Yemen Kitchen, Inc.

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

114087, 114089, 114090, 114094, 114094.5, 114365.2 - Discontinue misbranding foods to mislead consumers

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

Food contact surfaces: clean and sanitized [ date violation corrected: 4/14/2023 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/14/2023 ]

Food Safety Manager Certification and Food Handler Card [ date violation corrected: 4/14/2023 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 4/14/2023 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 4/14/2023 ]

Hot and cold running water available [ date violation corrected: 5/14/2021 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/28/2021 ]

Nonfood contact surfaces clean [ date violation corrected: 3/31/2023 ]

Unclean or degraded floors walls or ceilings

Inadequate warewashing facilities or equipment

Unapproved or unmaintained equipment or utensils

No thermometers or uncalibrated thermometers

Inadequate ventilation or lighting

Unclean or unsanitary food contact surfaces

Unclean nonfood contact surfaces

Inadequate and inaccessible handwashing facilities

Foods not protected from contamination

Unclean nonfood contact surfaces

Unclean or unsanitary food contact surfaces

Inadequate and inaccessible handwashing facilities

Inadequately cleaned or sanitized food contact surfaces

Improper thawing methods

Inadequate warewashing facilities or equipment

Unclean or degraded floors walls or ceilings