CONDITIONAL
Yemeni Kabab & Gets Conditional Pass on Health Inspection
August 13, 2025
2:30 PM - 3:45 PM
Routine Inspection
6
Total Violations
4
Major
2
Minor
3
Corrected On Site
Inspector's Report
Routine inspection found yogurt drinks improperly stored at 54°F and preparation sink lacking cold water. Multiple violations included improper food storage with raw meats above ready-to-eat items, missing sanitizer solution and test strips, and grease buildup on ventilation hood filters. Most violations were corrected on-site.
Violations Cited
6
#14
CORRECTED
MAJOR
Food Contact Surfaces: Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Observed no sanitizer solution set up at time of inspection. COS: sanitizer solution of 100 ppm chlorine was set up
CA Retail Food Code: Section 114099, 114099.6, 114117
#21
MAJOR
Hot and Cold Running Water Available
Why This Matters
Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.
What Was Observed
Observed preparation sink unable to provide cold running water.
CA Retail Food Code: Section 114192
#27
CORRECTED
MAJOR
Food Separated and Protected
Why This Matters
Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.
What Was Observed
Observed raw meats stored above ready to eat foods in one door upright cooler next to cooks line. COS
CA Retail Food Code: Section 113986, 113988
#7
CORRECTED
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Observed yogurt drinks in the Pepsi merchandiser to measure 54F. Measured ambient temperature of cooler to measure 56F. Per operator, drinks were placed in cooler the night before inspection. COS: yogurt drinks were VC&D by PIC
CA Retail Food Code: Section 113996, 114037
#34
MINOR
Warewash Facilities: Installed, Maintained, Used; Test Strips
Why This Matters
Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.
What Was Observed
Observed facility to be missing chlorine sanitizer test strips.
CA Retail Food Code: Section 114095, 114099
#34
MINOR
Warewash Facilities: Installed, Maintained, Used; Test Strips
Why This Matters
Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.
What Was Observed
Observed facility to be missing chlorine sanitizer test strips.
CA Retail Food Code: Section 114095, 114099
Inspector Information
Email
alyssa.manzano@sfdph.org
Received By
Abdelkader Alrammah