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Yummy House, located at 3540 GA-20, Conyers, GA 30013, received a score of 59 points out of a possible 100 points during their 08/06/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Due to multiple violations, facility has no active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
2-1B: .03(5)(c)Observed food employee put his hands on his hips for an extended time. When an order came in, food employee then started handling foods. While wearing gloves, observed food employee come into the kitchen, put on fresh gloves and went to stand in front of the wok. When an order came in, food employee then started handling a container of chopped uncooked mushrooms. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P)
Corrective Actions: Both food employee washed his hands.
Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed a container top that was originally on a raw chicken box containing cooked chicken wings that were cooling down. Food employee dump the cooling chicken wings in another container of chicken wings that was on time control. Food employee discarded the chicken box top. Food shall be protected from cross contamination during display, storage, and preparation. (P)
Corrective Actions: PIC (person in charge) was told to cooked the whole container of chicken wings that were on time control. Chicken wings were not recooked after being told to do so.
Violation #4:
4-1A: .04(4)(n)1Observed food employee wash his gloves in the meat sink. EHS (RJ) tried to tell food employee to remove his gloves and wash his hands; however, food employee went to the handsink and washed continued to wash his gloves. While wearing gloves, observed food employee wipe his nose, then he touched his shirt. Food employee then went to the fry station and continued to cook. Observed the same employee scratch his face and then continued to handle food without changing his gloves and washing his hands. 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. (P)
Corrective Actions: PIC had food employee remove his gloves and wash his hands. PIC did not have the second food employee remove his gloves and wash his hands after PIC was asked to do so.
Violation #5:
6-1C: .04(6)(d)Observed a large metal container bowl of cooked shrimp and a plastic container of cooked noodles that did not cool down within the 2 hours in the reach-in-cooler. 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: PIC discarded the cooked shrimp and cooked noodles.
Violation #6:
11A: .04(6)(e)Observed a large metal container bowl of cooked shrimp cooling with a plastic saran wrap in the reach-in-cooler. Observed cooked noodles cooling in a large plastic container with a saran wrap on top. 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: PIC discarded the cooked shrimp and noodles..
Violation #7:
12D: .04(4)(g)Observed food employee rinse a large plastic scope in the vegetable sink. Observed a food employee rinse a towel in the vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: PIC was coached on vegetable sink usage.
Violation #8:
17D: .07(4)(b)Observed a container raw swaii stored on top of a personal item in the walk-in-freezer. Observed personal food item stored with restaurant foods in the walk-in-cooler. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: The container of raw swaii was moved to another shelf in the walk-in-freezer. Personal food item in the walk-in-cooler was removed to an approved location.
Violation #9:
18: .07(2)(k)Observed a fly trap stored between the hand sink and the three compartment sink. Insect control devices shall be installed so that: 1) The devices are not located over a food preparation area; (C) and 2) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (C)
Corrective Actions: PIC removed the fly trap.
Additional remarks:
Cold-Holding was assessed and incompliance unless noted in the temperature log.
Hot-Holding was assessed and incompliance unless note in the temperature log.
Ensure chicken and chicken wings on time control are individually labeled with the start and discard time. Violation will be marked accordingly on follow-up inspection.
If a portion of general tso chicken, that is on time control, is removed to another container, that new container must also be labeled with a start and discard time. Violation will be marked accordingly on follow-up inspection.
Ensure foods are cooled uncovered in the walk-in-cooler, reach-in-cooler, and prep cooler.
A follow up inspection is required by 8/14/26
An additional routine inspection will be conducted 60 days- 12 months after follow-up.
Fees will be charged accordingly for any violation which cannot be corrected on-site during inspection.
Repeat violations may result in permit suspension.
Corrections of violations during and after inspection does not change the inspection score.
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