YOOYEE

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-010.CITATION ISSUED.

Code 3

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Code 6

HANDS CLEAN & PROPERLY WASHED - Comments: NOTED EMPLOYEE WHILE WEARING GLOVES TO CLEAN AND LOAD DIRTY DISHES INTO THE DISH WASHING MACHINE, DID NOT CHANGE GLOVES TO REMOVE THE CLEAN DISHES AND STORE THEM ON THE SHELVES THUS CONTAMINATING THE DISHES. INSTRUCTED TO CHANGE GLOVES BEFORE REMOVING CLEAN DISHED FROM THE DISH WASHING MACHINE. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Code 8

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO SOAP AT HAND WASH SINKS OF THE KITCHEN PREP AREA AND THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C)

Code 10

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE KITCHEN PREP AREA AND THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.

Code 10

PROPER DATE MARKING AND DISPOSITION - Comments: NOTED TCS PREPARED READY TO EAT TCS FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS WITHOUT A DISCARD DATE. SUCH FOOD SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMMED ON PREMISES, OR DISCARDED WHEN HELD FOR A MAXIMUM OF SEVEN DAYS. MANAGER IMMEDIATELY HAD EMPLOYEES DISCARD THE FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Code 23

APPROVED THAWING METHODS USED - Comments: NOTED BOXES OF SHRIMP INSIDE THE 2 COMPARTMENT SINK AT THE REAR PREP AREA FROM THE START OF INSPECTION UNTILL END OF INSPECTION. MANAGER STATED THAT THE SHRIMP WAS JUST DELIVERED. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL FROZEN.

Code 35

PERSONAL CLEANLINESS - Comments: NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES

Code 40

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

Code 43

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED SLOW DRAIN AT THE KITCHEN HAND WASH SINK AND LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Code 51

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT THROUGHOUT THE KITCHEN PREP AREA.

Code 55

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED MISSING LIGHTING AROUND THE 2 DOOR REFRIGERATION UNITS AT THE KITCHEN PREP AREA AND INSIDE THE REFRIGERATION UNITS.MUST PROVIDE LIGHTING, SHIELDED OR SHATTER RESISTANT BULBS.

Code 56

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NOTED NO HOT RUNNING WATER THROUGH OUT ESTABLISHMENT. HOT WATER TEMPERATURES WERE AS FOLLOWS:-HAND WASH SINKS 91F/90F, 3 COMPARTMENT SINKS 90.2F/91.8F. BATHROOM HAND WASH SINKS 89.7F/89.9F. INSTRUCTED MANAGEMENT TO HAVE HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3 COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Code 50

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 3 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.

Code 47

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

Code 47

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED LOOSE AND MISSING KNOTS ON LID OF SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

Code 47

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON THE GROUND AROUND THE GREASE CONTAINER AND ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B).

Code 54

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

Code 56