YAMATO JAPANESE STEAK HOUSE

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of redbull on prep shelf above rolled silverware. Manager moved Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above rolled silverware. Manager moved. Corrected On-Site

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. Employee put gloved hands into pockets and then picked up container to continue cooking. Asked employee to change his gloves with washing his hands before putting on new gloves. Employee washed hands and changed gloves.

High Priority - Toxic substance/chemical improperly stored. Bin of different chemicals stored next to soda boxes on soda rack. Manager moved bin. Corrected On-Site

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee grabbed a handful of edamame with bare hands to put into water steamer. Edamame removed from steamer, re-washed and then re-steamed.

Intermediate - Handwash sink used for purposes other than handwashing. Observed grocery bag holding food inside handwashing sink in sushi bar area. Manager moved. We discussed the importance of handwashing sinks only being used for handwashing. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Metal bowl used as scoop for yum yum sauce in large white container in walk in cooler. Manager replaced with scoop with a handle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Starbucks coffee on bar dish drying area behind bar. Employee moved. Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the sanitizer bucket on the prep table testing above 100ppm. Manager replaced bucket and retested at proper ppm of 100. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed items used to wash dishes in the hand washing sink. Manager removed. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable on the flip top units.

Basic - Food stored on floor in the walk in freezer. Manager placed on shelves. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager 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. Tested at 10ppm. Manager replaced sanitizer and tested 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: raw Beef (52F - Cold Holding). Manager put in cooler. Manager moved to correct pan and placed in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hibachi water squirt bottles soiled with debris

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook refill water bottle at cook hand washing sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sinks in hibachi stations. Manager refilled Corrected On-Site

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At 2 hibachi hand sinks. Manager turned on Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on prep table. Manager removed Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for sanitizer buckets. Establishment using 101 bleach. Manager got food grade bleach and has approved bleach for dish machine 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. Sushi rice at bar. Manager time marked Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line had scrub pad in it. Manager removed Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator had ph kit for saliva and urine testing.

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 94f. Manager dumped out water Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink on cookline used to fill plastic container with water

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in dish area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employers drink stored on prep table Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water Corrected observed employee place under cold running water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cooks line raw beef stored above Ready to eat foods. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef stored on cooks line at 64F, states it was prepared 1 hour prior. Operator moved to rapid cool Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple large batch prep items in walk in cooler not date marked

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles and employee food on prep table above clean cutting boards. Operator removed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating in dry storage room.

Basic - Employee eating while preparing food. On cooks line. Operator corrected Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at room temperature. Employee moved to cooler. 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. Sushi rice not marked. Manager marked time. 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. Milk not date marked. Manager date marked milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine interiors soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by cart. Inspector moved cart. Hand sink by cook line blocked by pan. Manager removed. Corrected On-Site Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler fan guards soiled with dust. Wall soiled by ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on dry storage shelf. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Reach in cooler shelves soiled by prep tables.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated dust. Warning - From follow-up inspection 2022-06-08: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottles and Gatorade in reach in cooler. Employee drinks on prep tables. Warning - From follow-up inspection 2022-06-08: Time Extended

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. >200ppm chlorine. Manager fixed to 100ppm. 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. Milk not date marked. Manager date marked milk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of black/green mold-like substance in the interior of the ice machine. Ice bin at soda machine soiled. Area behind Soda nozzles soiled. Manager had employee begin cleaning soda nozzles and ice bin. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sinks in hibachi dining area blocked by pans. Manager removed all pans. Hand sink across from dish area blocked by pan. Manager removed pan. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink at bar. Manager placed soap at bar. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager had written plan but was not filled out. Manager filled out during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee eating in a food preparation or other restricted area. Employee eating by walk in cooler. Discussed with manager. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and sweater on dry storage shelf an Don top of soy sauce buckets. Manager removed all items. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in bucket of water at room temperature, standing water. Manager removed scoop from water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guards soiled. Exterior of bulk sugar bin.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler at cook line area. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep tables throughout kitchen. Manager moved some drinks to employee area. Corrective Action Taken

Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed prior to cutting. Employee cutting onions from produce bag. Manager discussed with employee. Employee washed onions before resuming preparation. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust by dish machine. Ceiling vents soiled throughout kitchen.