Yemen Whdah

6726 5 Avenue
Brooklyn, NY 11220
(646) 287-1009

Current Inspection Grade: A

1. (Critical) Live roaches in facility's food or non-food area.
2. (Critical) Hot TCS food item not held at or above 140 °F.
3. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
4. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
5. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
6. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
8. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

1. (Critical) Live roaches in facility's food or non-food area.
2. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
3. (Critical) Hot TCS food item not held at or above 140 °F.
4. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
6. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

1. Current letter grade or Grade Pending card not posted

1. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
2. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
3. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
2. (Critical) Hot food item not held at or above 140º F.
3. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
4. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
6. (Critical) Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.
7. Proper sanitization not provided for utensil ware washing operation.
8. Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
9. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
10. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

1. Current letter grade sign not posted.