YAMATO JAPANESE RESTAURANT

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cooking station in dining area cracked a raw shell egg with bare hands, then continued to handle utensils while cooking without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Pan of raw salmon stored above cream cheese on shelf in reach-in cooler in sushi prep area. Employee rearranged the items during this inspection. 2. Pan containing raw shrimp stored above pan containing fully-cooked noodles inside reach-in cooler near cookline. Manager rearranged the items during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler: raw shell eggs (65F - Cold Holding). Manager stated the eggs may have sat out at room temperature and was unsure how long they had previously sat at room temperature and voluntarily discarded the eggs during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Rice in sushi prep area missing time marks. Employee stated it was prepared 30 minutes prior and added the proper time marks during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing multi-surface cleaner stored on top shelf of speed rack, above single-use containers. Manager removed the chemical from the area during this inspection. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk missing date mark inside reach-in cooler near kitchen entrance. Manager stated it was opened the previous day and added the proper date mark during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with old food debris. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. One co2 tank not secured in bar area. Manager chained the tank during this inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two foam takeout containers with personal food stored on top of reach-in freezer near warewash area. Moved during this inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom shelf below prep table in kitchen rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of ice machine soiled with mold-like substance. 2. Exterior of reach-in cooler in sushi prep area soiled with rust and/or mold-like substance. 3. Dish machine racks soiled with lime-like substance. 4. Shelving below grills throughout dining area soiled with grease and/or food debris.

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain beside fountain machine at kitchen entrance overflowing onto floor.

Basic - Unclean building components, attachments or fixtures. 1. Ceiling tiles in center of kitchen heavily soiled with dust. 2. Floor below cooking stations in dining area soiled with food debris. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth sitting on top of cutting board at cookline.

Basic - Wood surface not properly sealed. Shelves in kitchen near cookline constructed from unsealed wood.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan containing wrapped portions of raw salmon stored on shelf directly above packages of cooked shrimp inside walk-in freezer. Manager moved the cooked shrimp to another shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pans containing raw shrimp and raw scallops stored on shelf directly above pan containing cooked noodles inside reach-in cooler near cookline. Manager moved noodles to a higher shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine door soiled with mold-like substance or Repeat Violation

Basic - Unclean building components, attachments or fixtures. Several dusty ceiling tiles and air vents in kitchen. Repeat Violation

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. Female employee touched hair then continued to touch single service items without washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched shirt then touched cutting board without washing hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee at triple sink stated the glasses are washed and rinsed and not sanitized between customers. Educated bar tender and manager. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef on shelf over sauce in reach in upright cooler. Raw beef on shelf over sauce in reach in make table. Manager moved all during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 67F on cook line. Manager stated it is sold out within 1 hour. Will add to the current Time as a Public Health Control (TPHC) procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided is expired.

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar. Removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled with dust.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and earbuds on top of reach in freezer. Moved during this inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice. Moved during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on upright reach in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp 34-37F in thawing in standing water at sink. Manager turned on water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table in kitchen. Moved. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed two 40 gallon covered plastic containers in walk-in-cooler with house made Ginger sauce at 54F and 46F. Both containers had been prepared the day before and left over night in the walk-in-cooler.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed two 40 gallon covered plastic containers in walk-in-cooler with house made Ginger sauce at 54F and 46F. Both containers had been prepared the day before and left over night in the walk-in-cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrub pad stored in hand wash sink on cookline.

Basic - Food stored on floor. Observed box of oil stored on the floor on the cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the wall behind the cooking equipment, microwave and hood vents in kitchen soiled with grease. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dish. Corrective Action Taken

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 on cook line touched their face and proceeded to reheat rice on stove without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops and shrimp stored over cooked noodles in reach-in cooler next to three compartment sink. Manager placed noodles on top shelf. Raw chicken stored over cleaned vegetables in walk-in cooler. Manager placed chicken on bottom shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket next to three compartment sink, 200+ ppm. Manager added water to bucket, 75 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate of ice machine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee reporting responsibility available.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has training for ten employees. Manager stated there are twenty employees.

Intermediate - Time/temperature control for safety food held using a 6-hour time control plan is not monitored to ensure the temperature is not greater than 70 degrees Fahrenheit. Sushi rice in sushi bar area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles throughout the kitchen dusty.

Basic - Cloth used as a food-contact surface. Cloth covering steak in reach-in cooler next to three compartment sink.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair ice bucket.

Basic - Employee eating in a food preparation or other restricted area. Employees eating on reach-in freezer across from three compartment sink. Manager had employees move to dining area to finish eating. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fast food bag of food stored on top shelf of reach-in cooler next to three compartment sink. Manager moved item to area where employee food is stored. Corrected On-Site

Basic - Equipment in poor repair. Gasket of reach-in cooler across from cook line grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line oven. Walk-in cooler gasket. Outside of soda gun in bar area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on reach-in cooler across from cook line grill. Manager placed wiping cloth in sanitizer bucket. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license displayed dated 6/1/2022.....expired Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken stored over fish in Walk-in Freezer/. There were open fish packages under the chicken.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cup and equipment in hand wash sink at bar and kitchen

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance (alcohol)

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in unisex bathroom used by employees

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks on dry goods storage area . Manager removed items Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler across from cook-line , Wrapped beef cuts on plate stored on shelf above containers of cooked chicken and vegetables. Employee removed beef from shelf during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment's license on display with date 6/1/21. Establishment's license is however current with the Division.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed chef knives in between wall and cold holding units. Manager removed during inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed take out containers near reach in cooler in server area not properly inverted. Manager corrected during inspection.