Yummy House China Bistro Inc

Basic – Cutting board has cut marks and is no longer cleanable.

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

Basic – Floor soiled/has accumulation of debris. Throughout kitchen areas Repeat Violation

Basic – Floor tiles missing and/or in disrepair.

Basic – Food stored on floor. Walk-in-freezer food storage on floor

Basic – In-use knife/knives stored in cracks between pieces of equipment. On cooksline Repeat Violation

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice cooker

Basic – In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

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 – Handwash sink not accessible for employee use at all times. Blocked by food rolling rack in prep area. Corrected On-Site Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Prep area

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.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk-in-cooler Repeat Violation