YH'S BBQ AND CRAB

3-1D: .04(3)(k)Observed raw green mussels that were removed from their original packaging and stored in another container without the Shellstock tag ID.// Molluscan shellfish tags shall remain attached to the container in which the molluscan shellfish are received until the container is empty. (Pf) Corrective Actions: Mussels were discarded.//

6-2: .04(6)(g)Observed several cooked foods (lamb, pork intestines, tripe) stored frozen inside the walk-in freezer, not labeled with their preparation dates. Person in charge (PIC) indicated foods were prepared last Saturday.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food items were properly labeled.//

1-2A: .03(2)(a)-(n),(p)Multiple risk factor violations were observed during today's inspection that were not in compliance with the Food Code. As a result, the facility received an unsatisfactory score, indicating that the Person in Charge (PIC) is not maintaining adequate active managerial control of the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

3-1A: .04(2)(a)Raw oysters observed in the facility. PIC was unable to provide invoices or other documentation verifying the approved source of the oysters.// Food shall be obtained from sources that comply with law. (P) Corrective Actions: Oysters were discarded.//

10D: .04(4)(d)Observed several food ingredients (water, seasonings, flour, etc.) not labeled with the food's common name.// 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: Food ingredients were labeled.//

11A: .04(6)(e)Observed cut tomatoes left to cool down in deep, covered plastic containers inside a prep cooler. Observed sprouts and cut bok choy left to cool down on a shelf at room temperature.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Adequate and effective cooling methods were discussed with the PIC.//

11C: .04(6)(c)Observed oysters being thawed inside the meat sink at room temperature. Oysters were not submerged under running water.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Oysters were discarded.//

15B: .05(3)(h),(i)Observed Quat sanitizer test strips with water damage.// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15C: .05(7)(a)2,3Observed multiple clean food containers and containers actively being used, with old stickers and glue residue still attached to their exterior surfaces.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17D: .07(3)(h)Observed employee personal items (purses, jacket) stored on top of single-use food containers. Observed employee ice cream stored above facility food inside a reach-in freezer.// Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Personal items were relocated to a designated area.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw fish stored on top of corn, raw pork above cooked ham sausage, and raw sausage above raw bacon inside a prep cooler. Observed raw, pooled egg sauce stored above ready-to-use produce inside a prep cooler, raw fish stored above bread and tofu skewers inside the walk-in cooler. Observed raw portioned frozen lamb stored above edamame inside the walk-in freezer.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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: All food items were rearranged by their internal cooking temperature.//

4-2B: .05(7)(a)1Observed internal surfaces of the ice machine with black mold-like substance and pink slime.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed time temperature control for safety (TCS) foods holding temperatures above 41F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.//

6-1C: .04(6)(d)Observed cut tomatoes (x2) that did not cool down to 41F or less within 4 hours.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Tomatoes were discarded.//

8-2B: .07(6)(b)Observed chemicals stored in spray bottles not labeled with the chemical common name.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)

8-2B: .07(6)(c)Observed a blow torch stored on a shelf next to food ingredients. Observed a fluid lighter stored on a shelf above a prep cooler.// 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. (P) Corrective Actions: Blow torch and lighter were relocated to a designated area. //

10D: .07(4)(c)Observed multiple dented canned foods stored on a shelf mixed with other intact food ingredients. Per PIC, these cans are not used; however, the cans were not properly segregated. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. (Pf) Corrective Actions: Dented cans were segregated in a designated area.//

10D: .04(7)(d)Facility does not have an allergen notification identifying the most common food allergens used as ingredients in your kitchen.// 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)