YARD HOUSE RESTAURANT #8375

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several pans wet stacked in warewashing area of main kitchen. CA:Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food.

Proper cold holding temperatures — Inspector Note: Observed Egg Noodles, Cavatapi Pasta, Quinoa Califlower Rice, Chicken Wings, Calamari, and Cod cold holding above 41F in Cooler Drawers in main kitchen grill area. CA: All cold potentially hazardous food shall be maintained at 41F or below. COS: COS: Per PIC, all items where transported from the walk-in cooler directly to the cooler drawer units within 1 hour of temperatures being taken. EHS allowed facility to put all out of temp food items in the walk in to cool.

Hands clean and properly washed — Inspector Note: Observed cook touch raw chicken, change gloves, then touch RTE buns without washing their hands first. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: Cook removed gloves, then washed his hands properly

Proper cold holding temperatures — Inspector Note: Observed several cold holding violations of TCS foods on prep top coolers throughout main kitchen. C/A: All cold holding TCS foods shall be maintained at 41F or below. COS: Per PIC, all items where transported from the walk-in cooler directly to the prep cooler units within 4 hours prior to temperatures being taken. EHS allowed facility to utilize ice baths to rapidly cool- temperatures cooled to 41F and below by 12:55pm.