MEZE RESTAURANT & LOUNGE (N), 2437 18TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 10, 2013 | Routine | 1 | 0 | Details / Comments |
|
Mar 18, 2013 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Dec 04, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Nov 28, 2012 | Routine | 2 | 1 | Details / Comments |
|
Aug 20, 2012 | Follow-up | 4 | 0 | Details / Comments |
|
Jul 31, 2012 | Routine | 6 | 18 | Details / Comments |
Jul 10, 2013 (Routine)
Violations:
- Proper cold holding temperatures
COLD UNIT WAS ELEVATED AT VISIT. DOOR HAD BEEN OPENED FOR AN EXTENDED TIME TO STOCK. AFTER 45 MINUNTES UNIT WAS IN COMPLIANCE WITH DC CODE. (Corrected On Site)
ITEM WAS CORRECTED ON SITE.
ESTABLISHMENT HAS AN EMPLOYEE POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 125.0F |
| (Refrigerator - reach-in) (Cold Holding) | 48.9F |
| (Refrigerator - reach-in) (Cold Holding) | 34.3F |
| (Steam Table) (Hot Holding) | 160.0F |
| Rice (Steam Table) (Hot Holding) | 167.0F |
| (Reach-in Freezer) (Cold Holding) | 2.3F |
| Asparagus (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - beverage) (Cold Holding) | 39.2F |
Mar 18, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
TONGS WERE NOT STORED PROPERLY AT VISIT. ALL FOOD CONTACT SURFACES MUST BE STORED PROPERLY IN ORDDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) ICE SCOOP NOT STORED PROPERLY 2)CUTTING BOARD CONTAINED DEEP CREVICES.3) BOTTLE WAS STORED IN THE ICE USED FOR CUSTOMER SERVICE. (Corrected On Site) - Proper date marking & disposition
ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Wiping cloths: properly used & stored
LINENS WERE NOT STORED PROPERLY AT VISIT. LINENS MUST BE STORED IN A SANITIZING SOLUTION IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
ALL ITEMS MUST BE ABATED WITHIN FIVE OR FORTY FIVE DAYS.
ESTABLISHMENT HAS AN EMPLOYEE HEALTH POLICY.
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA
SUPERVISOR MR TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 109.9F |
| (Refrigerator - walk-in) (Cold Holding) | 35.2F |
| (Refrigerator - drawer) (Cold Holding) | 35.9F |
| (Refrigerator - drawer) (Cold Holding) | 36.0F |
| (Reach-in Freezer) (Cold Holding) | -0.6F |
| (Reach-in Freezer) (Cold Holding) | -10.0F |
| Rice (Steam Table) (Hot Holding) | 154.0F |
| Mashed potatoes (Steam Table) (Hot Holding) | 152.8F |
| Lentil Soup (Steam Table) (Hot Holding) | 163.0F |
| (Refrigerator - beverage) (Cold Holding) | 34.9F |
| Lamb (Refrigerator - drawer) (Cold Holding) | 34.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 35.2F |
| Beef Stew (Steam Table) (Hot Holding) | 143.2F |
Dec 04, 2012 (Follow-up)
Comments:5 DAYS NOTICE ABATED FROM INSPECTION CONDUCTED ON 11/28/12.
IF YOU HAVE ANY QUESTIONS,PLEASE CALL THE AREA SUPERVISOR MR RONNIE TAYLOR ON (202)442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 120.0F |
| Rice (Rice Steamer) (Hot Holding) | 153.0F |
| Meatballs (Hot Holding Unit) (Hot Holding) | 160.0F |
| Mushrooms (Hot Holding Unit) (Hot Holding) | 148.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Tomato Sauce (Hot Holding Unit) (Hot Holding) | 149.0F |
| Beef (Hot Holding Unit) (Hot Holding) | 154.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
Nov 28, 2012 (Routine)
Violations:
- Food separated and protected
Raw foods stored above ready to eat foods. (Corrected On Site) - Proper date marking & disposition
Prepared food items are not properly labeled and date marked.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food employee observed not wearing proper hair restraint. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5-DAYS AS LISTED WITHIN OBSERVATIONS.
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 |
| (Refrigerator - reach-in) | 40.0F |
| Tomato Sauce (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Potatoes (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| Rice (Steam Table) (Hot Holding) | 143.0F |
| Sauce (Steam Table) (Hot Holding) | 140.0F |
| Meatballs (Refrigerator - under counter) (Cold Holding) | 41.0F |
| (Refrigerator - under counter) | 30.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) | 30.0F |
| Chicken raw (Refrigerator - drawer) (Cold Holding) | 41.0F |
| Hot Water (3-compartment sink) | 115.0F |
| (Refrigerator - walk-in) | 42.0F |
Aug 20, 2012 (Follow-up)
Violations:
- Correct response to questions
No Certified Food Protection Manager is on duty as cited 7/31/12. - Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illness as cited 7/31/12. - Hot & cold water available; adequate pressure
There is no hot water at the men's toilet room handsink as cited 7/31/12. - Plumbing installed; proper backflow devices
Garbage disposal unit is out of order as cited 7/31/12.
FAILURE TO COMPLY WITH 5-DAY NOTICE(further action shall be taken)
FAILURE TO COMPLY WITH 24-HOUR NOTICE(further action shall be taken)
45-DAY NOTICE PENDING, FROM INSPECTION CONDUCTED 7/31/12
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT 202-535-2180
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 127.0F |
| Hot Water (Handwashing Sink - toilet/male) | 80.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Freezer) | 10.0F |
| Salmon (Freezer) (Cold Holding) | 16.0F |
| (Refrigerator - walk-in) | 43.0F |
| Beef (Refrigerator) (Cold Holding) | 46.0F |
Jul 31, 2012 (Routine)
Violations:
- Correct response to questions
There is no Certified Food Protection Manager on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy for the prevention of foodborne illnesses. I provided the person in charge with a copy of the DC Food Code employee medical referral, reporting agreement, and interview forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy regarding the prevention of foodborne illnesses. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
The handwashing sink in the dishwash area is filled with lids. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no soap at the bar handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There are no paper towels at the bar handwashing sink. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing signage at the handwashing sinks in the kitchen and bar. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The walk-in refrigerator's compressor fan guards has a buildup of dust. The coffin style freezer needs to be defrosted. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The interior of the microwave oven is unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
The sliced tomatoes in the under counter refrigerator are held at improper temperatures. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in the under counter refrigerator and coffin style freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The dial thermometer on the exterior of the reach-in freezer is broken. The display on the digital thermometer connected to the refrigerator drawers is blank. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
An unlabeled plastic squeeze bottle of cooking oil is on the stove. (Corrected On Site) - Insects, rodents, & animals not present
The kitchen window is covered by a metal grate which has openings that are too large to prevent the entry of pests. An appropriate screen should be installed if this window is going to be kept open for ventilation. The basement door is also kept open for ventilation and the outer door is a metal grate that does not prevent the entry of pests. An appropriate screen should also be installed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloths are stored on counters and no sanitizing solutions are prepared. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Utensils, equipment & linens: properly stored, dried, & handled
The plates on the kitchen table's top shelf are stored with the food-contact surfaces unprotected and need to be inverted or covered. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The storage shelves in the dishwash area are rusted. A damp wooden board is covering one of the shelves in the dishwash area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The coffin style freezer door is warped and the door's rubber gasket is separating from the door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chlorine test strips provided to measure the concentration of sanitizing solutions in the dishwash machine. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Food residue is lodged in the upper corners of the interior of the dishwash machine. Grease droplets are accumulating on the ventilation hood. Dust is built up on the kitchen shelves. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (110 degrees Fahrenheit or above) at the handwashing sinks in the men's toilet room and dishwash area. (CORRECT VIOLATION WITHIN 24 HOURS) - Plumbing installed; proper backflow devices
The garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulb) in the display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
The ceiling light tubes above the kitchen table are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The consumer advisory notice regarding the health risks associated with the consumption of raw or undercooked animal foods is printed on the menu.
CORRECT ITEM STATED WITHIN 24 HOURS.
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.
| Temperatures | |
| Hot Water (3-compartment sink) | 124.0F |
| Hot Water (Handwashing Sink - Bar) | 125.0F |
| Hot Water (Handwashing Sink - toilet/female) | 121.0F |
| Hot Water (Handwashing Sink - toilet/male) | 84.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (Prep sink) | 129.0F |
| Beef and Lamb Meatballs (Grill) (Cooking) | 138.0F |
| Beef and Lamb Meatballs (Grill) (Cooking) | 174.0F |
| Veal Liver (Stove) (Cooking) | 161.0F |
| Mushrooms (Steam Table) (Hot Holding) | 178.0F |
| Braised Lamb (Steam Table) (Hot Holding) | 162.0F |
| Lentil Soup (Steam Table) (Hot Holding) | 171.0F |
| (Refrigerator - display) | 32.0F |
| Chicken Kabob (Refrigerator) (Cold Holding) | 41.0F |
| Lamb (Refrigerator) (Cold Holding) | 39.0F |
| Tomatoes sliced (Refrigerator - under counter) (Cold Holding) | 54.0F |
| Cucumbers (Refrigerator - under counter) (Cold Holding) | 49.0F |
| Yogurt Cucumber Sauce (Refrigerator - under counter) (Cold Holding) | 39.0F |
| (Refrigerator - display) | 39.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 84.0F |
| Hot Water (3-compartment sink) | 129.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 106.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 112.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 114.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 118.0F |
| Hot Water (Dishwashing Machine - Wash Cycle) | 120.0F |
| Hot Water (Final Rinse Cycle - Warewashing Machine) | 124.0F |
| (Refrigerator - walk-in) | 44.0F |
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