YUMS CHINESE RESTAURANT

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw ground beef over raw shrimp in the walk in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed manual can opener with food debris on it.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container of chicken and container of egg rolls not date marked in the reach in cooler that were made the day before.

Basic - Dumpster rusted out on bottom.

Basic - Equipment in poor repair. Observed walk in freezer door does not open easily due to the ice buildup and has to be forced to open.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer on the door. 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 handle of cup down in container of sugar, owner moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease. Repeat Violation

Basic - Open dumpster lid. Owner closed. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One can of ground bean sauce and one can of pineapple juice dented on shelve in back of kitchen, owner voluntarily discarded. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook putting on gloves to start food preparation without washing hands, educated on the importance of washing hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a pan of raw chicken over vegetables in reach in cooler on the cook line, owner changed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in a container of spare ribs and a bowl in a container of chicken in the reach in cooler by cook line, owner moved. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the walk in freezer door.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed two cutting boards with wet wash cloths underneath in the prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hoods in the kitchen. Repeat Violation

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed chicken on a stick and wontons in the walk in freezer not covered observed pork and chicken not covered in the walk in cooler. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Owner replaced the sanitizer, new reading 100ppm chlorine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed the can opener to be sanitized. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Knives stored in the hand washing sink next to the three compartment sink. Employee removed the knives to be sanitized. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Though out the kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 5 ceiling tiles in the kitchen with water damage.

Basic - Equipment in poor repair. Shelves under both preparation tables in the kitchen rusted.

Basic - Food stored on floor. Several case of food stored on the floor in the dry storage area and the walk in cooler. Employee placed the items on a shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Owner removed the utensils to be sanitized. Corrective Action Taken

Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen.

Basic - Unclean building components, attachments or fixtures. Fan guard in the walk in cooler soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls next to the cook line and three compartment sink soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for their chlorine triple sink.

Basic - Dumpster rusted out on bottom. Observed their plaza dumpster rusted out in the back. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife in between equipment on the cook line. Operator removed the knife. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on their hood filters and fryers. Repeat Violation

Basic - Stored food not covered. Observed food in their walk in and reach in freezers that are not covered.

High Priority - Container of medicine improperly stored. Observed a container for pain medicine stored with food in the dry storage area. Operator removed the container. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch his face and then use clean utensils on the cook line without washing their hands. Operator had the employee wash their hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with black build up.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the back hand wash sink with equipment stored inside. Operator removed the equipment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer available at the time of inspections. Operator went and bought food grade chlorine to use with their chlorine test strips. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowls being used as scoops in containers of rice and seasonings. Operator removed the bowls. Corrected On-Site

Basic - Dumpster rusted out on bottom. Observed the shared plaza dumpster with its whole front bottom rusted out.

Basic - Food stored on floor. Observed cases of chicken stored on the floor of the walk in cooler. Operator placed cases on a shelf. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters and food debris build up on the side of the fryers on the cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef and chicken wings being thawed in standing water. Operator placed both items under a running faucet. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed black trash bags used to store raw beef in walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw beef stored over bags of thawing cooked pork on walk-in cooler. Operator moved beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed foods in upright black refrigerator at egg rolls (45F - Cold Holding). Operator moved to another cooler to give this cooler a chance to cool . Open and close a lot. Food must cool to 41F within 4 hours. Operator will monitor cooler. Observed noodles (45F - Cold Holding)placed in open pan above cold well in reach on,prep top cooler unable to stay cold due to not being hot in cold well. Operator placed n bottom of unit.

Intermediate - Handwash sink not accessible for employee use at all times.observed utensils stored in handsink at back warewash. Operator removed items. Corrected On-Site

Basic - Food stored on floor.observed chopped chicken in pan on floor under rack. Operator rearranged shelves put chicken on shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handsink at back kitchen prep/warewash area blocked by cardboard boxes.

Intermediate - No soap provided at handwash sink at back prep/ware wash handsink.

Basic - Employee with no hair restraint while engaging in food preparation. Observed two prep cooks processing raw chicken with no hair restraint.

Basic - Floor soiled/has accumulation of debris. Observed raw chicken on floor and employees walking through debris. Operator cleaned and sanitized during inspection.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - No handwashing sign provided at a hand sink used by food employees at back prep/ware wash handsink.

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. Inspector provided handouts via email. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed items stored on handsink at back 3 Bay Area. Operator removed items. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided handouts via email. Corrective Action Taken

Intermediate - No soap provided at handwash sink.at back prep beside 3 bay sink.

Basic - Cardboard used to line food-contact shelves. Observed old dirty cardboard used to line bottom shelf of prep table where bottles of sauces are stored.

Basic - Floor soiled/has accumulation of debris.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided handouts via email. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy food debris buildup on chairs and sides of equipment in kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Manager inverted items. Corrected On-Site