YES ORGANIC MARKET, 410 8TH ST SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Aug 22, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 13, 2014 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jan 08, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Dec 31, 2013 | Follow-up | 0 | 1 | Details / Comments |
|
Dec 24, 2013 | Routine | 0 | 0 | Details / Comments |
|
Aug 19, 2013 | Routine | 1 | 6 | Details / Comments |
|
Apr 03, 2013 | Routine | 3 | 0 | Details / Comments |
|
Dec 03, 2012 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | Aug 22, 2012 | Preoperational | 0 | 0 | Details / Comments |
Aug 22, 2014 (Follow-up)
Comments:5 day items abated from inspection conducted on 8/13/2014.
If you have question, please call the area supervisor Ms. Jacqueline Coleman at (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 110.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 110.0F |
| Sushi (Refrigerator - display) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 40.0F |
| (Reach-in Freezer) | -8.0F |
Aug 13, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
HAND WASHING SINK AT THE SUSHI PREP SITE HAS BEEN BLOCKED. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold food items (chopped carrots, rice, shrimp) held at improper temperature(s). (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
The PH meter for the sushi acidified rice not working properly at visit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Live fly observed at the 3-compartment dish washing area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MR. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (3-compartment sink) | 110.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 116.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 110.0F |
| Hot Water (Handwashing Sink - toilet room) | 110.0F |
| Shrimp cooked (Countertop) (Holding) | 65.0F |
| Rice (Countertop) (Holding) | 58.0F |
| Chopped Carrots (Countertop) (Cold Holding) | 60.0F |
| Tuna (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 30.0F |
| (Refrigerator - reach-in) | 40.0F |
| Avocado (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Crab meat (Refrigerator - reach-in) (Cold Holding) | 42.0F |
| (Reach-in Freezer) | -13.0F |
| (Refrigerator - display) | 36.0F |
| (Refrigerator - display) | 36.0F |
| (Refrigerator - display) | 34.0F |
| Chili - Beef (Crock Pot) (Hot Holding) | 168.0F |
| Soup (Crock Pot) (Hot Holding) | 150.0F |
Jan 08, 2014 (Follow-up)
Comments:DISPOSER REPAIRED; STATION IS UNDER GUARANTEE PERIOD THE COMPANY (UNIFI STORE DEVELOPMENT SERVICE) IS SCHEDULED TO FIX. NOTICE ABATED FROM INSPECTION OF 12/24/2013 AND 12/31/2013.
| Temperatures | |
| Hot Water | 116.0F |
| Milk (Refrigerator - reach-in) | 38.0F |
| Ham | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - display) | 42.0F |
Dec 31, 2013 (Follow-up)
Violations:
- Physical facilities: installed, maintained, & clean
SANDWICH STATION IS NOT WORK AND WAITING FOR RELPACE; DISPOSER NOT WORK NEEDS REPAIR.
45 DAY EXTENSION FROM 12/23/2013 INSPECTION TO COMPLETE FIX SANDWICH STATION AND DISPOSER. QUESTIONS, PLEASE CALL 202-442-5928 FOR MS. COLEMAN (SUPERVISOR).
| Temperatures | |
| Hot Water | 116.0F |
| Milk | 38.0F |
| Ham (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | 20.0F |
| (Refrigerator - display) | 38.0F |
| (Refrigerator - display) | 40.0F |
Dec 24, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
EMPLOYMENT INTERVIEW FORM NOT COMPLETED. (Corrected On Site) - Food separated and protected
SODA BOTTLE STORED ON FLOOR (Corrected On Site) - Proper cold holding temperatures
ONE SANDWICH STATION IS OUT OF ORDER WITH TEMPERATURE OF 64 F SO AS FOOD AT THE STATION ARE OUT OF TEMPERATURE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
SENSORS OF THERMOMETER AT REACH-IN FREEZER WHERE YOGURT STORE ARE LOCATED AT COLDEST LOCATION, NOT REFLECT TEMPERATURE OF THE FREEZER (READING OF 0 FOR A AVAERAGE EMBIENT OF 20)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
ONE SANDWICH STATION AT FOOD PROCESSING AREA IS OUT OF ORDER WITH TEMPERATURE OF 64 F. tEMPORARILLY YOU NEED TRANSFER FOOD TO GOOD REFRIGERATOR. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
| Temperatures | |
| Hot Water | 120.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 64.0F |
| (Refrigerator - sandwich prep unit) | 37.0F |
| (Reach-in Freezer) | 20.0F |
| (Refrigerator - display) | 42.0F |
| Milk | 38.0F |
| Ham | 38.0F |
| Yogurt | 20.0F |
| Tomatoes sliced | 60.0F |
| Cucumbers | 58.0F |
| Tomatoes sliced | 40.0F |
| Vegetables - cut | 38.0F |
Aug 19, 2013 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand washing sink located at sushi bar blocked by table.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Expired food such as Cod fish in the display refrigerator observed. (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottles observed in the kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in side walk-in-refrigerator. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Single service items stored on the floor in dry food storage room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards badly scratched.(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)
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 (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink) | 112.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 35.0F |
| Chicken raw (Refrigerator - under counter) (Cold Holding) | 36.0F |
| (Reach-in Freezer) (Cold Holding) | -9.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken Noodle Soup (Hot Holding) | 141.0F |
| Split Pea Soup (Hot Holding) | 158.0F |
| (Refrigerator - sushi display) (Cold Holding) | 40.0F |
| (Refrigerator - open display) (Cold Holding) | 35.0F |
| (Display Freezer) (Cold Holding) | 5.0F |
Apr 03, 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) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink. (Corrected On Site) - Food separated and protected
Provided ice-scoop holster for ice-scoop. (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| Carrots (Cold Holding) | 40.0F |
| salsa (Cold Holding) | 41.0F |
| Lettuce (Cold Holding) | 38.0F |
| Yogurt (Cold Holding) | 41.0F |
| (Handwashing Sink) | 112.0F |
| salsa (Cold Holding) | 41.0F |
| Yogurt (Cold Holding) | 35.0F |
Dec 03, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
handwash sink block in sushi prep area(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Tortellini Wild Mushroom Soup (Soup Warmer) (Hot Holding) | 149.0F |
| Tomato Basil Soup (Soup Warmer) (Hot Holding) | 156.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sushi display) | 38.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 39.0F |
| Crab meat (Refrigerator - sushi display) (Cold Holding) | 38.0F |
Aug 22, 2012 (Preoperational)
Comments:FACILITY IS IN COMPLIANCE WITH 25 DCMR - DC FOOD CODE.
IF THERE ARE ANY QUESTIONS, CONTACT AREA SUPERVISOR, MRS. COLEMAN AT 202-535-2180.
FACILITY APPROVED FOR ISSUANCE OF BASIC BUSINESS LICENSE.
| Temperatures | |
| (Display Freezer) (Cold Holding) | -2.4F |
| (Refrigerator - under counter) (Cold Holding) | 38.0F |
| (Refrigerator - open display) (Cold Holding) | 39.0F |
| (Refrigerator - open display) (Cold Holding) | 37.0F |
| (3-compartment sink) | 130.0F |
| (Handwashing Sink - toilet room) | 112.0F |
| (Handwashing Sink - Dishwash area) | 110.0F |
| (Handwashing Sink) | 113.0F |
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