Yoder's Sandwich Shoppe

Observed the previous inspection report posted in the dining room. 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. Post current inspection report.

Obeserved build-up of food debris inside the microwave in the food prep area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize the inside of the microwave.

Observed no thermometers inside two out of the three prep coolers and inside of the reach-in cooler at the establishment. Thermometers must be located inside of the units to determine the ambient air temperature inside. Purchase and store thermometers inside of the units.

Observed a plastic cup inside of the flour bin that does not have a handle to dispense the flour inside of the container. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Remove the cup from the inside of the container and use a utensil with a handle to dispense the flour from the container.

Observed employee keys and sunglasses stored around food items on the shelf in the dry storage food area and observed an employee's unopened water bottle and a beverage can stored around food inside of the reach-in cooler. Employee items must be stored away from food, single-use items, clean equipment, and clean linen. Designate an area for employees to store their belongings away from items that are used for consumers.

Observed sliced Ham 49°F and sliced Turkey 45°F inside the prep top cooler (PTC) above 41°F. Ambient air temperature of PTC is 39°F 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 or below. Food items were prepped this morning, employee placed items on an ice bath to decrease the temperature.

Observed the certified food safety manager (CFSM) not performing their duties to ensuring proper holding temperatures of Time/temperature for safety (TCS) foods. CFSM shall ensure employees are properly cold holding, time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Educate entire staff on proper holding temperatures.

Observed the CFSM not performing their duties to ensuring employees are properly sanitizing utensils/dishes. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Train all employee on proper sanitizing of utensils.

Observed the employee only wash and rinse food grade containers. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Train all employees on proper wash, rinse and sanitize procedures.

Observed raw shelled eggs with best by date of September 21, 2023 and Cream Cheese with best by date of September 3, 2023 inside the reach in cooler. Eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Food discarded.