Yoyo’s Pinchos 1 Inc.

Basic – Hood filter missing from automatic fire suppression/exhaust system.

Basic – Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic – No Heimlich maneuver/choking sign posted. Provided by email.

High Priority – Employee washed hands with cold water

Observed employee washed hands with cold water, temped 73 F.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw chicken and raw steak stored over peeled plantains

nRaw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

Raw chicken stored over raw steak in reach-in cooler. nnEmployee rearranged items to prevent cross contamination. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided by email. Corrective Action Taken Repeat Violation

Intermediate – No hot running water at three-compartment sink. nWater with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Water heater turned off. Employee turn on water heater, hot water temped 100+F in all sinks. Corrected On-Site Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Provided. Employees read and signed at time of inspection. Corrective Action Taken

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Time marked on cooked steak and cooked chicken skewers containers on cook line, no time as a public health control procedure available. Provided by email. Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Cooked chicken and cooked shrimp in large reach-in cooler.