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 ORGANIC
Address  2123 14TH ST NW
City/State/Zip Code  WASHINGTON, DC 20003
Telephone
 (202) 232-6603
 E-mail address  GIRMA@YESORGANIC.NET
Date of Inspection
 03
/
 15
/
 2021
    Time In
 10
:
 45
AM     Time Out
 01
:
 55
PM  
License Holder  Yes Organic Union Row Inc.
License/Customer No.  19308xxxx-68007192
License Period
 01 
/
 01 
/
 2020 
 - 
 12 
/
 31 
/
 2022 
 Type of Inspection
 Complaint
Establishment Type:  Delicatessen
    Risk Category 1
 
 2
 
 3
 
 4
 
 5
 
 
Priority Violations  2 COS  1 R  0
Priority Foundation Violations  6 COS  2 R  0
Core Violations  7 COS  1 R  0
Certified Food Protection Manager (CFPM)
 GIRMA LEMESA 
CFPM #:  FS-91975 

CFPM Expiration Date:   10/14/2023  
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:
 TERMINIX 
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 ORGANIC    Establishment Address  2123 14TH ST NW
OBSERVATIONS 25 DCMR CORRECTIVE ACTIONS
6. - Employee was drinking from an open container in the food prep area. Employee must drink from a closed container.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  500.1 Persons working in direct contact with food, clean equipment and utensils, and unwrapped single-service and single-use articles shall not: (a) Eat, drink, chew gum, or use any form of tobacco, except in designated areas where food, clean equipment and utensils, and unwrapped singleservice and single-use articles are not exposed, and where equipment or utensils are not washed or stored; or (b) Drink, except from a closed beverage container if the container is handled to prevent contamination of the employee's hands or the container, where food, clean equipment and utensils, linens, and unwrapped single-service and single-use articles are exposed, and where equipment or utensils are washed or stored.  
10. - Trash can was stored in front of the hand washing sink. Hand washing sink must be accessible to employees at all times. (Trash can was moved at time of visit). (Corrected On Site)  2414.1 A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf  
13. - Dented can was observed on the shelf. (Can was removed at time of visit). (Corrected On Site)  711.1 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf  
13. - Several food items did not have a use by or sell by date. (Sweet Italian recipe sausage, rosemary and red pork sausage.)(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  600.1 Food shall be safe, unadulterated, and, as specified in Section 1101, honestly presented.  
13. - Sausage labeled by the manufacturer (KEEP FROZEN) was stored in the refrigerator. (Sausage was removed at time of visit) (Corrected On Site)  600.1 Food shall be safe, unadulterated, and, as specified in Section 1101, honestly presented.  
15. - Raw eggs were stored over ready to eat croissants. (Croissants were moved at time of visit.) (Corrected On Site)  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. - Knives were stored between the sink and the wall in the deli area. A knife holder must be used. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1900.1 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf  
22. - Improper cold holding. All cold food items and cold units must be maintained at 41.0 degrees or below at all times. Sushi was not in compliance and was discarded at time of visit. Produce display unit was also elevated. (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: (b) At five degrees Celsius (5 degrees C) (forty-one degrees Fahrenheit (41 degrees F)) or less. P  
29. - Establishment did not provide a variance or HACCP plan for acidified rice. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1010.1 A food establishment shall obtain a variance from the Department as specified in Sections 4102, 4103, and 4104 before: (a) Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf (b) Curing food; Pf (c) Using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food); Pf (d) Packaging food using a reduced oxygen method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are controlled as specified in Section 1011; Pf (e) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf (f) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; (g) Preparing food by another method that the Department determines requires a variance; Pf or (h) Sprouting seeds or beans. Pf  
32. - Establishment did not provide a variance at time of visit.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4103.1 A variance shall be requested in writing and be accompanied by the appropriate fee.  
36. - Thermometer located on top of the sushi display case was not accurate.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  1510.2 Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to plus or minus two degrees Fahrenheit (±2degrees F) in the intended range of use. Pf  
47. - Blue cutting board contained scratches. Cutting boards must have a smooth surface and be free of stains in order to prevent bacterial growth and cross contamination.  1801.1 Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.  
49. - Fan cover in walk in freezer on lower level contained dust build up. (CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  1900.3 Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.  
62. - Business license was expired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)  4300.2 No person shall operate a food establishment with an expired license. Pf  
62. - Current inspection report was not posted.(CORRECT VIOLATION WITHIN 14 CALENDAR DAYS)  4306.3 All licenses, Certificate of Occupancy, and current inspection reports shall be conspicuously posted within the food establishment.  
 
Temperatures
 Item/Location Temp  Item/Location Temp  Item/Location Temp  Item/Location Temp
Hot Water (Handwashing sink - deli section) 119.8F Sushi - Salmon (Refrigerator - sushi display) (Cold Holding) 51.2F Sushi - Tuna (Refrigerator - sushi display) (Cold Holding) 49.2F Sushi - Shrimp (Refrigerator - sushi display) (Cold Holding) 49.2F
Sushi (Refrigerator - sushi display) (Cold Holding) 51.4F Turkey (Counter Top) (Preparation) 40.3F Roast Beef (Counter Top) (Preparation) 41.3F (Refrigerator - open display) (Cold Holding) 44.2F
Sushi (Refrigerator - under counter) (Cold Holding) 60.2F (Freezer - walk-in) (Cold Holding) -10.1F (Refrigerator - walk-in) (Cold Holding) 33.0F Chicken Soup (Soup Warmer) (Hot Holding) 145.6F
Vegetable Soup (Soup Warmer) (Hot Holding) 145.6F meat unit (Refrigerator - open display) (Cold Holding) 37.0F produce unit (Refrigerator - open display) (Cold Holding) 43.6F dairy unit (Refrigerator - open display) (Cold Holding) 33.4F
(Refrigerator - reach-in) (Cold Holding) 33.8F (Ice Cream Freezer) (Cold Holding) -3.3F (Refrigerator - walk-in) (Cold Holding) 39.0F (Refrigerator - display) (Cold Holding) 35.1F
               
Inspector Comments:
Correct stated items within 5 or 14 days.
If you have any questions you may contact the area supervisor at 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.
  GIRMA LEMESA 03/15/2021
 Person-in-Charge (Signature) (Print) Date
    R ESPY-HARLAN 59  03/15/2021 
  Inspector (Signature) (Print) Badge # Date
    FSHISD_2015_3