YES ORGANIC MARKET, 4100 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Jan 27, 2014 | Routine | 1 | 0 | Details / Comments |
|
Jul 15, 2013 | Follow-up | 1 | 1 | Details / Comments |
|
Jul 08, 2013 | Complaint | 4 | 1 | Details / Comments |
|
Jul 31, 2012 | Routine | 5 | 5 | Details / Comments |
Jan 27, 2014 (Routine)
Violations:
- Management awareness; policy present
NO EMPLOYEE HEALTH POLICY ON FILE (Corrected On Site)
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 119.0F |
| (Refrigerator - walk-in) | 37.0F |
| Blue Cheese (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Display Freezer) | 24.0F |
| Fish (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Sushi (Refrigerator - sushi display) (Cold Holding) | 37.0F |
Jul 15, 2013 (Follow-up)
Violations:
- Compliance with variance, specialized process, and HACCP plan
No approved HACCP plan or variance has been requested for the use of vinegar in sushi rice as a preservative.(REPEAT) - Variance obtained for specialized processing methods
Variance has not been obtained for the use of vinegar in the Sushi rice. (REPEAT)
FAILURE TO COMPLY WITH 5-DAY NOTICE(S)CITED AT PREVIOUS INSPECTION, CONDUCTED ON 7/8/13, AS LISTED WITHIN OBSERVATIONS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| (Freezer - walk-in) | 0.0F |
| (Refrigerator - walk-in dairy) | 38.0F |
| (Refrigerator - walk-in) | 38.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (3-compartment sink) | 114.0F |
| (Refrigerator - under counter) | 40.0F |
| (Refrigerator - under counter) | 40.0F |
| (Hot Holding Unit) | 140.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - sushi display) | 30.0F |
Jul 08, 2013 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Walk-in refrigerators have holding temperatures above 41 degrees F.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Expired yogurt/dairy products found for sale (Discarded while on-site). (Corrected On Site) - Compliance with variance, specialized process, and HACCP plan
No approved HACCP plan or variance has been requested for the use of vinegar in sushi rice as a preservative.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Variance obtained for specialized processing methods
Variance has not been obtained for the use of vinegar in the Sushi rice. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHINH OBSERVATIONS.
PLEASE CONTACT THE HEALTH DEPARTMENT TO SUBMIT REQUEST FOR AN APPROVED HACCP PLAN FOR THE USE OF VINEGAR IN SUSHI RICE AS PRESERVATIVE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MR. RONNIE TAYLOR AT (202)442-9037 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - open display) | 43.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | -10.0F |
| (Holding Oven) | 140.0F |
| Tuna (Refrigerator - under counter) (Cold Holding) | 33.0F |
| Tuna (Refrigerator - under counter) (Cold Holding) | 30.0F |
| Imitation Crabmeat (Refrigerator - counter top) (Cold Holding) | 43.0F |
| (Refrigerator - under counter) | 35.0F |
| Turkey sliced (Refrigerator - counter top) (Cooling) | 54.0F |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Prep sink) | 115.0F |
| Hot Water (3-compartment sink) | 116.0F |
| (Refrigerator - walk-in) | 50.0F |
| (Refrigerator - walk-in) | 45.0F |
Jul 31, 2012 (Routine)
Violations:
- Management awareness; policy present
The establishment did not provide proof of an employee health policy regarding the prevention of foodborne illness. I provide the person in charge with a copy of the DC Food Code employee medical referral, interview, and reporting agreement forms. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper use of restriction and exclusion
The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
The produce walk-in refrigerator's compressor fan guards are covered with a thick layer of dust. Ice is built up on the walk-in freezer floor. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold was observed on the ice maker's plastic drip panel. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Proper cold holding temperatures
Sliced turkey, sliced chicken, and sliced ham in the sandwich prep refrigerator are held at improper temperatures. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The sandwich prep refrigerator's ambient air temperature was measured above 41 degrees Fahrenheit and the food items held within the unit were maintained at improper temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
There is no thermometer in the open display refrigerator adjacent to the sushi display refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Cases of food are stored on the walk-in freezer floor. Boxes of various types of snacks (chips) as part of food displays are stored on the floor at the end of the aisles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Some of the cutting boards are chipped and have numerous grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the 3-compartment sink's drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
Consumer advisory notices regarding the health risks associated with the consumption of raw or undercooked foods are posted in the sushi prep area.
Sushi Rice: pH 3.12
Sushi rice pH and temperature logs are maintained and were reviewed.
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| (Refrigerator - display) | 37.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - open display) | 43.0F |
| (Refrigerator - open display) | 48.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 45.0F |
| (Refrigerator - open display) | 47.0F |
| (Refrigerator - open display) | 37.0F |
| (Refrigerator - under counter) | 32.2F |
| (Refrigerator - open display) | 38.0F |
| Hot Water (Handwashing Sink - kitchen) | 137.0F |
| (Display Freezer) | -20.0F |
| (Display Freezer) | -10.0F |
| (Display Freezer) | -12.0F |
| (Display Freezer) | -12.0F |
| Rice - Sushi (Rice Steamer) (Holding) | 84.0F |
| (Refrigerator - under counter) | 34.0F |
| Spicy Crabmeat (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Imitation Crabmeat (Refrigerator - under counter) (Cold Holding) | 39.0F |
| (Refrigerator - under counter) | 38.0F |
| Eel (Refrigerator - under counter) (Cold Holding) | 39.0F |
| Salmon (Refrigerator - under counter) (Cold Holding) | 40.0F |
| Hot Water (Prep sink) | 138.0F |
| (Refrigerator - sandwich prep unit) | 48.0F |
| Turkey sliced (Refrigerator - under counter) (Cold Holding) | 48.0F |
| Sliced Chicken (Refrigerator - under counter) (Cold Holding) | 53.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Hot Dog (3-compartment sink) | 144.0F |
| (Refrigerator - under counter) | 37.0F |
| (Refrigerator - walk-in produce) | 45.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 2.0F |
| Hot Water (Handwashing Sink - toilet/male) | 113.0F |
| Hot Water (Handwashing Sink - toilet/female) | 112.0F |
| Traditional Italian Wedding Soup (Soup Warmer) (Hot Holding) | 163.0F |
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