YING CAFE INC

Violations (12)

• 1

  Person in charge present demonstrates knowledge and performs duties

  person in charge lacks basic food safety knowledge. Person in charge was informed to properly wash hands after exiting the bathroom and going directly to handling food products.Corrective Actions: person in charge shall demonstrate food safety knowledge and perform duties

• 5

  Procedures for responding to vomiting and diarrheal events

• 6

  Proper eating, tasting, drinking or tobacco use

  there is evidence that the chef/cook is smoking in areas other than designated area. observed a box of cigarettes on the prep table. excessive/heavy odor of smoke was apparent.Corrective Actions: the person in charge shall be able to demonstrate proper food safety knowledge.

• 8

  Hands clean and properly washed

  food worker failed to properly wash hands after using the restroomCorrective Actions: hands shall be Properly washed to avoid contamination.

• 10

  Adequate hand washing facilities supplied and accessible

  observed a drinking cup stored inside a designated hand wash sink in the kitchen Corrective Actions: hand washing sinks, shall be used for handwashing only

• 15

  Food separated and protected

  observed raw shell eggs, stored above pre-cooked chicken inside the walk-in coolerCorrective Actions: raw animal foods shall be properly stored to prevent cross contamination

• 22

  Proper cold holding temperatures

  A container of pre-cooked chicken stored on the counter with an internal temperature of 76F. observed chopped broccoli stored on the counter with an internal temperature of 76FCorrective Actions: cold hold TCS foods shall be Properly held at temperatures of 41F or lower

• 28

  Toxic substances properly identified, stored, used

  observed insecticide container stored on a shelf next to the microwaveCorrective Actions: pesticides shall be applied by a certified pest operator only.

• 35

  Approved thawing methods used

  observed a big portion of frozen animal protein/beef stored on the three-compartment sink to thaw.Corrective Actions: establishment shall thaw food as specified in state law

• 40

  Personal cleanliness

  observe the chef/cook not wearing a hair restraintCorrective Actions: hair restraints shall be worn to prevent contamination

• 41

  Wiping cloths; properly used and stored

  observed damp in use wiping cloth stored on a prep tableCorrective Actions: in use wiping cloths shall be properly stored inside sanitizer buckets in between uses

• 49

  Non-food contact surfaces clean

  observed heavy food residue accumulation on the plate Corrective Actions: clean at a frequency to reduce food residue accumulation