Yummy Deli

Year by year

Inspections

1. Jun 25, 2026 Routine · 2 priority, 2 priority foundation, 3 core
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Pork Belly in the south deli hot case was observed hot held at 113.5°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Mushroom Soup in Retail Reach-In Cooler is cold held at 43°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in the warewashing sink, since the handwashing sink was out-of-order.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink was not in working order and was unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     TCS FOOD - SLACKING

     Ground pork and Hmong sausage were laying in the sanitizing bay of the 3-compartment sink and were beyond the thaw point of slacking.

     Correction: Adjust procedures or methods to properly slack food products before preparation.

     Code 3-501.12

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     The name of the establishment and the establishment address are missing from food labeles packaged for retail sale.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The Retail Reach-in Cooler is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

2. Apr 10, 2025 Routine · 2 priority, 2 priority foundation, 2 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs were found stored above a container of fish sauce and food-contact packaging material in the prep cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS

     Approximately 8 packages of nonshelf-stable "sweet rice coconut" items found displayed at room temperature for over 2 days. All were discarded.

     Correction: Foods in unmarked containers, marked to exceeed 4 hours, food that has exceeded the 4 hour time limit or foods not properly hot or cold held before using time as a public health control shall be discarded.

     Code 3-501.19 (B) (1), (3) and (4)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Numerous nonshelf-stable food items found with no date labeling inlcuding meat and produce items.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Several nonshelf-stable food items using TPHC not labeled with 4-hour discard time such as banana leaf-wrapped sticky rice and rice flour patties. Labeling corrected at time fo inspection.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

3. Apr 25, 2024 Routine · 2 priority, 2 priority foundation, 1 core
   • Serious Priority

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS

     Numerous packages of hot items such as spring rolls (6), cabbage rolls (2), and steam rolls (4) under TPHC plan were left out beyond 4-hour mark per time stamp on package labels. All were discarded during inspection.

     Correction: Keep track of time that these hot items are out of temperature control and discard after 4 hours has elapsed.

     Code 3-501.19 (B) (1), (3) and (4)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Bleach sanitizer in spray bottle found to be over the upper limit at >200 ppm when tested by employee in presence of inspector.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Various nonshelf-stable food items in coolers found to be stored without date marking, including cooked ground pork, beef tripe, raw cut beef, chicken feet, garlic cloves, pot of red sauce, papaya sauce, sliced cucumber, and pho broth.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Numerous food-contact utensils, wares, and equipment stored under counter top where food is prepared were found to be exposed to food residue and debris including spatulas, scoops, can openers, tongs, metal pans, and metal trays.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Various nonfood-contact surfaces were observed to be insanitary including a large plastic bin with significant accumulations of food debris that holds a variety of utensils, metal shelves below counter for storage of cooking equipment that has dried food debris, storage racks for cleaned wares and equipment with residue build-up, and the exterior of ingredient containers such as sugar, peanut, and a bucket for oil with encrusted food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

4. May 4, 2023 Routine · 2 priority, 2 priority foundation, 1 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw pork and chicken was observed being stored over vegetables and sauces in the walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables.

     Code 3-302.11 (A) (1)

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Broth on the bottom shelf of the walk-in cooler was observed at 47.3 F and has not cooled within 6 hours.

     Correction: Discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Steam Rolls and Cabbage Rolls using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The hot holding cabinets used for keeping egg rolls, pork belly, and other foods hot, is not equipped with an thermometer to display ambient air temperatures.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)