Z BURGER, 2414 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 01, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Sep 22, 2014 | Routine | 4 | 1 | Details / Comments |
|
Jun 05, 2014 | Routine | 1 | 2 | Details / Comments |
| No violation noted during this evaluation. | Nov 06, 2013 | Follow-up | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | Oct 17, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Sep 10, 2013 | Routine | 2 | 4 | Details / Comments |
|
Jan 17, 2013 | Complaint | 0 | 3 | Details / Comments |
|
Jun 20, 2012 | Routine | 5 | 1 | Details / Comments |
Oct 01, 2014 (Follow-up)
Violations:
- Sewage & waste water properly disposed
garbage disposal has not been removed from the 3-comp sink at the follow up inspection
correct stated itemwithn 45days
If youhave 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) | 119.0F |
| Hot Water (Handwashing Sink - toilet room) | 109.0F |
| Hot Water (Handwashing Sink - Service Line) | 108.0F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Turkey Burger (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Onions cooked (Steam Table) (Hot Holding) | 155.0F |
| Mushrooms (Steam Table) (Hot Holding) | 155.0F |
| Mushrooms (Refrigerator - reach-in) (Cold Holding) | 40.5F |
Sep 22, 2014 (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) - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)spillage inside of the walkin unit in the kitchen - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)mice feces cited behind the grill station on the line - Plumbing installed; proper backflow devices
Hose on the prep sink in the kitchen does not have vacuum breaker(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)replace missing light bulb in the kitchen prep area
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 | |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 109.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hamburger Patty Raw (Refrigerator - reach-in) (Cold Holding) | 39.5F |
| Tomatoes sliced (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Mayonnaise (Refrigerator - reach-in) (Cold Holding) | 39.6F |
| Turkey Burger (Refrigerator - reach-in) (Cold Holding) | 40.5F |
| Mushrooms (Warmer) (Hot Holding) | 144.0F |
| Onions cooked (Warmer) (Hot Holding) | 155.0F |
Jun 05, 2014 (Routine)
Violations:
- Contamination prevented during food preparation, storage, & display
No splash guard at the hand sink next to the french fry prep area. - Plumbing installed; proper backflow devices
No air gap under the pipes at the 3 compartment sink; the hot water handle for the hand sink at the end of the cook line needed repair. The hand sink in the rear prep area was not working.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The garbage disposal is attached to the bowl of the 3 compartment sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 5 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 103.5F |
| Beef Patties (Grill) (Cooking) | 132.4F |
| Onions cooked (Steam Table) (Hot Holding) | 144.9F |
| Mushrooms (Steam Table) (Hot Holding) | 137.4F |
| (Refrigerator - drawer) | 25.3F |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 32.7F |
| (Ice Cream Freezer) | 7.1F |
Nov 06, 2013 (Follow-up)
Comments:no fruit fly activity cited at call.
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Hot Water (Handwashing Sink - Service Line) | 110.0F |
Oct 17, 2013 (Follow-up)
Comments:5day notice abated
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 36.0F |
| Turkey Burger (Refrigerator - drawer) (Cold Holding) | 39.3F |
| Veggie Burger (Refrigerator - drawer) (Cold Holding) | 37.0F |
| (Reach-in Freezer) | -12.0F |
| (Refrigerator - drawer) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Hot Water (Handwashing Sink - toilet room) | 118.0F |
Sep 10, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)shelving inside of the walkin unit contains dried food particles/Ice shute on the soda machine contains mold - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)cabinet spaces under the soda machine contain trash and debris - Sewage & waste water properly disposed
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)garbage disposal not working and stored inside of the 3-comp sink. Garbage disposal needs to be moved to the drain board - Toilet facilities: properly constructed, supplied, & cleaned
No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors inside of the kitchen against the baseboards contain food debris
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 118.0F |
| Hot Water (Handwashing Sink - Service Line) | 115.0F |
| Hot Water (Handwashing Sink - toilet room) | 120.0F |
| Hamburger Patty Raw (Refrigerator - drawer) (Cold Holding) | 38.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Onions cooked (Warmer) (Hot Holding) | 145.0F |
| Mushrooms (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Mushrooms (Warmer) (Hot Holding) | 150.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - drawer) | 37.0F |
Jan 17, 2013 (Complaint)
Violations:
- Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. - Nonfood-contact surfaces clean
exterior of equipment inside of the kitchen contains spillage and food debris/cabinet space underneath the soda station contains old mice droppings(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
floors under and around equipment inside of the kitchen contain debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
replace missing ligh bulb cover inside of the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Beef raw/ground (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Steak raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Veggie Burger (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mayonnaise (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Mushrooms (Warmer) (Hot Holding) | 150.0F |
| Onions cooked (Warmer) (Hot Holding) | 149.0F |
| Z-Sauce (Refrigerator - reach-in) (Cold Holding) | 39.3F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
Jun 20, 2012 (Routine)
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) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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: 06/08/2012
Correct stated items within 5-Days and 45-Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 100.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 121.0F |
| Hot Water (3-compartment sink) | 125.0F |
| Hot Water (Handwashing Sink - Service Line) | 123.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Freezer - walk-in) | 5.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 47.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Hamburger cooked (Steam Table) (Hot Holding) | 166.0F |
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