Yifan Restaurant & Event

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinking in the kitchen. (CA) Advised the PIC that employees must drink in approved areas and from containers that have a lid and a straw. drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Proper date marking and disposition — Inspector Note: Observed TCS foods stored in RIC in kitchen without date marking. (CA) Advised the PIC that foods stored in RIC over 24 hrs must be date marked. Foods shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Toxic substances properly identified, stored, used — Inspector Note: Observed chemical bottles used in kitchen without labeling. (CA) Advised the PIC that bottles must be labeled with the common name of the material in the bottle.

In-use utensils: properly stored — Inspector Note: Observed Several scoops with the handles in the food. (CA) Advised the PIC that the handles needed to be stored above the food. in the food with their handles above the top of the food and the container;

Proper cold holding temperatures — Inspector Note: Observed several TCS foods with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below