Yen Yen Restaurant Improves its Sanitary Rating
2 S Atlantic Ave
Cocoa Beach, FL 32931
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High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook cutting celery
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bok choy and celery **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food. Raw eggwash and raw pork over ready to eat veggies in cook line cool **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezerRaw chicken over taw beef in walk in freezer
Intermediate - Handwash sink not accessible for employee use at all times. Table in front of sink in prep **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Buckets **Repeat Violation**
Basic - Bowl or other container with no handle used to dispense food. Bowl in uncooked rice **Repeat Violation**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Mushroom case on walk in floor **Repeat Violation**
Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom
Basic - Employee eating in a food preparation or other restricted area. Drinking **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area. Ipad **Repeat Violation**
Basic - Food stored on floor. Duck **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85f. Rice scoops
Basic - Soil residue build-up on nonfood-contact surface. Employee bathroom door
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.snow peas **Repeat Violation**
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Pork in "to go" bags
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cook lne
Intermediate - Handwash sink not accessible for employee use due to being blocked by table **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Buckets **Corrected On-Site** **Repeat Violation**
Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Repeat Violation**
No Violations Were Observed
Basic - Hole in or other damage to wall. Holes in wall by dish area **Warning**
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FHC **Warning**
Basic - Hole in or other damage to wall. Holes in wall by dish area **Warning**
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. FHC **Warning**
Basic - Bowl or other container with no handle used to dispense food. To go cup in rice
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Tea Cook line **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. . Computer in dry storage with food. **Corrected On-Site** **Repeat Violation**
Basic - Equipment in poor repair. Door splitting on dry storage
Basic - Food stored on floor. Bag of rice **Corrected On-Site** **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees. Womans room
High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Raid in bathroom
Intermediate - Cutting board(s) stained/soiled. Cutting board duct taped to counter
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form printed again and filled out on site
Intermediate - Spray bottle containing toxic substance not labeled. Sprayer in employee bathroom **Repeat Violation**
Basic - Cardboard used to line food-contact shelves. Walk in freezer
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee purse, etc on food shelf **Corrected On-Site**
Basic - Food not stored at least 6 inches off of the floor. 2 containers of sauce
Basic - Food stored on floor. Rice on floor in dry storage
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Reuse of cans in the walk in **Repeat Violation**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked duck **Corrected On-Site**
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Vegetables in walk in cooler. Containers with blue lids are not food grade
High Priority - Raw animal food stored over ready-to-eat food.There is raw beef over cooked pork in the walk in freezerRepeat Violation** **Repeat Violation**
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Intermediate - Handwash sink not accessible for employee use at all times. Table in front of handwashsink **Corrected On-Site** **Repeat Violation**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form emailed to operator. Time is marked
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in jug spray bottle has no label
Basic - Case/container/bag of food stored on floor in walk-in cooler. Tubs of food
Basic - Ice buildup in walk-in freezer.
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Reuse of single-use number 10 cans. On cook line **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of cutting board on rolling cart
High Priority - Vacuum breaker missing at hose bibb.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Intermediate - Handwash sink not accessible for employee use due to being blocked by sheet pan cart and empty soy sauce tubs **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee purse by to go cups **Corrected On-Site**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with bracelet on
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. See stop sale. Corn starch 80f
High Priority - Raw animal food stored over ready-to-eat food. There is raw shrimp over sauces. Corrected on site
Intermediate - Spray bottle containing toxic substance not labeled. Sprayer in bathroom has no label on it.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer not all products commercially packaged.raw beef over raw chicken in freezer
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cornstarch/water 66f time/temp form given
Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.glass lid on soup Corrected On Site.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw beef over shrimp in walk in
Critical - Observed raw animal food stored over ready-to-eat food.eggs overvsauces in walk in
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handle
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.soup 114f. Discussed time /temp on soup stock
Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over cooked chicken in walk inCorrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food.observed raw meat beef over noodles in freezer Corrected On Site.
Critical - Observed employee hansink blocked by prep table Corrected On Site.
Critical - Observed food employee touching ready-to-eat food with their bare hands carrotts garnish Corrected On Site.
Observed ceiling soiled with accumulated grease.hood
Carbon dioxide/helium tanks not adequately secured.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.soup stock Corrected On Site.
Critical - Displayed food not properly protected from contamination.rice in non food grade container
Critical - Observed food stored on floor.pork in package in walk in Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.scoop without handle in ric3 Corrected On Site.
Critical - Observed handsink blocked by table Corrected On Site.
Critical - Observed unlabeled spray bottle.degreaser
Critical - No Certified Food Manager for establishment.
Critical - Observed expired Food Manager Certification.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.scallops 50f,shrimp 49 unit Loaded at 10 from walk in. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.fish prep box
Critical - Observed uncovered food in holding unit/dry storage area.cloth on part of egg rolls in walk in
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.scoops at 104f
Critical - Observed hand wash sink used for purpose other than washing hands.storing buckets Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner.paint brush in use
Lights missing the proper shield, sleeve coatings or covers.dish area
Critical - Displayed food not properly protected from contamination.glass lids in use Corrected On Site.
Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
Ceiling tiles are not smooth and easily cleanable in kitchen.
Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge along drip catch pan in hood.
No Heimlich maneuver sign posted.
No copy of latest inspection report from 4/2008.
Observed in-use rice utensils stored in standing water of 93 degrees F. ,less than 135 degrees Fahrenheit at cookline..
Critical - Observed missing/inaccurate warewashing machine data plate for high temperature dishmachine;data plate is for low temperature chlorine sanitizer machine.Note high temperature booster heater working on dishmachine.
Critical - Observed missing/inaccurate/damaged gauges on dishmachine.Observed digital temperature gauges not functioning when dishmachine in use.Gauges reading 0 on wash and sanitized rinse cycles.
Critical - Observed raw animal foods not properly separated from each other in walkin cold holding unit.Observed pork stored adjacent to chicken on same shelf in walkin cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.