Yum Yum Hot Pot

The inspector came back, found the problems fixed and allowed the business to reopen.

• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Manager disposed of foods
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Sausage links 47f cold holding , shrimp 47f cold holding , manager disposed of products
• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. Raw seafood over onions
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter no vacuum breaker
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Manager removed buckets blocking
  • Intermediate: No soap provided at handwash sink. By mop sink
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches in glue trap in back storage area where
  • High priority: Rodent activity present as evidenced by rodent droppings found. 22 rodent droppings in back storage area located on backside of kitchen where bulk food items are stored.