Yumi Japanese Steak House

Observed raw beef stored next to cooked beef and above raw celery in the walk in cooler. PIC corrected on site by relocating raw beef below ready to eat and cooked foods. Also advised PIC to not store raw chicken next to veggies and raw beef and raw chicken next to sliced oranges and/or ready to eat foods. PIC corrected on site.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed raw shrimp stored at 54 degrees in the preparation cooler. TCS food not cold held at the required temperature of 41 degrees or below. PIC corrected on site.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed TCS food (Fried Tempura shrimp) stored on top of the stove at 78 degrees F. TCS food was not properly hot held at 135 degrees or higher. PIC could not provide documentation stating time as a public health control was being used. PIC instructed that hot TCS foods must be hot held at 135 degrees or above unless TPHC is documented and approved by the Henry County Health Department. PIC will use TPHC for shrimp tempura moving forward. As a corrective action, PIC will discard after 3.5 hours and document TPHC.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

6-1D. Observed TCS food held using time as a public health control with no time marked or noted. Shrimp Tempura held on top of the stove. PIC corrected on site.

Observed raw chicken and beef in the walk in cooler did not meet cold holding temperature requirements of 41 degrees or below.PIC will monitor the temperature in 30 minutes. Corrective Action- PIC will discard two pans of raw chicken and beef in the walk in cooler

Observed a pot stored in the hand sink. The pot contained soap and water. PIC will ensure that pots are not stored or washed in the hand sink.

Observed wiping cloth buckets chlorine concentration exceeded the maximum strength requirements of 50-100 ppm. The chlorine concentration was observed at 200 ppm. PIC corrected on site by remaking the sanitizer buckets. Once the buckets were remade, the chlorine concentration was observed at 100 ppm. Observed sanitizing solution exceeding the maximum concentration allowed.

511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or

2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P

Observed improper cooling method used for rice. Two large hotel pans were observed uncovered in the rear of the kitchen. PIC advised to place rice in shallow pans that are loosely covered to prevent potential contamination and allow rapid cooling. A temperature log or method of tracking the cooling time must be used to ensure that TCS foods are being cooled to 70 within the first two hours and 41 within the next four hours for a total of 6 hours. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

In use utensils were not properly stored. Spatula stored between the wall and hand sink. PIC removed the spatula that was wedged between the handsink and the wall. CA- PIC will coach kitchen staff on the proper storage of in use utensils by 2/26/25.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Observed an in-use utensil (such as a knife) stored in crevices between equipment in between uses.

Observed employee drink stored with food in the reach in preparation cooler. An open bottle of water was observed. Bottle of water was discarded.

A pot used for cooking was observed stored in the hand sink.

Rice not properly covered with overhead protection during cooling in the walk in cooler

Rodent droppings observed in the basement area below the restaurant. Basement is an unapproved area being used for storage of cups, cooking oil, and three deep freezers containing frozen meat and products being used in the restaurant. The equipment and food contact surfaces are stored beneath plumbing lines coming from the restaurant. PIC advised to cease using the basement for storage until plans are submitted/approved along with a final inspection of the area once the basement is brought into compliance. A drop smooth, washable, and cleanable ceiling must be installed. All miscellaneous items must be removed and a licensed pest control company must treat the area. PIC advised to email pest control reports. According to the PIC, the management has been self-treating the location for pest control. Due to the rodent droppings observed, a certified pest control company must be used.

Plumbing lines observed above food and food contact surfaces in the basement.

In use utensils were not properly stored. Spatula stored between the wall and hand sink

Observed sushi knives stored between the bottom of the counter and top of the reach in cooler in the sushi bar

Cups stored on the floor in the basement area. Several boxes of cups were observed stored on the floor.

Reach in cooler gasket observed in bad repair. Reach in cooler gasket must be replaced

Exposed ceiling and plumbing observed in the basement. Walls and ceiling not properly designed in the basement area being utilized for storage. Plans must be submitted for renovation. All food and food contact surfaces must be removed if the location fails to submit plans for renovation

Employee observed touching ready to eat foods with his bare hands

Observed employee drink stored above food contact surfaces

Hand towels/Hand drying devices not provided at the hand sink next to the preparation table. Splashguard needed between the hand sink and prep sink

Towel stored on the handsink faucet used to dry hands

In use utensils improperly stored. Spatula stored between the wall and hand sink

Cardboard used as a shelf liner

Employee personal items stored on bags of rice

observed several pots in the handwashing sink. Please refrain from using sink to store dishes. (cos) Manager removed dishes from sink.

violation of code 511-6-1-.o7(3)(a) observed handsoap dispenser by sushi bar without soap. Manager will refill the dispenser to ensure proper handwashing.

Observed ice machine with excessive mold build up. Please turn ice machine of to clean today.

observed several items in walk in cooler that had inconsistent date markings. Please add labels to all food products.

observed several wiping cloths in the kitchen and sushi bar area that were not properly stored. Please keep wiping cloths in sanitizing solution after use.