YAKI

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. 3 compartment sink and Sani bucket use quaternary sanitizer establishment only had chlorine test strips. Provided establishment with quaternary test strips. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beef 121F ( 11:00-12:40) reheated to 179F. Corrected On-Site Repeat Violation

Basic - Cutting boards have cut marks and are no longer cleanable at make bars. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple cracked floor tiles in cook kitchen. Repeat Violation

Basic - Multiple In-use tongs stored on oven equipment door handle between uses. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware wash area. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment renewed license at time of inspection Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 133F (11:00-1:15) employee reheated fried rice to 190F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting boards are heavily soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling tiles missing near upright freezer and ice machine.

Basic - Floor not cleaned when the least amount of food is exposed. Build up of grease/food debris under equipment on cook line.

Basic - Floors not maintained smooth and durable under rug near make bar in kitchen.

Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust at dish machine.

Intermediate - Handwash sink used for purposes other than handwashing. Multiple blue cloths stored in hand wash sink at bar/ counter. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have deep grooves and are soiled in kitchen. Manager stated cutting boards have a work order in to be re surfaced. Corrective Action Taken Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple Cracked/ broken floor tiles in kitchen. Establishment will close next week to repair floor tiles. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs stored on oven handle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over lettuce in walk in cooler. Manager corrected rotation of eggs and lettuce. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp 111F (2:20-2:30) ( reheat 171F ). Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Exterior door has a gap at the side that opens to the outside. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked/broken floor tiles through out kitchen. Repeat Violation

Basic - Soiled dry wiping cloth in use in multiple areas thru out kitchen and ware washing area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. 3 drain strainers and a scrub pad stored in hand wash sink at bar.

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in kitchen rusted. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment in poor repair. Interior of ice machine plastic lip chute in disrepair.

Basic - Exterior door has a gap at the side that opens to the outside. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles at kitchen entry. Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation at back kitchen door. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- small make bar- red caviar 61F. Cook placed caviar on ice. Large make bar- small shrimp 60F, large shrimp 60F ( 3 hours per cook ). Cook placed all items on ice. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary solution 500ppm. Cooked changed and corrected solution to 200ppm. 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. Holding on Time- rice 1 hour 117F. Cook states they hold rice at room temperature for 2 hours. Cook placed rice in walk in cooler. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. On food contact shelves in kitchen and storage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Radio stored on food contact dish shelf.

Basic - Exterior kitchen door has a gap on the side of door top to bottom that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen in front of make bar and cook line.

Basic - Outer openings not protected with self-closing doors.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back kitchen door. Repeat Violation

Basic - Single-service articles improperly stored. Boxed cups and food storage containers stored on floor near ice maker.

Basic - Soiled dry wiping cloth in use. Multiple soiled dry cloths through out kitchen on food contact surfaces. Cook beginning to remove cloths. Corrective Action Taken

Basic - Stored food not covered. Rice in walk in cooler not covered.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple wet soiled cloths through out kitchen on tables, prep tables cutting boards, equipment tables.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and salmon offered raw not marked on menu. Staff marked items at time of inspection. Corrected On-Site

Basic - Drain cover(s) missing. Under dish washer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to clean bowls on cook line. Drinks on dry storage shelf over Togo boxes. Manager discarded at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler door handles soiled. Mold like substance on walk-in gaskets.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door to kitchen has small gap on side.