Yayas Taqueria

Observed salsa cups stored in poor ice bath and temping 70-71°F. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below. If salsa is going to be kept on ice must pour a sufficient amount of ice on top of cups or salsa may be kept in cooler. COS by adding ice and moving to cooler.

Observed time/temperature control for safety (TCS) foods (burritos) under heat lamp being hot held below 135°F. Temperature of burrito was 121°F. TCS foods must be hot held at 135°F or above. COS by discarding

Observed no Certified Food Safety Manager (CFSM) for facility. The certificates posted were for Delia Cruz Santiago and Narly Ramirez Gonzalez however, they do not work at the facility. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed opened employee canned drink stored above food in reach-in cooler. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

COS by moving.

Observed no soap at hand sink in main kitchen and in warewash area. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS by supplying sink with soap.

Observed no warm water at hand sink in main kitchen. Water was less than 85ºF. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Observed chlorine sanitizer bucket at >200ppm. Concentration must be 50-100 ppm. COS by remaking.

Observed most recent inspection report not posted in public view.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Today's score must be posted in accordance with Rule.

Observed acoustical ceiling tiles in kitchen area. Acoustical tiles are not approved as they are not easily cleanable. This was noted on previous inspection. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Must replace with an approved material.

Missing ceiling tiles above hood vent must be added with an approved material.

Observed time/temperature control for safety (TCS) foods (sandwiches) under heat lamp being hot held below 135°F. TCS foods must be hot held at 135°F or above. COS by discarding.

NOTE: heat lamps are primarily for short term hot holding, not long term hot holding. Health Authority recommends reducing the amount of assembled sandwiches made and making more frequently. May also try to increase temperature of heat lamp cabinet. Must monitor temperatures frequently. Also, please advise that the bread absorbs the heat in preassembled sandwiches, which negatively impacts hot holding temperatures.

Certified Food Safety Manager (CFSM) is not following the responsibilities of the CFSM as employee is not trained on proper food safety/handling prior to being left alone.

1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues.
2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

It is the responsibility of the CFSM to follow the above.

Observed no verifiable employee health policy in place. Forms were provided during opening inspection 5/19/25. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

Forms must be read and signed by all employees OR employees must be able to verbally state the reportable symptoms and illnesses.

Observed opened employee canned drink in food prep area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. COS by moving drink. Must use a disposable cup with straw and lid in future.

Observed no soap at hand sink in warewash area and sanitizer in soap dispenser in main kitchen. All hand sinks must be supplied with soap. Soap must be provided prior to beginning work tomorrow.

Observed no paper towels at hand sink in warewash area and main kitchen. All hand sinks must be supplied with paper towels. If paper towel dispenser cannot be added due to limited space then a roll of paper towels placed near hand sink will suffice.

Observed most recent inspection report not posted in public view.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Today's score must be posted in accordance with Rule.

Observed no chlorine test strips for sanitizer. Chlorine test strips must be provided so that sanitizer concentrations can be checked.

Facility missing chlorine test strips for testing of the bleach concentrations. CA: Acquire chlorine test strips

Must remove any unrelated items on the counter opposite of the grill. Anything in the food service area must be maintained by the operator of Yaya's. As well, there must be a dedicated storage shelving for Yaya's dry food storage. DO NOT INTERMINGLE.