YASMINS FOOD MART health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue on kitchen mop sink walls and base tiles.//Residue buildup in kitchen floor drains and floors under fryers and throughout kitchen.

Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Dead roaches on glue trap under kitchen hand sink.

Provide safe, unadulterated, and honestly presented food.// A bag of raw chicken and a box of wings/drumettes dated December 4, 2025, stored on shelf in the walk-in cooler. The chicken had black and gray discoloration indicating possible spoilage. Additionally, a soiled box of red velvet cake was observed with visible mold- like growth on the exterior of the box. Management voluntarily discarded the affected food products into the dumpster during the inspection.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels at hand sink in bathroom and kitchen hand sink. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // No soap in bathroom. 6-302.11 Provide toilet tissue at each toilet.

Provide food temperature measuring devices that are accurate to + or - 2 degrees F.//Kitchen staff has no food thermometer to obtain cook temperatures.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Encrusted grease buildup inside fryers and on fry baskets.// Several bus tubs stored with grease residue on exterior of containers. 4-602.12 Clean food contact surfaces of cooking and baking equipment at least every 24 hours.// Heavy encrusted grease buildup inside ovens.

ADPH 420-3-22.02(2)(a), 2-102.11(B) Provide at least one designated person with certification from an accredited program within the past 5 years (Priority Category 3 and 4), or verification of attendance of an accredited program within the past 12 months.// The kitchen staff has a 2 yr basic food handler certificate.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Grease buildup on ventilation hood filters.

3-501.16(A)(1) Maintain TCS food at 135 F or above./Fried chicken being hot held in a display warmer under a heating lamp with internal temperatures ranging from 99°F to 112°F, which is below the required hot holding temperature. Staff immediately reheated the chicken to the required minimum internal temperature of 165°F. EHS verified reheating temperature by using a calibrated food thermometer.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Food debris on hand sink nozzles.

Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// No thermometer in dairy cooler.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Inoperative DD RI cooler with standing water is no longer in use stored near bathrooms.

Store single service and single-use articles at least 6 inches above the floor.// Carry-out containers and box of cups stored directly on floor.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Heavy grease buildup in ventilation hood.

Label food packaged in the establishment as required by law. //Five Red Velvet sliced cakes, two strawberry crumb cakes, five oreo brownies, strawberry cream dessert, and 2 candy grapes containers stored in RI cooler without proper labels.// Staff has removed from coolers. ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.// Expired yogurt from May 4, 2026 stored in dairy cooler.