YUMMY HOUSE

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed : chicken and sprouts lacked a time mark. Labels were added. ALSO, the shrimp cakes in the upright hot hold cabinet lack a time tag. One was added. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed : lack of soap at the hand wash sink in the storage prep area. Soap was added. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water by the mop sink. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed : floor tiles on the cook line, entrance to walk-in cooler are compromised and holding water.

Basic - Single-service articles not stored inverted or protected from contamination. Observed : single serve and service plates in the kitchen, service side up. All pages were inverted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: the cooked plant food in the glass front upright hot hold cabinet, in the back corner prep area was at 109°. Staff started the r heating process and increased the holding cabinet temperature. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the shroud in the ice make is soiled. Staff was assigned to clean it. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: 5+ employees engaged in food service activities in the kitchen alone, no Certified Food Manager on site.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels in the back prep area and in the prep wait station out front. Paper towels were added. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed: standing water on the floor in the hot water heater room.

Basic - Floor tiles missing and/or in disrepair. Observed: the floor and base cove tiles by the mop sink and water heating room are in disrepair. Repeat Violation

Basic - Food stored on floor. Observed bulk food stored on the floor of the walk-in cooler and walk-in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: the scoop handle for bulk sugar was touching product. The scoop was adjusted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: chicken at the fry station at 84°. This was placed back in the fryer. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with an accumulation of dried food debris on the blade. It was then cleaned, but not effectively, and was sent back to dish with instructions. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed a lid in the wait station hand wash sink. This was removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at 2 kitchen hand wash sinks. ALSO, no paper towels or soap at the wait station hand wash sink. Paper towels were being added. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: 1 expired current employee certificate.

Basic - Cove molding at floor/wall juncture broken/missing. Observed: at the door to the hot water heater room, base cove tile is missing.

Basic - Floor tiles missing and/or in disrepair. Observed: floor tiles near the mop sink are chipped and cracked.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 cleavers between prep tables in the main kitchen. These were placed on a clean surface. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: the ice scoop handle touching ice. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed clear liquid in a spray bottle on the prep counter. The water label was added. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed: lack of a written plan for clean up. Another one was emailed. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: one cleaver stored between equipment was moved to dish for washing. ALSO, 2 cutting boards in the kitchen were stained. These were moved to dish for scrubbing. ***Corrective Action Taken ALSO, the can opener had dried food debris on the front and back of the blade. This was cleaned by the staff. This item Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: lack of a Certified Food Manager on site while 7+ employees engaged in food service.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed cleavers stored between equipment in the prep area. One was placed on the clean counter, one was sent to dish. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed: the rice scoop touching product in the hot hold in the prep area. The scoop was adjusted. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoop stored in 89F water. The water was dumped, scoops to be washed every 4 hours. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed: damp cloth stored under a cutting board. This was removed. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: cooked beef, chicken; sprouts and pooled eggs lacking a time stamp. Time marks were added. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed: spray cleaner stored on a cutting board. The spray cleaner was moved to cleaning. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener had an accumulation of dry and wet debris on the blade. This was cleaned front and back. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: 1 expired certificate for a current staff member.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: the walk-in freezer fans are not rotating. Shrimp was at 29F. Items are still frozen. Items placed in the freezer for cooling are cooling. A technician has already been called and is on the way. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a water bottle on the prep table. This was moved below. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: employee food not marked and stored over guest food on the speed rack in the walk-in cooler. The employee food was moved below. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed: multiple hats were missing by prep staff upon entering the kitchen. Hats were added. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoops stored in 82F, standing water. The water was discarded. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Observed ice scoop handle touching ice at server station in dining room. Manager removed ice that was being touched.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp at 110F in hot box. Manager advised that items in hot box so not last more than 30 minutes. Item in hot box are not marked with the time they were placed in hot box.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels at the hand wash sink at the cook line.

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food sugar. Manager removed bowl from sugar. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles solied

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table. Magnet removed and disposed of bottle water Repeat Violation

Basic - Employee eating while preparing food. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed two male employees on cook line with no hair restraint

Basic - Floor not cleaned when the least amount of food is exposed. Observed food and grease on floor around kitchen equipment.

Basic - Food stored on floor. Observed multiple containers of beef stored on floor in reach in freezer . Manager had containers put on shelf.

Basic - Ice bucket/shovel stored on floor between uses or improperly stored. Observed ice bucket stored next to ice machine but not inverted or protected.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at server station in dining room. Manager removed scoop from ice and disposed of ice where handle was touching. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single service containers on floor. Manager instructed employees to put box on shelf. Corrective Action Taken

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Observed light not functioning in walk-in-freezer

Basic - Water draining onto floor surface. Observed water draining on floor under steamer in the kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg soup in Walk-in Cooler made every two days with no label identifying product or date made.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense rice. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed one cylinder carbon dioxide tank not adequately secured in server area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets by ice machine not inverted or protected

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks in tray on clean ware rack . Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep table in back area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in use stored in water at 76F. Manager disposed of water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash sink sign on cook line. Manager placed sign at hand wash sink. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (sugar)removed from original container with no identification of food product stored in container. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in thank you carry out bags in the Walk-in Cooler. Person In Charge placed food in food grade containers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked meat in Walk-in Cooler . Person In Charge rearranged items correctly Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb outside establishment by loading dock with no vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. Observed containers and steel wool pads in hand wash sink in the kitchen. Person In Charge removed all items. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no food certified manager present with ten employees working at establishment

Intermediate - No soap provided at handwash sink. Observed hand wash sink next to ware wash area with no soap.

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dishmachine not dispensing sanitizer. 0ppm sanitizer recorded

Basic - Bowl or other container with no handle used to dispense food. Observed multiple containers with bowls with no handle used to dispense food in container. Person In Charge removed all bowls. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks in bottles and cups with no lid or straw stored next to and above single service items. Person In Charge removed all drinks Corrected On-Site

Basic - Food stored on floor. Observed bulk container of oil and box of flour stored on floor in storage area. Person In Charge had employee place all items on shelf. Corrected On-Site Repeat Violation

Basic - No copy of latest inspection report available. Copy of last inspection not available at time of inspection.

Basic - Plumbing system in disrepair. Observed hand wash sink at bar with hot water handle in disrepair not allowing to turn on hot water.

Basic - Single-service articles improperly stored. Observed single serve box of chopstix stored on the floor in a storage area next to the bar. Also observed single serve items in the kitchen not inverted. Person In Charge inverted all single serve items Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed food wontons in Walk-in Freezer not covered. Person In Charge directed employee to cover food Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers of food removed from original container not properly identified on the container. Person In Charge labeled all the containers. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pooled eggs on cook line no time mark. Manager placed time mark on eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head of mixer in room with hot water heater. Pans on shelf across from dish machine soiled with old food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in hand washing sink located in prep area next to CO2 tanks. Repeat Violation

Basic - Floor drain soiled/has accumulation of debris. Floor drain in room with hot water heater.

Basic - Food stored on floor. Cooking oil stored on floor in prep area across from grill. Manager placed item on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall next to fryers greasy. Outside of food storage containers located outside of walk-in cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Pans stored on shelf across from dish machine.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers in prep area across from cook line. Manager turned containers over. Corrected On-Site

Basic - Stored food not covered. Wontons stored in walk-in freezer not covered.

Basic - Working containers of food removed from original container not identified by common name. Food containers in dry storage area.