image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation & Licensing Administration    Office of Food, Drug, Radiation, and Community Hygiene    2201 Shannon Place, SE - 2nd Floor    Washington, DC 20020
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  ZEPPELIN RESTAURANT DC (n)
Address  1544 9TH ST NW
City/State/Zip Code  WASHINGTON, DC 20018
Telephone
 (202) 352-8808
 E-mail address  Madison@zeppelindc.com
Date of Inspection
 03
/
 29
/
 2021
    Time In
 06
:
 45
PM     Time Out
 08
:
 35
PM  
License Holder  Zeppelin Restaurant DC LLC
License/Customer No.  09313xxxx-19000089
License Period
 02 
/
 01 
/
 2021 
 - 
 01 
/
 31 
/
 2023 
 Type of Inspection
 Complaint
Establishment Type:  Restaurant Total
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  2
Priority Foundation Violations  1 COS  0 R  1
Core Violations  4 COS  0 R  3
Certified Food Protection Manager (CFPM)
 MARGAUX DONATI 
CFPM #:  FS-100688 

CFPM Expiration Date:   07/20/2024  
D.C. licensed trash or solid waste contractor:
 Good Friends 
D.C. licensed sewage & liquid waste transport contractor:
 Storm Oil 
D.C. licensed pesticide operator/contractor:
 Accurate Termite and Pest Control Inc 
D.C. licensed ventilation hood system cleaning contractor:
 The Greasebusters 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  ZEPPELIN RESTAURANT DC (n)    Establishment Address  1544 9TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
10. - Observed 2-compartment ware washing sink and dump sink at sushi bar has been supplied with hand washing aids (hand washing signage and paper towel dispenser). (REPEAT).  3003.1 A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, shall not be provided with the handwashing aids and devices required for a handwashing sink as specified in Sections 3001, 3002, and 2706.3.  
15. - Observed food items were not stored in a manner to protect from cross contamination in the walk-in refrigerator. Raw chicken has been stored above ice and beef; raw shell eggs have been stored above tofu in the walk-in refrigerator. (Said items were put in proper hierarchy at call). (Corrected On Site) (REPEAT).  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
21. - Observed temperature control for safety (TCS) food item (fried shrimp tempuras, fried crab meat) have been held at temperature below 135 degrees F at the sushi bar during the inspection. (Said items were relocated to the refrigerator during the inspection). (REPEAT). (Corrected On Site)  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
38. - Observed rodent droppings on floor in storage areas in the basement kitchen and by the door that leads to the back of the building during the inspection. (REPEAT).  3210.1 The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Pf (a) Routinely inspecting incoming shipments of food and supplies; Pf (b) Routinely inspecting the premises for evidence of pests; Pf (c) Using methods, if pests are found, such as trapping devices or other means of pest control as specified in Sections 3402, 3410 and 3411; Pf and (d) Eliminating harborage conditions. Pf  
51. - Observed the nob for the cold water line valve supplying the faucet of the hand washing sink located in the basement kitchen has been missing. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
52. - Observed condensate water drain pipes for the countertop refrigerators draining into the 2-compartment ware washing sinks at sushi bar. One of the countertop refrigerators at the sushi bar was lacking condensate water drain pipe.  2608.1 Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to applicable D.C. laws and regulations.  
53. - Observed there were no covered waste receptacles provided in the unisex restrooms located upstairs. (REPEAT).  2707.1 A toilet room used by females shall be provided with a covered receptacle for feminine hygiene products.  
 
Sanitizer: Chlorine, 50 ppm, 0.0 pH, 124.0°F 
Sanitizer: Chlorine, 100 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink (kitchen)) 107.0F Hot Water (Handwashing Sink - Sushi bar) 146.0F Hot Water (Handwashing sink (toilet room)) 130.0F Hot Water (Handwashing sink (toilet room)) 135.0F
Arctic Char (Reach-in Refrigerator) (Cold Holding) 35.0F Fatty Tuna (Reach-in Freezer) (Cold Holding) 36.0F Salmon (Reach-in Refrigerator) (Cold Holding) 40.0F Hot Water (3-compartment sink) 145.0F
(Walk-in Freezer) 6.0F Chicken raw (Walk-in Refrigerator) (Cold Holding) 38.0F Tofu (Walk-in Refrigerator) (Cold Holding) 38.0F Shrimp cooked (Room) (Holding) 105.0F
Fried Crabmeat (Room) (Holding) 93.2F Shrimp cooked (Room) (Holding) 93.2F        
Inspector Comments:
NOT APPROVED- Establishment is not approved for renewing the sushi rice acidification variance issued by the DC Health.

The licensee has failed to comply with the 5 calendar-day notices (1005.1, 3210.1) AND 14 calendar-day notices (3003.1,2608.1, 2707.1) cited on 3/10/2021, as listed within the observations section of this report. The Licensee’s failure to comply may result in additional enforcement action.

5 calendar day notices (2402.1, 1813.2) have been corrected from the previous inspection conducted on 3/10/2021.

14 calendar day notices (1524.1, 803.1, 816.1, 2203.1) have been corrected from the previous inspection conducted on 3/10/2021.

The licensee must correct all violations listed on the inspection report.

Compliance will be determined during the follow-up inspection that will be conducted in due time.

If you have question, please contact the supervisor at food.safety@dc.gov.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Margaux J. Donati 03/29/2021
 Person-in-Charge (Signature) (Print) Date
    Jemal Yasin 026  03/29/2021 
  Inspector (Signature) (Print) Badge # Date
    2023