image Food Establishment Inspection Report
Pursuant to Title 25-A of the District of Columbia Municipal Regulations
image
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  YUM'S IV CARRYOUT
Address  4512 BENNING RD SE
City/State/Zip Code  WASHINGTON, DC 20019
Telephone
 (202) 581-4308
 E-mail address  Wchen122@yahoo.com
Date of Inspection
 11
/
 24
/
 2020
    Time In
 03
:
 30
PM     Time Out
 04
:
 45
PM  
License Holder  Cheung & Lam Inc.
License/Customer No.  09305xxxx-66006120
License Period
 09 
/
 01 
/
 2020 
 - 
 08 
/
 31 
/
 2022 
 Type of Inspection
 Complaint
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  3 COS  0 R  0
Priority Foundation Violations  4 COS  0 R  0
Core Violations  8 COS  0 R  0
Certified Food Protection Manager (CFPM)
 LIAN WENG 
CFPM #:  FS-93674 

CFPM Expiration Date:   06/08/2024  
D.C. licensed trash or solid waste contractor:
 Waste Management 
D.C. licensed sewage & liquid waste transport contractor:
 Valley Protein 
D.C. licensed pesticide operator/contractor:
 Home Paramount 
D.C. licensed ventilation hood system cleaning contractor:
 Sparkle 
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  YUM'S IV CARRYOUT    Establishment Address  4512 BENNING RD SE
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
3. - (CORRECT VIOLATION WITHIN 5CALENDAR DAYS)The person in charge is not aware of the Health Department's reporting requirements for employees diagnosed with specific foodborne illnesses.  300.6 A food employee or conditional employee shall report to the person in charge if he or she has been exposed to, or is the suspected source of, a confirmed disease outbreak involving one of the diseases specified in Section 300.4, because the food employee or conditional employee: (a) Consumed or prepared food implicated in the outbreak; (b) Consumed food at an event prepared by a person who is infected or ill with the disease; (c) Was exposed by attending or working in a setting where there is a confirmed disease outbreak; (d) Is living in the same household as an individual who works in or attends a setting where there is a confirmed disease outbreak, and the employee has knowledge of that person's exposure; or (e) Is living in the same household as an individual diagnosed with an illness and has knowledge of the diagnosis.  
5. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The establishment does not have approved procedures for responding to a contamination event due to vomiting or diarrhea.  504.1 A licensee shall ensure that its food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf  
15. - Raw proteins over ready to eat foods inside of the walk in unit(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  802.1(a)-(b) Food shall be protected from cross contamination by: (a) Except as specified in Section 802.1(a)(3), separating raw animal foods during storage, preparation, holding, and display from: (1) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; P and (2) Cooked ready-to-eat food; P and (3) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to eat food; (b) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (1) Using separate equipment for each type; P or (2) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (3) Preparing each type of food at different times or in separate areas. P  
16. - Observed mold on crates in the walk-in unit that the foods is stored on(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
21. - Cooked wings on at table at 68 degrees(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  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: (a) At fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) or above, except that roasts cooked to a temperature and for a time specified in Section 900.2 or reheated as specified in Section 906.5 may be held at a temperature of fifty-four degrees Celsius (54 degrees C )(one hundred thirty degrees Fahrenheit ((130 degrees F)) or above. P  
23. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) Temperature control for safety foods intended to be held for more than 24 hours are not date marked.( egg rolls)  1007.1 Except when packaging food using a reduced oxygen packaging method as specified in Section 1011, and except as specified in Section 1007.4 and 1007.5, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than twenty- four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less for a maximum of seven (7) days. Pf  
28. - Bug spray stored on table with bottles of vinegar (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  3400.1 Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: (a) Separating the poisonous or toxic materials by physically separating or partitioning by a wall or structure; P and (b) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This paragraph does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P  
35. - Observed frozen chicken wings in the 3 comp sink(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1001.1 Frozen potentially hazardous food that is slacked to moderate the temperature shall be held: (a) Under refrigeration that maintains the food temperature at five degrees (5 degrees C) (41 degrees F) or less; or (b) At any temperature if the food remains frozen.  
38. - (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)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.  
41. - Wet wiping cloths are not stored in sanitizer buckets when not in use.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  812.2 Cloths that are in-use for wiping counters and other equipment surfaces shall be: (a) Held between uses in a chemical sanitizer solution at a concentration specified in Section 1813; and (b) Laundered daily as specified in Section 2101.4.  
43. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed knives stored in between the reach-in units  810.1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (a) Except as specified in Section 810.1(b), in the food with their handles above the top of the food and the container; (b) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (c) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified in Sections 1901 and 2001; (d) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (e) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (f) In a container of water if the water is maintained at a temperature of at least fifty-seven degrees Celsius (57 degrees C) (one hundred thirty-five degrees Fahrenheit (135 degrees F)) and the container is cleaned at a frequency specified in Section 1901.3.  
47. - Observed shelving inside of the walk-in unit made of wood(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1400.1(b)-(e) Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances, or impart colors, odors, or tastes to food, and under normal use conditions shall be: (b) Durable, corrosion-resistant, and nonabsorbent; (c) Sufficient in weight and thickness to withstand repeated warewashing; (d) Finished to have a smooth, easily cleanable surface; and (e) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.  
49. - Observed grease and food debris on sides and behind cooking units. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.2 The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.  
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed grease on the floor underneath cooking units  3201.1 The physical facilities shall be cleaned as often as necessary to keep them clean.  
55. - (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)Observed soiled mops inside of a mop bucket  3205.1 After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.  
 
Sanitizer: bleach, 300 ppm, 0.0 pH, 00.0°F 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
(Reach-in Refrigerator) 38.0F Hot Water (Handwashing Sink - toilet room) 106.0F Chicken grilled (Refrigerator - reach-in) (Cold Holding) 40.0F Chicken raw (Refrigerator - reach-in) (Cold Holding) 38.0F
Chicken fried (Deep Fryer) (Cooking) 178.0F Hot Water (Handwashing Sink (kitchen)) 118.0F (Walk-in Freezer) 9.0F (Refrigerator - sandwich prep unit) 38.0F
Diced Tomatoes (Refrigerator - sandwich prep unit) (Cold Holding) 37.0F Shrimp cooked (Refrigerator - sandwich prep unit) (Cold Holding) 38.4F (Walk-in Refrigerator) 38.0F Shrimp raw (Walk-in Refrigerator) (Cold Holding) 38.4F
Chicken Wings (Table) (Hot Holding) 68.0F Fried Rice (Rice Steamer) (Hot Holding) 155.0F Rice steamed (Rice Steamer) (Hot Holding) 145.0F Hot Water (3-compartment sink) 112.0F
               
Inspector Comments:
Correct violations within 5 and 14 calender days
If you have any questions, please contact the area supervisor by emailing food.safety@dc.gov with your inquiry details.
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.
  Lian Weng 11/24/2020
 Person-in-Charge (Signature) (Print) Date
    Joyce Moore 64  11/24/2020 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3