image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
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Health Regulation and Licensing Administration    Food Safety & Hygiene Inspection Services Division    899 North Capitol Street, NE   Washington, DC 20002
http://doh.dc.gov/service/food-safety      email: food.safety@dc.gov
Establishment Name  YES NATURAL FOODS
Address  1825 COLUMBIA RD NW
City/State/Zip Code  Washington, DC 20009
Telephone
 (202) 462-5150
 E-mail address  odko@yesorganic.net
Date of Inspection
 08
/
 19
/
 2019
    Time In
 09
:
 55
AM     Time Out
 11
:
 20
AM  
License Holder  Jodie's Inc
License/Customer No.  09305xxxx-19000063
License Period
 09 
/
 01 
/
 2018 
 - 
 08 
/
 31 
/
 2020 
 Type of Inspection
 Routine
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  0 R  0
Priority Foundation Violations  2 COS  0 R  0
Core Violations  3 COS  0 R  0
Certified Food Protection Manager (CFPM)
 NOMIN ERDENE DAVAADORJ 
CFPM #:  FS-83942 

CFPM Expiration Date:   11/08/2021  
D.C. licensed trash or solid waste contractor:
 kmG 
D.C. licensed sewage & liquid waste transport contractor:
 N/A 
D.C. licensed pesticide operator/contractor:
 PMSI 
D.C. licensed ventilation hood system cleaning contractor:
 N/A 
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
  Compliance Status COS R
  Supervision  
IN OUT 1. Person in charge present, demonstrates knowledge, and performs duties
 
 
IN OUT 2. Certified Food Protection Manager
 
 
  Employee Health  
IN OUT 3. Management, food employee, and conditional employee; knowledge, responsibilities, and reporting
 
 
IN OUT 4. Proper use of restriction and exclusion
 
 
IN OUT 5. Procedures for responding to vomiting and diarrheal events
 
 
  Good Hygienic Practices  
IN OUT N/O 6. Proper eating, tasting, drinking, or tobacco use
 
 
IN OUT N/O 7. No discharge from eyes, nose, and mouth
 
 
  Control of Hands as a Vehicle of Contamination  
IN OUT N/O 8. Hands clean and properly washed
 
 
IN OUT N/A N/O 9. No bare hand contact with RTE foods or a pre-approved alternate procedure properly allowed
 
 
IN OUT 10. Adequate handwashing sinks properly supplied and accessible
 
 
  Approved Source  
IN OUT 11. Food obtained from approved source
 
 
IN OUT N/A N/O 12. Food received at proper temperature
 
 
IN OUT 13. Food in good condition, safe, and unadulterated
 
 
IN OUT N/A N/O 14. Required records available: shellstock tags, parasite destruction
 
 
  Protection from Contamination  
IN OUT N/A 15. Food separated and protected
 
 
IN OUT N/A 16. Food-contact surfaces: cleaned and sanitized
 
 
IN OUT 17. Proper disposition of returned, previously served, reconditioned, and unsafe food
 
 
  Potentially Hazardous Food (Time/Temperature Control for Safety Food)  
IN OUT N/A N/O 18. Proper cooking time and temperatures
 
 
IN OUT N/A N/O 19. Proper reheating procedures for hot holding
 
 
IN OUT N/A N/O 20. Proper cooling time and temperature
 
 
IN OUT N/A N/O 21. Proper hot holding temperatures
 
 
IN OUT N/A 22. Proper cold holding temperatures
 
 
IN OUT N/A N/O 23. Proper date marking and disposition
 
 
IN OUT N/A N/O 24. Time as a public health control: procedures and records
 
 
  Consumer Advisory  
IN OUT N/A 25. Consumer advisory provided for raw or undercooked foods
 
 
  Highly Susceptible Populations  
IN OUT N/A 26. Pasteurized foods used; prohibited foods not offered
 
 
  Chemical  
IN OUT N/A 27. Food additives: approved and properly used
 
 
IN OUT N/A 28. Toxic substances properly identified, stored, and used
 
 
  Conformance with Approved Procedures  
IN OUT N/A 29. Compliance with variance, specialized process, and HACCP plan
 
 
 
GOOD RETAIL PRACTICES
  Compliance Status COS R
  Safe Food and Water  
IN OUT N/A 30. Pasteurized eggs used where required
 
 
IN OUT 31. Water and ice from approved source
 
 
IN OUT N/A 32. Variance obtained for specialized processing methods
 
 
  Food Temperature Control  
IN OUT 33. Proper cooling methods used; adequate equipment for temperature control
 
 
IN OUT N/A N/O 34. Plant food properly cooked for hot holding
 
 
IN OUT N/A N/O 35. Approved thawing methods used
 
 
IN OUT 36. Thermometers provided and accurate
 
 
  Food Identification  
IN OUT 37. Food properly labeled; original container
 
 
  Prevention of Food Contamination  
IN OUT 38. Insects, rodents, and animals not present
 
 
IN OUT 39. Contamination prevented during food preparation, storage, and display
 
 
IN OUT N/A 40. Personal cleanliness
 
 
IN OUT 41. Wiping cloths: properly used and stored
 
 
IN OUT N/A N/O 42. Washing fruits and vegetables
 
 
  Proper Use of Utensils  
IN OUT 43. In-use utensils: properly stored
 
 
IN OUT 44. Utensils, equipment and linens: properly stored, dried, and handled
 
 
IN OUT 45. Single-use/single-service articles: properly stored and used
 
 
IN OUT N/A 46. Gloves used properly
 
 
  Utensils, Equipment, and Vending  
IN OUT 47. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
 
 
IN OUT 48. Warewashing facilities: installed, maintained, and used; test strips
 
 
IN OUT 49. Nonfood-contact surfaces clean
 
 
  Physical Facilities  
IN OUT 50. Hot and cold water available; adequate pressure
 
 
IN OUT 51. Plumbing installed; proper backflow devices
 
 
IN OUT 52. Sewage and waste water properly disposed
 
 
IN OUT 53. Toilet facilities: properly constructed, supplied, and cleaned
 
 
IN OUT 54. Garbage and refuse properly disposed; facilities maintained
 
 
IN OUT 55. Physical facilities installed, maintained, and clean
 
 
IN OUT 56. Adequate ventilation and lighting; designated areas used
 
 
IN = in compliance OUT = not in compliance N/O = not observed
N/A = not applicable COS = corrected on-site R = repeat violation
Establishment Name  YES NATURAL FOODS    Establishment Address  1825 COLUMBIA RD NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
22. - Temperature control for safety foods inside the walk-in refrigerator, "Tropicana" reach-in refrigerator, "Canada Dry" reach-in refrigerator, and both open-display refrigerators observed holding at temperatures above 41F.  1005.1 Except during preparation, cooking, or cooling, or when time is used as the public health control as specified in Section 1009, potentially hazardous food (time/ temperature control for safety food) shall be maintained: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
36. - No thermometer observed inside the "Tropicana" reach-in refrigerator, "Canada Dry" reach-in refrigerator, and the "True" double-door reach-in refrigerator.  1524.2 Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one (1) integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display, except as specified in Section 1524.3.  
38. - The date that pest extermination services were last provided to the establishment is not available.  3210.2 The licensee shall maintain a copy of the establishment's professional service contract and service schedule, and the following documents shall be available for inspection: Pf (a) Name and address of its District-licensed Pesticide Operator/contractor; (b) Frequency of pest extermination services provided under the contract; and (c) Date pest extermination services were last provided to the establishment.  
47. - Thermometer supplied to the walk-in refrigerator observed in disrepair.  1816.3 Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.  
50. - The hot water pressure at the handwashing sink across from the toilet room observed very low.  2306.1 Hot or cold water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use hot or cold water, except that water supplied as specified in Section 2308.1(a) and (b) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Pf  
51. - The food waste grinder (garbage disposal) unit observed in disrepair.  2418.1 A plumbing system shall be: (a) Repaired according to the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR); and (b) Maintained in good repair.  
52. - The food waste grinder (garbage disposal) unit is not supplied with cold water.  2607.3 Commercial food waste grinders shall be connected to a drain a minimum of two inches (2 in.) fifty-one millimeters (51 mm) in diameter. Commercial food waste grinders shall be connected and trapped separately from any other fixtures or sink compartments, and shall be provided with a supply of cold water in accordance with the D.C. Plumbing Code (2008) incorporating the International Plumbing Code 2006, as amended by the D.C. Plumbing Code Supplement (subtitle F of 12 DCMR). P  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing Sink - toilet room) 103.8F Hot Water (3-compartment sink) 113.5F Milk (Walk-in Refrigerator) (Cold Holding) 54.9F Cheese (Walk-in Refrigerator) (Cold Holding) 55.5F
Celery (Walk-in Refrigerator) (Cold Holding) 55.8F (Under-counter Refrigerator) 40.0F (Reach-in Refrigerator) 40.0F Salad (Reach-in Refrigerator) (Cold Holding) 38.4F
Sandwich (Reach-in Refrigerator) (Cold Holding) 41.5F Orange Juice (Reach-in Refrigerator) (Cold Holding) 47.3F Orange Juice (Reach-in Refrigerator) (Cold Holding) 48.2F Juice (Reach-in Refrigerator) (Cold Holding) 45.3F
Orange Juice (Reach-in Refrigerator) (Cold Holding) 47.4F (Reach-in Refrigerator) 42.0F Juice (Reach-in Refrigerator) (Cold Holding) 50.0F Juice (Reach-in Refrigerator) (Cold Holding) 48.0F
(Open Display Refrigerator) 44.0F Broccoli (Open Display Refrigerator) (Cold Holding) 57.7F Carrots (Open Display Refrigerator) (Cold Holding) 55.0F Potato salad (Open Display Refrigerator) (Cold Holding) 53.2F
Watermelon (Open Display Refrigerator) (Cold Holding) 53.9F (Open Display Refrigerator) 44.0F Yogurt (Open Display Refrigerator) (Cold Holding) 42.8F Bacon (Open Display Refrigerator) (Cold Holding) 47.1F
Milk (Open Display Refrigerator) (Cold Holding) 46.4F (Reach-in Freezer) 0.0F        
Inspector Comments:
SUMMARY SUSPENSION for operating with incorrect cold holding temperatures that cannot be corrected during the course of the inspection. In order for license to be restored, a non-compliance restoration fee of $100 [for re-inspection during normal business hours] or $400 [for re-inspection during non-business hours] must be paid before inspection can be scheduled and all violations must be corrected and approved by DC Health. Please see the details in the Restoration Procedures document provided by the inspector. Please note: Violations of DC Health's Food Code may incur administrative and/or civil fines and penalties.

If you have any questions, please contact the area supervisor at (202)535-2180 or food.safety@dc.gov.
DC Health does not assign a grade, percentage, or rating for establishment inspection reports. We perform a pass-fail inspection. The amount of Priority, Priority Foundation, and Core violations are tallied at the top of each inspection report. DC Health also performs follow up inspections to ensure the violations which were cited on the initial report have been corrected. To view an establishment's inspection report, follow this link: https://dc.healthinspections.us.
  Nomin Erdene Davaadorj 08/19/2019
 Person-in-Charge (Signature) (Print) Date
    Jaime Hernandez 607  08/19/2019 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3