YUM YUM KITCHEN

High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. 1. Employee washed hands, but did not use sanitizer before handling food without first washing bare hands at cookline. The approved AOP specifies employees will use a hand antiseptic after washing hands before handling food without first bare hands. 2. AOP was last reviewed on 09/20/2021 according to documentation.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline placed raw beef (Philly meat) on the grill using bare hands, then reached into pan containing fully-cooked bacon and placed the bacon onto the grill with the same hands without first washing hands. Inspector reviewed AOP and proper handwashing with employees during this inspection.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped a surface with a wiping cloth and rinsed the cloth with gloved hands, then handled and cut a sandwich without first washing hands or changing gloves.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer inside white reach-in cooler on right side near trailer entrance.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw bacon stored on shelf directly above pan containing fresh cut cilantro inside reach-in cooler at end of cookline. Cilantro was placed on shelf above raw bacon during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's personal box of pastries sitting directly on top of cutting board in prep area at kitchen entrance. Manager discarded the box during this inspection. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees purse stored drink bottle stored directly on top of bag containing lemons inside reach-in cooler in back of trailer. Manager removed bottle from shelf during this inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at cookline have deep cut marks and are no longer smooth and cleanable.

Basic - Food stored on floor. Plastic tea bottles stored directly on floor in storage area. Manager placed bottles on a crate off the floor during this inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/2023. Admin Complaint

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory posted at establishment or on menu for eggs. Manager stated they do serve eggs with a runny yolk. Inspector printed and provided a consumer advisory to manager and manager posted advisory during this inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate expired on 11/16/2022.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above cooked chicken inside reach-in cooler near cookline. Manager moved chicken to another area during this inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Sliced onions stored in grocery bags inside reach-in cooler near kitchen entrance.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table near kitchen entrance stained. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went from serving food to preparing food and changed gloves without washing hands. Owner had employee wash hands and change gloves. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on kitchen reach-in coolers.

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen.

Basic - Outer openings not protected with self-closing doors. Entrance door to unit. Repeat Violation

Basic - Food stored on floor. Observed case of water on floor. Manager placed on rack Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed outer door and screen door with no self-closing mechanism