YAAKUZA JAPANESE THAI SAKE BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over tofu. Raw beef over cooked beef. Raw tuna over seaweed salad. Operator moved each Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken then rinsed gloves at hand wash sink before touching cutting board and reaching for clean utensils. Stopped before touching any other surfaces and educated

Intermediate - Handwash sink used for purposes other than handwashing. Employee food in well. Soiled pans in well. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Test strips expired

Basic - Accumulation of debris inside warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex employee bathroom

Basic - Food stored on floor. Cooking oil and bags of rice stored on the floor. Operator moved Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 76°F. Utensils on cook line in standing water at 87°F. Spoon in standing water at sushi bar at 75°F. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Cases of single service items stored on floor. Operator moved Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Lights do not work over dry storage areas

Basic - Time/temperature control for safety food thawed in an improper manner. Beef, noodles, sauces, raw chicken and raw fish being thawed on countertops by ambient temperature. Operator moved to reach-in cooler and under cold running water Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over tofu in reach-in cooler. Operator moved Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line cut tomatoes (53F - Cold Holding); bean sprouts (61F - Cold Holding). Stored above fill line of unit Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. Moved to dish Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Behind sushi bar is being used as prep sink to thaw raw fish Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Naruto and Kanisu in cucumber rolls. Soft boiled eggs in ramen. Kaisendon in Sushidonburi. Masagoand ramen eggs in Sides. Operator marked all menus Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic Togo containers used as scoops in rice and sugar. Operator replaced with handled scoops Corrected On-Site

Basic - Clean linens stored in improper location. In restroom. Operator moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hat Corrected On-Site Repeat Violation

Basic - Food stored in a prohibited area. Bags of rice stored in restroom. Operator moved Corrected On-Site

Basic - Food stored on floor. Cases of water and cooking oils containers stored on the floor in kitchen. Operator moved Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives being stored under reach-in cooler at sushi bar. Operator moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Hanging on handle to oven door. Operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water at 83°F Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Multiple types of frozen seafood being thawed by room temperature in hand wash sink at sushi bar. Placed under cold running water in prep sink. Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door does not fully close under own weight - From follow-up inspection 2025-01-30: Time Extended

• From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Operator built a wall near restroom to block access to rear exit door - From follow-up inspection 2025-01-30: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked noodles in reach in cooler on cook line. Raw fish stored over avocados and wasabi in reach in cooler beneath sushi line. Operator moved Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon. Operator marked all menus Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for rice. Operator removed Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Multiple stacks of single service Togo containers stored with food contact surface facing upwards. Operator inverted Corrected On-Site