YUMS CHINESE RESTAURANT

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs on cooks line, per operator, less than two hours. Operator returned to reach in cooler to cool Corrective Action Taken

Intermediate - No soap provided at handwash sink. Next to three compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork egg rolls, per operator made more than 24 hours prior not date marked.

Basic - Bowl or other container with no handle used to dispense food. To go cup used as scoop inside bag of corn starch. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At triple sink chicken (67 F - thawing ) operator moved chicken to walk in cooler to rapidly cool. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with containers and bucket. Operator moved obstruction# Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared egg rolls and battered chicken made more than 24 hours prior not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle underneath triple sink.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Chicken thawing in standing water. Operator moved chicken to walk in cooler

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. Provided operator with DBPR Form HR 5030-903 and they were completed during inspection. Corrected On-Site