Yuyo's Fresh Market

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed floor in basement unclean under stairs. Clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no internal thermometer for hot holding unit

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: OBSERVED APPROXIMATELY 25 RODENT DROPPINGS IN MAIN COOKING AREA IN FAR CORNER UNDER 2 DOOR SLIDING COOLER. CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020 (a)

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed light bugcatcher in buthcer area aboce slicer. Remove bug catcher from food preparation area.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed no splash guard on right side of hand sink in cooking area, leaving an adjacent preparation area and cutting board unprotected from possible contamination.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed dry storage in basement under sewer lines not shielded or protected from possible drips. Store all food and food-related items on shelving away from sewage lines and not underneath.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed tin foil being used to line stovetops and cover large buckets within walk-in cooler. Tin foil may contaminate food by breaking off into food. Remove all tinfoil. Oberved cardboard as shelf liner within walk-in coolers. Remove all cardboard. All surfaces must be smooth and easily cleanable.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed large hot holding glass case unit (at far end of butcher area next to rotisserie) in poor repair and not able to maintain hot food at 135f or greater. Hot holding unit must have the capacity to hold food at 135°f at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed basement was wet. Basement floor must be maintained in a clean and dry condition. Observed area under basement stairs very unclean with dirt, debris, and standing water. Must clean and maintain area under basement stairs and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: OBSERVED VIOLATIONS FROM REPORT DATED June 20, 2024 INSPECTION #2595079 INCLUDING violation Codes: 6-201.11 OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER, AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON-COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS. PRIORITY FOUNDATION VIOLATION 7-42-090

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the inside of the deep fryer oil filtering unit with a build up of grease and food debris. Instructed to clean and maintain all

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard used as liner on floor in the employee washroom in basement. Instructed manager to remove all cardboard from shelving units. All food and non-food contact surfaces must be smooth and easily cleanable.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting board by hot holding tables with dark stains and deep grooves. Must detail clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

Ventilation or lighting was inadequate.

Inspector’s note: Observed one burnt out light bulb at the pozele area. Instructed to replaced.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting board by hot holding tables with dark stains and deep grooves. Must detail clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard used as liner on floor in the employee wass room in basement. Instructed manager to remove all cardboard from shelving units. All food and non-food contact surfaces must be smooth and easily cleanable.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the inside of the deep fryer oil filtering unit with a build up of grease and food debris. Instructed to clean and maintain all

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed several dead cockroaches on floor throughout basement. Must detail clean and maintain same.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food service line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

Ventilation or lighting was inadequate.

Inspector’s note: Observed one burnt out light bulb at the pozele area. Instructed to replaced.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.12--observed cutting board by hot holding tables with dark stains and deep grooves. Must detail clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: No metal stem thermometer on site. Must provide on site at all times. Priority foundation violation. 7-38-005. Citation issued.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed packaged foods for customer self service not labeled. Items include sofritos, mint, basil, mix vegetables, hierbas and nopales. Must correctly label with food item name, address, list of ingridients if more than 2, net quantity and any allergens if applicable.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting board by hot holding tables with dark stains and deep grooves. Must detail clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed food splatters inside of microwave by hot holding tables. Must clean and maintain.

Sewage or wastewater wasn’t disposed of properly.

Inspector’s note: Observed heavy grease on exterior of grease trap under 3-compartment sink by hot holding tables. Must clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed standing water on bathroom floors in basement. Must clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found the door of the meat department walk-in cooler in disrepair; the exterior metal door panel is separating from the door, exposing porous material at the bottom that is collecting dirt and debris. Must repair door.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Found no covered waste receptacle in the basement unisex restroom. Instructed to provide a covered waste receptacle for feminine hygiene products.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found the door of the meat department walk-in cooler in disrepair; the exterior metal door panel is separating from the door, exposing porous material at the bottom that is collecting dirt and debris. Must repair door.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations from 1/08/2020 report #2356299 not corrected: violation #39 (3-305.12) observed dry goods stored directly under waste water lines in the basement. Must remove and store all dry goods in a clean dry area that prevents exposure to potential sources of contamination. Violation #47 (4-202.17) observed shelving units in the storefront that do not have removable kick plates to allow for accessibility behind them to ensure adequate facility cleaning. Must provide. Violation #48 (4-603.15) must provide a verifiable, detailed, step by step, of the exact wash/rinse/sanitize cleaning procedure (including equipment/supplies used, concentration levels, contact times etc) for all food-contact utensils and equipment that are too large to be submerged in the three compartment sink (large cooking pots,chicharrones bowls, meat storage containers, etc). Violation #56 (6-501.14)…

Thermometers were missing or inaccurate.

Inspector’s note: - unable to observe thermometers inside some of the coolers. Must provide conspicuously placed and easily readable thermometers inside all coolers and maintain at all times. -

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: - observed water, from the unit condenser, dripping onto covered/boxed meats in the meat walk in cooler. Must remove meats from under condenser to prevent exposure to potential sources of contamination. -

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: - observed dry goods stored directly under waste water lines in the basement. Must remove and store all dry goods in a clean dry area that prevents exposure to potential sources of contamination. -

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: - observed some articles stored directly on the floor and against the walls in the 2nd fl storage area. Observed some articles stored along the front entrance wall in the storefront on shelving that does not allow for adequate facility cleaning. Must remove and store all articles 6" off the floor on shelving that provides floor accessibility & located far enough off the wall to ensure access for adequate facility cleaning. -

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: - must provide drain plugs for the 3 compartment sink to ensure adequate wash/rinse/sanitize procedures for all utensils. -

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: - observed shelving units in the storefront that do not have removable kick plates to allow for accessibility behind them to ensure adequate facility cleaning. Must provide. -

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: - must provide a verifiable, detailed, step by step, of the exact wash/rinse/sanitize cleaning procedure (including equipment/supplies used, concentration levels, contact times etc) for all food-contact utensils and equipment that are too large to be submerged in the three compartment sink (large cooking pots,chicharrones bowls, meat storage containers, etc). -

Plumbing problems, or missing protection against backflow.

Inspector’s note: - must install a prep sink in the meat prep area. Must install a prep sink in the basement prep area. -

Ventilation or lighting was inadequate.

Inspector’s note: - observed an accumulation of dirt/debris encrusted on the vent covers and inside the exhaust ventilations in the toilet rooms. Must detail clean and maintain. -