YOUNG'S RESTAURANT

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED WHITE RICE STORED ON TOP PREP TABLE AT TEMP OF 106.3F; COOKED BROWN RICE STORED IN STEAM TABLE AT TEMP OF 120.3F,CHICKEN BROTH STORED IN REACH-IN COOLER AT TEMP OF 106.5F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED.POUNDS 6, VALUE 5.CRITICAL VIOLATION:7-38-005(A) HOOOO585880-10.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE WASHING AND RINSING A CUTTING BOARD AND UTENSILS(WHICH WAS UESD TO CUT RAW CHICKEN),WITHOUT USING SANITIZING SOLUTION.INFOMATION GIVEN HOW TO SET UP THREE COMPARTMENT SINK(WASDH, RINSE AND SANITIZE).CRITICAL VIOLATION:7-38-030 HOOOO58580-10

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALL CARDBOARDS AND NEWS PAPERS USED TO LINE SHEVES, AND STORE FOOD ON TOP OF IT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.KEEP FLOOR DRY AND CLEAN IN BASEMENT PREP AREA.ELEVATE ALL ITEMS FROM FLOORS(6" AND ABOVE).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.PROVIDE STOPPERS FOR BOTH 3 COMPARTMENT SINKS

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.EVERYONE MUST WEAR HAIR RESTRAINANT IN PREP AREA.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. NO SANITIZING SOLUTION USED AT 3 COMPARTMENT SINK.OBSERVED CERTIFIED FOOD HANDLER AND EMPLOYEE WASHING AND RINSING LUNCH PLATES, FOOD CONTAINERS, UTENSILS AND ETC. SINK WAS SET-UP AFTER MY REQUEST(WASH, RINSE AND SANITIZE 100PPM).CRITICAL VIOLATION:7-38-030 HOOOO60429-14

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-2-09, REPORT#147996. (#33)MUST CLEAN AND MAINTAIN MEAT/ VEGETABLE SLICER, INTERIOR AND EXTERIOR SURFACE OF 3 COMPARTMENT SINK BEHIND BAR FRONT AREA; 3 COMPARTMENT SINK IN THE BASEMENT , PREP SHELVES IN THE KITCHEN (NOTED CARDBOARDS LINER WITH GREASE AND FOOD DEBRI), STORAGE RACKS INSIDE REACH-IN COOLERS, INTERIOR OF REACH-IN FREEZER IN THE KITCHEN. (#38) MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN REAR PREP AREA.(#41)MUST REMOVE ALL CLUTTER/UNNECESSARY ARTICLES (EMPTY BOXES, UNUSED EQUIPMENTS, CARDBOARD, BUCKETS, JARS ETC.)IN THE BASEMENT .SERIOUS VIOLATION: 7-42-090 HOOOO60429-14

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED PART OF BASEMENT AREA WITH A PREP TABLE , FOOD SEASONS, LARGE MIXER, FRESH CABBAGE AND CABBAGE MACHINE. INSTRUCTED MANAGER IF AREA IS USED FOR PREP AREA, MUST INSTALL AN EXPOSED HAND SINK, OR REMOVE ALL ITEMS.