New Yue Restaurant

Cycle Inspection / Re-inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. (critical)

Cycle Inspection / Initial Inspection

• 08C — Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 02G — 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. (critical)
• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
• 02H — After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. (critical)
• 10H — Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device. (critical)

Pre-permit (Operational) / Initial Inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 02G — 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. (critical)
• 09B — Thawing procedure improper. (critical)
• 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)