Yan's Cafe

Inspector notes: Observed fried chicken cooling fully covered in the PTC. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. EHS provided PIC with education and a poster for cooling methods.

Inspector notes: Observed frying oil and soy sauce containers stored on the floor through out the kitchen again. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC will ensure that all food products are stored 6 inches off of the ground.

Inspector notes: Observed garbage on the ground and/or pad around dumpster. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. PIC will ensure that the refuse area is free of excess garbage and debris.

Inspector notes: Observed several ambient and TCS temperatures that were 41 F. See temp log for readings. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC will discard the tested items and have the units serviced.

Inspector notes: Observed no employee health forms in the facility at the time of the inspection. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or...

Inspector notes: Observed no hand soap at the sink next to the RIC in the kitchen. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf PIC will ensure that all hand sinks are stocked with soap.

Inspector notes: Establishment does not have established 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 establishment. A food establishment shall have 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 EHS provided the vomit procedure and also informed the PIC that a kit could be purchased online.

Inspector notes: Observed a food splatter inside the microwave cavity that oven housed above the steam table. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. PIC will ensure that microwave is cleaned every 24 hrs.

Inspector notes: Observed several containers of sauce and oil sitting on the through out the kitchen. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC will ensure that these items are at least 6 inches off of the floor.

Inspector notes: Observed heavy build of food debris through out the kitchen, heavy grease build up on the walls under the hood and food splatter on the walls. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by t...