Yuen Barbeque Restaurant
PASSTuesday, June 8, 2021 at 6:35 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
At the time of inspection I observed a staff member sitting down wrapping crab rangoons with bare hands advised he needs to wash hands with soap and water and don gloves.
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.003/3-701.11-P
Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)
Voluntarily disposed and denatured homemade duck sauce was left in ambient air for undetermined amount of time
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(A)/2-101.11-PF
Assignment (Pf)
There was No CFPM at the time of inspection PIC was not knowelegable in the areas of illness policy proper handwashing and cleaning No knowledge of cooking temperatures There were 2 CFPM one is expired and was issued by administrator thats under investigation John Szeto. 2 allergen certificates both expired.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handsink near prep area PIC stated the sink clearly labeled Prepa sink is used as handsink in next to cookline. Discontinue using prep sink for handsink.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths were all over and not in sanitizer solution- Store wiping cloth in sanitizer solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
Cardbord boxes placed as a liner on floor in fornt of cookline. COS remove and discontinue using cardboard boxes to soak up grease spills.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-601.12-C
Honestly Presented (C)
Duck sauce in Large trash barrel.- Discontinue making duck sauce purchase from an approved source or buy commercially made products.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean walls in the restaurant area and in kitchen replace light shield in klitchen area by warewash area. Clean floors frequently by cookline area
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean