YEP KITCHEN

2026-02-05: Canvass Re-Inspection

Pass

• Not Critical: CHI-52 — SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED WATER ON THE FLOOR BEHIND AND UNDER THE COOKING EQUIPMENT; INSTRUCTED TO REMOVE STANDING WATER FROM FLOOR.
• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: FLOOR DRAINS AT SINKS AND DISHMACHINE, CEILING VENTS AND LIGHT SHIELDS TO REMOVE DUST OBSERVED AND PIPES ALONG THE WALL BEHIND COOKING EQUIPMENT TO REMOVE GREASE.
• Not Critical: CHI-56 — ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING; INSTRUCTED TO CLEAN AND MAINTAIN.
• Not Critical: CHI-57 — ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS ON PREMISES.
• Not Critical: CHI-49 — NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN THE FOLLOWING AND MAINTAIN: DELIME THE LOW TEMP DISHWASHER AS REQUIRED FOR CLEANER DISHES AND MAINTENANCE OF THE MACHINE, CLEAN BULK STORAGE CONTAINER EXTERIOR SURFACES AND INTERIORS OF REACH IN COOLERS WHERE NEEDED.