FULL YUM, 4940 SOUTH DAKOTA AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Feb 06, 2014 | Routine | 2 | 7 | Details / Comments |
|
Oct 22, 2013 | Routine | 0 | 3 | Details / Comments |
| No violation noted during this evaluation. | Feb 14, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 05, 2013 | Routine | 6 | 7 | Details / Comments |
|
Feb 27, 2012 | Routine | 3 | 2 | Details / Comments |
Feb 06, 2014 (Routine)
Violations:
- Food separated and protected
Raw steak and bacon strips stored next to cold sandwich ingredients such as sliced cheese and onions in sandwich preparation refrigerator. (Separated). (Corrected On Site) - Proper cold holding temperatures
Shell eggs kept over counter top at room temperature. ( Relocated the walk-in refrigerator). (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Whole onions in mesh bags and dry rice in synthetic bag stored on floor. Also, breading material stored in opened paper bag. Note: store dry foods in containers with tightly fitting covers to prevent contamination. (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
Carry out plastic boxes in cardboard boxes left on the floor in the basement storage room. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Aluminum foil lined on the outer surfaces of the rice cooker. (Removed). (Corrected On Site) - Nonfood-contact surfaces clean
Nonfood contact surfaces (shelves, mop sink, hand washing sink next to the mops sink, stainless steel sheet plastered on walls around the cook line, mop sink and 3-compartment sink, floor areas through out the kitchen) are not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Dumpster lids were left open during inspection. Trash observed around the dumpster and grease containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Excessive grease build-up observed on the filters of the ventilation exhaust hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NOTE: LAST VIST OF THE PEST EXTERMINATOR FROM 'ORKIN' WAS MADE ON 12/21/2013.
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 (3-compartment sink) | 128.0F |
| Hot Water (Handwashing Sink - kitchen) | 131.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Bacon (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Beef (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Cheese (Refrigerator - reach-in) (Cold Holding) | 37.0F |
| Lettuce (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| (Walk-in Refrigerator) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| Fish (Refrigerator - reach-in) (Cold Holding) | 36.0F |
| Rice (Wok) (Cooking) | 183.0F |
| Rice (Rice Steamer) (Hot Holding) | 185.0F |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 38.0F |
Oct 22, 2013 (Routine)
Violations:
- Food properly labeled; original container
FOOD CONTAINERS ARE NOT LABELED (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Toilet facilities: properly constructed, supplied, & cleaned
NO COVERED RECEPTACLE FOR TOILET SHARED BY MALE AND FEMALE EMPLOYEES (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | 12.0F |
| Kung Pao Chicken (Table) (Hot Holding) | 159.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 37.0F |
| Cole slaw (Refrigerator - display) (Cold Holding) | 40.0F |
| Rice (Table) (Holding) | 147.0F |
Feb 14, 2013 (Follow-up)
Comments:CFPM: XU QIANG DONG FS-47116 EXP 04/05/2014. 5 DAY ITEMS ABATED FROM INSPECTION OF 02/05/2013. COMPLETE UNFINISHED 45 DAY ITEMS.
| Temperatures | |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer - walk-in) | 10.0F |
| Chicken raw | 40.0F |
| Beef raw/ground | 40.0F |
| Peppers | 42.0F |
| Rice steamed | 158.0F |
Feb 05, 2013 (Routine)
Violations:
- Correct response to questions
Neither the establishment's business license nor the certified food protection manager's certificate are visible to consumers. (Corrected On Site) - Food separated and protected
Egg rolls and broccoli are stored uncovered in the walk-in refrigerator. (Corrected On Site) - Food separated and protected
Raw chicken is stored above whole onions and heads of lettuce in the walk-in refrigerator. (Corrected On Site) - Proper cold holding temperatures
Partially cooked chicken is stored at room temperature on a table adjacent to the deep fryer. The chicken should either be placed in the refrigerator to cool properly or cooked to the appropriate temperature and held at 140 degrees Fahrenheit or above. Cease and desist this practice.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
There is no thermometer in the reach-in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
There is a plastic bottle of an unknown clear liquid stored on the stove. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The longer plastic cutting board is discolored and chipped. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Plastic tubs, plastic buckets, and #10 cans are reused throughout the establishment and filled with tea, sauces, and other food items. Discard all of these used single-use items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
There are no chemical test strips available to measure the concentration of chlorine sanitizing solutions. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
Utensils are being washed then placed in a sink of sanitizer then rinsed before placing to dry. (Corrected On Site) - Nonfood-contact surfaces clean
Dust is accumulating on the walk-in refrigerator's compressor fan guard. There is grease dripping and accumulating on the ventilation hood. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
A hose is attached to the mop sink faucet is no backflow prevention device is installed on the sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Old equipment is stored in the basement and the outdoor trash storage area. The equipment is no longer used in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no exhaust uptake at the ventilation hood and grease is accumulating all along the interior of the unit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The establishment's employee health policy regarding the prevention of foodborne illness was provided. Forms have been completed and signed by staff.
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mrs. JACQUELINE COLEMAN, at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink - Dishwash area) | 123.0F |
| Hot Water (3-compartment sink) | 125.0F |
| (Freezer - walk-in) | 14.0F |
| (Refrigerator - walk-in) | 42.0F |
| Chicken raw (Refrigerator - walk-in) (Cooling) | 42.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Ribeye Steak (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| American Cheese (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| Hot Water (Handwashing Sink - kitchen) | 110.0F |
| Rice (Rice Steamer) (Hot Holding) | 171.0F |
| Steak raw (Griddle) (Cooking) | 181.0F |
| Rice (Rice Steamer) (Hot Holding) | 181.0F |
| Chicken (Table) (Holding) | 85.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| Lettuce Iceberg (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tartar Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Hamburger patty (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Beef (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Provolone Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Hamburger Patty Raw (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) | 37.0F |
| Chicken (Refrigerator - under counter) (Cold Holding) | 42.0F |
| Shrimp cooked (Refrigerator - under counter) (Cooking) | 39.0F |
| Pork (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Beef (Refrigerator - under counter) (Cold Holding) | 41.0F |
Feb 27, 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) - Hands clean and properly washed
Employees were not washing their hands.(hands washed) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
Food items in working containers were stored on the floor of the walk-in freezer. (elevated) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards needed to be resurfaced or replaced. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
The surfaces of the stainless equipment and work tables needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
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) | 120.0F |
| (Freezer - walk-in) | 10.0F |
| (Refrigerator - walk-in) | 38.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Beef raw/ground (Refrigerator - walk-in) (Cold Holding) | 39.0F |
| Egg Roll (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Rice (Rice Steamer) (Hot Holding) | 150.0F |
| Chicken Chop (Refrigerator - counter top) (Cold Holding) | 35.0F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.0F |
| Chicken Wings (Deep Fryer) (Hot Holding) | 171.0F |
| Fish - Whiting (Deep Fryer) (Hot Holding) | 140.0F |
| Fried Rice (Wok) (Cooking) | 130.0F |
| Steak & Cheese (Grill) (Cooking) | 188.0F |
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