EVERYTHING YOGURT & SALAD CAFE, 1300 PENNSYLVANIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jul 08, 2014 | Routine | 2 | 4 | Details / Comments |
| No violation noted during this evaluation. | Feb 06, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 30, 2014 | Routine | 2 | 3 | Details / Comments |
|
Jul 30, 2013 | Routine | 3 | 3 | Details / Comments |
|
Jan 28, 2013 | Routine | 2 | 0 | Details / Comments |
|
May 03, 2012 | Routine | 1 | 3 | Details / Comments |
Jul 08, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink used for other purposes. (Corrected On Site) - Food separated and protected
Remove bread from hand sink, food must be protected from contamination . (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Personal cleanliness
Food Handlers must wear effective hair restraints. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items are stored under two(2)compartment sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Clean floors where needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Young Kim FS#55996 expire 4-7-16.
CORRECT NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Eggs boiled | 37.0F |
| Chicken | 40.0F |
| Tomatoes sliced | 40.0F |
| Cheese | 41.0F |
| Tuna Salad | 56.0F |
| Chicken salad | 44.0F |
| Beets | 50.0F |
| (Refrigerator) | 39.0F |
| (Refrigerator - walk-in) | 40.0F |
Feb 06, 2014 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 442-5928.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
Jan 30, 2014 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed in the ice machine plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold foods such as chicken, tomato held at improper temperature.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in walk-in-freezer.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Scratched cutting boards observed is srevice line area. (CORRECT VIOLATION WITHIN 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 (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - Service Line) | 116.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in) (Cold Holding) | 36.5F |
| Chicken (Refrigerator - walk-in) (Cold Holding) | 36.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Eggs (Refrigerator - sandwich prep unit) (Cold Holding) | 49.0F |
| (Refrigerator - under counter) (Cold Holding) | 30.0F |
Jul 30, 2013 (Routine)
Violations:
- Correct response to questions
The business license and certified food protection manager certification are not posted conspicuously. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy regarding the prevention of foodborne illness. I provide the establishment with a copy of the DC Food Code employee medical referral, reporting agreement, and interview form. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment does not have an employee health policy for the prevention of foodborne illness.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Cold foods such as chicken not held at proper temperature. (Corrected On Site) - Food properly labeled; original container
Unlabeled squeeze bottle observed in service line area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items such as forks and knifs displayed and dispensed in situation which exposed for contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
If you have any questions, please call area supervisor Ms. Jacqueline Coleman at (202)442-5928
Correct items stated within 5-days
Correct items stated within 45-days
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| Onions raw (Refrigerator - display) (Cold Holding) | 42.0F |
| Chicken (Refrigerator - display) (Cold Holding) | 39.6F |
| Hot Water (2-compartment sink) | 121.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 47.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 43.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 44.0F |
| (Refrigerator - under counter) (Cold Holding) | 40.0F |
Jan 28, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Clean interior of ice-machine to remove build up.
A 5- DAY NOTICE WAS GIVEN.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 116.0F |
| Tomato Soup (Hot Holding) | 150.0F |
| Tomatoes chopped (Cold Holding) | 37.0F |
| Cucumbers (Cold Holding) | 41.0F |
| Eggs (Cold Holding) | 38.0F |
| Carrots (Cold Holding) | 41.0F |
| Chicken (Cold Holding) | 36.0F |
May 03, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
Hand sink not easy accessible to. (Corrected On Site) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Observed boxes and containers of food stored on floor in side walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Card board stored on bottom shelf of stainless steel table in rear prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Certified Food Manager Young Kim FS#44175 expire 5-23-13.
CORRECT NON CRITICAL VIOLATION WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 110.0F |
| Salad (Salad Display Unit) (Cold Holding) | 41.0F |
| Eggs | 44.0F |
| Turkey Diced | 40.0F |
| Tomatoes chopped | 43.0F |
| Cheese | 40.0F |
| (Freezer - walk-in) | -3.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Refrigerator) | 40.0F |
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