Yummy House

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. nAlso, 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. nLids 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. nEmployee personal foods (supplements) on shelf over sauce on cookline. nUnwashed produce on shelf over mayo and cooked eggs. nAll 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. nSeveral 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. nTongs hanging on side of cooking equipment on cookline. nKnives 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. nDrink on prep table near soup station. nAll were moved. Corrected On-Site Repeat Violation

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. nIn 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