ZOUP, 1101 VERMONT AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Dec 19, 2013 | Routine | 1 | 1 | Details / Comments |
| No violation noted during this evaluation. | Sep 14, 2012 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 21, 2012 | Routine | 3 | 1 | Details / Comments |
|
Mar 05, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Feb 27, 2012 | Routine | 3 | 2 | Details / Comments |
Dec 19, 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. (Corrected On Site)
If you have any questions please contact Mr. Taylor (202)442-9037
| Temperatures | |
| Hot Water | 120.0F |
| (Bain-marie) | 163.7F |
| (Reach-in Refrigerator) | 41.9F |
| (Walk-in Freezer) | 6.8F |
| Lobster Bisque (Hot Holding) | 151.8F |
| Gumbo Soup (Hot Holding) | 152.9F |
| Squash (Hot Holding) | 151.3F |
| (Hot Holding) | 158.2F |
| Chicken Chop (Cold Holding) | 39.4F |
| Tuna Salad (Cold Holding) | 38.3F |
| Tomatoes sliced (Cold Holding) | 37.1F |
| Sliced Ham (Cold Holding) | 41.9F |
| Southwest Sandwich (Hot Holding) | 153.0F |
Sep 14, 2012 (Follow-up)
Comments:CFPM - DAVIT MNATSAKANYAN - #FS-42285 - expires 12/16/2012
5-DAY NOTICE PENDING FROM INSPECTION CONDUCTED ON 08/21/12
NOTE: OBTAIN DC CFPM CERTIFICATE BY 09/17/12 - FAILURE TO COMPLY WILL RESULT IN THE SUSPENSION OF THE BASIC BUSINESS LICENSE. REFER TO HANDOUT PROVIDED TO OBTAIN DC CFPM CERTIFICATE
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 128.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| Soup (Soup Warmer) (Hot Holding) | 150.0F |
Aug 21, 2012 (Routine)
Violations:
- Correct response to questions
ESTABLISHMENT HAS A CERTIFICATE FROM AN APPROVED COURSE. THE FOLLOWING ITEMS MUST BE BROUGHT TO 899 NORTH CAPITAL STREET NE 8:30AM-4:00PM MONDAY-FRIDAY TO OBTAIN THE DC CERTIFIED FOOD CERTIFICATE. 1) ORIGINAL CERTIFICATE AND TEST SCORE. 2) MONEY ORDER FOR 35.00 DOLLARS. 3) TWO FORMS OF ID. ONE ID MUST BE A PICTURE ID. - Hands clean and properly washed
ALL HAND SINKS MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES. (Corrected On Site) - Food separated and protected
ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
ALL ITEMS MUST BE DATED AND LABELED AT ALL TIMES. (Corrected On Site)
CFPM-ABHAY MANIGLIK-SERVE SAFE SEE ABOVE FOR INSTRUCTIONS ON HOW TO OBTAIN DC CERTIFIED FOOD CARD.
ALL ITEMS MUST BE ABATED WITHIN FIVE DAYS
IF YOU HAVE ANY QUESTIONS YOU MAY CONTACT THE AREA SUPERVISOR MR. TAYLOR AT 202-535-2180
| Temperatures | |
| (Freezer - walk-in) (Cold Holding) | -17.2F |
| (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Salad Prep Unit) (Cold Holding) | 37.8F |
| Lobster Bisque (Soup Warmer) (Hot Holding) | 149.0F |
| Tomato Soup (Soup Warmer) (Cold Holding) | 41.1F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| (Refrigerator - deli display) (Cold Holding) | 39.5F |
| Chicken Soup (Soup Warmer) (Hot Holding) | 158.0F |
Mar 05, 2012 (Follow-up)
Violations:
- Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Davit Mnatsakanyan FS-42285 Exp. 12/16/2012
Consumer advisory notice printed or posted
Most recent pest control service date: 02/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.6°F)
Thermocouple in ice & water: 31.4 degrees Fahrenheit
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| Hot Water (Handwashing Sink - kitchen) | 123.0F |
| Hot Water (Handwashing Sink) | 125.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 37.0F |
| (Refrigerator - open display) | 39.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 41.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 39.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
| Lettuce (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 39.0F |
| Soup (Soup Warmer) (Hot Holding) | 155.0F |
| Hamburger patty (Steam Table) (Cold Holding) | 169.0F |
Feb 27, 2012 (Routine)
Violations:
- Proper cold holding temperatures
Some cold food items in the open cooler display are held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared food items in the walk-in cooler are not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Consumer advisory provided for raw or undercooked foods
The establishment has to let customers know that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (Corrected On Site) - Thermometers provided & accurate
No thermometers found in the reach-in cooler(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips found at the 3compartment sink(CORRECT VIOLATION WITH 45 CALENDAR DAYS) (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM Davit Mnatsakanyan FS-42285 Exp. 12/16/2012
No Consumer advisory notice printed or posted, a copy is given to the PIC
Most recent pest control service date: 02/12/2012
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, 111.6°F)
Thermocouple in ice & water: 31.9 degrees Fahrenheit
| Temperatures | |
| Hot Water (Handwashing Sink) | 128.0F |
| Hot Water (Handwashing Sink - kitchen) | 126.0F |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 126.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken roasted (Refrigerator - open display) (Cold Holding) | 42.0F |
| Cole slaw (Refrigerator - open display) (Cold Holding) | 45.0F |
| Tuna (Refrigerator - open display) (Cold Holding) | 43.0F |
| Swiss Cheese (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham Salad (Refrigerator - open display) (Cold Holding) | 44.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 45.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
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