CHEF YANGS CUISINE

2 findings recorded on Aug 3, 2026.

1. Inspector observationItem 12D ↗

   Washing fruits and vegetables

   Observed multiple cut unwashed cabbages being stored in the walk in cooler.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: The cabbages were discarded.//

   Inspector’s full note

   Inspection item: Inspection item 12D

   Code .04(4)(g)

   Observed multiple cut unwashed cabbages being stored in the walk in cooler.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: The cabbages were discarded.//

   Official report · Item 12D ↗

   Correction status not recorded

2. Inspector observationItem 14A ↗

   Utensil storage

   Observed six in-use food preparation utensils stored in a container on the prep table by the stove in standing water below 135F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   Observed six in-use food preparation utensils stored in a container on the prep table by the stove in standing water below 135F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The water was discarded. Facility was educated on proper in-use utensil storage.//

   Official report · Item 14A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.