Yummy

Year by year

Inspections

1. Feb 4, 2026 Routine · 2 core, 1 repeat
   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple food items are observed to be stored on the floor of the walk-in freezer.

     Correction: Store all food items 6 inches above the floor. During the inspection, management re-organized the walk-in freezer so all food items are at least 6-inches off the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floors beneath the cook line are soiled with an accumulation of old food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Nov 13, 2023 Follow Up · 2 core, 2 repeat
   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The cookline stove knobs and the gas pipe line have an accumulation of old grease build-up.

     Correction: Clean and remove the grease build-up from all non-food contact surfaces of the stove.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under the cookline, prep unit, tables, and equipment in the kitchen has an accumulation of old food, grease, and dirt grime.

     Correction: Clean the floor in the kitchen at a frequency necessary to keep them clean.

     Code 6-501.12

3. Jun 26, 2023 Routine · 2 priority, 2 core, 1 repeat
   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Raw chicken was not cooked to a temperature of 165°F for 15 seconds.

     Correction: Adjust procedures and methods to cook raw chicken to 165 °F for 15 seconds. The undercooked chicken was recooked to 166 °F.

     Code 3-401.11 (A) (3)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Raw chicken, cooked chicken, and cooked shrimp are cold held above 54°F on the top well of the Arctic Air prep unit in the kitchen. Cooked noodles cold held in the Arctic Air countertop cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Move all TCS foods from the Arctic Air countertop cooler and Arctic Air prep unit to the walk-in cooler to cool. Provide training to the cook on cold holding requirements. Assess if the Arctic Air countertop cooler and the Arctic Air prep unit need service or repair.

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

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The exterior surfaces of the cookline stove, including the gas pipe and stove knobs have and accumulation of old grease build-up.

     Correction: Clean and remove the grease build-up from all non-food contact surfaces of the stove.

     Code 4-601.11 (C)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under the cookline, prep unit, tables, and equipment in the kitchen has an accumulation of old food, grease, and dirt grime.

     Correction: Clean the floor in the kitchen at a frequency necessary to keep them clean.

     Code 6-501.12