YUM YUM NOODLE BAR (Health Operation# 977506) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is February 28, 2019.
| NYS Health Operation ID | 977506 |
| Operation Name | YUM YUM NOODLE BAR |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
7496 South Broadway Red Hook NY 12571 |
| Municipality | RED HOOK |
| County | DUTCHESS |
| Permitted Corporation Name | YUM YUM RESTAURANT GROUP, LLC |
| Permitted Operator Name | ERICA MAHLKUCH |
| Permit Expiration Date | 11/30/2019 |
| Local Health Department | Dutchess County |
| NYSDOH Gazetteer | 136400 |
| Date: 2019-02-28 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Temperatures and measurements during the inspection: walk in cooler - broths 38F/38F/39F/38F/38F, rice noodles soaking in water 39F/38F/39F |
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| Date: 2019-02-05 | Type: Inspection |
Violations:
3 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: Temperatures and measurements during the inspection: True 2 door bar cooler - cut lemons 36F, syrups 39F/40F, tea coffee 39F/40; 3 door bar cooler - hibiscus flower in syrup 40F, 1 gallon milk 39F, 1/2 gallon almond milk 39F; Hot water from faucet 134F; The PureForce automatic dishwasher is meeting minimum temp of 120F with 50 ppm free chlorine; Walk in cooler - noodles 42F/42F, raw beef 40F, broths 40F/39F/40F/39F/39F, chili sauce 39F, pickled veg 39F, tofu 39F, soaking rice noodle 38F, kimchi 38F, coconut cream 38F, chicken wing 39F, cooked pork belly 41F, soba noodle soaking 44F, peanut sauce 39F; True 2 door lowboy - shrimp cooked 37F, hard boiled eggs 40F, raw ground pork 38F, chicken 39F; Hot holding brown rice 194F, white rice 187F; broths reheating 173F/171F/177F/173F/165F/168F; True 3 door lowboy - chicken 41F, tofu 42F, beef 43F, crab meat mix 39F, cucmbers cut 38F, garlic minced 41F, ginger minced 41F, noodles 39F |
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| Date: 2018-12-31 | Type: Re-Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: Temperatures and measurements during the inspection: Walk in Cooler - raw hamburger 39F, raw squid 39F, shredded prok 39F/39F, marinating chicken 40F, raw ground pork 44F, tofu 39F, raw pork 40F, peanut sauce 39F, marinating beef 40F, raw beef 29F, coconut curry broth 39F, raw shell eggs 40F, broths 40F/39F/39F/39F, salmon 39F; True 2 door lowboy - cut cucumbers 41F, kale 41F, hard boiled eggs 40F, noodles 42F/39F, shrimp 40F, soup 37F; Bar cooler 3 door - gallon milk 39F, quart half and half 40F; hit water from faucet 140F; the automatic dishwasher is meeting the minimum temp with 50 ppm chlorine residual; True 2 door low boy - lemon juice 40F, apple juice 40F, cider 40F, grape juice boxes 41F; Hot holding - mis165F, rice 160F/165F, broth 166F, cooked chicken 167F, pork 147F, coconut curry broth 185F/166F, other broths 183F/180F/173F; Main prep station - cooked pork 40F, tofu 40F, crab cake mixture 41F, marinating beef 41F, marinating chicken 42F, ginger 40F, garlic 41F, peanut sauce 40F, pickled veg 39F, kimchi 39F, pork belly 41F, mahi 41F. |
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| Date: 2018-12-06 | Type: Inspection |
Violations:
3 critical,
6 noncritical |
|
Item 5A (Critical): Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Temperatures and measurements during the inspection: Walk in Cooler - raw hamburger 39F, raw squid 39F, shredded prok 39F/39F, marinating chicken 40F, raw ground pork 44F, tofu 39F, raw pork 40F, peanut sauce 39F, marinating beef 40F, raw beef 29F, coconut curry broth 39F, raw shell eggs 40F, broths 40F/39F/39F/39F, salmon 39F; True 2 door lowboy - cut cucumbers 41F, kale 41F, hard boiled eggs 40F, noodles 42F/39F, shrimp 40F, soup 37F; Bar cooler 3 door - gallon milk 39F, quart half and half 40F; hit water from faucet 140F; the automatic dishwasher is meeting the minimum temp with 50 ppm chlorine residual; True 2 door low boy - lemon juice 40F, apple juice 40F, cider 40F, grape juice boxes 41F; Hot holding - mis165F, rice 160F/165F, broth 166F, cooked chicken 167F, pork 147F, coconut curry broth 185F/166F, other broths 183F/180F/173F; Main prep station - cooked pork 40F, tofu 40F, crab cake mixture 41F, marinating beef 41F, marinating chicken 42F, ginger 40F, garlic 41F, peanut sauce 40F, pickled veg 39F, kimchi 39F, pork belly 41F, mahi 41F. |
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| Date: 2018-02-09 | Type: Re-Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: Re-inspection of today finds the violation cited last inspection 1/31/2018 was not in violation are will be removed from the report of that date. Note: No food in the walk in cooler is to be stored on the floor, please know that for all future inspections. Walk in cooler - coconut curry soup 44F. Sanitizing buckets 100ppm/100ppm/100ppm chlorine. State of NY Department of Health "Cooling and Reheating of Potentially Hazardous Foods" pamphlet provided in both spanish and english. | ||
| Date: 2018-01-31 | Type: Inspection |
Violations:
6 critical,
6 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: Temperatures and measurements during the inpsection: Main right hand side prep station - prepared seitan 38F, tofu 39F, beef 41F, salmon 42F, peanut sauce 36F, chopped garlic 36F, chopped ginger 37F; Left hand side main prep station - cut tomatoes 38F, hard boiled eggs 39F, vermicelli rice noodles 39F, cooked shrimp 39F, pork 38F; Pure force automatic dishwasher is meeting the minimum 120F with 50 ppm free chlorine residual; the hot water from the faucet at 140F; sanitizing bucket behind bar area 100 ppm chlorine; sanitizing bucket near walk in cooler at approximately 200ppm (target 100ppm for future); beer cooler - gallon milk 39F; 2 door display cooler behind bar - apple juice 36F; walk in cooler - raw chicken 41F/42F, raw pork 41F, peanut sauce 41F, cooked shrimp 41F, chicken aloo sauce 41F/42F, chicken broth 42F, vegetable broth 41F, miso broth 40F/41F pork belly 42F, calamari 41F; Hot holding - coconut curry broth 189F/194F, vegetable broth 192F, miso broth 177F/147F, chicken broth 197F, white rice 212F; NOte - MKelley probe thermometer calibrated onsite to show Sam accuracy of my thermometer. Red violations are to be corrected permanently immediately. Blue violations - this Department setting one week for all corrective actions. |
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| Date: 2017-12-11 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 8B: In use food dispensing utensils improperly stored |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| YUM YUM NOODLE BAR | Yum Yum Restaurant Group, LLC | 4 Rock City Road, Woodstock, NY 12498 | 2018-08-13 |
| YUM YUM NOODLE BAR | Yum Yum Restaurant Group, LLC | 275 Fair Street, Kingston, NY 12401 | 2018-03-09 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| YUM YUM NOODLE BAR | Yum Yum Restaurant Group, LLC | 4 Rock City Road, Woodstock, NY 12498 | 2018-08-13 |
| YUM YUM NOODLE BAR | Yum Yum Restaurant Group, LLC | 275 Fair Street, Kingston, NY 12401 | 2018-03-09 |
| Department of State (DOS) ID | 3956489 |
| Entity Name | YUM YUM RESTAURANT GROUP, LLC |
| Initial DOS Filing Date | 2010-06-01 |
| Entity Type | DOMESTIC LIMITED LIABILITY COMPANY |
| DOS Process Name | YUM YUM RESTAURANT GROUP, LLC |
| DOS Process Address |
20 Mullens Lane Saugerties NEW YORK 12477 |
| Street Address | 7496 SOUTH BROADWAY |
| City | RED HOOK |
| State | NY |
| Zip | 12571 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| BLACK STAR SOCIAL | S Corp | 7496 South Broadway, Red Hook, NY 12571 | 2017-04-26 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| GOLDEN WOK HONG KONG KITCHEN | Golden Wok Hong Kong Kitchen Inc | 7479 So Broadway, Red Hook, NY 12571 | 2018-12-11 |
| RED HOOK CURRY HOUSE | Red Hook Curry House Inc | 28 East Market Street, Red Hook, NY 12571 | 2018-12-11 |
| FLATIRON | Flatiron of Red Hook Inc | 7488 South Broadway, Red Hook, NY 12571 | 2018-11-16 |
| TASTE BUDDS BAKERY | Taste Budds Inc | 239 Linden Avenue (rt 79), Red Hook, NY 12571 | 2018-11-15 |
| HOLY COW | R.m.b. Enterprises Inc | 7270 South Broadway, Red Hook, NY 12571 | 2018-10-15 |
| RED HOOK HIGH SCHOOL | Red Hook Central School District | 103 West Market Street, Red Hook, NY 12571 | 2018-09-27 |
| MILL ROAD ELEMENTARY SCHOOL | Red Hook Central School District | 9 Mill Road, Red Hook, NY 12571 | 2018-09-27 |
| SIDELINES RESTAURANT | Sidelines Pub Inc. | 7909 Albany Post Road, Red Hook, NY 12571 | 2018-08-03 |
| Taconic Retreat Dining Hall | 64 White Drive, Red Hook, NY 12571 | 2018-07-16 | |
| SALVATORE'S PIZZERIA | North Broadway Pizza & Cafe Inc | 7588 North Broadway, Red Hook, NY 12571 | 2018-05-07 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).