YUMMY DUO ASAIN BISTRO

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Inspection history

1. Jan 12, 2026

   ✓
   5 violations

   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Sprouts on prep line at 50*F (receieved today) and pinapple at 44*F. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Sprouts iced and owner asked to monitor temperatures.
   • 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf). Containers of oil stored in front of cookline hand sink. A handwash sink shall be maintained that it is accessible at all times for employee use. Education provided.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 7-102.11 Separation-Storage (P). Observed unlabeled chemical spray bottle in the back. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected on site.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) All prepared/ cooked foods in the reach in cooler and walk in cooler observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.

2. Sep 30, 2025

   ✓
   6 violations

   • 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P). Raw shelled eggs were observed stored above ready to eat produce in the walk in cooler. Education provided. 3-304.15(A) Gloves, Use Limitation (P) Observed soiled wiping cloths stored on food contact counters with 0 ppm quaternary ammonia sanitizer concentration. Employees were observed handling the cloths with gloved hands and then immediately touching food and food contact surfaces. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Provided education to food employees and person in charge that a wiping cloth with no residual sanitizer concentration is a source of contamination to the gloves and the food that the gloves touch. Sanitizer bucket refilled with appropriate concentration of sanitizer and wiping cloths placed in buckets between use as directed by person in charge.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf). Cooked chicken and noodles in the reach in cooler observed without date labels. Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided to owner with inspection.
   • 3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloths for cleaning surfaces are not kept in sanitizer buckets. All wipe cloths need to have detectable sanitizer on them. Education provided.
   • 2-301.14(H) When to Wash (P). Observed cook changing tasks to put on gloves after handling raw meat with no proper hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided. 2-301.15 Where to Wash (Pf). Observed 2 instances of hand washing in the 3 compartment sink without soap instead of the hand sink which was next to the 3 compartment sink. Hands must be washed in appointed hand sinks. Education provided
   • 3-304.12 In-Use Utensils, Between-Use Storage (C). Observed spoon for scooping rice stored in water on the counter. In use utensils may not be stored in water unless it is 135 degrees F. Corrected through education.
   • 5-205.11 Using a Hand washing Sink-Operation and Maintenance (Pf). Observed 2 pots in the hand sink. Hand sinks must be maintained so they are accessible for employee use and may not be used for purposes other than hand washing. Education provided.