HOMEWOOD YUMMY BOWL health score and inspection history

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11./ Chemical sanitizer not provided at 3 compartment sink while in usage.

Clean interiors and door seals of microwaves at least every 24 hours.

Allow utensils to air dry before stacking./ Wet stacking of metal pans behind 3 compartment sink.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / Accumulation of dust in RI cooler vent where raw meats are stored.

Keep dumpster doors and lids closed.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Staff personal food stored on top shelf above raw beef in WI cooler.

(A)(2) Maintain TCS food at 41 F or below.//Sliced pork 54F, tofu 51F stored on serving line. Two large plastic containers of cooked noodles 51F sitting out at room temperature next to hibachi grills for 20 minutes to an hour prior to inspection near cook line. // Manager placed ice on noodles.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)//Raw chicken stored above raw shrimp in WI cooler.