Yellow Dog Cafe Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food./condiment cup as scoop for scallions **Corrected On-Site**

Basic - Cove molding at floor/wall juncture broken/missing./cracked tile by wire shelving by stairs in back room

Basic - Food stored on floor./dessert area

Basic - No conspicuously located ambient air temperature thermometer in holding unit./bar #1- **Corrected On-Site**

Basic - Observed fry pans stored on shelf that is rusted

Basic - Reach-in cooler gasket torn/in disrepair./cook line

Basic - Wood food-contact surface not properly sealed./bottom of the prep table dessert area

Intermediate - Handwash sink not accessible for employee use due to being blocked by containers **Corrected On-Site**

Intermediate - Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

No Violations Were Observed

Basic - Case/container/bag of food stored on floor in dry storage area.oil **Corrected On-Site** **Warning**

Basic - Cove molding at floor/wall juncture broken by delivery doir **Warning**

Basic - Heavy Accumulation of food debris/soil residue on handwash sink. /front cook line **Corrected On-Site** **Warning**

Basic - Ice buildup in reach-in freezer./ice cream freezer **Warning**

Basic - Ice scoop handle in contact with ice./ upstairs bar **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees./front cook line hand wash sink **Warning**

Basic - Working containers of food removed from original container not identified by common name./ oils/ wine in cooks area had to pour to see ant was in bottle- a label will be needed **Warning**

High Priority - Raw animal food stored over ready-to-eat food./salmon over milk/juice reach middle part of kitchen **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink./front cook line and desert area hand wash sinks **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine.downstairs bar **Repeat Violation** **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ ahi tuna and salmon **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./pork **Corrected On-Site** **Warning**

Basic - Cutting board has moderate cut marks and is no longer cleanable./ front cooks line **Warning**

Basic - Reach-in cooler gasket torn/in disrepair./glas cooler down stairs bar **Warning**

Basic - Cutting board has moderate cut marks and is no longer cleanable./ front cooks line **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container./ sugar, flour **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees./ bar sink upstairs **Warning**

Basic - Reach-in cooler gasket torn/in disrepair./glas cooler down stairs bar **Warning**

Basic - Single-service articles improperly stored./employee cone cups on floor **Corrected On-Site** **Warning**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./ salmon **Warning**

Intermediate - Employee used handwash sink as a dump sink./ upstairs **Warning**

Intermediate - Handwash sink used for purposes other than handwashing./ front cooks line **Corrective Action Taken** **Warning**

Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine./ in room by downstairs bar **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Basic - Gaskets with slimy/mold-like build-up.- cook line

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.- rinse gauge not working

Basic - Moderate Accumulation of debris on exterior of warewashing machine.

Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner./stated on package of fish to remove when thawing **Corrected On-Site**

Basic - Stored food not covered in reach-in cooler.- mushrooms

Basic - Walk-in cooler gasket torn/in disrepair.- cook line unit

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.- soup made yesterday

High Priority - Nonfood-grade containers used for food storage - direct contact with food.- covering dough with trash bag **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Put out at 10 am, chef put time on container **Corrected On-Site**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Handwash sink used for purposes other than handwashing.- utensils in sink **Corrected On-Site** **Repeat Violation**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.- soup, reeducate about proper way to cool

Basic - Cutting board has cut marks and is no longer cleanable./ server station by bread

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom./ cove molding by the back door prep area broken

Basic - Ice scoop handle in contact with ice./ upstairs bar **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor./ cooks line **Corrected On-Site**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food/ by soup/ microwave **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing./ upstairs server and bar area **Corrected On-Site**

Basic - Cook line Cutting board has cut marks and is no longer cleanable.

Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Prep area and dish area **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Upstairs bar

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter found at 83° cook discarded.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked grits found at 125° recommend reheat to 165° found at 165° 2:50 **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Repeat Violation**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.Milk 50° heavy cream 51° manager states got a delivery this morning. Recommend rapid chill. Placed in another cooler. Checked found at 43°

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.quaternary over 200 ppm

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink on cook line

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For butter

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 door cooler found at 50° operator adjusted thermostat. Found at 37° at the end of inspection **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable. Hot line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.prep area

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw beef over pork **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.butter at 43 creamer at 44 in the wait station reach in cooler

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. The wait station reach in cooler is at 43 the owner adjusted the unit to a colder setting during the inspection

Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of the bar ice machine **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the large cookline reach in is not working. all the ph/tc are at 41 df or lessfoods are iced and at or below 41 df. a new cooler v\xx

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.the ice scoops at the lower bar ice machine are stored on top of the unit Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.

Observed old labels stuck to food containers after cleaning.

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./sugar

Observed cutting board moderately grooved/pitted and no longer cleanable.Repeat Violation.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./wood shelving in storage downstairs bar area

Equipment and utensils not properly air-dried./ice bucket Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./sauce reach in cooler

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect./prepping cakes Corrected On Site.

Observed cutting board heavily grooved/pitted and no longer cleanable.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces./2 missing For reporting purposes only. Corrected On Site.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths./quatanery

Wet wiping cloth not stored in sanitizing solution between uses./dessert area stored in employee handwashing sink

Critical - Observed heavy buildup of slime in the interior of ice machine./down stairs barCorrected On Site.Repeat Violation.

Critical - Observed toxic item on premise that is not required for the operation of establishment./raid sprayCorrected On Site. Repeat Violation.

Critical - Observed 3 dented can of kidney beans.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw salmon,raw chicken and tilapia found at the cook line RIC top found at 47F.for 3 hours recommend rapid chill.

Observed ice scoop with handle in contact with ice.down stairs lobby

Observed reach-in cooler gasket badly torn/in disrepair. RIC 1

Critical - Observed moderate buildup of slime in the interior of ice machine.next to dock barCorrected On Site.

Critical - Observed heavy buildup of slime on soda dispensing nozzles.down stairs server station Corrected On Site.

Equipment and utensils not properly air-dried.ice buckets at bar

Critical - Insecticide/rodenticide use not in compliance with regulations.can of raid. Corrected On Site.discarded.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.off 4 degrees. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.crackers at soup station

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.cook with bread,peeling potatoes. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers.end caps missing above pastry table

Observed cutting board heavilygrooved/pitted and no longer cleanable.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods./whole shell eggs with pickles,fully cooked duck with communited meat Corrected On Site.gave copy of proper refrigeration storage sheet

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Observed soda gun holster with accumulated slime/debris./bar area

Observed wall in disrepair./behind handsink downstairs waite station

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed ice scoop with handle in contact with ice. top bar Corrected On Site.

Observed personal care item stored with food. a purse is on a prep table

Critical - Observed toxic item improperly stored.on top the dishmachine Corrected On Site.

Critical - Vacuum breaker mising at hose bibb.at variuos locations

Waste line missing at soda gun holster.at themid bar