Y H S China Bistro

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.

Basic – Bowl or other container with no handle used to dispense food. Bowl in cooked chicken and beef.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables and shelves over prep tables in establishment.

Basic – Employee eating in a food preparation or other restricted area. Employee dumpling with fork on reach in cooler in kitchen.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone, keys, bags and multiple items on prep tables and shelves above prep tables in kitchen.

Basic – Food stored on floor. Bulk soy sauce on floor in kitchen. Multiple items on floor in walk in freezer.

Basic – In-use tongs stored on equipment door handle between uses. Cooks line.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.

Basic – Single-service articles improperly stored. Bulk boxes of single use straws and other Togo items on floor in upstairs storage area. Repeat Violation

Basic – Stored food not covered. Dumplings and multiple items in reach in coolers in kitchen.

Basic – Time/temperature control for safety food thawed in an improper manner. Pigs feet thawing in prep sink with no running water. Operator added running water at time of inspection.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen.

Basic – Working containers of food removed from original container not identified by common name. Bulk salt.

High Priority – Container of medicine improperly stored. Cold medicine on reach in cooler in kitchen.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked dumplings in reach in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nCold holding: noodles 68 F, cooked chicken 47 F, operator put in walk in cooler at time of inspection.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: dumplings 103 F, cooked duck 79 F, cooked pork 76 F, operator put in walk in cooler at time of inspection.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times. Blocked by trash can in kitchen. Operator removed at time of inspection.

Intermediate – Handwash sink used for purposes other than handwashing. Soap and metal sponge in handwash sink in dish area.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dumplings, cooked pork and multiple items in reach in coolers in kitchen.