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  BLACKFINN
Address  1620 I ST NW
City/State/Zip Code  WASHINGTON, DC 20006
Telephone
 (202) 486-6578
 E-mail address  pwalker@blackfinndc.com
Date of Inspection
 03
/
 19
/
 2021
    Time In
 12
:
 06
PM     Time Out
 02
:
 16
PM  
License Holder  Eye St Pubs LLC
License/Customer No.  04003xxxx-19002234
License Period
 06 
/
 01 
/
 2019 
 - 
 05 
/
 31 
/
 2023 
 Type of Inspection
 Routine
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  0 COS  0 R  0
Priority Foundation Violations  3 COS  2 R  0
Core Violations  9 COS  5 R  0
Certified Food Protection Manager (CFPM)
 RAJON JACKSON 
CFPM #:  FS-92633 

CFPM Expiration Date:   10/05/2023  
D.C. licensed trash or solid waste contractor:
 Bates Trucking 
D.C. licensed sewage & liquid waste transport contractor:
 RTI 
D.C. licensed pesticide operator/contractor:
 Orkin 
D.C. licensed ventilation hood system cleaning contractor:
 The Greasebusters 
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  BLACKFINN    Establishment Address  1620 I ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. I emailed the establishment a copy of DC Health-issued "Food Employee Health Guidelines." (Corrected On Site)  300.1 The licensee shall require food employees and conditional employees to report to the person in charge, in accordance with this Section, information about their health and activities as they relate to diseases that are transmissible through food.  
10. - There is no soap at the handwashing sink at the bar. Soap was provided. (Corrected On Site)  3001.1 Each handwashing sink or group of two (2) adjacent sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf  
10. - There are no paper towels at the handwashing sinks at the bar and dishwashing area. (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  
33. - A reach-in refrigerator is out of order. (Correct Violation Within 14 Calendar Days)  1600.1 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified in chapters 6 through 13. Pf  
36. - There is no thermometer in the under-counter refrigerator (expo). A thermometer was provided. (Corrected On Site)  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
37. - Working containers of foods that are not easily recognizable are not name labeled.Working containers of foods that are not easily recognizable are not name labeled. A label was placed on each plastic squeeze bottle of oil or condiment that didn't have a label. (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.  
40. - The employeee tha was handling the cauliflower was wearing a bracelet on her wrist. The bracelet was removed. (Corrected On Site)  406.1 Persons working in direct contact with food, clean equipment and utensils, or unwrapped single-service and single-use articles shall not wear jewelry, including medical information jewelry on their arms or hands, except for a plain ring such as a wedding band.  
44. - The plates on the top shelf at the cook line are stored wh the food-contact surfaces unprotected (exposed). The plasters have been covered. (Corrected On Site)  2203.2 Clean equipment and utensils shall be stored as specified in Section 2203.1 and shall be stored: (a) In a self-draining position that allows air drying; and (b) Covered or inverted.  
47. - The cutting boards are scratched and pitted. (Correct Violation Within 14 Calendar Days)  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
51. - The garbage disposal unit (food waste grinder) is out of order. (Correct Violation Within 14 Calendar Days)  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
55. - The floor area behind the cooking units is unclean. (Correct Violation Within 14 Calendar Days)  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
62. - A current inspection report is not posted in a location that is conspicuous to consumers. (Correct Violation Within 14 Calendar Days)  4310.2 The licensee shall post a current license, valid Certificate of Occupancy, and a current inspection reports in a location within the food establishment that is conspicuous to consumers as specified in Section 4306.3.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Flank steak (Walk-in Refrigerator) (Cold Holding) 46.0F Raw Chicken (Walk-in Refrigerator) (Cold Holding) 36.0F Ground Beef (Walk-in Refrigerator) (Cold Holding) 37.0F (Reach-in Freezer) 10.0F
(Under-counter Refrigerator) 31.0F Chicken Wings (Refrigerator - drawer) (Cold Holding) 36.0F Raw Chicken (Refrigerator - drawer) (Cold Holding) 38.0F Haddock (Refrigerator - drawer) (Cold Holding) 39.0F
Romaine Lettuce (Refrigerator - drawer) (Cold Holding) 40.0F Shrimp raw (Deep Fryer) (Cooking) 244.0F Chicken slider (Deep Fryer) (Hot Holding) 190.0F (Refrigerator - drawer) 36.0F
Chicken gravy (Steam Table) (Hot Holding) 142.0F Diced Tomatoes (Refrigerator - drawer) (Cooling) 47.0F Sliced Tomatoes (Refrigerator - drawer) (Cold Holding) 40.0F Alfredo sauce (Refrigerator - drawer) (Cooking) 39.0F
Salmon (Refrigerator - drawer) (Cold Holding) 39.0F Raw Chicken (Refrigerator - drawer) (Cold Holding) 40.0F Pork (Refrigerator - drawer) (Cold Holding) 39.0F Rice (Refrigerator - drawer) (Cold Holding) 41.0F
(Refrigerator - drawer) 35.0F Meatloaf (Oven) (Hot Holding) 187.0F Meatloaf (Oven) (Hot Holding) 178.0F Hot Water (3-compartment sink) 161.0F
Hot Water (Handwashing Sink - Dishwash area) 123.0F Hot Water (Handwashing Sink - Bar) 120.0F Hot Water (Handwashing Sink - toilet room) 100.0F Chicken Wings (Walk-in Refrigerator) (Cold Holding) 39.0F
  0.0F Cheese (Walk-in Refrigerator) (Cold Holding) 39.0F Cheddar Cheese (Walk-in Refrigerator) (Cold Holding) 39.0F Chicken (Walk-in Refrigerator) (Cold Holding) 37.0F
(Walk-in Refrigerator) 32.0F Hot Water (Handwashing Sink) 126.0F        
Inspector Comments:
Correct cited violation within 5 calendar-days.

Correct cited violations within 14 calendar-days.

If you have any questions, please contact the Area Supervisor by emailing 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.
  Rajon Jackson 03/19/2021
 Person-in-Charge (Signature) (Print) Date
    Ivory Gene Cooper 056  03/19/2021 
  Inspector (Signature) (Print) Badge # Date
    2023