RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
| Facility Name: | YUMMY CHINESE RESTAURANT |
| Address: | 2028 35TH AVE GREELEY, CO 80634 |
| Phone: | (970) 330-0755 |
| Inspection Date: | May 15, 2023 |
| Owner: | WEIHUI CHEN |
| Inspection Type: | REGULAR INSPECTION |
| Yelp: | Check Now |
| POINTS | VIOLATION | VIOLATION ID |
|---|---|---|
|
25 pts.
|
Hands clean & properly washed
Comment: (Corrected) An employee washing dirty dishes used for cutting raw chicken proceed to touch clean dishes and utensils without properly washing his hands. Additionally, an employee wearing gloves cutting raw chicken touched clean containers of food ingredients without properly washing his hands. Employees shall wash hands and exposed portions of arms immediately before engaging in food preparation and as often as necessary to remove soil and contamination in order to prevent cross-contamination when changing tasks. The employee was instructed to wash his hands. Violation corrected on site. | 08 |
|
20 pts.
|
Proper cold holding temperatures
Comment: (Corrected) Several pans of raw chicken, raw beef, and raw shrimp all stocked above the fill line of the cooks line top stock cooler consistently measured 50F to 51F. The foods were not prepared in the previous 4 hours and were not lidded. Foods requiring temperature control shall be kept cold at 41 F or below. The items were relocated to the walk in cooler. Violation corrected on site. | 22 |
|
15 pts.
|
Person in charge present, demonstrates knowledge, and performs duties
Comment: Based on this inspection and the number of violations, employees were unable to demonstrate knowledge of food safety practices to the inspector. Staff shall obtain training in food safety practices within 10 days. | 01 |
|
10 pts.
|
Certified Food Protection Manager
Comment: Facility does not have a certified food protection manager, or could not provide certification at time of inspection. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Correct Immediately | 02 |
|
10 pts.
|
Adequate handwashing sinks properly supplied and accessible
Comment: (Corrected) The hand sink at the cooks line was blocked by several boxes and the paper towels were blocked by stacks of to-go containers. Hand sinks shall be unobstructed and accessible to employees at all times. The employees relocated the boxes and to-go containers allowing easy access to the sink. Violation corrected on site. | 10 |
|
10 pts.
|
Proper date marking and disposition
Comment: Found cooked noodles, cooked chicken, cooked tofu, cooked egg rolls, cream cheese, and other ready to eat foods without dates marked and/or stored beyond discard date. Ready to eat foods requiring temperature control that are held for more than 24 hours shall be labeled with the date prepared or opened, and shall be held for a maximum of 7 days or by manufacturer use-by date, whichever occurs first. Correct immediately. | 23 |
|
10 pts.
|
Proper cooling methods used; adequate equipment for temperature control
Comment: (Corrected) A large batch of fried chicken was cooling on the counter in a large bowl. The chicken measured 114F. Time/temperature control for safety (TCS) foods shall be cooled using one or more of the following methods: under refrigeration in shallow uncovered pans, stirring while in an ice bath, use of an ice wand, adding ice as an ingredient, or a combination of methods to facilitate rapid cooling. The chicken was placed in the walk in cooler to facilitate rapid cooling. Violation corrected on site. | 33 |
|
10 pts.
|
Insects, rodents, & animals not present
Comment: Near the back hot water heater several rodent droppings were present in addition to a dead rodent in a trap. Additionally, the door to the back kitchen was left open. Outer openings shall be sealed to prevent pests from entering the establishment. Clean area and observe for further activity. If further activity noted, continue to clean and provide pest control measures. Correct immediately. | 38 |
|
10 pts.
|
Plumbing installed; proper backflow devices
Comment: A hose capable of resting below the flood rim of the mop sick had a spray nozzle attached. The hose was attached to the faucet without an additional backflow prevention device. No hose shall be attached to a potable water outlet that is not equipped with a suitable backflow prevention device. The employee disconnected the hose as a temporary correction. | 51 |
|
5 pts.
|
Procedures for responding to vomiting and diarrheal events
Comment: Facility does not have a plan that meets requirements for clean-up of illness-related events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Correct Immediately. | 05 |
|
5 pts.
|
Toxic substances properly identified, stored & used
Comment: (Corrected) A can of wD-40 and a can of Burn Cream were stored directly next to and above clean dishes and other wares. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens or single-service articles. The chemicals were relocated to a designated chemical storage area away from food and food contact surfaces. Violation corrected on site. | 28 |
|
5 pts.
|
Thermometer provided & accurate
Comment: The facility does not have a food thermometer capable of measuring internal food temperatures. The facility had several food temperature violations A calibrated food thermometer with a numerical scale of 0-220 F shall be provided and accessible at all times. Correct immediately. | 36 |
|
2 pts.
|
Approved thawing methods used
Comment: Frozen cuts of raw pork were stored on a speed rack at room temperature to thaw. Food shall be thawed in one of the following ways: under refrigeration, completely submerged and with packaging removed under cold running water where it does not allow any portion of ready-to-eat foods to rise above 41 F, or any portion of raw animal food to be over 41 degrees for more than 4 hours, in the microwave or as part of the cooking process, or using any procedure if thawed and prepared for immediate service. Correct immediately. | 35 |
|
2 pts.
|
Wiping Cloths; properly used & stored
Comment: Several wiping cloths used for the counters were not stored in the sanitizing solution. Wiping cloths shall be stored in sanitizing solution bucket when not in use. Correct immediately. | 41 |
|
2 pts.
|
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Comment: Several cloth and towels were used to cover cooked chicken in the walk in cooler with the towels touching the chicken directly. All nonfood contact surfaces shall be constructed to be smooth, nonporous and easily cleanable. | 47 |
Inspection Background
The mission of the retail food inspection program is to prevent food-borne disease (or food poisoning, as it's sometimes called).
The Internet allows us to share inspection information which may help you to make your food purchasing decisions. Reading the inspection
report only, without knowing about the different types of violations, may still lead you to the wrong conclusion about what is safe and what is unsafe.
So, please take a few minutes to familiarize yourself with the inspection process and violation types before reading the inspection reports.
View Sample inspection
Inspection Frequency:
Retail food establishments include restaurants, grocery stores, convenience stores, bars, schools, bakeries and more. Inspections are scheduled one to three times per year, depending on the size of the menu, number of people served each day, the cooking processes used, whether or not the establishment has had a foodborne illness outbreak or is in extended enforcement action, or serves a population at higher risk of acquiring a foodborne illness.
Violations:
Core item means a provision in this Code that is not designated as a priority item or a priority foundation and usually relates to general sanitation, operational controls, sanitation standard operating procedures (SSOPs), facilities or structures, equipment design, or general maintenance.
Priority foundation item includes an item that requires the purposeful incorporation of specific actions, equipment or procedures by industry management to attain control of risk factors that contribute to foodborne illness or injury such as personnel training, infrastructure or necessary equipment, HACCP plans, documentation or record keeping, and labeling;
Priority item means a provision in this Code whose application contributes directly to the elimination, prevention or reduction to an acceptable level, hazards associated with foodborne illness or injury and there is no other provision that more directly controls the hazard and includes items with a quantifiable measure to show control of hazards such as cooking, reheating, cooling, handwashing.
Retail food establishments operate under the Colorado Retail Food Establishment Rules and Regulations. An inspection report is a "snapshot" of the day and time of the inspection. On any given day, the establishment could have fewer or more violations than noted in the report you are viewing. A single inspection may not represent the long-term performance or safety of the business. Also, all violations are recorded during the inspection but as many as possible are corrected before the inspector leaves. Regulatory re-inspections or "follow-ups" are done as necessary.
Retail Food Establishment Scoring
Risk Index Values of Inspection Violations
Restaurants and other retail food establishments are scored using a risk index system. With a risk index system, as when playing golf, the lower the final number, the better. Violations are more heavily weighted when they pose a greater risk to the safe preparation of food. For example, not cooking chicken to the required temperature would pose a greater risk to a consumer's health than a kitchen floor in disrepair. Point values for violations range from 0-25 points.
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Pass - Pass means the establishment meets fundamental food safety standards. The establishment could have some priority, priority foundation or core violations. Some or all violations were corrected during inspection. The risk index range is 0-49 total points.
Re-Inspection - Re-Inspection means that food safety violations were found. Corrections may have been made but the rating requires a re-inspection to ensure basic food safety standards are met. The establishment has a higher level of risk with several priority, priority foundation or core violations. The risk index range is 50-109 total points.
Closed - Closed means that significant unsanitary conditions or other imminent health hazards were found. The establishment has multiple priority, priority foundation or core violations representing high risk. Facility must cease operations until conditions and violations are corrected. Facility must receive prior approval by the health authority before reinitiating operations. The risk index range is 110 total points or higher.
Inspection Types
Regular Inspection - Routine, unannounced, nonscheduled inspections. Facilities are inspected between 1-4 times per year based on complexity of operation, population served, and previous food safety performance.
Re-Inspection - Unannounced, nonscheduled inspection within 10 business days after a non-passing inspection (above 50 points).
Closure - Imminent public health hazard present requiring the facility to be closed including: no water, sewage backup, pest infestation, or long-term non-compliance to food safety rules.
Conditions Met to Re-open - Facility has corrected imminent public health hazard conditions and has been reviewed by health department to safely produce food.
Check-in - Quick visit by health department to evaluate or discuss a key item. This may be requested by the facility or based on inspector evaluation of the facility.
Announced Inspection - Scheduled inspection requested by the establishment.
Targeted Training - Scheduled training inspection regarding specific food safety items. For example, proper cooling demonstration for all food handlers.
New Facility Check Up - Nonregulatory inspector "meet and greet" immediately after opening to discuss procedures, answer questions, and ensure food safety compliance.
Retail Food Inspection Search
Some hints for a successful search:
- If you can only remember part of the establishment’s name, try entering the first few letters. Entering part of a name will return all establishments that have names beginning with those letters.
- You can also select a city name together with establishment name.
Quick Stats
Each year, the Food Safety Program works to ensure a safe food product when patrons visit area restaurants and other retail food establishments (RFEs). Not only does the EHS Division perform inspections of permanent RFEs, we also inspect temporary events where food is available, and we offer a food safety education class for food service workers and area residents.
In 2022, the EHS Division was responsible for licensing and inspecting 1,478 restaurants and other retail food establishments, including mobile units and temporary events. EHS staff performed 2,183 restaurant/RFE inspections and 91 temporary event inspections. There were 265 voluntary condemnations of unwholesome food, 22 establishment closures for an imminent health risk, and 11 enforcement closures (facilities scoring 110+ points during an inspection). The EHS Division also conducted 420 nonregulatory inspections including, plan review inspections, check-ins, new facility inspections, change of ownership inspections, announced inspections, and targeted trainings.
Inspections That Exceeded Food Safety Standards
Within the Last 14 days
