YELLOW HOUSE, 4011 MINNESOTA AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Sep 18, 2014 | Follow-up | 3 | 0 | Details / Comments |
|
Sep 09, 2014 | Routine | 4 | 5 | Details / Comments |
| No violation noted during this evaluation. | Mar 19, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Mar 11, 2014 | Routine | 4 | 1 | Details / Comments |
|
Oct 23, 2013 | Complaint | 1 | 5 | Details / Comments |
|
Oct 10, 2013 | Complaint | 0 | 4 | Details / Comments |
|
Jul 01, 2013 | Complaint | 1 | 2 | Details / Comments |
|
May 06, 2013 | Complaint | 2 | 2 | Details / Comments |
|
Mar 26, 2013 | Routine | 3 | 1 | Details / Comments |
| No violation noted during this evaluation. | Jan 08, 2013 | Complaint | 0 | 0 | Details / Comments |
|
Jan 07, 2013 | Routine | 3 | 2 | Details / Comments |
|
Nov 19, 2012 | Routine | 3 | 3 | Details / Comments |
| No violation noted during this evaluation. | Jan 26, 2012 | Routine | 0 | 0 | Details / Comments |
Sep 18, 2014 (Follow-up)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink provided in the rear food prep area of the establishment. (REPEAT) - Proper date marking & disposition
Prepared ready to eat foods stored under refrigeration are not labled with the date. (REPEAT) - Plumbing installed; proper backflow devices
Inadequate air gap present at the pipes underneath the 3-compartment sinks leading to the floor drain. (REPEAT)
FAILURE TO COMPLY WITH 5-DAY NOTICES CITED AT PREVIOUS INSPECTION CONDUCTED ON 9/9/14 (25 DCMR 2411.1, 1007.1, 2409.1).
ALL OTHER 5-DAY NOTICES HAVE BEEN ABATED (25 DCMR 2001.1)
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) | 105.0F |
| (Refrigerator - display) | 38.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 167.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 37.0F |
| Ham (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Hot Water (3-compartment sink) | 110.0F |
| (Reach-in Refrigerator) | 38.0F |
| (Freezer) | -3.0F |
| Chicken raw (Reach-in Refrigerator) (Cold Holding) | 33.0F |
Sep 09, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink provided in the rear food preparation area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Food employees observed cleaning food equipment and not sanitizing after cleaining. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Prepared ready to eat foods stored under refrigeration are not labeled with the date. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Thermometers provided & accurate
Hot holding display unit is not equipped with a thermometer. (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
Single-use containers are being reused for food storage (i.e. tofu containers, etc.)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Shelves located in the dry storage/rear food preparation area are made of unfinished wood and are not smooth and easy to clean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Inadequate air gap present at the pipes underneath the 3-compartment sinks leading to the floor drain. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
No covered trash receptacle in the toilet room used by females. (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 - toilet room) | 113.0F |
| Hot Water (3-compartment sink) | 113.0F |
| (Freezer) | 6.0F |
| (Freezer) | 10.0F |
| (Freezer) | 1.0F |
| (Reach-in Refrigerator) | 42.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| Potatoes (Hot Holding Display Unit) (Hot Holding) | 137.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 175.0F |
| Tomatoes sliced (Refrigerator - counter top) (Cold Holding) | 38.0F |
| Turkey sliced (Refrigerator - counter top) (Cold Holding) | 36.0F |
| Chicken raw (Reach-in Refrigerator) (Cold Holding) | 42.0F |
Mar 19, 2014 (Follow-up)
Comments:Certified Food Manager Sanchir Mbol FS#56080 expire 4-7-16.
VIOLATIONS CITED ON 3-11-14 WAS ABATED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
Mar 11, 2014 (Routine)
Violations:
- Food separated and protected
Raw eggs and chicken stored above lettuce rolls in the reach-in refrigerator. (Corrected On Site) - Food separated and protected
Frozen foods stored in opened containers in chest freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Frost built-up observed in the inside surfaces of the chest freezer. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Ready-to-eat foods not date marked while being stored in the reach-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
Employee has not restrain hair while working in the kitchen. (Corrected On Site)
POST LICENSE AT CONSPICUOUS PLACE. LAST VISIT OF THE PEST EXTERMINATOR WAS ON 3/6/2014. CORRECT ITEMS AS STATED WITHIN 5 DAYS AND 45 DAYS. IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Fries (Deep Fryer) (Cooking) | 209.0F |
| Chicken (Deep Fryer) (Cooking) | 215.0F |
| Tomatoes sliced (Refrigerator - reach-in) (Cooling) | 44.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Reach-in Freezer) | 10.0F |
| (Reach-in Freezer) | 10.0F |
| (Reach-in Freezer) | 10.0F |
| Eggs (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Mashed potatoes (Refrigerator - reach-in) (Cold Holding) | 41.0F |
| Grits (Crock Pot) (Hot Holding) | 155.0F |
| Chicken (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Cheese (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
Oct 23, 2013 (Complaint)
Violations:
- Proper date marking & disposition
No pull dates on ready to eat foods inside the refrigerators.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food related items stored inside the toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
No sanitized solution for the wiping cloths.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Storage shelves need more cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Toilet facilities: properly constructed, supplied, & cleaned
Need self closing device on the toilet room door.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unused materials and equipment seen at the rear.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor and the grease container at the reas dirty(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 MRS COLEMAN (202) 442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Reach-in Freezer) | 0.0F |
| Turkey (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Ham (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Freezer) | 0.0F |
| Hamburger Patty Raw (Freezer) (Cold Holding) | 0.0F |
| Cheese (Refrigerator - deli display) (Cold Holding) | 41.0F |
| Sausage (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Fish (Freezer) (Cold Holding) | 0.0F |
Oct 10, 2013 (Complaint)
Violations:
- Approved thawing methods used
CHICKEN KEPT OUT IN SINK TO THAW (Corrected On Site) - Personal cleanliness
EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site) - Physical facilities: installed, maintained, & clean
EMPLOYEES CLOTHING IN FOOD AREA (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) | 37.0F |
| (Freezer - walk-in) | 13.0F |
| Ground Beef (Freezer - walk-in) (Cold Holding) | 13.0F |
| Hamburger patty (Stove) (Cooking) | 160.0F |
| Sushi (Refrigerator - reach-in) (Cold Holding) | 38.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Jul 01, 2013 (Complaint)
Violations:
- Proper date marking & disposition
REFRIGERATED RTE FOODS IN REACH IN NOT LABELED AS TO PULL OFF DATE. (Corrected On Site) - Food properly labeled; original container
FOOD CONTAINERS NOT LABELED (Corrected On Site) - Wiping cloths: properly used & stored
NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 117.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken Strips (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Freezer) | 17.0F |
| Eggs (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| Beef (Mobile Refrigerator) (Cold Holding) | 40.0F |
May 06, 2013 (Complaint)
Violations:
- Correct response to questions
expired certified food certificate(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
live roach seen in kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
employees not wearing a hair restraint. (Corrected On Site) - Wiping cloths: properly used & stored
no sanitizing solution for wiping cloths (Corrected On Site)
FOR QUESTIONS CALL MS. COLEMAN AT 202-442-5928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in) | 37.0F |
| Chicken Wings (Stove) (Preparation) | 164.0F |
| Soup (Soup Warmer) (Reheating) | 186.0F |
| shrimp salad (Refrigerator - display) (Cold Holding) | 39.0F |
| Cole slaw (Refrigerator - display) (Cold Holding) | 38.0F |
| (Freezer) | 15.0F |
| Fish - Whiting (Freezer) (Cold Holding) | 15.0F |
Mar 26, 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. (Corrected On Site) - Food separated and protected
USE CLEAR VISIBLE WRAP TO COVER FOOD. DO NOT USE THANK YOU BAGS TO COVER FOOD ITEMS INSIDE REACH-IN REFRIGERATOR. (Corrected On Site) - Food separated and protected
Use clear visible wrap or containers to store food items. Break down boxes at rear to prevent pest. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces(Clean inside bottom freezer to remove debris.)Clean inside bottom freezer to remove debris. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s). (Corrected On Site)
ALL ITEMS CORRECTED ON SITE.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Reach-in Freezer) | -3.0F |
| (Handwashing Sink) | 115.0F |
| Steak raw (Cold Holding) | 42.0F |
| Eggs (Cold Holding) | 40.0F |
| Mayonnaise (Cold Holding) | 41.0F |
| (Reach-in Freezer) (Cold Holding) | -8.0F |
| Lettuce (Cold Holding) | 35.0F |
| Chicken (Hot Holding) | 150.0F |
| Mayonnaise (Cold Holding) | 40.0F |
Jan 08, 2013 (Complaint)
Comments:INSPECTION DONE 01/07/13. VISITED FACILITY AND COMPLAINT CAN NOT BE SUBSTANTIATED
Jan 07, 2013 (Routine)
Violations:
- No bare hand contact with ready-to-eat foods or approved
OBSERVED BARE HAND CONTACT WITH RTE FOODS WITHOUT WASHING HANDS (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
utensil kept in sink at a water temperature of 100 degree(F) (Corrected On Site) - Proper date marking & disposition
unmarked food in walk in unit not discarded (Corrected On Site) - Thermometers provided & accurate
THERMAMETERS NOT PROVIDED IN WALK IN UNIT (Corrected On Site) - Nonfood-contact surfaces clean
NON FOOD CONTACT EQUIPMENT DIRTY (Corrected On Site)
FOR QUESTIONS CALL MS COLEMAN AT 202-442-928
| Temperatures | |
| Hot Water (Handwashing Sink) | 116.0F |
| (Refrigerator - walk-in deli) | 41.0F |
| Chicken (Warmer) (Hot Holding) | 145.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer) | 16.0F |
| Cole slaw (Refrigerator - walk-in) (Cold Holding) | 35.0F |
Nov 19, 2012 (Routine)
Violations:
- Food separated and protected
COATING CRUMB IN OPEN PAPER BAG. - Food-contact surfaces: cleaned & sanitized
BASIN FOR COATING FLOUR WITH OLD PASTE. (Corrected On Site) - Approved thawing methods used
CHICKEN IS THAWING IN STILL WATER. (Corrected On Site) - Thermometers provided & accurate
FREEZER WITHOUT THERMOMETER. - Insects, rodents, & animals not present
MICE DROPPING SEEN AT SIDE OF REFRIGERATER. - Physical facilities: installed, maintained, & clean
DEBRIS AND LITTERING BEHIND REFRIGERATION UNITS.
CFPM: YOUNG S CHON FS-43930 EXP 03/28/2013. CORRECT ITEMS CITED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 42.0F |
| (Reach-in Freezer) | 10.0F |
| Tomatoes sliced | 44.0F |
| Onions raw | 42.0F |
| Lettuce | 42.0F |
Jan 26, 2012 (Routine)
Comments:IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Hot Water (3-compartment sink) | 120.0F |
| Chicken Wings (Heat Lamp Display) (Hot Holding) | 140.0F |
| Shrimp cooked (Heat Lamp Display) (Hot Holding) | 140.0F |
| Fries (Heat Lamp Display) (Hot Holding) | 140.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Fish raw (Refrigerator - reach-in) (Cold Holding) | 39.0F |
| Meatballs (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Reach-in Freezer) | 6.0F |
| Rice (Rice Steamer) (Hot Holding) | 145.0F |
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