YARD HOUSE #8311

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and without washing hands employee prepared customer soup and handled clean dishes, discussed with sous chef who educated employee and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server expo area double stacked pan of portioned butter packets (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with sous chef who removed second pan to allow direct contact with cooling surface for product to chill. Corrective Action Taken

Basic - Floors not constructed to be easily cleanable. At fry and pizza station floor tiles with missing grout and standing water with food debris, discussed with operator to clean and sanitize and repair tiles.

Basic - Old labels stuck to food containers after cleaning. At dish washing area on clean dish storage rack multiple containers with old labels, discussed with operator to remove labels and sanitize.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- paddle in water at 78 F at cook line; removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name- oil spray bottle has no label at cook line Advised to label

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and started to work with other foods like stirring sauce at steam table , touching coolers without changing gloves and washing hands Manager educated and employee washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored over whole muscle ribeye in cooler at prep area at the back of the kitchen Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (50F Cold Holding ); cooked chicken (50F Cold Holding ); in drawer cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; Corrective Action Taken

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth while using it to hold end of tongs used to remove cooked hamburger from grill and then handled raw hamburger with same hand while placing to cook without washing hands. Operator discussed with employee who then removed visibly soiled wiping cloth, changed gloves and washed hands. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line; truffle oil stored in direct contact with non-food grade plastic spray bottle designed and labeled for chemical use only. Operator discarded bottle. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. At cook line hand wash sink; clean bowls to be used to serve food to customers stored under paper towel dispenser. Operator removed bowls. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed mushrooms stored over ready to eat washed and diced cauliflower.

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. Dishwasher (Chlorine 0ppm); operator fixed to 50 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over cooked lobster and seared tuna over cooked lobster in three door cooler at prep station by ice machine Stored properly Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Water leaking from pipe under three compartment sink by dishwasher

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Plastic storage containers at prep station at the back of the kitchen- food debris

Intermediate - Handwash sink used for purposes other than handwashing- lemon wedges inside handwash sink at prep station at the back of the kitchen by back door Removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee using double gloves touched raw fish and shrimp and removed first gloves by touching the gloves instead of shaking hands to remove the top gloves; proceeded place new gloves on and to touch clean utensil; Employee using double gloves touched seared tuna removed first gloves by touching the gloves; touched plates ; employees didn't discard gloves by shaking hands; Operator educated and employees washed hands put new gloves on. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee removed the skin from cooking salmon with tongs; touched the rim of garbage can to discard skin and placed tongs back on the grill to be used on other foods; Operator educated and replaced tongs Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Repeat Violation Admin Complaint

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- TPHC used for sautéed mushrooms and butter sauce at cook line ; time not marked; as per operator since 10:30 am; operator placed a timer to discard at 2:30 pm. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lid broken in walk-in cooler Removed Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed- all floor under all sitting booths in the dining room- observed food debris like chicken wings bones; Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- dining room benches - food debris

Basic - Standing water in bottom of reach-in-cooler- at prep area in the back of the kitchen

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- fried mushrooms at cook line; as per operator on time since 10:30; time stamped; Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cups n prep stations at cook line; removed Corrected On-Site

Basic - Equipment in poor repair- torn gaskets at drawer at cook line;

Basic - Floor not cleaned when the least amount of food is exposed - prep area in the back of the kitchen

Basic - Standing water in floor- under prep sink at pizza station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49-41F - Cold Holding); in cold holding unit at pizza station; food not prepared or portioned today; food overstocked; food out of temperature for less than four hours; smaller portions made and moved on the bottom of the refrigerator Corrective Action Taken Repeat Violation Admin Complaint

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before cutting; operator trained employee; prep sink set up and placed in water to be washed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (41-61F - Cold Holding); in reach in cooler across from the grill; mozzarella cheese (41-57F - Cold Holding); at pantry station ; foods not prepared or portioned today; foods overstocked ; Operator divided container into smaller portions and moved foods inside bottom part of the cooler ; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. black beans (127-167F - Hot Holding) at steam table at cook line; as per operator food out of temperature for less than 30 minutes; food not stirred and not covered in between orders; Operator stirred food; rechecked to 160 F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in coolers at cook line;

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Insect killer spray/corrective action taken/operator discarded chemical. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Measuring scoops/prep area/corrective action taken/operator removed utensils. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt/storeroom/corrective action taken/operator labeled food. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese sauce/prepared over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dining room area/main bar

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink/prep area/kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.flour container/frontline

Basic - Ceiling tile missing.prep area/frontline

Basic - Stored food not covered.ice cream/walk in freezer/corrective action taken/operator discarded ice cream. Corrective Action Taken