Yard House #8383

Employee Health Policies Present

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line drop-in cooler closest to entrance: cooked pork sausage (58F -cold holding); kale (55F - Cold Holding); sliced tomatoes (60F - Cold Holding) stored for 3 and a half hours per operator. Foods were filled high in containers stacked above fill line on side. Operator split foods into multiple containers and iced down. In thirty minutes all foods reached a temperature of 43F or below. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-08-13: In cook line drop in cooler closest to entrance. Cut tomato (64F - Cold Holding); shredded soft cheeses (62F - Cold Holding); cooked chicken (61F - Cold Holding): butter (59F - Cold Holding); cooked quinoa (64F - Cold Holding); tofu (65F - Cold Holding); chopped kale (64F - Cold Holding); cooked veggies (61F - Cold Holding). Has been in drop in cooler for more than 5 hours per operator. See Stop Sale. Provided operator with Time as a Public Health Control for, discussed usage of ice on products, usage of lids and alternative cold holding equipment. All as of alternative methods for Time/Temperature control **Admin Complaint**

Employee Health Policies Present

Hands Clean and Properly Washed

Approved Thawing Methods Used

Insects, Rodents, and Animals Not Present

Toilet Rooms Maintained

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator stated the butter had been held for approximately 1 hour. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. **Corrective Action Taken**

Intermediate - Handwash sink used for purposes other than handwashing. Observed a bottle of vodka stored in the handwashing sink at the entrance to the cook line. The operator removed the bottle from the hand sink. **Corrected On-Site**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator cut slits in the packaging of the tuna. **Corrected On-Site**

Basic - Covered waste receptacle not provided in the unisex employee bathroom. The operator provided a covered receptacle. **Corrected On-Site**

Basic - Employee personal beverage not properly identified and segregated from food to be served to the public in the reach in coolers at the front counter and the salad prep station. The operator removed the beverages from the cold holding units. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while engaged in food preparation. The employee removed the watch. **Corrected On-Site**

Basic - Food stored on floor. Observed a box of pizza dough stored on the floor of the walk in freezer. The operator properly stored the pizza dough. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth. **Corrected On-Site**

Basic - Water leaking from pipe and/or faucet/handle. Observed a leak at the bottom of the handwashing sink near the ice machines.

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At ice machine and break room area. **Warning** - From follow-up inspection 2024-09-03: **Time Extended**