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Yum's

Yum's
1850 N Courtenay Pkwy
Suite 103
Merritt Island, FL 32953
(321)455-6699

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2011
Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4382002
Inspection Date: Thursday, December 08, 2011
Inspection Number: 2124064
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 1
Total Number of Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. Observed deep fried chicken pieces cooling for 45 minutes in six inch deep plastic container with internal temperature of 110 -117 DEGREES F. Corrected On Site. Food placed on shallow tray in walk-in freezer. Noted food at 60 DEGREES F after 45 minutes cooling.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Observed bbq chicken 132 DEGREES F cooling in deep plastic container covered with plastic wrap,cooling for 30 minutes in walk-in cooler. Corrected On Site. Bbq chicken placed on shallow pan in walkin freezer. Noted 60 DEGREES F,cooling for 45 minutes in freezer.
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Observed broken thermometer for temping of food.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Observed cream cheese stuffing mix uncovered on shelf nin walk-in cooler. Corrected On Site. Repeat Violation.
12B-07-1 Critical. Observed an open cups of tea on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
16-07-1 Critical. Observed accumulation of debris in three-compartment sink.
16-13-1 Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Cook observed washing dirty chicken container in last compartment of triple sink and no sanitizier used,beforeair drying. Corrected On Site.
17-09-1 Critical. Lack of use of,chlorine chemical test kit when using chemical sanitizer at three-compartment sink.
23-03-1 Observed build-up of grease on hood filters. Repeat Violation.

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4 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4264807
Inspection Date: Wednesday, June 08, 2011
Inspection Number: 2051186
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 6
Total Number of Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw unpackaged chicken stored over cooked chicken on trays in walk in freezer. Repeat Violation. Corrected On Site.
08A-29-1 Critical. Observed uncovered food in walk in freezer cold holding unit. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense uncooked rice from bulk container.
10-07-1 Observed in-use,rice scoop/utensil stored in standing water less than 135 degrees Fahrenheit by fried rice.
12B-07-1 Critical. Observed an open beverage container on a food preparation table. Corrected On Site.
13-03-1 Observed employee ,male cook with no hair restraint.
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Observed plastic containers in use for food storage that are not approved for food storage.
22-28-1 Critical. Observed interior top ledges of cook's reach-in cooler soiled with accumulation of food residue.
23-03-1 Observed build-up of grease on filters in hood.
27-16-1 Critical. Hot water shut off at rear employee hand wash sink.
29-11-1 Observed leaking pipe at plumbing fixture at ar hand sink.
37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
41B-10-1 Critical. Pesticide use not in accordance with manufacturer's directions. Observed a can of "RAID" insecticide on shelf below front counter.

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4004133
Inspection Date: Wednesday, February 23, 2011
Inspection Number: 1990983
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 2
Total Number of Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
01A-04-1 Critical. Observed fish recreationally caught and stored on shelf in walk in cooler above washed Vegetables. OPERATOR INFORMED HIS RECREATIONAL CAUGHT FISH CANNOT BE STORED OR USED ON PROPERTY.
02-24-1 Critical. Potentially hazardous food [Gen. Chow chicken] held under time as a public health control without time marking indicating 4-hour limit.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cookedshrimo,pork and chicken cold holding at 44 DF in cook's line cooler. Operator set thermostat to lower setting.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. GENERAL CHOW fried chicken noted at 115 DF at front line counter;business m[not following written approved time as public health control form. STOP SALE
04-01-1 Critical. Cold holding equipment ,cook's line cooler incapable of maintaining potentially hazardous food at proper temperatures.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Observed partial frozen steak that has been sliced and placed on tray in kitchen to thaw before storing in walk in cooler. Corrected On Site. Steak relocated to WIC.
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw repackaged chicken stored above uncovered cooked Chicken cooling in walk in freezer. Corrected On Site. Cooked chicken relocated on shelving to top.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee scing/chopping ready to cooked chicken with bare hands. STOP SALE. Corrected On Site. EMPLOYEE WASHED HANDS AND PUT ON DISABLE GLOVES.
12B-07-1 Critical. Observed an open beverage container on a food preparation table.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses at front line table.
23-03-1 Observed build-up of grease/dust on fan motor evaporator coil of cook's line cooler.

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 4004134
Inspection Date: Wednesday, October 06, 2010
Inspection Number: 1990984
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Total Number of Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-08-1 Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked for bbq pork and egg rolls. Corrected On Site.
15-32-1 Observed cook's cooler gaskets torn/in disrepair.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Stored on lip of handwash sink. Corrected On Site.
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed in towel bucket. Corrected On Site.

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 3928493
Inspection Date: Friday, August 20, 2010
Inspection Number: 1941176
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 3928492
Inspection Date: Monday, June 21, 2010
Inspection Number: 1941176
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
Total Number of Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for bbq pork,lomein noodles,sweet n sour chicken in walk in cooler.
02-26-1 Critical. Working containers of food removed from original container not identified by common name for flour and corn starch.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Wonton soup noted 121 degrees Fahrenheit in covered pot on table by cook line for 4 hours. Operator discarded. Recommend crock pot or steam table for hot holding or use timeas public health control procedure.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw repackaged stored over repackaged chicken in walk in freezer.
08A-36-1 Critical. Raw animal food [seafood] not properly separated from ready-to-eat food [washed chopped produce] and raw eggs by ready to eat foods in walk in cooler. Corrected On Site.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
13-03-1 Observed male employees with no hair restraint while preparing food.
14-51-1 Observed nonfood-grade containers used for food storage. Observed pla tic shopping bags used for food storage in walk in freezer.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Sponges found being used to wash tables.
17-07-1 Critical. No chlorine chemical test kit provided when using chemical sanitizer at three-compartment sink. Repeat Violation.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provid training in 60 days or administrative action will be initiated.

Inspection For: YUM'S
License Number: 1506222
License ID: 4150209
Inspection Visit ID: 3859646
Inspection Date: Tuesday, April 13, 2010
Inspection Number: 1927069
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Total Number of Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
37-12-1 Ceiling not smooth and easily cleanable in restroom and kitchen areas. Observed porus ,accoustical ceiling tile in restroom and kitchen;must be replaced before opening.
51-13-1 No Heimlich maneuver sign posted.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of hiring before next unannounced inspection.

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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Yum's, Merritt Island may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Yum's, Merritt Island.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Yum's, Merritt Island may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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