YAMATO STEAK HOUSE

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade towel covering rice in cooker. Manager removed towel Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags used for storing food in walk in cooler and freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired June 1, 2022.

High Priority - Raw animal food stored over or with unwashed produce. Raw steak over cabbage in walk in cooler.

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 control cannot be determined. Employee states hot held cooked rice for 1 hour.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing in employee bathroom and hand wash sink near back door.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unmarked spray bottle in Sushi Chef area.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle on utensil for rice, flour, chicken, and sugar. Manager removed bowls. Corrected On-Site

Basic - Dead roaches on premises. Observed 2 dead roaches and 4 dead flies on dry storage area floor. Operator cleaned and sanitized area.

Basic - Food not stored at least 6 inches off of the floor. Observed oil and soy sauce stored on floor.

Basic - No suitable facilities provided to store employee clothing and other possessions. Personal items observed in multiple areas of kitchen.

Basic - Single-service articles improperly stored. Utensils in wait server area stored inverted. Operator corrected. Corrected On-Site

Basic - Stored food not covered. Observed uncovered egg rolls, lobster and broccoli in each in cooler.

Basic - Working containers of food removed from original container not identified by common name. Observed flour, rice and sugar in unlabeled containers.

Basic - Exterior door left open that opens to the outside. Screening in place but not sealed. Operator closed back door. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fryer make bar- battered shrimp 61F, sweet potato 51F, fries 40F. ( all less than 1.5 hours per Danny ). Danny placed all items in freezer for rapid cooling. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler- Rice 163F ( rice cooling 1.5 hours per Danny ). Danny put rice in smaller containers and placed in freezer for rapid cooling. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom.

Basic - Bowl or other container with no handle used to dispense food. In rice.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to clean dishes at hibachi station. Employee removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes stored on shelf next to clean dishes near hibachi station. Employee removed cigarettes from shelf. Corrected On-Site

Basic - Food stored on floor. Pork and crab stored on floor in walk in freezer. Employee moved food items to shelf. Corrected On-Site

Basic - Stored food not covered. Ice cream in freezer not covered. Danny placed lid over ice cream. Boxed dry noodles stored on shelf in dry storage un covered. Employee covered noodles with plastic wrap.Corrected On-Site Corrected On-Site