YUMMY WEI

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf with to-go containers. Umbrellas on top for drink syrups for soda dispenser. Operator moved to locker. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator segregated and labeled. Corrected On-Site

Basic - Stored food not covered. Raw chicken and raw beef uncovered in walk-in cooler. Operator covered. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Lower wall soiled with grease on cooks line. Operator cleaned. 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. Commercially packaged raw beef stored over repackaged egg rolls and wontons in reach-in freezer on cooks line. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at front counter being used to rinse drink shakers. Educated operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottle stored on slicer and prep table at front counter. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several bottles of water and drinks in coolers on cooks line. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution tested at 200 PPM. Operator replaced solution and retested 50PPM. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables throughout facility.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.cut avacado with sticker on stored in prep table.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp. Manager immediately corrected on site and knew what I was going to show her in walk in cooler. 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. Sent to manager to have employees read and sign and have available. Corrective Action Taken

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. Advised to set up all 3 bins when washing dishes. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator filling coffee pot at handwash sink 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. Manager/owner to sign acknowledgments.

Basic - Cutting board has cut marks and is no longer cleanable. Grooved and stained.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee monster drink in food prep drawer. Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler not operational at this time. AC company will have part today and install. Drinks and produce only in walk in cooler. Temping at 60f.

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. Raw chicken over washed and prepped broccoli and cabbage.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados with stickers in tack stored over cut broccoli and other ready to eat foods.

High Priority - Nonfood-grade bags used in direct contact with food. Using grocery bags to keep raw beef

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 - 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.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Detergent in 3 bay sink

Basic - Current Hotel and Restaurant license not displayed. 4/22

Basic - Reach-in cooler / freezer interior/shelves have accumulation of soil residues.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

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. Using bleach that is not for food contact. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat cleaned vegetables in walk-in cooler. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks. Employee touched money at register and then prepared food without washing hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice at 123°- hot holding less than four hours as per operator. Operator put the sushi rice on time as a public health control. Written procedure available. Corrected On-Site

Intermediate - Person in charge lacking proof of food manager certification. QIAN WU has been a manager at this facility three month.

Basic - Nonfood-contact surface soiled with grease. Inside hood suppression system.

Basic - Unwashed lemons stored over ready-to-eat cut cabbage in walk-in cooler. Corrected On-Site