YES ORGANIC MARKET, 2125 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 06, 2014 | Routine | 3 | 0 | Details / Comments |
|
Feb 07, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Jan 24, 2014 | Routine | 1 | 9 | Details / Comments |
|
May 29, 2013 | Routine | 2 | 1 | Details / Comments |
|
Jul 03, 2012 | Follow-up | 1 | 0 | Details / Comments |
|
Jun 26, 2012 | Routine | 4 | 0 | Details / Comments |
Aug 06, 2014 (Routine)
Violations:
- Management awareness; policy present
No employee Health policy.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Compliance with variance, specialized process, and HACCP plan
PH log for Sushi last dated August 01/2014.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
Shelf are not clean, old mice droppings, glue taped with dead roaches in rear storage. (Corrected On Site)
CORRECT THE ABOVE STATED ITEMS AS STATED WITHIN 5 DAYS.
HACCP APPROVAL LETTER DATED JANUARY 01/2013 – DECEMBER 31 /2014.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442 9037.
| Temperatures | |
| Rice - Sushi | 84.9F |
| Soup (Pan) (Hot Holding) | 177.0F |
| (Refrigerator - Milk Dispensor) | 40.0F |
| (Refrigerator - sushi display) | 37.0F |
| (Walk-in Freezer) | 0.0F |
| (Handwashing Sink) | 100.0F |
| Chicken Rotisserie (Hot Holding Cabinet) (Preparation) | 140.0F |
| Chicken fried | 150.6F |
| Hot Water | 110.0F |
| (Reach-in Refrigerator) | 36.5F |
Feb 07, 2014 (Follow-up)
Violations:
- Proper hot holding temperatures
Temperature of the minestrone soup in the self-serve soup kettle was 56 F.(reheated in the microwave) (Corrected On Site) - Variance obtained for specialized processing methods
No DC DOH approved variance letter for sushi.(observed letter of intent issued)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Notice abated from the inspection conducted on 01/24/2014.
pH of the sushi rice was 3.98.
Correct violation stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Walk-in Refrigerator) | 35.0F |
| Rice - Sushi (Rice Steamer) (Holding) | 68.9F |
| Minestrone (Soup Warmer) (Hot Holding) | 56.0F |
| Minestrone (MIcrowave Oven) (Reheating) | 165.0F |
Jan 24, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sink in the restroom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
The hand washing sink at the sushi and sandwich prep site was blocked with mop bucket and mops. (Mop bucket and mops relocated away from the hand washing sink). (Corrected On Site) - Food separated and protected
Packaged food items and ice stored on the floor in the walk-in freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in reach-in refrigerator at the sushi and sandwich prep site. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Knife filing stones stored on the top of grease trap box. (Corrected On Site) - Utensils, equipment & linens: properly stored, dried, & handled
Canned foods items and bottled drinks stored inside the restroom. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single-service items stored on floor or less than 6 inches above the floor at the upstair storage room. Note: provide adequate shelving. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
The hot water line at the 3-compartment sink is not working. Note: Hot water observed at the spray hose for the 3-compartment sink. - Adequate ventilation & lighting; designated areas used
The light bulb cover in the walk-in freezer is not in good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NOTE: CofO, PERMIT NO. CO0900918, DESCRIPTION OF CATEGORY: GROCERY TO GROCERY/PREPARED FOOD SHOP
NOTE: PH FOR THE SUSHI RICE WAS MEASURED TO BE 3.95 DURING INSPECTION.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Shrimp raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Turkey Roasted (Refrigerator - reach-in) (Cold Holding) | 33.0F |
| Sushi (Refrigerator - display) (Cold Holding) | 35.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Vegetables - cut (Refrigerator - display) (Cold Holding) | 40.0F |
| Yogurt (Refrigerator - display) (Cold Holding) | 41.0F |
| Hot Dog (Refrigerator - display) (Cold Holding) | 40.0F |
| Soup (Crock Pot) (Hot Holding) | 142.0F |
| (Reach-in Freezer) | 4.0F |
| Pizza (Reach-in Freezer) (Cold Holding) | 0.0F |
| Salad (Refrigerator - display) (Cold Holding) | 40.0F |
| Chicken Rotisserie (Hot Holding Unit) (Hot Holding) | 140.0F |
May 29, 2013 (Routine)
Violations:
- Food separated and protected
SODA BOTTLE STORED ON FLOOR. (CORRECTED ON SITE) (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
DEEP CREVICES ON CUTTING BOARD ( CORRECT ON SITE) (Corrected On Site) - Garbage & refuse properly disposed, facilities maintained
TRASH DUMPSTER OPENED. (Corrected On Site)
CFPM: TSETSEGMAA ARILDSUREN 54121 EXP 12/07/2015. CORRECT ITEMS STATED WITHIN 5 DAYS AND ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 25.0F |
| (Refrigerator - sushi display) | 42.0F |
| (Freezer - walk-in) | 34.0F |
| Milk | 40.0F |
| Sushi | 42.0F |
| Soup | 138.0F |
Jul 03, 2012 (Follow-up)
Violations:
- Correct response to questions
NO DC CFPM CERTIFIED ON DUTY (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
CFPM jacy Ari Safe Serve Certified, answer all questions successfully, CFPM DC this coming week
Most recent pest control service date: 06/12/2012
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 101.1°F
| Temperatures | |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
Jun 26, 2012 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
NO CFPM ON DUTY
Most recent pest control service date: 06/12/2012
NO Consumer advisory notice printed or posted, or on the menu, a copy is given to the PIC
Correct stated items within 5Days and 45Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 7.0 pH, 109.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 121.0F |
| Hot Water (Handwashing Sink - Service Line) | 125.0F |
| Hot Water (3-compartment sink) | 122.0F |
| Hot Water (Handwashing sink - deli section) | 123.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 38.0F |
| Crab meat (Refrigerator - open display) (Cold Holding) | 44.0F |
| Carrots (Refrigerator - open display) (Cold Holding) | 45.0F |
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