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Licensee
Name:
YUMMY HOUSE CHINA BISTRO INC
License Number:
SEA3916874
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
2620 EAST HILLSBOROUGH AVE STE 101 TAMPA, FL 33610
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/17/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
4
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Approximately 20 dead flies present on glue board in fly trap **Repeat Violation** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 on prep table and 2 located in reach in freezer in rear of the kitchen. Discussed the need to keep employees drinks away from food storage and prep areas **Repeat Violation** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation.
When I arrived there were approximately 5 employees involved in prep with no hair restraint **Warning**
High Priority - Basic - Food placed in soiled container/equipment. Greens such as fresh parsley, fresh spinach and fresh broccoli stored directly in soiled milk crates and uncovered. **Warning**
Basic - Old labels stuck to food containers after cleaning. Reach in cooler had a container of homemade sauce made with TCS ingredients with a date of 9/2/19. Operator stated that it was a old label. There were also partial old labels on food containers in walk in cooler. **Warning**
Basic - wooden clothes pins being used in direct contact with food. Operator using wooden clothes pins to clip on to the sides of each plate to tell servers which table the plate goes to. One plate was observed with the wooden clothes pin in contact with the food on the plate. I discussed with operator the need to not continue this system. We discussed that food safe/ clean materials can only be used for all food and food contact surfaces must **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Chicken fried and stored on the cooks line in a food container 84°F. Pooled eggs stored on the cooks line on small amount of ice 74°F. Discussed with operator the proper way to store foods in a ice bath by making sure there is enough ice with a small amount of water to push against the sides of containers and not using such deep containers. Duck 82°F hanging in the rear of the kitchen. Discussed temperature danger zones with operator. They were there about 2 hours. The duck were placed in a heated unit to bring the temperature up to exceed 165°F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef stored in reach in cooler in the same plastic container as cooked thawing foods. All in separate bag.No actual contamination observed. Operator separated cooked from uncooked **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched soiled equipment and did not wash hands and change gloves before returning to work. **Repeat Violation** **Admin Complaint**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Behind bar. Discussed with operator the need to was hands in hand wash sink only **Corrective Action Taken** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils stored in 2 hand wash sinks **Corrected On-Site** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beef cubes cooked and left on bakers rack to cool. Presently 81°F they have been out for less than 4 hours. Operator placed beef in a refrigeration unit to complete cooling process **Corrective Action Taken** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Reach in cooler- mushrooms cooked, milk, pork, beef and shrimp. Cook can determine prep dates and will date accordingly.
Frozen foods prepared on site no date mark **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
