Yany Express

2-2A: .03(2)(o)Person-in-charge could not locate signed employee health agreements for any employees onsite. SECOND CONSECUTIVE VIOLATION Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

10D: .04(4)(d)Observed multiple sauces (soy sauce, fish sauce, oil, spicy sauce) in storage containers of facility without labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Items were labeled.

12A: .04(4)(q)Observed multiple containers of squid being stored on floor of walk-in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Squid was removed from floor.

12C: .04(4)(m)Observed multiple wet wiping cloths being stored on prep counters throughout facility. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were placed in sanitizer.

2-2A: .03(2)(m)Person-in-charge was not able to find signed employee agreements for any employees onsite. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

4-2B: .05(6)(n)Observed in-use quat sanitizer in three-compartment sink at too low of a concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was remade and cleaned utensils were re-sanitized.

12B: .03(5)(g)Observed multiple employees handling food with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed bracelets.

16A: .06(1)(g),(h)Facility does not have hot water. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

6-1A: .04(6)(f)Several foods not maintaining 41F or below such as pork meatball, beef tendons, and sliced beef in open top next to walk in cooler, and beans sprouts sitting in water in vegetable sink, and meat received an hour earlier and left on vegetable sink. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All foods allowed to cool.

6-1C: .04(6)(d)Several foods not cooling at fast enough rates such as soups on stove, noodles on prep table, noodles in walk in cooler, cut cabbage in bag in stand up cooler. See temp log. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Methods adjusted to allow faster cooling.

11A: .04(6)(e)Foods not cooling at a fast enough temperature due to improper cooling methods such as cut lettuce bagged and placed into closed container, noodles cooling with lids, soups left on stove to cool. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 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; (C) 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. (C) Corrective Actions: Cooling methods adjusted. Cut cabbage removed from bag and placed into container left open, lids removed from noodles, soups placed into walk in cooler.

12D: .04(4)(g)Raw meat on sink for vegetables. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Raw meat removed. Sink cleaned and sanitized.

17D: .07(3)(h)Employee items stored above rice in dry storage. Employee purse and other items hanging above vinegar near microwave area. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Items placed into a designated area.