Yens Kitchen

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 1 live roach on wall behind reach in cooler at cook line. Approximately 1 live roach on floor in front of walk in cooler. Discussed with operator who killed roaches and began to clean and sanitize areas.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped Cooked vegetable filled bread (71°F - Cooling) at 3:15 since 1:00 to 69°F at 3:35, at this current rate of cooling product will not reach 41°F within 6 hours, discussed with operator to remove plastic wrap to allow adequate airflow cooling.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw beef stored directly above non commercially packaged cooked pork, discussed with operator to correct storage.
  • High priority: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken stored directly above non commercially packaged raw beef, discussed with operator to correct storage of products.
• Handwashing and hygienic practices
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled visibly soiled sink handled and without washing hands employee handled pitcher of water to prepare food, discussed with operator employee washed hands.
• Food-contact surfaces clean and sanitized
  • High priority: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator to correct to 100ppm.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Employee used hand washing sink to fill pitcher of water, discussed with operator who educated employee.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. At cook line approximately 11 live roaches crawling on electrical cables and wire metal shelves used to store cooked rice noodles next to reach in cooler. Discussed with operator who began to clean and sanitize areas and kill roaches.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. In multiple areas of kitchen standing water on floor, discussed with operator to clean and sanitize.