YOKU → 17.10.2022

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

YOKU → 17.10.2022

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

YOKU → 17.10.2022

Evidence of mice or live mice in establishment's food or non-food areas.

YOKU → 10.08.2022

Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.

YOKU → 10.08.2022

Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

YOKU → 10.08.2022

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

YOKU → 10.08.2022

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

YOKU → 10.08.2022

Hot TCS food item not held at or above 140 °F.