YUMMY HOUSE CHINESE CUISINE ORLANDO

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dish machine 0ppm. Bucket of sanitizer empty. Operator will set up 3 compartment sink for chlorine sanitizing until order received. Warning - From follow-up inspection 2025-05-08: 0ppm. Primed machine, no chlorine sanitizer pumping into machine. Time extend 7 days. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -some cases of food on floor in walk-in freezer. - From follow-up inspection 2025-05-08: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -on oven door. - From follow-up inspection 2025-05-08: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dish machine 0ppm. Bucket of sanitizer empty. Operator will set up 3 compartment sink for chlorine sanitizing until order received. Warning

High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs above unwashed greens. Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork, pooled eggs above cooked chicken, garlic.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shrimp 60° after thawing on draining board of 3 compartment sink. Operator states product to be returned to walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice by cook line 124-128° less than 4 hours. Operator reheating.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -plastic defector in ice machine soiled.

Basic - Food stored on floor. -some cases of food on floor in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. -on oven door.

High Priority - Dented/rusted cans present. See stop sale. -1 can water chestnuts. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -chlorine 0ppm after running 3 cycles and priming machine. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of pooled raw eggs above mushrooms, water chestnuts in reach-in cooler. Operator moved eggs to bottom shelf. Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -dishwasher handled soiled dishes, then put away clean dishes without removing gloves and washing hands. Advised. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -cart blocking access to only hand wash sink on cook line. Sponge and scrubby in sink. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line hand wash sink. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No soap provided at handwash sink. -cook line hand wash sink. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -white deflector panel in ice machine soiled. Warning

Basic - Cove molding at floor/wall juncture broken/missing. -in storage area by back door. Warning

Basic - Cutting board has cut marks and is no longer cleanable. -small white board in prep area. Warning

Basic - Employee eating in a food preparation or other restricted area. -open cup of employee food on cutting board in prep area. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles of scoops in salt and flour in product. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -cook line hand wash sink Corrective Action Taken Warning

Basic - Working containers of food removed from original container not identified by common name. -new dry goods container need label naming product. Warning

High Priority - Raw animal food stored over or with unwashed produce. -raw duck hanging above unwashed carrots. -raw shell eggs sitting on box on sprouts. Corrected On-Site Repeat Violation Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled cell phone with gloves on and returned to kitchen without removing gloves and washing hands. Educated staff.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sprouts 69°f in walk-in cooler. Per employee, product was out less than 4 hours on cook line for short time during lunch. Recommend product kept in cooler at all times. -pork in back right corner of cooler 45-46°f less than 4 hours. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. -buckets in cook line hand wash sink. Corrected On-Site Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in prep area. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -white deflector panel in ice machine soiled. Warning

Basic - Ceiling tile missing. -tiles missing above walk-in cooler. Warning

Basic - Floor area(s) covered with standing water. -under rack by ice machine. Warning

Basic - Floor soiled/has accumulation of debris. -extreme build up of grease and food debris on floor behind BBQ and fryers. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in lift top table by cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers above food in walk-in cooler soiled. Warning

Basic - Plumbing system improperly installed or repaired. -water from hand wash sink on cook line draining onto floor under BBQ and running to floor drain. Sink must drain directly into plumbing system. -line running from ceiling near 3 compartment sink emptying into pan on sink. Pan overflowing into basin of 3 compartment sink. Repeat Violation Warning

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink in women's restroom draining very slowly. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -raw beef thawing in standing water in 3 compartment sink. Operator turned on water. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Noodles with temperature of 64F. Warning

High Priority - Raw animal food stored over or with unwashed produce.Raw duck stored over carrots at walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Noodles with temp temperature of 64F. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.All items kept at reach in cooler by woks for less that 4 hours. Tofu 50F, shrimp 45F,beef64F,sweet and sour chicken 62. Ask manager to take to walk in cooler. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing.Strainer inside hand sink by kitchen entrance and hand sink three bay sink . Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Equipment in poor repair.Chest freezer door cracked. Warning

Basic - Floor area(s) covered with standing water at dry storage. Warning

Basic - Floor not cleaned when the least amount of food is exposed.Wall by back exit door. Warning

Basic - Food stored on floor.Sauces at walk in cooler. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up at chest freezer. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Black in prep table. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Pepsi cooler have debris. Warning

Basic - Time/temperature control for safety food thawed in an improper manner.Pork and beef been thawed in standing water at three bay sink . Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust multiple walls around kitchen. Warning

Basic - Working containers of food removed from original container not identified by common name.All items in sheet pans at prep table across from woks. Warning

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on floor behind prep table on front wall. -2 live roaches on floor under Pepsi cooler. Warning - From follow-up inspection 2022-02-28: -1 live roach on floor by Pepsi cooler. Operator removed. Operator provided pest control invoice for 2/25/22. -1 additional live roach on floor by Pepsi cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic in oil on bottom shelf of crash cart 68f less than 4 hours. -baby scallops already thawed in 3 compartment sink 50f less than 4 hours. -beef 46-49f on counter less than 4 hours. -cooked pork 45-46, baby scallops 44, cooked shrimp 44, tofu 46, beef 50 right hand corner in make table less than 4 hours. -roasted garlic 58 on counter less than 4 hours. Warning - From follow-up inspection 2022-02-28: No fresh garlic on crash cart. Items thawing in 3 compartment sink still frozen No beef on counter on cook line. Cooked pork 44, cooked shrimp 43 in corner of make table. Roasted garlic ambient cooling on ice. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -dumpling on counter next to cook line 112f approximately 1 hour. Warning - From follow-up inspection 2022-02-28: Dumplings on rack next to cook line 101-110. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked chicken 78 cooling at room temperature 1.5 hours per operator. Cooked chicken cooling additional 30 minutes, found in walk-in cooler 72f. -cooked beef 84f cooling at room temperature 1.5 hours per operator. Cooked beef cooling additional 30 minutes found in walk-in cooler 76f. Product uncovered, recommend placing in walk-in freezer immed. Warning - From follow-up inspection 2022-02-28: No foods in the process of cooling more than 30 minutes at time of callback. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled. -ice machine interior soiled. Warning - From follow-up inspection 2022-02-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -shelf blocking only hand wash sink near cook line. -hand wash sink in prep area covered with equipment. -shelf moved back to original location blocking hand wash sink on cook line prior to end of inspection. Repeat Violation Warning - From follow-up inspection 2022-02-28: -shelf blocking hand wash sink on cook line. Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-02-28: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -cups in rice. Warning - From follow-up inspection 2022-02-28: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -4 empty tanks by 3 compartment sink Warning - From follow-up inspection 2022-02-28: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -wall damage by back door Warning - From follow-up inspection 2022-02-28: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -pans stacked prior to drying. Warning - From follow-up inspection 2022-02-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -bench freezer lid cracked, buildup of ice. Warning - From follow-up inspection 2022-02-28: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -grease and food debris under cooking equipment. Warning - From follow-up inspection 2022-02-28: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -2 shop lights not shielded in prep area. Warning - From follow-up inspection 2022-02-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in walk-in cooler extremely soiled. -white mold-like substance and food debris on walk-in cooler shelves. -extreme grease build up on all cooking equipment. -hoods, hood filters soiled. Warning - From follow-up inspection 2022-02-28: Fan covers soiled. Walk-in cooler shelves, majority cleaned. Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -door closer broken. Warning - From follow-up inspection 2022-02-28: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee putting on gloves to work with food while there was no access to either hand wash sink in kitchen. -after hand wash sinks made accessible 1 employee put on gloves to work with food without washing hands. Warning

High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on floor behind prep table on front wall. -2 live roaches on floor under Pepsi cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh garlic in oil on bottom shelf of crash cart 68°f less than 4 hours. -baby scallops already thawed in 3 compartment sink 50°f less than 4 hours. -beef 46-49°f on counter less than 4 hours. -cooked pork 45-46, baby scallops 44, cooked shrimp 44, tofu 46, beef 50 right hand corner in make table less than 4 hours. -roasted garlic 58 on counter less than 4 hours. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -dumpling on counter next to cook line 112°f approximately 1 hour. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked chicken 78° cooling at room temperature 1.5 hours per operator. Cooked chicken cooling additional 30 minutes, found in walk-in cooler 72°f. -cooked beef 84°f cooling at room temperature 1.5 hours per operator. Cooked beef cooling additional 30 minutes found in walk-in cooler 76°f. Product uncovered, recommend placing in walk-in freezer immed. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled. -ice machine interior soiled. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -shelf blocking only hand wash sink near cook line. -hand wash sink in prep area covered with equipment. -shelf moved back to original location blocking hand wash sink on cook line prior to end of inspection. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. -no soap at hand wash sink by 3 compartment sink. No paper towels or mechanical hand drying device provided at handwash sink. -no paper towels at hand wash sink on cook line. Corrected On-Site Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. -cups in rice. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. -4 empty tanks by 3 compartment sink Warning

Basic - Cove molding at floor/wall juncture broken/missing. -wall damage by back door Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee food in reach-in freezer on cook line. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone and beverage above make table. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans stacked prior to drying. Warning

Basic - Equipment in poor repair. -bench freezer lid cracked, buildup of ice. Warning

Basic - Floor soiled/has accumulation of debris. -grease and food debris under cooking equipment. Warning

Basic - Food contaminated by unsanitized equipment or utensil. -frozen shrimp in 3 compartment sink in contact with scrubber used to clean hand wash sink. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. -in prep area. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -2 shop lights not shielded in prep area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in walk-in cooler extremely soiled. -white mold-like substance and food debris on walk-in cooler shelves. -extreme grease build up on all cooking equipment. -hoods, hood filters soiled. Warning

Basic - Outer openings not protected with self-closing doors. -door closer broken. Warning

Basic - Plumbing system in disrepair. -handle broken on hand wash sink in wait station. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. -green onions. Warning

Basic - Standing water in bottom of reach-in-cooler. -water in bottom of reach-in cooler on cook line. Warning