3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. Residue found on utensils and food containers at the time of the inspection. Items placed in the dish machine to be washed, rinsed, and sanitized. 3-305.11 Store food at least 6 inches above the floor. Soy sauce stored on the floor near the grill. 3-307.11 Cover all food in storage. Chicken breast and shrimp stored inside of the WI cooler uncovered. 4-601.11 Clean bottom of RI cooler. Accumulation of residue on the bottom of the RI cooler. 4-602.11 Clean fan covers on RI coolers and/or RI freezers. Accumulation of grease and residue on the bottom of RI cooler fan covers. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Accumulation of residue on the track of the RI cooler door. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Accumulation of grease, residue, and water underneath equipment and shelving throughout the facility.
7-202.12 Use toxic items according to the law, the Food Code, and manufacturers directions. Chlorine sanitizing solution is toxic. Manager discarded and prepared a new solution. 4-601.11 Clean bottom of RI cooler. Accumulation of grime and residue on the bottom of RI cooler. 4-601.11 Clean shelves and bottoms of refrigerator and freezer. Accumulation of residue on shelves of RI cooler. 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue. Accumulation of residue on shelving inside of WI cooler and freezer. 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness. Accumulation of residue behind, near, and underneath equipment and underneath shelving inside of the WI cooler and freezer.
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