Yanny's, 1565 South Highland Avenue, Clearwater, FL - Restaurant inspection findings and violations

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Business Info

Name: YANNY'S
Type: Permanent Food Service
Address: 1565 South Highland Avenue, Clearwater, FL 33756
License #: 6212385
Total inspections: 4
Last inspection: 11/03/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Exterior door has a gap at the threshold that opens to the outside. At back door in dry storage area.
  • Basic - Open dumpster lid. **Repeat Violation**
  • Basic - Single-service articles improperly stored. Coffee filters on top of coffee machine. Operator moved filters to a covered container. **Corrected On-Site**
  • Basic - Spray bottle containing a food product not labeled. Bottles of water on cooks line. **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. Operator removed creamers from tables. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamer on table 62°F , corrective action taken operator moved creamers to reach in cooler.
  • High Priority - Toxic substance/chemical stored by or with food. Bottle of degreaser stored on shelf in dry storage next to bag of flour. **Corrected On-Site**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Potato salad in walk in cooler. **Corrected On-Site**
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test kit for the dish machine also.
 11/03/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage room. **Warning**
  • Basic - Faucet/handle missing at plumbing fixture. At three compartment sink. **Warning**
  • Basic - Open dumpster lid. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
 6/25/2014Routine - FoodCall Back - Complied
  • Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage room. **Warning**
  • Basic - Employee personal items stored in or above a food preparation area. iPad on broken cooler in kitchen area near the dish tank top with other equipment. **Warning**
  • Basic - Faucet/handle missing at plumbing fixture. At three compartment sink. **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. Tub of flour on cooks line has utensil with handle in flour. **Warning**
  • Basic - Open dumpster lid. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Feta cheese 53°F , raw shell eggs 56°F , sour cream 52°F , potato salad opened partially used 52°F , half and half 53°F , ham 53°F , cut leafy greens 53°F , romaine lettuce 53°F , spinach 53°F , shredded cheese 53°F, yogurt 53°F , sausage patties fully cooked 53°F , block of sliced cheese 54°F , salsa opened 54°F , cream cheese 54°F, baked potato soup 53°F **Warning**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In walk in cooler Feta cheese 53°F , raw shell eggs 56°F , sour cream 52°F , potato salad opened partially used 52°F , half and half 53°F , ham 53°F , cut leafy greens 53°F , romaine lettuce 53°F , spinach 53°F , shredded cheese 53°F, yogurt 53°F , sausage patties fully cooked 53°F , block of sliced cheese 54°F , salsa opened 54°F , cream cheese 54°F, baked potato soup 53°F. **Warning**
  • Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Cooked chicken and sausage patties from the day before not date marked. **Corrected On-Site** **Warning**
  • Intermediate - Refrigerator 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. Walk in cooler ambient temperature reading 53°F. **Warning**
 6/24/2014Routine - FoodWarning Issued
  • No Violations Were Observed
 1/13/2014Food-Licensing InspectionInspection Completed - No Further Action

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