YAN'S CHINA STAR
PASSFriday, September 13, 2013 at 2:24 PM
Violations Cited
31-5-204/05.11
Location Accessible
Discontinue the storage of equipment within the hand sink. A circular cutting board was observed within the hand sink. The cutting board should have been stored on the food preparation table or within one of the three-basin sinks.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
08-3-305-307.11
Food Protection
Along the left side of the walk-in several white trays were observed on the top shelf. A liquid was observed within each tray. The liquid should be drained and the tray cleaned and sanitized to eliminate the risk that the liquid might drain into the food bins below. The staff were observed to be cutting pork cleaning various chicken parts (within the three-basin sink bays and an adjacent work surface) and cutting green onions. Although all of the food will be cooked to 165 F or above it is a better and less risky practice to complete one or two tasks before starting another. It is also a better practice to prepare the vegetables before preparing meat.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Soiled wiping cloths (cloths for cleaning and sanitizing) must be stored in sanitizer when not in use. Sanitizing pails must be properly calibrated and set within each active work area. At the time of the inspection one should have been located in the kitchen and a second should have been located within the food service area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Small pieces of meat were observed on the side of the beverage refrigerator within the kitchen and within the meat chopping area within the service area. These surfaces should be cleaned during the food preparation process to limit the risk for cross contamination.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log