YARD HOUSE 8372

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose without 1 inch air gap in 3 compartment sink fluid. Operator made adjustment. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw beef pattie with gloves then changed gloves without washing hands. Operator educated on proper hand washing procedure. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line cut tomatoes (47F - Cold Holding); quinoa (45F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line cut tomatoes (47F - Cold Holding); quinoa (45F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Admin Complaint

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting in dish washing area. PIC removed and stored in a way to allow proper air drying. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above spinach dip a pizza station . PIC removed and stored appropriately. Corrected On-Site Warning

Basic - container with no handle used to dispense yardhouse batter. Chef removed. Corrected On-Site Repeat Violation

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server drink from beverage in expo line and grab bowls to pass to cook to portion sauces for table. Operator had employee wash hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hot hold sham - white rice (90°F - Hot Holding);, per operator item cooked at 11:30 and stored in unit. Observed at 2:40 pm. Operator discarded. See Stop Sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed shiitake mushroomed cooked on sautéed line missing time marking. Operator labeled with time from 12:30 pm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot hold sham - white rice (90°F - Hot Holding);, per operator item cooked at 11:30 and stored in unit. Observed at 2:40 pm. Operator discarded. See Stop Sale.

Basic - Bowl or other container with no handle used to dispense food. Observed Togo cup used to scoop beef chunks in hot side sautéed. Operator removed container. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on pizza oven door. Operator removed and stored appropriately. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed dipper well at expo line turned off. Operator turned dipper well up to sufficient velocity. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored protected as needed. Operator removed and stored in plastic bag. Observed Togo cups on pantry not inverted. Operator inverted at time of inspection. Corrected On-Site Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed walk-in freezer on first floor has no light fixture capable of illuminating inside unit. Operator stated bulb froze a d broke and is replacing. Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishmachine at 0 ppm after 3 attempts, operator swapped out chlorine sanitizer. Observed at 50 ppm of chlorine after retests. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ahi tuna and raw shrimp stored In Fryer make table above ready to eat vampire taco shells (cheddar cheese and tortilla). Operator removed and stored raw items below ready to eat items. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in freezer upstairs.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored above coffee maker on expo line not covered. Operator removed and stored in container with lid. Corrected On-Site Repeat Violation