YARD VIBES RESTAURANT

Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. At the time of inspection multiple food items tested above 41F (SEE ASTERISK **** IN TEMP LOG) in reach in cooler in kitchen. As per food workers statement , said food was cooked , cooled and placed into unit 24 hours prior to inspection. Corrected on Site: CFSM voluntarily discarded food item.

Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met: (i) The cooking equipment is used only for cooking bulk volume of meats and poultry such as hams, chicken or beef and not as a grill for cooking individual orders;(ii) Within the food service establishment, all meats and poultry will be placed within clean and sanitized containers and then covered prior to being carried to the cooking equipment;(iii) All of the meat and poultry will be placed at one time onto cooking surfaces of cooking equipment that has been preheated and then cooked as required in subsection (5) of this Rule. Once meats have completed the cooking process, they will be placed in a clean and sanitized food grade container, using separate utensils from handling raw meats and poultry and then covered and transported into the food service establishment for further processing and service. No food preparation other than seasoning will be allowed at outdoor barbeque pits or barbeque cookers; (iv) Utensils and food shall not be left outside of the cooking equipment or outside of the food service establishment; (vi) Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete; (vii) Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning; (viii) The outside cooking area shall be designed and constructed so as to control the presence of vermin; (ix) The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.

At the time of inspection, an outdoor BBQ pit was observed being used to prepare jerk chicken as per owner's statement with no overhead protection provided and placed on a concrete surface that was not easily cleanable. Additionally, establishment did not request prior approval from the Health Authority. CFSM was advised to discontinue outdoor cooking and submit a request to the department for approval. NOV ISSUED

Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. At the time of inspection , cooked red beans tested at 64F in reach in cooler in kitchen. As per food workers statement , said food was cooked , cooled and placed into unit 24 hours prior to inspection. Corrected on Site: CFSM voluntarily discarded food item.

Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. At the time of inspection jerk chicken tested at a range between 116F to 121F in warming cabinet. As per food worker's statement food was cooked and placed into warmer two hours and 30 minutes prior to inspection. Temperature of warming cabinet was at 145F. Corrected on Site: Food worker voluntarily discarded food item and adjusted the temperature of the warming cabinet to 175F.

Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Upon arrival, observed designated hand sink in kitchen lacking handwashing cleanser. Corrected on Site: CFSM replenished liquid hand soap at hand wash sink upon inspector's request.

Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with, Individual, disposable towels or a continuous towel system that supplies the user with a clean towel. Upon arrival designated hand wash sink in kitchen was observed without individual, disposable towels or a continuous towel system that supplies the user with a clean towel. Corrected on Site: CFSM had employee purchase disposable paper towels at Family dollar next door , upon inspector's request.

Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met: (i) The cooking equipment is used only for cooking bulk volume of meats and poultry such as hams, chicken or beef and not as a grill for cooking individual orders;(ii) Within the food service establishment, all meats and poultry will be placed within clean and sanitized containers and then covered prior to being carried to the cooking equipment;(iii) All of the meat and poultry will be placed at one time onto cooking surfaces of cooking equipment that has been preheated and then cooked as required in subsection (5) of this Rule. Once meats have completed the cooking process, they will be placed in a clean and sanitized food grade container, using separate utensils from handling raw meats and poultry and then covered and transported into the food service establishment for further processing and service. No food preparation other than seasoning will be allowed at outdoor barbeque pits or barbeque cookers; (iv) Utensils and food shall not be left outside of the cooking equipment or outside of the food service establishment; (vi) Outdoor barbeque pits or barbeque cookers shall be protected with permanent overhead protection and placed on an easily cleanable surface such as smooth finished concrete; (vii) Outdoor barbeque pits or barbeque cookers shall be equipped with closable lids and kept closed except for cleaning and working with food such as turning and seasoning; (viii) The outside cooking area shall be designed and constructed so as to control the presence of vermin; (ix) The outside cooking area shall be designed and constructed so as to facilitate the ease of routine cleaning and to promote good sanitation.

At the time of inspection, an outdoor BBQ pit was observed being used to prepare jerk chicken with no overhead protection provided and placed on a concrete surface that was not easily cleanable. Additionally, establishment did not request prior approval from the Health Authority. CFSM was advised to discontinue outdoor cooking and submit a request to the department for approval.

. Equipment food-contact surfaces and utensils shall be cleaned. Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator and food storage bins, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. At the time of inspection interior surface of dry food storage bins were observed with encrusted food residue and storage shelf of reach in cooler was observed with an accumulation of liquid waste from condenser. CFSM was advised to have unit serviced by a refrigeration technician by 5/11/26 and to wash rinse and sanitize food storage containers.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions . At the time of inspection no sanitizer was observed being used to sanitize equipment and utensils food contact surfaces. Inspector demonstrated to CFSM how to prepare the correct concentration for food contact surfaces using the EPA registered bleach provided as was advised to contact a service agent to have sanitizer system repaired.

Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies;2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. At the time of inspection, an accumulation of rodent droppings were observed along floor to wall junction throughout the establishment food preparation and food storage areas. Person in charge was advised to have a pest control company to service the establishment and send invoice to inspector by 5/11/26 via email.

Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.Label information shall include:(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;(iii) An accurate declaration of the net quantity of contents;(iv) The name and place of business of the manufacturer, packer, or distributor; and(v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. At the time of inspection multiple bottles of juice (Fruit punch as per CFSM statement) for customer self service were observed without labels in Reach in Cooler in customer self service area. CFSM was advised to have said bottles labeled according to DPH rules stated above.

Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. At the time of inspection there was no hot water supply at the hand wash sink in main kitchen. As per CFSM's statement, a plumber was called after the inspection conducted on and the issue has been ongoing. CFSM was advised to have a licensed plumber repair said sink by 5/11/26.

Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. At the time of inspection a heavy accumulation of grease was observed on floor under and behind cooking equipment, on the exterior surface of cooking equipment, food storage containers, reach in cooler and freezer, and on walls behind cooking equipment.

Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. At the time of inspection, no covered receptacle was provided in unisex toilet facility. CFSM was advised to provide a covered receptacle for sanitary napkins by 5/11/26.

Facility lacking vomit/fecal cleaning procedures and disinfectant. CA: Food service establishment shall have clean-up procedures for vomit/fecal events with EPA-Registered disinfectant. COS: Employee purchased Chlorox.

Low hot water pressure observed at the handwashing sink during inspection.

CA:The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

COS:PIC had an employee adjust the water pressure, restoring proper flow.

Observed unpaid permit fees at the time of inspection.

CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Advised PIC to pay permit fees by the date issued.

Observed previous inspection report posted during time of inspection.

CA: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.

Advised PIC to post current inspection report for public view as soon as possible

Observed no covered trash receptacles in the restroom.

CA:Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

CA: Advised PIC to provide covered trash receptacles to maintain sanitary conditions and meet code requirements.

Cooked oxtail prepared 24 hours prior failed to cool within 6 hours from 135F to 41F. COS: Oxtail discarded. Provided Just Cool It Poster.

Facility does not have a Certified Food Safety Manager. CA: Food service establishments shall have employ a certified food safety manager. Owner informed the inspector to be signed up for a class Friday, 1/5/24.

Person-in-charge(PIC) failed to explain five symptoms related to the six foodborne illnesses. CA: PIC shall be able to explain how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Provided employee health decision tree with employee health agreements.

Upon arrival, observed designated hand sink lacking handwashing cleanser. CA:Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid soap. COS: Employee provided liquid soap.

Bathroom failed to have hand drying provisions for patrons or employees. CA: Each handwashing sink shall have hand drying provisions. COS: Paper towels provided.

Designated hand washing sink lacking water tempered at a minimum of 100F. CA: handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Facility lacking vomit/fecal cleaning procedures and disinfectant. CA: Food service establishment shall have clean-up procedures for vomit/fecal events with EPA-Registered disinfectant. COS: Employee purchased Chlorox. Provided clean-up procedures for Bleach.

Observed three containers of frozen chicken thawing at room temperature. COS: Frozen chicken placed into reach-in-cooler.