Yum Yum Food Hall #2

Inspector's notes

Tater tots in warmer unit measured 108 degrees F, it was determined that the warming unit was experiencing an error. Unit was reset and food was discarded. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw chicken, raw fish, raw pork, potato salad, mac and cheese, cooked sweet potatoes, and coleslaw in prep top cooler measured 57-64 degrees F internally. It was determined that the outlet the unit was plugged into had tripped and was reset at time. Food items had been stocked into unit less than 2 hours prior and were not discarded, however, person in charge will discard all time/temperature controlled for safety food items after 4 hours as precaution. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer in sanitizer bucket measured above 200 ppm available chlorine during inspection. Solution was tossed and remade at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm. Corrective Action: Corrected at time of inspection.