Yummy Tofu & BBQ

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Three dead cockroaches in the back room with hot water heater. [CA] Clean and sanitize area of dead cockroaches or old droppings. NOTE: - Facility must keep pest control report on site for review. - If find a dead or live cockroach in the kitchen area facility will be immediately closed down. - Back storage has a lot of unnecessary items. Get rid of unnecessary items and clan the storage area throughly.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Dirty pot was left in a food prep sink. [CA] Food preparation sink can only be used for washing/rinsing, thawing, etc. food. Dirty utensils and pans shall always be stored at the warewash sink only.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Thermometers provided, accurate

Inspector’s notes

Refrigeration units lack monitoring thermometers. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Mop bucket with dirty water and wet mop was left in a back room. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Back storage room has too much stuff that is making it hard to clean the area. [CA] The back storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. NOTE: Keep everything 6 inches off floor for easy cleaning purpose.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Food prep sink drain pipe lack airgap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor. [SA] Trim or replace drain pipe to provide minimum 1 inch airgap.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Beef, pork, and tofu container at the middle food prep cooler was measured 58F, 48F, & 52F. Per PIC, it was precooked 30 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill PHF before placing inside the prep cooler.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

No cockroaches was observed in the dry storage room.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Frozen meat was left at a shelving. [CA] Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment, utensils, linens: Proper storage and use

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand washing sinks were equipped with soap and paper towel.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Food was measured 44F in the middle food prep unit. [CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Meat was thawing in the shelving was measured 39F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Back screen door has a broken screen and there was a opening in the back storage room. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Dirty mop with dirty water was left in a hall way. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

A drink was stored inside the ice machine for cooling. [CA] Ice intended to be used for food or beverages shall not come in direct contact with materials that may cause contamination. Oil scooper handle was submerged in oil. [CA] Handle to scoop food shall be stored so that it is not in direct contact with food.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Lack time marking for the Glass noddles, stored at room temperature. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed back storage room and kitchen has food products on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Food prep cooler in the middle of a kitchen was measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility can only keep small portions at the food prep cooler until it has been fixed. Can not store perishable food at the bottom. Perishable food (bean sprout, tofu) was transfer to the refrigeration.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Back storage room next to the restroom has two kinds of dead cockroaches. [CA] Clean and sanitize area of dead cockroaches or old droppings immediately. [SA] Close all the opening and gaps. Keep everything on shelving for proper cleaning and sanitizing.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Food safety certification is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees lack food handlers card except for one employee had e-copy. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Food separated and protected

Inspector’s notes

Chicken was stored above beef and a package sea weeds was below chicken shelve. [CA] Follow the instructions from the sticker on the refrigeration door and store chicken on the bottom shelve. Ready to eat food and vegetable shall be stored at top shelve followed by beef.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Lack soap dispenser for both hand washing sinks. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

One of the two kitchen hand sinks is missing a soap dispenser [CA] Provide a soap dispenser

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Underside of the shelf at cook line shows food debris buildup [CA] Clean the shelf

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

A few wall tiles are missing in the storage room [CA] Install the tiles.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Mop sink is missing a vacuum breaker [CA] Install a vacuum breaker

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Signs posted; last inspection report available

Inspector’s notes

The expired health permit issued by the department was posted. [CA] The valid health permit issued by this department shall be posted in a conspicuous place in the food facility.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Three dead cockroaches in the storage room with pot and pans. [CA] Clean and sanitize area of dead cockroaches or old droppings.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Large containers of rice and flour with out common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food separated and protected

Inspector’s notes

Many food container with raw and cooked food were uncovered inside the refrigeration. [CA] Containers of food shall be covered with lid and plastic wrap to prevent cross contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Large hole in the wall on the other side of the refrigeration and freezer. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Frozen Beef was left over night at room temperature for thawing. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Frozen potentially hazardous food shall only be thawed in one of the following approved ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Burned out tube lights inside the kitchen area. [CA] Replace burned out tube light for visibility.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Build up of grease debris behind equipment. [CA] Clean hard to reach areas more frequently to prevent build ups.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.