YH'S RESTAURANT

2-2D: .06(2)(o)Observed grill rack stored on handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Person in charge removed grill rack from handwashing sink.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed eggs stored above ready to eat food in prep cooler/ raw chicken stored about raw lamb in upright cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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 (II) Cooked ready-to-eat food; and (P) (III) 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. (ii) 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: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in charge rearranged prep cooler and upright cooler.

4-2A: .04(4)(c)1(iv)Observed multiple containers of raw meat stored in cooler and freezer uncovered. Observed spices in dry storage stored uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Foods were covered with plastic wrap.

4-2B: .05(7)(a)1Observed rust-like build up on side walls of inside of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was drained, washed, and sanitized while on-site.

10D: .04(7)(c)Observed a container of flour without a label present. Also observed multiple containers in dry storage with worn off labels. SECOND CONSECUTIVE VIOLATION. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Containers were labeled with the common English name of the food inside.

12A: .04(4)(q)Observed a container of raw meat stored on the floor of walk in cooler. SECOND CONSECUTIVE VIOLATION. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge discarded raw meat.

12C: .04(4)(m)Observed chlorine sanitizer made at too low of a concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Chlorine sanitizer was made to the right concentration.

15C: .05(7)(a)2,3Observed containers stored as clean with stickers and sticker residue on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers were removed and containers were washed and sanitized.

8-2B: .07(6)(c)Observed a butane lighter stored above food on the prep counter. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. 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 requirement 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) Corrective Actions: Person-in-charge relocated the lighter below the prep surface. //

10D: .04(4)(d)Observed several working containers of sauces and seasonings stored without labels of common names. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person-in-charge had employees label all working containers with common names of its contents. //

12A: .04(4)(q)Observed a container of prepared vegetables, a container of raw fish, and a container of raw chicken stored directly on the floor in the walk-in cooler. // Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person-in-charge relocated all items to appropriate shelving, greater than 6 inches off of the floor. //