YUMMY HOUSE

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At the cook line, pooled eggs on top portion of cooler and underneath cooked pork, Manager moved the pork. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line metal scrubbing sponge inside sink, employee discarded. 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. In walk-in cooler, bags of chicken no date marked, per employee chicken pulled out from freezer 02/10/2025

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, spray bottle with yellow substance not labeled, Manager labeled oven cleaner. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the cook line, employee personal food stored above customers food, manager moved, also in walk-in cooler, employe moved all. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server area, employee personal items (back pack, purse and jackets) on top of boxes with chopsticks and plastic containers, Manager moved all. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Near back door, two large bags of sweet sour chicken 37-56F thawed at room temperature, inspector instructed to moved to walk-in cooler. Corrective Action Taken Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed produce stored above ready to eat products (chopped cilantro, cut vegetables) employee started to organize walk-in cooler during inspection Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes then handle clean dishes without washing hands in between handling dirty and clean dishes. Manager discussed with employee Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ribs in walk-in-cooler at 46F cooked 24 hours earlier and kept in walk-in-cooler over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ribs in walk-in-cooler at 46F cooked 24 hours earlier and kept in walk-in-cooler over night.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed chicken at 78F in kitchen with time mark of 12:30. Employee advised that they cook the chicken and leave it out an place the time that it is taken off the stove and is kept for four hours then discarded. Discussed with manager and he advised that they do not hav3e a written plan for Discussed Time as a Public Health Control (TPHC), inspector provided form. 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 container of ribs in walk-in-cooler cooked the day before around noon. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored over prep table. Observed employee back pack stored on top of rice container. Meg removed both items. Corrected On-Site Repeat Violation

Basic - Light shield damaged/in disrepair. Observed light shield missing above cook line for fluorescent light bulbs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease on cook line

Basic - Wood food-contact surface not properly sealed. Observed establishment uses wood clothes pins that are not sealed and are clipped to food orders to indicate which table that order goes to. Clothes pin touch food ready to serve and ready to eat.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee picked up raw meat with gloved hands, placed food on table then rinsed gloved hands in hand wash sink and continued to scoop vegetables.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: pan of raw pork on shelf over multiple ready to eat foods. In reach in chest freezer: pans of raw fish stored over cooked pork. Manager moved all. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Male employee rinsed gloves at hand sink and initiated a new task.

High Priority - Toxic substance/chemical improperly stored. Bottle of hydrogen peroxide on shelf over seasonings. Manager moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice cream scoop in sink located in room with steamers. Manager removed. 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. Ribs cooked yesterday morning before opening with no date mark. Date was added. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach in kitchen not labeled. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance on deflector plate.

Basic - Bowl or other container with no handle used to dispense food. Bowls in several bulk food containers. All were removed. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves in kitchen. Also, cardboard being used to separate dry storage foods over make table in kitchen.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of clean plates on tables near server station at entrance to restaurant dining room. Manager covered top plate on all stacks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over clean dishes. Manager moved. Corrected On-Site

Basic - Equipment in poor repair. Interior of microwave melted in server station. Lids over bulk containers are chipped. Manager wrapped lids with plastic. Corrective Action Taken

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. In kitchen area, sponge in soapy water. Manager stated the sponge and water is used to wash dishes during peak hours of business.

Basic - Food stored in a prohibited area. Pitchers of water throughout dining area not covered. Employee personal foods (supplements) on shelf over sauce on cookline. Unwashed produce on shelf over mayo and cooked eggs. All were moved and covered during this inspection. Repeat Violation

Basic - Hole in or other damage to wall. In room that contains steamers, wall is cracked and separating and has burn marks. Several areas of cove molding are broken.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in server station between wall and counter. Knife in kitchen between two prep tables. Tongs hanging on side of cooking equipment on cookline. Knives were removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of coke in reach in cooler on cookline. Drink on prep table near soup station. All were moved. Corrected On-Site Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At the cook line, male employee touching cooked fried chicken with bare hands, Inspector addressed situation, employee used utensils. Corrective Action Taken

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. At the cook line, fried chicken and dumplings no time marked, Manager marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to dumped drinks.

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, fried tofu no date marked, per employee items fried 04/05/2023.

Intermediate - Spray bottle containing toxic substance not labeled. At the server area, spray o with purple substance not labeled, manager labeled as cleaner. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, Employee moved all. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the front line, employee personal food (drinks and other food) stored above customers food, Manager moved and stored properly. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the cook line, also sink at the server area near bathrooms, Manager posted a sign. Corrected On-Site

Basic - Stored food not covered. Inside freezer At the front cook line, multiple food items stored in metal small containers not covered, Manager covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw pork above nut container, Manager stored properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the server station, manager removed the trash can. 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/ No manager on site, manager arrived during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At the cook line, sticky fly trap above prep table, Manger removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls no handle inside cooked food, Employee moved all. Corrected On-Site Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, multiple knives stored between reach-in coolers and prep tables, Employee moved all to dish machine. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Initial test of chlorine registered 0ppm. Manager primed machine and ran dishes through again. DM chlorine now 75ppm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Plastic spray bottle of yellow substance and plastic spray bottle with clear liquid inside located in small kitchen located in front area. Manager labeled items during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl located in rice cooker. Manager removed during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located next to reach in chest freezers in kitchen area not secured. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Covered drink on counter in server station next to microwave. Covered drink on dry storage shelf in server station. All removed during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee gallon of milk on shelf in walk-in cooler not segregated or labeled. Manager corrected during inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handles of cooking equipment on cook line. Employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Plastic covered container of white substance in small front kitchen area no label. Manager labeled during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two containers of cooked pork in make table in kitchen area with temperatures between 50-55F degrees. Manager made decision to discarded items. 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. Observed plastic containers of cooked chicken, cooked beef, cut washed mushrooms and cut washed peppers on shelf in kitchen area near cook line. Manager stated that items are held on time and were to be discarded at 2:30p. Manager marked correctly. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap Hand washing sink located near bar area. Manager placed soap in sink area during inspection.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed three small tanks in kitchen prep area near soda/ syrups set ups with not secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed container of opened cookies on top of dishwasher in dish area. Observed personal employee cups on shelf in server station area next to dry goods and single service items not segregated from items for restaurant . Manager removed all items during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed sliding covers on make table in kitchen unable to slide down and cover food in make table.

Basic - Floor area(s) covered with standing water. Observed standing water on floor in prep area of kitchen near reach in freezers.

Basic - Food stored on floor. Observed three large containers of raw prepped chicken on floor underneath prep table in back of house kitchen area. Manager removed chicken from floor immediately. Observed box of oil on floor in kitchen located near dry storage area. Manager removed during inspection. Observed cases of food frozen on floor in walk in freezer, manager had employees removed food during inspection. Corrected On-Site Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed chicken breast in white bin near prep sink during initial walk thru of kitchen unattended, no longer frozen. Manager placed chicken breasts inside walk in cooler for proper temperature control. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Observed in server station near soda machine. Employee corrected during inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed in reach I freezers throughout kitchen food stored not covered. Also in walk in cooler observed two plastic bins of duck not covered for protection. Manager covered items during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler observed three cases of unwashed mushrooms on shelf above a container of washed sliced mushrooms and a container of washed sliced peppers. Manager corrected during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed three large bins in dry storage area with white powered substances inside no label. Manager labeled each bin during inspection with its perspective contents. Corrected On-Site Repeat Violation