YOGI

2-2B: .03(5)(k)1&2Upon inspection, observed food employee insulation cups stored on the prep tables.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: The insulated cups were moved to their designated area.//

6-1A: .04(6)(f)Multiple Time for Temperature Control for Safety (TCS) foods (i.e cooked noodles, steamed bean sprouts, milk, shredded cheese, kimchi, and raw marinated beef and chicken etc..) were not holding 41F or below in the prep cooler. See temp log. // Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The cooked noodles, steamed bean sprouts, milk, shredded cheese, and kimchi were discarded. The raw marinated beef and chicken were moved to the walk in cooler to cool down.//