairs aorund equipment in the dishwasher area contain food debris in excess - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)missing ceiling tiles overhead in the dishwasher area
Correct stated itmes within 5days
Correct stated itmes within 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 112.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Cook Line) | 107.0F |
| Hot Water (Handwashing Sink - Bar) | 117.0F |
| Fish - Sword (Refrigerator - seafood display) (Cold Holding) | 39.5F |
| Fish - Tilapia (Refrigerator - seafood display) (Cold Holding) | 40.3F |
| Salmon (Refrigerator - seafood display) (Cold Holding) | 38.5F |
| Fish - Cod (Refrigerator - seafood display) (Cold Holding) | 36.5F |
| Fish - Trout (Refrigerator - seafood display) (Cold Holding) | 39.5F |
| Crab cake (Refrigerator - seafood display) (Cold Holding) | 39.5F |
| Fish - Trout (Refrigerator - seafood display) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Tomatoes chopped (Refrigerator - sandwich prep unit) (Cold Holding) | 38.5F |
| Tuna Bluefin (Refrigerator - seafood display) (Cold Holding) | 38.5F |
| Cumcumber Soup (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Avocado (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| (Dishwashing Machine - Final Rinse Cycle) | 140.0F |
| (Refrigerator - reach-in) | 39.6F |
| (Refrigerator - sandwich prep unit) | 38.5F |
| (Reach-in Freezer) | -10.0F |
| Chicken Blackened (Refrigerator - display) (Cold Holding) | 39.5F |
| (Refrigerator - walk-in seafood) | 38.0F |
| Fish - Sword (Refrigerator - walk-in seafood) (Cold Holding) | 36.0F |
| Bleu Cheese Dressing (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Feb 10, 2014 (Fire)
Comments:Establsihment approved to open. all fodds stored inside of the reach-in refrigerators on the line discarded.
Kitchen cleaned and equipment that was affected has been removed from the kitchen.
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - Bar) | 110.0F |
| Hot Water (Handwashing Sink - toilet/female) | 109.0F |
| Hot Water (Handwashing Sink - seafood section) | 114.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Reach-in Freezer) | -5.0F |
| (Refrigerator - walk-in seafood) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Refrigerator - drawer) | 38.0F |
| (Refrigerator - drawer) | 37.0F |
| (Freezer - walk-in) | -10.0F |
| Fish - Sword (Refrigerator - walk-in seafood) (Cold Holding) | 39.0F |
| Fish - Rock Fish (Refrigerator - walk-in seafood) (Cold Holding) | 37.0F |
| Fish - Trout (Refrigerator - walk-in seafood) (Cold Holding) | 38.0F |
Nov 19, 2013 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
NO HAND WASHING SINK INSTALLED OR PROVIDED TO THE FISH MARKET AREA(REPEAT VIOLATION) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
NO GARBAGE DISPOSAL INSTALLED IN THE ESTABLISHMENT(REPEAT VIOLATION)
The Business has a written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Thermocouple in ice & water: 32°f
Most recent pest control service date: 11/01/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - walk-in) | 38.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce romaine (Refrigerator - open display) (Cold Holding) | 47.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 44.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 48.0F |
| Salmon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 47.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Red Onions - sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
Nov 04, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper eating, tasting, drinking, or tobacco use
Uncovered cup containing drink and a strawer placed on top of the ice making machine inside the kitchen. (Corrected On Site) - Hands clean and properly washed
No employee observed washing hands between switching tasks during inspection. Educate and closely supervise employees so they wash hands as stated in the code. (Corrected On Site) - No bare hand contact with ready-to-eat foods or approved
A food handling employee was observed when handling ready-to-eat food with bared hands at the cook line. The implicated food has been discarded. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
Hand washing sink not provided at the fish market area of the facility.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
Handwashing sink was used as a dump sink in the bar area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Required records available: shellstock tags, parasite destruction
Variety of shellstock observed in the fish market section and bar area with not tags attached. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw shrimp stored above ready-to-eat food in the four door reach-in refrigerator in the fish market area. (Corrected On Site) - Food separated and protected
Cooked chicken was stored close to the raw fish in the display case. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's ice chute. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Cooked shrimp being cooled down in closed container inside the reach-in refrigerator. (Corrected On Site) - Personal cleanliness
A food handling employee at the fish market section didn't wear a hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items stored on floor or less than 6 inches above the floor.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
No hot water (110 degrees Fahrenheit or above) at handwashing sinks in the female and male restrooms.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Faucet at the prep sink at the fish marekt area is leacking water.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
No garbage disposal unit (food waste grinder) installed.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Wall at the fish market has loose and missing tiles (near the prep sink). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5-DAYS. CORRECT ITEMS STATED WITHIN 45-DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442 9037. (MAIN: (202) 535 2180)
| Temperatures | |
| Hot Water (Handwashing Sink - seafood section) | 113.0F |
| Salmon (Ice) (Cold Holding) | 40.0F |
| Chicken grilled (Ice) (Cold Holding) | 46.0F |
| Shrimp cooked (Ice) (Cold Holding) | 40.0F |
| Pasta Salad (Ice) (Cold Holding) | 37.0F |
| Crab cake (Reach-in Refrigerator) (Cold Holding) | 39.0F |
| Shrimp cooked (Reach-in Refrigerator) (Cooling) | 50.0F |
| (Walk-in Refrigerator) | 38.0F |
| Tuna (Walk-in Refrigerator) (Cold Holding) | 34.0F |
| Fish (Walk-in Refrigerator) (Cold Holding) | 35.0F |
| Hot Water (Handwashing Sink - toilet/female) | 62.0F |
| Hot Water (Handwashing Sink - toilet/male) | 63.0F |
| Fish - Snapper (Ice) (Cold Holding) | 38.0F |
| Fish - Tilapia (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Clams (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Pasta (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Hamburger patty (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Onions cooked (Refrigerator - counter top) (Cooling) | 55.0F |
| Soup (Hot Holding Unit) (Hot Holding) | 166.0F |
| White bean puree (Hot Holding Unit) (Hot Holding) | 137.0F |
| Chicken Broth (Hot Holding Unit) (Hot Holding) | 177.0F |
| Feta Cheese (Walk-in Refrigerator) (Cold Holding) | 43.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 38.0F |
| Steak raw (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Clam Chowder (Stove) (Cooking) | 170.0F |
Mar 08, 2013 (Follow-up)
Violations:
- Food separated and protected
UNCOVERED FOOD ITEMS FOUND IN THE REACH-IN COOLERS (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED OFR DATES AND CONTENTS (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES (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: 2/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Beets (Refrigerator - open display) (Cold Holding) | 46.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 44.0F |
| Asparagus (Refrigerator - open display) (Cold Holding) | 47.0F |
| Curried Shrimp (Refrigerator - open display) (Cold Holding) | 44.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 48.0F |
| Fish (Refrigerator - open display) (Cold Holding) | 42.0F |
| Fish - Whiting (Refrigerator - open display) (Cold Holding) | 44.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 45.0F |
| Fish raw (Refrigerator - open display) (Cold Holding) | 44.0F |
Feb 19, 2013 (Routine)
Violations:
- Proper eating, tasting, drinking, or tobacco use
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Employee was observed drinking from an uncovered container in the food preparation area. - No bare hand contact with ready-to-eat foods or approved
employee cutting bread with no gloves.Bare hand contact present inside of the kitchen (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mold observed on ice machine's ice chute.Unclean food-contact surfaces9replace some cutting boards - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).Raw burgers and crabcakes above 41 degrees inside of the reach-in refrigerator on the line(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)reach-in refrigerator on the line next to smoker above 50 degrees - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)employees inside of food prep area not wearing hair restraints - In-use utensils: properly stored
dipping well on the line not turned on with utensils store (Corrected On Site) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)replace lid cover to the ice machine downstairs/ dry standing water from floor underneath the dishmachine inside of dishroom
Correct stated items within 5days
Correct stated items within 45 days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Cole slaw (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Smoked Tuna (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| smoked Bacon (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Beef Patties (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Crab cake (Refrigerator - reach-in) (Cold Holding) | 49.0F |
| Squid (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Oysters (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| (Final Rinse Cycle - Warewashing Machine) | 130.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 56.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in seafood) | 39.0F |
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