YUM'S CARRY OUT, 3943 MINNESOTA AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Oct 17, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Sep 18, 2014 | Routine | 7 | 10 | Details / Comments |
|
Sep 19, 2013 | Routine | 1 | 4 | Details / Comments |
|
May 07, 2013 | Routine | 0 | 2 | Details / Comments |
|
Oct 24, 2012 | Routine | 1 | 5 | Details / Comments |
|
Feb 17, 2012 | Complaint | 1 | 3 | Details / Comments |
Oct 17, 2014 (Follow-up)
Violations:
- Hands clean and properly washed
Food employee observed washing hands in the 3-compartment sink that is used for food preparaiton and warewashing. (Corrected On Site) - Food separated and protected
Raw meats and chicken stored above ready to eat foods inside of the walk-in refrigerator. (REPEAT)
FAILURE TO COMPY WITH ITEM CITED AT PREVIOUS INSPECTION CONDUCTED ON 9/18/2014 (25 DCMR 802.1). ALL OTHER 5-DAY NOTICES CITED AT THE PREVIOUS INSPECTION HAVE BEEN ABATED (25 DCMR 300.1, 800.2, 1005.1, 1005.1, 3210.1)
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 125.0F |
| (Reach-in Freezer) | 2.0F |
| Hot Water (3-compartment sink) | 135.0F |
| (Walk-in Refrigerator) | 40.0F |
| Beef raw/ground (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| (Walk-in Freezer) | 10.0F |
| Shrimp cooked (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 161.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken Wings (Table) (Holding) | 160.0F |
Sep 18, 2014 (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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - No bare hand contact with ready-to-eat foods or approved
Food employee observed making bare hand contact with ready to eat foods (while preparing a sandwich). (Corrected On Site) - Food separated and protected
Raw meats and chicken stored above ready to eat foods while stored under refrigeration. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Time as a public health control: procedures & records
Food held out at room temperature with no written procedure or logs (records) (chicken wings and french fries). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
One (1) live roach observed in the kitchen area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Food employees not wearing aprons/barrier over regular clothing. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Clean single-use utenslis (plastic forks)observed stored unprotected and not inverted at the front counter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Unfinished wood shelf in the kitchen used to store dry food. (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) - Nonfood-contact surfaces clean
Various non-food contact surfaces of equipment observed unclean with an accumulation of oil/food debris, dust throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Toilet room observed unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
General physical facilities (floors, walls, and etc.) unclean throughout the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mop not stored for proper air-drying when not in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor tiles are cracked, missing, or otherwise damaged throughout the kitchen/storage area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| Hot Water (Handwashing Sink) | 133.0F |
| Hot Water (Handwashing Sink - toilet room) | 127.0F |
| (Walk-in Refrigerator) | 40.0F |
| Chicken raw (Walk-in Refrigerator) (Cold Holding) | 41.0F |
| Steak raw (Walk-in Refrigerator) (Cold Holding) | 32.0F |
| Shrimp cooked (Walk-in Refrigerator) (Cold Holding) | 42.0F |
| (Walk-in Freezer) | 12.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 42.0F |
| Steak raw (Refrigerator - counter top) (Cold Holding) | 43.0F |
| Broccoli (Table) (Cold Holding) | 57.0F |
| Onions raw (Table) (Cold Holding) | 57.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Rice (Rice Steamer) (Hot Holding) | 164.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 50.0F |
| Mayonnaise (Refrigerator - counter top) (Cold Holding) | 41.0F |
| Chicken Wings (Table) (Holding) | 123.0F |
Sep 19, 2013 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEES HEALTH POLICY AT CALL. (Corrected On Site) - Personal cleanliness
EMPLOYEE NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Nonfood-contact surfaces clean
DIRTY EXTERIOR OF ALL STORAGE CONTAINERS (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
TOILET PAPER NOT AVAILABLE IN TOILET (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
CFPM JACKY CHAN 53744 EXP 10/21/15
| Temperatures | |
| Hot Water (Handwashing sink - deli section) | 110.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken raw (Refrigerator - walk-in deli) (Cold Holding) | 40.0F |
| Chicken (Stove) (Cooking) | 165.0F |
| Crab cake (Oven) (Preparation) | 153.0F |
| Fish - Flounder (Freezer) (Cold Holding) | 3.0F |
| Fried Rice (Stove) (Cooking) | 143.0F |
May 07, 2013 (Routine)
Violations:
- Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Adequate ventilation & lighting; designated areas used
DIRTY GREASY OVERHEAD VENT AND HOOD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
CFPMJACKY H CHAN FS-53744 EXP 10-21-15
| Temperatures | |
| Hot Water (Handwashing Sink) | 123.0F |
| (Refrigerator - walk-in) | 39.0F |
| Egg Drop Soup (Steam Table) (Hot Holding) | 174.0F |
| Seafood Pasta (Refrigerator - walk-in seafood) (Cold Holding) | 40.0F |
| Crab cake (Table) (Hot Holding) | 159.0F |
| (Freezer) | 10.0F |
| Cole slaw (Mobile Refrigerator) (Cold Holding) | 38.0F |
Oct 24, 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.(issued) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
The container holding knives was soiled. The knives needed cleaning and sanitizing.(the container was discarded and the knives were cleaned and sanitized) (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The ingredient containers at the cooks station needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The sheet pan under boxes of food inside the walk-in refrigerator needed cleaning. The exterior of food containers needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floor under the shelves in the walk-in refrigerator and under the cooking unit needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Jacy Chan: #41518 will expire 11/052012.
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Refrigerator - walk-in) | 38.3F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 40.3F |
| Onions raw (Refrigerator - walk-in) (Cold Holding) | 40.5F |
| Fish raw (Refrigerator - walk-in) (Cold Holding) | 41.2F |
| (Freezer - walk-in) | 3.5F |
| (Freezer - walk-in) | -16.0F |
| Beef raw/ground (Refrigerator - counter top) (Cold Holding) | 40.9F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 41.0F |
| (Refrigerator - reach-in) | 39.8F |
| Rice (Rice Steamer) (Cooking) | 185.0F |
| Chicken Wings (Deep Fryer) (Reheating) | 206.0F |
| Eggs scrambled (Wok) (Cooking) | 206.0F |
| Lo Mein (Table) (Receiving Food) | 189.0F |
Feb 17, 2012 (Complaint)
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) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The inside bottom of the reach-in refrigerator needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The bottom shelves of the work tables needed cleaning. The exterior of food containers needed cleaning. The wire shelves inside the walk-in refrigerator needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floors thru-out needed cleaning, especially under the cooking units to remove grease build-up. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The DC CFM is Jacky Chan: #41518 will expire 11/5/2012.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Shrimp cooked (Wok) (Cooking) | 180.0F |
| Broccoli (Wok) (Cooking) | 180.0F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| Chicken fried (Deep Fryer) (Reheating) | 175.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| Noodles (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Beef (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Steak & Cheese (Grill) (Cooking) | 160.0F |
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