ZEBA BAR & GRILL (N) (S), 1004 IRVING ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 03, 2014 | Routine | 1 | 2 | Details / Comments |
|
Jun 26, 2013 | Routine | 1 | 2 | Details / Comments |
|
Aug 27, 2012 | Routine | 3 | 0 | Details / Comments |
|
May 08, 2012 | Routine | 4 | 4 | Details / Comments |
Apr 03, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired.(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)
Establishment provides hukka for indoor consumption. Establishment has a tobacco license. Issue date 6/20/13. Period 3/1/13-2/28/2015. 4103xxxx-71102236.
CORRECT ITEMS STATED WITHIN 45-DAYS
If you have any questions, please call area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Pizza - Cheese (Oven) (Cooking) | 165.0F |
| Pizza - Pepperoni (Oven) (Cooking) | 155.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| Mozzarella Cheese (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Hot Water (3-compartment sink) | 118.0F |
| Mushrooms (Refrigerator - display) (Cold Holding) | 40.0F |
| Hot Water (Handwashing Sink - Bar) | 112.0F |
| Pizza Flatbread (Reach-in Refrigerator) (Cold Holding) | 41.0F |
Jun 26, 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.(issued) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
The handsink in the kitchen was not accessible for use at call.(items removed) (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink.(issued) (Corrected On Site)
If you have any questions please contact the area supervisor, Mr. Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 106.0F |
| (Refrigerator - reach-in) | 38.6F |
| (Reach-in Freezer) | 42.5F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
| (Final Rinse Cycle - Warewashing Machine) | 120.0F |
| Hot Water (Handwashing Sink - Bar) | 106.0F |
Aug 27, 2012 (Routine)
Violations:
- Correct response to questions
O CFPM ON DUTY (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 NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Most recent pest control service date: 07/21/2012
CORRECT STATED ITEMS WITHIN 5 days & 45 days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100PM 0.0 pH, 104.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (3-compartment sink) | 118.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 46.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Refrigerator - open display) (Cold Holding) | 40.0F |
May 08, 2012 (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. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in bar and kitchen area. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces delime interior of dish machine, nozzles on soda machine at bar, knives holder rack and dish stand. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
No date marking on prepared foods in refrigerator.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
No consumer advisory posted or on menu. (Corrected On Site) - Food properly labeled; original container
No labels on condiment containers.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting board scratches and scoring on sandwich reach in unit.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Shelving at bar dust and residue.(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. TAYLOR AT 202-4429037.
| Temperatures | |
| Hot Water (Handwashing Sink - Bar) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - toilet/female) | 111.0F |
| Hot Water (Handwashing Sink - toilet/male) | 111.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Freezer - walk-in) (Cold Holding) | -10.0F |
| (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Final Rinse Cycle - Warewashing Machine) | 140.0F |
| (Dishwashing Machine - Wash Cycle) | 120.0F |
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