YAMA JAPANESE RESTAURANT

High Priority - Non-food grade paper/paper towel used as liner for food container in fried fish skin , tempura shrimp , cilantro, cut cucumbers. Operator removed paper towels Corrected On-Site Repeat Violation

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...sushi rice at sushi station , employee time marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed at 2:44 boiled chicken 55F, boiled shrimp 67F in flip top reach in cooler at kitchen, operator stated that food was boiled 10:30 to serve customer. Took another thermometer at 3:10 pm chicken 53F, shrimp 64F. Operator covered food with ice to chill fast . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing....thawing chicken in handwashing at kitchen, stored container in handwashing sink at sushi bar . Operator removed Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice in ice machine. Operator properly stored. Corrected On-Site

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm... manager primer machine twice and then get 50 ppm. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container in cut cucumber, cut papaya , cut lettuce, cut broccoli, fried food at sushi station and kitchen. Manager removed paper towel. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged...walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 70F at sushi station and raw chicken 46F, pork dumplings 52F, shrimp dumplings 50F , tofu 50F , beef 50F in flip top reach in cooler at kitchen , food not prepped or portion today food being held less than four hours . Manager removed food to another acceptable cooler . 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...sushi rice at sushi station being held less than 2 hour , manager time marked . Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored container in handwashing sink at sushi station . Manager removed container. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation...Cook , wearing a hat . Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at sushi station.

Intermediate - Observed: 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.. Employee print and posted procedures for cleaning up vomit and diarrhea, Corrected On-Site Priority: Intermediate

Basic - Observed: Food stored on floor. Bag of drink Ice stored on Walk In freezer floor. Employee removed ice unto pallet. Corrected On-Site Priority: Basic

Basic - Observed: No Heimlich maneuver/choking sign posted. Employee print and posted Choking poster Corrected On-Site Priority: Basic

High Priority - Non-food gradepaper towel used as liner for food container in fried food at kitchen, in sea food , garnishes , cut cucumbers at sushi station . Manager removed paper towel Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon, raw tuna above cut avocado, cut cucumber, other garnishes in reach in cooler at sushi station . Employee properly stored. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.... raw beef with raw lobster , fresh egg wash directly above raw beef in reach in cooler at kitchen. Manager properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 63F at sushi station , food not prepped or portion today , food being held less than 4 hours . Manager time marked food. Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....ambient cooling cut lettuce 65F in tightly closed bag in tall reach in cooler . Took another temperature about 20 minutes after was same temperature as above. Manager replace food in coldest top shelf . Corrective Action Taken

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee covered . Corrective Action Taken

Basic - Food stored on floor...drink ice stored in floor at walk in freezer . Manager discarded ice . Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses...multiple wet towel at kitchen, sushi station . Employee removed. Corrected On-Site

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 125°F not indicated as a raw item on menu and not ordered undercooked.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef cutting washed lettuce with bare hands at sushi bar. Chef put gloves on. Corrected On-Site

High Priority - Non-food grade paper towel used as liner for salmon, tuna and white fish container. Operator removed paper towel. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 46°F inside vacuum packaging at sushi bar.

Intermediate - No soap provided at handwash sink at sushi bar.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 46°F inside vacuum packaging at sushi bar. See stop sale.

Basic - Employee beverage container on a food preparation table at sushi bar. Chef removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline double door reach in cooler, raw salmon and steak stored over cooked shrimp. Items moved to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored above cooked duck in 2 door stainless in main kitchen. All products commercially packaged in original packaging. No signs of cross contamination. Operator reorganized Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in ware washing area used to dump ice. Discussed with operator

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in sushi line reach in cooler. Operator reorganized Corrected On-Site

High Priority - - From initial inspection : 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. Sushi Rice temped at 105F has no time marking. Operator placed time marking on item Corrected On-Site Warning - From follow-up inspection 2022-02-17: Next unannounced Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked rice in 2 door reach in on cook line. Operator reorganized Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm. Operator discarded. Discussed proper concentration with operator Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large buildup of ice in walk in freezer. Discussed with operator