YARD HOUSE #8328
601 SILKS RUN STE 1490
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling tiles and vents soiled with accumulated of grease, dust, or mold-like substance. In kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables throughout kitchen. Chef stored in sanitizer buckets. Corrected On-Site
- 12A-12-4:High Priority - Employee placed bags of ice on containers of raw beef and proceeded to grab a clean plate to store customer's cooked burgers without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Manager discarded item. Corrected On-Site
Food safety inspection conducted on 4/7/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 11/15/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Inspection Details:
- 08B-38-4:Basic - Container of oil stored on floor in kitchen across from exit door. Chef elevated Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf at entrance door of dishwashing area not properly dried. Chef have employee dried during inspection. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign provided in the women's bathroom. Manager posted during inspection. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Chef labeled oil bottle during inspection. Corrected On-Site
Food safety inspection conducted on 11/15/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 4/11/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl with no handle used to dispense mushrooms. Manager removed. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment. Repeat Violation
- 14-69-4:Basic - Ice buildup at pantry station.
- 08B-12-5:Basic - Stored food not covered. Iced cream bucket in ice cream freezer not covered. Manager covered during inspection. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Grill - Cooked Chicken (145F - Cooking) Temperature taking immediately after removed from grill. Cook reheated. **Corrective Action Taken**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee reached out for a container of lettuce and started making a salad after touching hair without first removing gloves or washed hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Pantry station- ; Sliced Cheese (41-49F - Cold Holding); Per Manager food items in unit less than 4 Hours. Items not prepared or portioned today. Observed pan overfilled and ice buildup in unit. 2) Batter Station- ; Raw Chicken Chunck (42-46F - Cold Holding). Observed item overfilled. Manager moved items to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager switched to a different one during inspection. **Corrective Action Taken**
Food safety inspection conducted on 4/11/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 10/25/2023
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and tiles throughout establishment.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wear dangling bracelet.
- 38-01-4:Basic - Light shield damaged/in disrepair. Across from ice machine.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers on rack next to dishwashing machine. Manager removed and placed container in dishwashing machine to wash. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Opened bag of raw chicken wings stored above case of raw lobster in walk in freezer. Manager moved raw chicken to another location. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) 8 drawers across from fryer in cook line-; Cooked rice (48F - Cold Holding); Cut Cabbage (47F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed space between pans. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) 8 drawers across from fryer in cook line-; Cooked rice (48F - Cold Holding); Cut Cabbage (47F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed space between pans. See stop sale 2) Sandwich station next to steam table-Deli Turkey (41-49F - Cold Holding) Per Manager food item in unit less than 4 hours from walk in cooler. Item not prepared or portioned today. Observed pan doubled and overfilled. Manager moved top portion to lower reach in to quick chill. **Corrective Action Taken**
Food safety inspection conducted on 10/25/2023 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).