YEERO VILLAGE

2-2A: .03(4)(a)(b)(c)(e)(f)The person in charge could not recall the reportable illnesses and one of the symptoms. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: The person in charge was advised.

2-2A: .03(2)(o)Employee health agreement forms could not be located by the person in charge. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2E: .03(6)Written procedures for cleaning up vomit or diarrhea could not be located by the person in charge. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

6-1A: .04(6)(f)Time/temperature for safety foods holding above 41°F in the preparation cooler across from the gyro oven. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were discarded.

6-1B: .04(6)(f)Time/temperature for safety (TCS) foods holding below 135°F in the oven and on the grill. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The food was discarded.

6-1C: .04(6)(d)The TCS item cooling since 10:57 a.m. temped at 75°F at 3:40 p.m. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The food was discarded.

6-1C: .04(6)(d)The TCS items cooling since 11:00 a.m. temped between 42-49°F at 4:14 p.m. 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: The foods were discarded.

6-1C: .04(6)(d)The TCS item cooling since 10:58 a.m. temped at 51°F at 5:17 p.m. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The food was discarded.

2-2B: .03(5)(j)1&2Employee drinks were in the kitchen in a food prep area in unapproved containers. Employee also drank from his container while in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee beverages were put in a designated beverage area. Employee was told about drinking in the kitchen.

4-1A: .04(4)(n)1Employee touched raw shrimp and then touched clean tongs with the same gloves. Another employee touched raw pork, and then started cleaning prep area and touching to-go box with the same pair of gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Gloves were removed, and hands were washed.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed vegetables stored above washed vegetables in the walk-in cooler. Observed raw shrimp being stored above cooling soups in the walk-in freezer. Observed raw chicken being stored above raw octopus in the prep cooler. Observed raw ground beef being stored above raw fish in the prep 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: Items were rearranged.

11C: .04(6)(c)Observed bags of frozen spinach thawing in the vegetable sink and on the prep table without running water. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Spinach was prepped and cooked.

16A: .06(1)(g),(h)Tankless water heater does not support dishwasher. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. (Pf)

17D: .07(4)(b)Employee beverages were stored under prep areas and not in a designated area for employee drinks. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Beverages were removed.

18: .07(2)(m)Back door was open upon arrival and kept getting propped open throughout inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Door was closed.