YUS GARDEN health score and inspection history

5-205.15(B) Repair slow or inoperative drain.// Slow drain at HW sink near fryers.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Grease residue on flooring underneath cooking equipment (2) Grease residue on hood vent filters (3) Grease residue on exterior of attached equipment above dry shelf.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Encrusted buildup on dry shelf (2) Spillage/old debris in the bottom of RI freezer.

Store single-service and single-use articles covered, inverted, or in the original protective package.// Single service boxes stored upright throughout establishment. PIC COS by turning inverted.

Store food wrapped, in packages or in covered containers to prevent contamination. // Various foods and sauces stored uncovered. PIC COS by covering with a lid 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// (1) Chicken stored on same shelf with eggs and beef (2) Eggs stored on the same shelf with beef. PIC COS by rearranging.

Keep dumpster doors and lids closed.// Dumpster sliding door open.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Accumulation of grease residue on the flooring underneath and behind the equipment (2) Stained/grease on walls next to dry storage shelf.

Store between-use utensils in a container of water at 135 F or above.// Utensils stored in 66F degree water.// PIC COS by removing the utensils from the water 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Scoop buried in msg and flour containers/ PIC COS by placing the scoop handles above the food.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Torn gaskets on RI coolers.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Grease buildup on exterior of cooking equipment (2) Old residue in the bottom of RI coolers and freezers.

Keep dumpster doors and lids closed.// Dumpster sliding door open 5-501.115 Remove unnecessary items from the refuse storage area.

Label all food or ingredients that are not in the original package with the common name of the food.// Dry seasonings on a cart in front of grill not labeled.

5-205.15(B) Repair slow or inoperative drain// Slow drain at HW sink in front service area and near cooking grill.

Store food at least 6 inches above the floor.// Containers of raw chicken and veggies stored on the floor in the WI cooler. 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Container of noodles uncovered in the WI cooler. PIC COS by covering with a lid.

Store utensils left inside closable containers of non-TCS foods with handles above the top of the food. // Scoop buried inside of corn meal.