YAMI KITCHEN

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink not accessible for employee use at all times. Table holding rice cooker blocking access next to flyers.

Intermediate - No soap provided at handwash sink. In kitchen near fryers Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time control form Corrective Action Taken

Basic - Food stored on floor. Multiple items in walk in freezer

Basic - Ice buildup in chest freezer

Basic - Ice scoop handle in contact with ice. In machine in kitchen Corrected On-Site

Basic - Stored food not covered. Bones in walk in freezer

High Priority - Container of medicine improperly stored. Bottle of advil, prescription topical medicine on top of make table in kitchen Corrected On-Site

High Priority - Displayed food not properly protected from contamination.ramen at buffet Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook in kitchen. Operator coached employee on proper handwashing Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw pork over book choy in walk-in cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over kelp salad in walk-in cooler.raw shrimp over canned beverages in bottom of make table in kitchen Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle in hand sink at dish Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bag of rice, plastic bucket of soy sauce in kitchen Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Octopus in standing water. Chicken at room temperature Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Ramen noodles at buffet

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and salmon over vegetables in walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab stick (50F - Cold Holding); goyza (50F - Cold Holding); cut watermelon (51F - Cold Holding); cut cantaloupe (51F - Cold Holding); tofu (46F - Cold Holding).operator states out les then 2 hours, will place on ice. Operator now using time control on all tcs buffet items Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedureCorrected On-Site Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items in sink at ice machine. Rice cooker blocking in kitchen Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In kitchen at ice machine

Intermediate - Spray bottle containing toxic substance not labeled. Multiple at dish station

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corrected On-Site

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.

Basic - Ceiling tile missing. Top of the three compartment sink .

Basic - Drain cover(s) missing. Mop sink .

Basic - Wet mop not stored in a manner to allow the mop to dry.