YUMMY GARDEN

7 findings recorded on Oct 23, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Multiple time/temperature control for safety (TCS) foods not cooling at a fast enough rate to cool properly (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Approved cooling methods were provided.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Multiple time/temperature control for safety (TCS) foods not cooling at a fast enough rate to cool properly (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Approved cooling methods were provided.

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   At time of inspection observed cooked pig feet and cooked pig legs stored on a 4 hour time control and time stamps had exceeded the 4 hour time frame. Per person in charge, the time stamps were not correct and cooked pig feet and cooked pig legs had been on time control for less than 4 hours. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   At time of inspection observed cooked pig feet and cooked pig legs stored on a 4 hour time control and time stamps had exceeded the 4 hour time frame. Per person in charge, the time stamps were not correct and cooked pig feet and cooked pig legs had been on time control for less than 4 hours. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: The correct start and discard times were placed on the cooked pig feet and cooked pig legs.

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Facility using improper methods for cooling TCS foods. Rehydrated noodles cooling in deep, plastic containers while covered and stacked in the walk in cooler. Cut tofu cooling in a deep, plastic container in the walk-in cooler. Cooked pork cooling in the prep line cooler where high levels do worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Facility using improper methods for cooling TCS foods. Rehydrated noodles cooling in deep, plastic containers while covered and stacked in the walk in cooler. Cut tofu cooling in a deep, plastic container in the walk-in cooler. Cooked pork cooling in the prep line cooler where high levels do worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods were placed in the walk in freezer to rapidly cool. Discussed adding ice water to the rehydrated noodles and cut tofu. Recommended cooling all foods to 41F or less before placing at the prep line coolers.

   Official report · Item 11A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.