YUMMY CHINESE RESTAURANT

High Priority - Dented/rusted cans present. Observed three 6lb cans of bamboo shoots dented. See stop sale. Educated operator on going through cans. Operator separated cans to be returned to distributor. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw chicken stored over raw frozen beef. Operator placed raw chicken on bottom shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp and raw egg stored behind containers of vegetables. Operator switched raw foods to front. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area blocked by wooden bucket. Operator removed bucket. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked frozen pork not date marked.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Observed rinse in 3rd compartment and sanitize in 2nd compartment. Educated operator on importance of proper order. Operator switched compartments in proper order. Do not use dishes/equipment not properly sanitized. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of (noodles) time/temperature control for safety food and rim of the container. Operator corrected tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, slime. Reach in cooler gaskets at cook line.

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed noodles and raw shrimp in walk in cooler not covered.

High Priority - Dented/rusted cans present. See stop sale. Dry storage rack with 4 cans corn dented at seams. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line speed cart, cooked orange peels in sugar water (66F - Cold Holding) for two hours per operator. Spoke with operator regarding proper cold and hot storage of foods, operator placed in reach-in cooler on cook line to cool and cold hold. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm). Operator emptied and replaced sanitizer, 100ppm. Spoke with operator regarding training staff to properly set up sink, operator posted Chinese Language manual ware washing poster at sink, near test strips, and spoke to staff after correcting violations. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, all foods not date marked, including cooked chicken and cooked pork eggrolls, per operator all cooked between 1 and 3 days ago. Spoke with operator regarding using simple methods to date marked foods to ensure proper food safety.

Basic - Cutting board has cut marks and is no longer cleanable on cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Table to left of entrance in kitchen top half for employee belongings, food drinks, food for public stored in bottom half. Spoke with operator regarding complete separation and designating employee area to avoid potential contamination of food.

Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks handling food no hair restraint. Both put on hats. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed dishes being cleaned in triple sink - sanitized, washed, then rinsed. Spoke with operator, operator emptied all sinks and replaced in correct order. Recleaned and sanitized dishware. Spoke with operator regarding training staff to properly set up sink, operator posted Chinese Language manual ware washing poster at sink, near test strips, and spoke to staff after correcting violations. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Grease dripping at back part of attached hood on cook line. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 3 cans hoisin and 4 cans bean paste heavily dented. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed multiple containers with direct contact with food are not food grade. Operator has begun replacing equipment with food grade bags and food grade containers. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw chicken over ready-to-eat carrots and onions. Reach-in cooler middle of cook line raw shell eggs over ready-to-eat sauces. Operator moved to lower shelf for proper food protection. Referred operator to food storage handout to aid in training of employees on proper food storage. Corrected On-Site Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm).

Basic - Cove molding at floor/wall juncture broken/missing in multiple parts of kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on cook line.

Basic - Employee with no hair restraint while engaging in food preparation. One cook no hair restraint.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed setup and washing process is wash, sanitize, rinse in triple sink. Spoke with operator and verified correct handout was available, operator drained and refilled sink. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Extreme buildup of food debris under cook line equipment.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy accumulation of grease on attached hood system over cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Extreme grease and food debris accumulated on sides of fryers and cook line equipment. Repeat Violation

Basic - Stored food not covered in reach-in freezers in dining room or kitchen.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Mold like substance on shelves, vents, and door.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at 0ppm chlorine, operator adjusted to 100ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 14 heavily dented cans on dry storage rack in middle of kitchen.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Approximately 45 non food grade containers in direct contact with foods in walk-in cooler - egg rolls, cooked chicken, and vegetables. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food in walk-in cooler. Raw fish over ready-to-eat bean sprouts. Raw chicken over ready-to-eat carrots. Operator separated the foods. 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. Raw chicken over raw beef in large reach-in freezer at end of cook line. Operator rearranged product for proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb. One at entrance to kitchen under handwash sink, one under triple sink. Repeat Violation

Intermediate - Food being cooled by nonapproved method. Covered dense plastic containers of food cooling in walk-in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled heavily.

Basic - Cove molding at floor/wall juncture broken/missing in back half of kitchen.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator washed, sanitized then rinsed tongs in triple sink. Spoke with operator regarding proper dishwashing and referred to handout.

Basic - Food stored on floor. 6 containers sauce and oil in kitchen and 3 containers vegetables on floor in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on far end cook line reach-in cooler heavily soiled.

Basic - Shared dumpster located outside has no lid or lid open/broken.

Basic - Unclean building components, attachments or fixtures. Back of hood system with heavy accumulation of dripping grease.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice, cooked (49F - Cooling) per operator cooling overnight.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed unapproved chlorine product for sanitizing food contact surfaces. Operator notified and retrieved approved product at time of inspection. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed use of multiple nonfood-grade containers used for prepared food storage of cooked chicken in walk-in cooler, also cooked pork in non food grade container on cook line reach in cooler. Multiple, empty nonfood-grade containers per operator used for food storage in dish storage area. Operator notified and educated on proper container usage. Discussed with operator replacing containers over time with food grade containers, lining containers with food grade bags for storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, rice, cooked (49F - Cooling) per operator cooling overnight.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with hose attached without vacuum breaker(x3). Operator notified, shown picture of vacuum breaker.

Basic - Open dumpster lid. Observed shared dumpster used by operator with lid open. Operator notified.