Yummy House

Observed faucet on 3-compartment sink drain leaking.

Observed front door of restaurant propped open at time of arrival. Doors must be kept closed or have a tight fitting screen door or air curtain fan to prevent insects from entering building.

Observed leak at three compartment sink drain.

Observed food residue and food build up on the inside of the rice cooker. The owner stated that he will clean and sanitize the rice cooker today.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed owner thawing raw shrimp in stagnant water in the 3-compartment sanitizing sink. COS by owner turning on the cold water and running the cold water over the thawing raw shrimp.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

Observed wet wiping cloth stored on the prep table in between usage. I talked to the manager about making sure they store the wet cloth in sanitizer in between usage. COS by manager placing the wiping cloth in sanitizer water.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.
2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration

Observed sweet and sour sauce and wonton soup stored in steam well that was not turned on at 84F.

Swwet & Sour sauce was moved to walk-in cooler. Soup was reheated to boiling on stove and held there.

Observed bulk containers of what appeared to be salt, seasoning, and starch with no labels.

Corrected on site by labeling

Observed shrimp sauce in foam containers with lids these were moved to walk-in freezer. Observed cooked chicken in plastic containers with tightly fitting lids stored in walk-in freezer. These were the same containers of chicken stored stored on the counter top at start of inspection.

Cooling foods should not be tightly covered until they are cold. Tight fitting lids prevent cold are from getting to the food to cool it down.

Foam containers are made to keep food hot or cold and slow it from cooling down.

Shrimp sauce was moved to freezer and lids were cracked on chicken containers.

Observed shrimp sauce/yum sauce stored above 41F in reach-in and walk-in coolers. sauces were moved to freezer and cooled to below 41F. sauce is stored in Styrofoam cups.

Observed vegetable peeler and slicers on clean storage rack with dried pieces of vegetable and accumulation of other residues on them. These items should be washed, rinsed, sanitized before returning them to clean storage area.