YAMI KOREAN JAPANESE GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauce in walk in cooler. Operator removed meat. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 62F, on cook line prep table . Cook stated lettuce was cut one hour ago. Cook placed lettuce in cold holding unit. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time rice was cooked was 2 hours ago. Sushi chef time marked. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (112F - Hot Holding) for less than one hour. Cook reheated rice to 167F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup 2:10 (118F - Cooling); soup 3:00 (104F - Cooling) hot held until one hour ago. Cooling at room temperature on cook line. In a deep covered container. Operator placed soup uncovered in walk in cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in expo area. Operator provided. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Battery empty. Operator replaced battery. Corrected On-Site

Basic - Employee coffee cup on a food preparation table at cook line. Operator removed cup. Corrected On-Site

Basic - Employee personal keys stored in or above a food preparation area, on prep table at cook line. Cook removed keys. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature at sushi bar. Sushi chef placed shrimp in cold holding unit. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw fish over prepared sauce - operator moved fish to lower shelf. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked portioned chicken prepared prior morning - operator date marked, Corrected On-Site

Basic - Water draining onto floor surface. At back kitchen hand sink - repaired during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of Sake not labeled - open labeled. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw beef served on the same plate with raw chicken to the customer, for self cooking. Raw beef is touching the raw chicken. Chicken has a higher cooking temperature 165°F than beef 155°F tenderized. Guests might want to eat beef under cooked , therefore not destroying all pathogens from the chicken. All items on the same plate with chicken have to be cooked above 165°F. Recommended to serve all raw meats in separate bowls. Manager stated raw chicken will be served on a separate dish starting immediately..

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from yesterday, not discarded after 4 hours, at sushi bar.

High Priority - Sushi chef dried hands on his apron after washing. Hands have to be dried with paper towel or air blower. Sushi chef washed hands again and dried with paper towels. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice from yesterday, not discarded after 4 hours, at sushi bar. See stop sale

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.

Intermediate - Sushi washed hands in a sink other than an approved handwash sink, in prep sink at sushi station. He went and washed his hands in hand sink. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at cook line.

High Priority - Time/temperature control for safety food identified in the written procedure as sushi rice 106°F, held using time as a public health control has no time marking and the time removed from temperature was one hour ago. Sushi chef timed rice. Corrected On-Site

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. Emailed poster. Corrective Action Taken

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment making kimchi. During fermentation kimchi is left out at room temperature for one day.

Intermediate - No soap provided at handwash sink at sushi station. Operator provided. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink in sushi station. Operator provided. Corrected On-Site

Basic - Employee personal cell phone stored in or above a food preparation area, on cutting board at sushi station. Employee removed. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer in middle sink. Dish washer set up in right order. Corrected On-Site

Basic - Ice buildup in reach-in freezer at Sushi bar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 80°F at rice cooker. Operator discarded water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, around nozzles at soda machine in wait area.

High Priority - Raw pork stored over/not properly separated from ready-to-eat soup in stand up reach in cooler in back kitchen. Operator reversed Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 1.5 hours ago. Sushi chef time marked. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. Corrected On-Site

High Priority - Sushi chef began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands, after coming back from eating in dining room. Reviewed proper procedures with sushi chef, he than washed hands and put gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 56°F on cook line for less than 2 hours. Cook placed in refrigerator. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Cook removed. Corrected On-Site

Basic - Sushi chef eating while preparing food, behind sushi bar. Reviewed proper procedures with sushi chef, he went into dining room to eat. Corrected On-Site