KING YUMMY INC

High Priority - Toxic substance/chemical improperly stored. Observed bottle of soap on shelf over pot of sauce at cooks line by hand wash sink. Operator removed soap. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb and hose next 3 compartment sink. Repeat 8-3-23 Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled and cutting board at prep table soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, chicken, egg rolls and dumplings in Walk-in cooler and reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Cardboard used to line food-contact shelves at cooks line. Repeat 8-2-23. Corrected On-Site

Basic - Cutting board at prep table has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Observed torn gaskets on reach-in cooler at cooks line.

Basic - Exterior back door has a gap at the threshold that opens to the outside. Repeat 8-3-23 Repeat Violation

Basic - Floor soiled/has accumulation of debris on cooks line equipment.

Basic - Food stored on floor. Observed buckets of sauce and tub of raw chicken floor in Walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of nuts and spices at cooks line not labeled. Repeat 8-3-23 Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm); Operator drained and refilled triple sink to achieve: Triple Sink (Chlorine 100ppm) Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked pork stored ina grocery store plastic bag. Removed food to food grade container Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over fully cooked ready to eat ribs in reach in cooler on cooks line. Operator moved food to proper storage. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 03-28-2023. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb with hose attached no vacuum breaker next to hand sink at cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by food containers next to prep sink.

Basic - Cardboard used to line food-contact shelves. On cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table. Operator removed drink. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap0resent underneath rear screen door.

Basic - Working containers of food removed from original container not identified by common name. Cashews in unlabeled container. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 03-28-2023 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored behind vegetables. Operator switched containers. 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.

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned. 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.

Basic - Floor soiled/has accumulation of debris/grease underneath equipment at cook line.

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef in walk in coolers . Operator moved to correct. Corrected On-Site

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 chicken above raw beef in freezer. Operator moved to be side by side Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken held at 55f in walk in cooler. Operator put it on ice to cool. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with build up of food debris. Operator moved to dish area to clean, . Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on chicken, pork, or beef in walk in cooler.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease dripping from hood, filters missing at time of inspections.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed plastic knives and spoons not presented handle first.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored at room temperature Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 58°F by cookline. Rice moved to cooler Corrective Action Taken Repeat Violation

Basic - Food stored on floor in walkin cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching in seasoning bins Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 65°F by cookline, rice returned to cooler Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hansink used to hold dishware Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food from seasoning bin. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food stored on floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.