DONOVAN HOUSE/ZENTAN RESTAURANT(N), 1155 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 15, 2014 | Complaint | 1 | 4 | Details / Comments |
|
Sep 04, 2013 | Routine | 6 | 2 | Details / Comments |
| No violation noted during this evaluation. | Jun 06, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
May 30, 2013 | Routine | 6 | 8 | Details / Comments |
Oct 15, 2014 (Complaint)
Violations:
- Correct response to questions
No DC-Issued certified food protection manager. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cooling methods used; adequate equipment for temperature control
Under counter refrigerator temperature observed 48 F(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled plastic squeeze bottle observed in under counter refregirator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-freezer, walk-in-refrgirator and dry storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
No hair restraints for employee working in the kitchen. (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, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 112.0F |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 42.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Walk-in Freezer) (Cold Holding) | -4.0F |
| (Refrigerator - walk-in) (Cold Holding) | 30.0F |
| Cheese (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| (Freezer) (Cold Holding) | 5.0F |
| (Freezer) (Cold Holding) | 10.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
Sep 04, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
NO HANDWASHING SINKS SIGNAGE AT THE KITCHEN SINKS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food separated and protected
UNCOVERED FOOD THROUGHOUT THE KITCHEN'S COOLERS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/CAN OPENER/SODA GUNS AT BAR(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARE FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT SOME HANDWASHING SINKS (Corrected On Site) - Adequate ventilation & lighting; designated areas used
NBLOWN LIGHT NULBS, INADEQUATE LIGHTING IN THE REACH-IN COOLERS(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAY
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/17/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.9°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Hot Water (Handwashing Sink) | 111.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - open display) | 40.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 45.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 45.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 48.0F |
| Cauliflower (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Fajita (Refrigerator - open display) (Cold Holding) | 44.0F |
Jun 06, 2013 (Follow-up)
Comments:5 DAY NOTICE WAS ABATED.
Note: Oxygen machine removed and no longer in use until at call. In process of submitting application.
| Temperatures | |
| Zucchini | 41.0F |
| Shrimp raw | 38.0F |
| Squash | 37.0F |
| Rice | 38.0F |
| Beets | 38.0F |
| Salmon | 39.0F |
| Beets | 39.0F |
| Ground Beef | 37.0F |
| Tuna | 39.0F |
May 30, 2013 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
Food employees observed making bare hand contact with ready to eat foods.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food separated and protected
Raw meats stored above ready to eat foods in an under counter refrigerator. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold heavily observed on ice machine's ice chute. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
No HACCP plan has been approved for this establishment to use vinegar as a preservative in sushi rice.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
Establishment does not have an approved variance/HACCP plan for the use of reduced oxygen packaging within the establishment. (foods vacuum packaged observed within the establishment - Cooked short ribs discarded while on-site).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
No variance has been requested for the use of vinegar in sushi rice as a preservative or for the use of reduced oxygen packaging.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No working thermometer observed inside of the under counter refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Wiping towels used to cover various food items. (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food stored on the floor of the walk-in refrigerator and freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
Food employee observed working with food while not wearing a hair restraint.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - In-use utensils: properly stored
Ice scoop stored with handle inside of ice at the bar. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Lightbulbs in the rear food preparation area are not shielded.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
48-HOUR NOTICE ABATED FROM PREVIOUS INSPECTION CONDUCTED ON 5/28/13 (R.TAYLOR).
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Carrots (Refrigerator - under counter) (Cold Holding) | 41.0F |
| Beets (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Roasted Peppers (Refrigerator - counter top) (Cold Holding) | 72.0F |
| Zucchini (Refrigerator - counter top) (Cold Holding) | 71.0F |
| Raddish (Refrigerator - counter top) (Cold Holding) | 62.0F |
| Squash (Refrigerator - counter top) (Cold Holding) | 46.0F |
| Ground Beef (Refrigerator - under counter) (Cold Holding) | 43.0F |
| (Refrigerator - walk-in) | 38.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 45.0F |
| Rice (Refrigerator - walk-in) (Cooling) | 55.0F |
| (Freezer - walk-in) | -2.0F |
| Hot Water (Prep sink) | 112.0F |
| Rice (Rice Steamer) (Hot Holding) | 175.0F |
| Salmon (Refrigerator - sushi display) (Cold Holding) | 46.0F |
| Tuna (Refrigerator - sushi display) (Cold Holding) | 46.0F |
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