Yin's Chinese Restaurant

Inspector's notes

Observed 3 bulk food storage containers in the dry goods storage area without labels. All bulk food items not easily identifiable must be labeled with common name of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed <10ppm chlorine, per test strips, from establishment chlorine dish machine. Per person in charge (PIC), chlorine dish machine had not been used yet at any time day of inspection. Chlorine dish machine was not observed to be actively used by establishment employees. All equipment shall be maintained in good repair at all times. Establishment shall repair chlorine dish machine to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of food debris along sides of cookline fryers and along handles/sides of prep-coolers. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large containers of unidentifiable white granules. Per person in charge (PIC), containers were used to store salt and sugar. All bulk food items not easily identifiable shall be labeled with common name of food. PIC labeled common name of food onto each container. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open frozen raw pork and open frozen raw chicken bones stored directly in plastic grocery bags. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC stored frozen raw pork and frozen chicken bones into food safe bags. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed butcher knife stored in space between two prep coolers. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.