YH'S BBQ AND CRAB receives U in Gwinnett County health inspection

1. 01

   Person in charge

   Item 1-2A ↗

   Multiple risk factor violations were observed during today's inspection that were not in compliance with the Food Code. As a result, the facility received an unsatisfactory score, indicating that the Person in Charge (PIC) is not maintaining adequate active managerial control of the facility. **SECOND CONSECUTIVE REPEATED VIOLATION.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Multiple risk factor violations were observed during today's inspection that were not in compliance with the Food Code. As a result, the facility received an unsatisfactory score, indicating that the Person in Charge (PIC) is not maintaining adequate active managerial control of the facility. **SECOND CONSECUTIVE REPEATED VIOLATION.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Employee health reporting

   Item 2-2A ↗

   PIC was unable to provide, in a verifiable manner, that one employee present during today's inspection had gone over the employee health policy./ Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee signed the health policy.//

   Inspector’s full note +

   Code .03(2)(o)

   PIC was unable to provide, in a verifiable manner, that one employee present during today's inspection had gone over the employee health policy./ Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee signed the health policy.//

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
3. 03

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed employee drinks stored in unapproved containers (opened water bottle, Stanley cup) stored on top of or above preparation tables.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: The water bottle was discarded and the Stanley cup relocated.//

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed employee drinks stored in unapproved containers (opened water bottle, Stanley cup) stored on top of or above preparation tables.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: The water bottle was discarded and the Stanley cup relocated.//

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
4. 04

   Handwashing

   Item 2-2D ↗

   Observed ice dumped into the hand wash sink located at the server station.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Ice was removed from the hand wash sink.//

   Inspector’s full note +

   Code .06(2)(o)

   Observed ice dumped into the hand wash sink located at the server station.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Ice was removed from the hand wash sink.//

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
5. 05

   Required food-source records

   Item 3-1D ↗

   The facility is not recording the dates when raw green mussels and raw oysters are served or sold, and is not retaining the product tags for 90 calendar days as required.// The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or…

   Inspector’s full note +

   Code .04(3)(k)

   The facility is not recording the dates when raw green mussels and raw oysters are served or sold, and is not retaining the product tags for 90 calendar days as required.// The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under Rule .04(3)(k)2, by: (Pf) (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under (i) above. (Pf)

   Official report · Item 3-1D ↗
   No correction or repeat marker recorded.
6. 06

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw eggs stored above peeled potatoes inside a prep cooler, unwashed produce (cucumber, tomatoes) stored above ready-to-eat foods inside the walk-in cooler. **SECOND CONSECUTIVE REPEATED VIOLATION.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen,…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw eggs stored above peeled potatoes inside a prep cooler, unwashed produce (cucumber, tomatoes) stored above ready-to-eat foods inside the walk-in cooler. **SECOND CONSECUTIVE REPEATED VIOLATION.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were rearranged.//

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
7. 07

   Date marking and disposition

   Item 6-2 ↗

   Observed multiple cooked or prepared foods (beef stew, lamb, pork, pork sauce) being held in the facility for over 24 hours, not labeled with the preparation dates.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods were properly labeled with their preparation dates.//

   Inspector’s full note +

   Code .04(6)(g)

   Observed multiple cooked or prepared foods (beef stew, lamb, pork, pork sauce) being held in the facility for over 24 hours, not labeled with the preparation dates.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods were properly labeled with their preparation dates.//

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
8. 08

   Food labeling and containers

   Item 10D ↗

   Observed multiple food ingredients (water, seasonings, spices, flour, oil, etc.) stored in working containers not labeled with the food common name. **SECOND CONSECUTIVE REPEATED VIOLATION.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: All containers were properly identified.//

   Inspector’s full note +

   Code .04(4)(d)

   Observed multiple food ingredients (water, seasonings, spices, flour, oil, etc.) stored in working containers not labeled with the food common name. **SECOND CONSECUTIVE REPEATED VIOLATION.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: All containers were properly identified.//

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
9. 09

   Thawing methods

   Item 11C ↗

   Observed a container of portioned, cooked gizzards and beef tripe being thawed at room temperature. **SECOND CONSECUTIVE REPEATED VIOLATION.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Food was placed submerged under running water.//

   Inspector’s full note +

   Code .04(6)(c)

   Observed a container of portioned, cooked gizzards and beef tripe being thawed at room temperature. **SECOND CONSECUTIVE REPEATED VIOLATION.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Food was placed submerged under running water.//

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
10. 10

    Equipment cleanliness

    Item 15C ↗

    Observed multiple clean food containers and containers actively being used, with old stickers and glue residue still attached to their exterior surfaces. **SECOND CONSECUTIVE REPEATED VIOLATION.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

    Inspector’s full note +

    Code .05(7)(a)2,3

    Observed multiple clean food containers and containers actively being used, with old stickers and glue residue still attached to their exterior surfaces. **SECOND CONSECUTIVE REPEATED VIOLATION.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

    Official report · Item 15C ↗
    No correction or repeat marker recorded.
11. 11

    Facility maintenance and cleanliness

    Item 17C ↗

    Observed grease and debris accumulation under the skewer cooking station.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

    Inspector’s full note +

    Code .07(5)(a),(b)1,2,3

    Observed grease and debris accumulation under the skewer cooking station.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

    Official report · Item 17C ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.