YOE EXPRESS health score and inspection history

Provide a concrete or asphalt storage surface for outdoor waste handling units that is smooth, durable, and sloped to drain at all Priority Category 3 and 4 establishments./ The waste grease receptable is positioned on a dirt and gravel surface (and located upgrade from a storm water drain).

6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in dry food storage areas./ Blown bulb or inoperative light fixture in the dry storage closet opposite the restroom.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)./ Unlabeled storage bins of dry ingredients.

Store between-use utensils in a container of water at 135 F or above./ Scoop for dispensing cooked rice from the rice warmer was stored in a crock-pot with water that measured 98F: the water was replaced during the inspection with heated water that measured >135F. Heat water to 135F> before adding to the crock-pot, then set the device and maintain the water at 135F> for storing utensils between-use.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH.

Provide a concrete or asphalt storage surface for outdoor waste handling units that is smooth, durable, and sloped to drain./ The waste grease receptacle is positioned on a dirt and gravel surface (and located upgrade from a storm water drain).

Label all toxic items not in original containers with the common name of the product./ Unidentified pump sprayer of degreaser found stored at the mop sink was labeled with the name of its contents during the inspection.

Rinse utensils after washing and before sanitizing./ Washing and sanitizing utensils without a separate, clean water rinse: the employee washing utensils established wash-rinse-sanitize procedure after he was interrupted and directed to do so.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable./ Verification of communication of a minimum required health policy to on duty employees is not available. The permitholder shall inform employees, and persons to whom a job offer is made (conditional employees), in a verifiable manner (flyer, signed agreement, etc.) of their responsibility to report information about their health (i.e. diarrhea, vomiting, or diagnosed with a foodborne illness) as they relate to diseases that are transmissible through food.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH./ Expired permit is displayed.

4-302.12(B) Provide a readily available temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin foods such as meat and chicken strips, and shrimp./ The only probe thermometers available are bimetallic stems: provide at least one thermometer with a small-diameter probe (ex: digital-type) for this application.

(A)(2) Maintain TCS food at 41 F or below./ Fresh garlic and oil mixture, 55F, and pooled eggs, 64F, holding >2 hours without temperature control on the utility cart at the wok stove were voluntarily discarded. Cease holding the fresh garlic/oil mixture and pooled eggs (or any TCS food) without temperature control: store these foods in the mechanical refrigeration units provided and maintain at 41F<.

Provide a concrete or asphalt storage surface for outdoor waste handling units that is smooth, durable, and sloped to drain./ The waste grease receptacle is positioned on a dirt and gravel surface (and located upgrade from a storm water drain).

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)./ The storage bins of dry ingredients are not labeled to identify their contents.