YONG TERIYAKI LLC

Observed handwashing in kitchen with water below 85F and with low pressure. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF. No COS can be noted, inspector must return to verify hot water at 85F provided at handwashing sink.

1/30: Verified handwashing sink has water at least 85F (reading 96F) and higher pressure.

Observed clear spray bottles used to store degreaser and bleach not labeled with chemical common name. CA: Working containers used for storing poisonous or toxic materials shall be clearly identified with the common name of the material. COS: Employee placed label on spray bottle with chemical name.

Observed pots with beef broth stored directly on the floor. CA: Food shall be protected from contamination by storing the food: In a clean, dry location, at least 6 inches (15 cm) above the floor where it is not exposed to contamination. COS: Exterior of pots were cleaned and placed in walk-in cooler.

Observed TCS foods reading above 41F in the reach-in cooler (ric) by the cook line (cooked radish=48F, cabbage kimchi=47F, ambient temperature=46F). CA: Cold TCS food shall be maintained at 41F or below. COS: Radish, and cabbage kimchi were placed in ric this morning less than 4 hours ago. Food items were taken to walk-in freezer to allow for rapid cooling. RIC to be replaced or repaired. No TCS foods can be stored in cooler until inspector verifies it is able to maintain temperature of 41F or below.

Observed TCS food reading above 41F on an ice-bath by the vegetable prep sink (cooked noodles=49F, royal fern=50F bean sprouts=52F, fish cakes=58F, kimchi=56F). CA: Cold TCS foods shall be maintained at 41F or below. COS: Cooked noodles, royal fern, bean sprouts, fish cakes, and kimchi were placed on ice bath this morning, less than 4 hours ago. Food items were taken to reach-in freezer to allow for rapid cooling. Discussed TCS foods must be held at 41F or below.

Observed TCS food reading above 41F in the preptop coolers across the cookline (cut green onions=56F and cut green onions=54F). CA: Cold TCS foods shall be maintained at 41F or below. COS: Cut green onions were placed in prep-top coolers this morning, less than 4 hours ago. Food items were placed in an ice-bath and in reach-in coolers to allow for rapid cooling. Discussed filling food pans with less cut green onions to ensure they maintain temperature of 41F or below. TCS foods must be held at 41F or below.

Observed container of raw chicken in walk-in cooler stored on shelf over raw pork and raw fish. Observed raw squid stored on shelf over carrots and onions. Corrective Action: No direct contamination was observed, arranged food items according to cook temperatures.

Observed cooling methods used/observed not adequate in rapidly cooling cut green onions in prep-top cooler. Observed cooked potatoes, cucumber salad, cooked bok choy (side dishes) cooling in reach-in cooler on trays stacked ontop of one another. Observed cut green onions cooling at room temperature. Corrective Action: Food items were placed in ice baths and loosely covered to allow for rapid cooling.

Observed no designated area for dented cans of ketchup. Corrective Action: Dented cans were placed on designated and labeled table.

Observed raw chicken stored over jalapenos. Corrective Action: No contamination observed. Jalapenos were moved to different shelf away from raw meats.

Observed improper cold holding of tcs foods 41 degrees. Cut green onions (54F), boiled egg (51F), cooked potatoes (69F). Per discussion with CFSM food items were within time parameters. Corrective Action: Foods were placed in reach-in freezer to rapidly cool.

Observed cooked vegetables (cabbage, carrots and broccoli) on stovetop reading 70F. Per discussion with CFSM food items were within time parameters. Corrective Action: CFSM chose to discard vegetables.

Observed beef stock not cooled to 70F within 2 hours. Beef stock 129F at 2pm with cooling start time being 11am. Corrective Action: CFSM discarded beef stock.

Observed multiple risk factors out of compliance during inspection (storge order, food in good condition, cooling, cold holding and hot holding). Corrective Action: All risk factors were corrected on-site. Follow-up inspection will be performed within 7 days.

Observed pots with cooked pork stock stored on floor in walk-in cooler. Observed vegetables stored in crates less than 6" off of the floor in walk-in cooler. Corrective Action: Employee placed items on shelving off of the floor.

Observed food service employee without hair restraint. Corrective Action: Employee put on baseball cap.

Observed in-use utensil (rice scoops and egg drop soup ladle) stored in standing water less than 135 degrees Fahrenheit. Corrective Action: Employee removed rice scoops from water and placed on clean dry surface.

CFSM could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. No employee health reporting agreement available. Corrective Action: CFSM was notified, provided employee health reporting agreement to CFSM.

Observed cooling methods used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Cooling at room temperature, in tightly sealed container, in deep containers, at prep-top cooler. Corrective Action: CFSM was notified, food items were placed in walk-in cooler and loosely covered. Handout was provided, discussed effective cooling methods.

Observed in-use utensil (rice scoops) stored in standing water less than 135 degrees Fahrenheit. Corrective Action: CFSM was notified, employee removed rice scoops from water and placed on clean dry surface.

Observed plate stored in seasoning and bowl stored in tempura chicken. Corrective Action: CFSM was notified, bowl and plate were removed from food. Discussed using a container with a handle and storing the handle above the food item.