Yemeni House Restaurant

- No sanitizer solution was readily available. Ensure that an approved sanitizer solution is available at all times for active cleaning and sanitation. Maintain chlorine bleach sanitizer solutions at 100 ppm. A 100-ppm chlorine bleach sanitizer solution was prepared and labelled during the inspection., , - Several visibly contaminated cleaning cloths were stored on top of closed cream cans. Do not store contaminated cleaning cloths on food or food containers. The cloths were removed from the area and discarded. Education was provided., , - No sanitizer was readily available to sanitize table where raw chicken was taking place. A bleach sanitizer solution was prepared. Operators were instructed to remove all items from the table, then wash and sanitize the surface.

A serving spoon used for cooked foods was stored on a table where raw chicken was being prepared., , Ensure all utensils, equipment, and surfaces used for cooked or ready-to-eat foods are kept separate from areas where raw chicken or other raw meat is handled to prevent cross-contamination., , The spoon was removed for washing. Education was provided.

- No probe thermometer could be located during the inspection. Ensure that a probe thermometer is available to monitor and verify food temperatures.

- The two stand cooler temperatures were measured at >4C. Operators were instructed that all meat and perishable items to be moved to another cooler. , , Foods were being transferred to a properly functioning cooler during the inspection., , - A container of cooked onions and a cooked piece of chicken were stored at room temperature. The operators indicated that the foods were intended for disposal. Do not store high-risk foods at room temperature. Keep high-risk foods <4C or >60C. The food was discarded onsite., , Education was provided.

- A three-compartment sink with detergent was available; however, bleach was not readily available for the sanitizing step., , All dishes, equipment and utensils must be sanitized using an approved sanitizer solution following washing and rinsing of dishes, equipment and utensils. Keep bleach sanitizer near sinks and soak all utensils/equipment in a 100-ppm sanitizer solution after washing., , Bleach was obtained. Education was provided. Reviewed three-sink dishwashing method with operators.

- Pest control records were not available for review during the inspection. The AHS pest control checklist will be provided through email. Please maintain monthly pest control records., , - Back door weatherstripping in disrepair with light coming through. Please repair.

The stand under the mixer is constructed of unfinished wood. Please remove or properly seal to provide a smooth, non-absorbent, and easily cleanable surface.

Two stand coolers were measured >4C. Internal monitoring thermometers were also reading >4C. Please monitor and repair the stand coolers as required. Ensure all coolers are maintained at or below 4C at all times.

1. The following equipment require immediate attention: , , - Stand coolers - inside and outside surfaces, shelves, and sliding door track - unsanitary surfaces noted with heavy-buildup of dust/dirt and food debris., , - Chest freezer surfaces - Food splashes noted., , - Stand mixer in detail - Food debris noted., , 2. Drying/storage racks near the dishwashing sinks contain clean utensils stored with unsanitary utensils. Keep unsanitary items separate from sanitary items to prevent contamination., , Please thoroughly clean and maintain all equipment, dishes, and utensils in a sanitary condition. Please organize all utensils and equipment. Remove items not in use.

The following areas require attention:, , - Dusty ceiling tiles in kitchen., , Please clean and maintain in sanitary condition.

1. The following areas require attention:, , - All floors including corners - Please clean thoroughly., - Bottom shelf under stainless steel table where meat preparation takes place - Please clean thoroughly., - Shelves/racks near dishwashing area - Please clean thoroughly., - Dishwashing area - on and around grease trap - Please clean thoroughly., - Scattered unused equipment/items and food containers in kitchen areas - Please remove items not in use. , - Stand under mixer - Please clean or remove., - Sinks - Please clean thoroughly., , Please conduct a deep cleaning and maintain the facility in a sanitary condition. Organize all areas and remove items not in use., , 2. No written cleaning schedule or checklist was available for review. Please maintain a written cleaning schedule. A template will be provided through email.