Yoi Hibachi & Sushi

Observed thawing fish not removed from vacuum packaging prior to immediately after thawing. Person in Charge (PIC) instructed to ensure packaging is opened to allow access to oxygen while thawing. PIC opened vacuum packaging. COS.

Observed utensils used for grill stored in room temperature water. PIC instructed to ensure utensils are stored clean and dry or in hot (135F and up) water. REPEAT.

Repeat: Observed grill line spatulas stored in bucket of room temp water. Store clean + dry, in container of hot (135F) water or on grill with handle off food. Spatulas removed to 3 comp sink for cleaning and sanitizing.

Observed accumulations of grease and debris on plastic liners for wire rack shelving. Clean at a frequency to prevent accumulations by 3/7/25.

Observed accumulations of grease, oils and/or debris on splash plate, walls and floor around cookline, and on edges and utility line of hood. Clean at a frequency to prevent accumulations by 3/7/25.

Observed multiple tumblers and water bottles in food prep areas. Corrective Action C(A): Person in charge (PIC) advised to ensure all employee drinks are not stored in food prep and storage areas, above clean utensils, linens, and single service items. Employee drinks must be in single service cups with a lid and a straw stored to not contaminate food, utensils, linens, and single service items. PIC removed Drinks. COS.

Observed utensils in room temperature water and tongs in noodles with handle touching food. Utensils removed. COS. REPEAT.

Mop not hung to dry. PIC hung mop. COS.

Cooked vegetables and rice next to wok held using Time as a Public Health Control (TPHC) not marked with start and discard time. CA: PIC instructed on TPHC methods for labeling food with start and 4 hour discard time. PIC added labels. COS. REPEAT.

Observed food employee clean back prep table with only soap, no sanitizer. Corrective Action (CA): Instructed Person in Charge (PIC) on proper food contact surface sanitize methods. Table properly sanitized. COS.

Observed knife and cutting board used to prepare raw beef, washed without sanitize step. CA: PIC instructed on proper manual ware washing methods and properly washed, rinsed, and sanitized affected utensils. COS.

Incorrect inspection report posted.

Observed utensils held in room temperature water next to grill, not held in hot water. REPEAT.

Observed multiple time-temperature control for safety items (TCS) in Reach-in Cooler across from grill cold holding above 41F. Corrective Action (CA): Person-in charge (PIC) informed all TCS items must be held at 41F or below for cold hold. All impacted items discarded. COS.

Observed rice made 6/27 at 12PM sitting next to wok held using time as a public health control (TPHC) with no discard time. CA: Person in charge advised to ensure that all items using TPHC are labelled with the appropriate discard time and written procedure is kept on file. Time label added.

Observed handle of scoop touching product in multiple items across establishment and in-use utensils stored in room temperature water. Scoops removed/adjusted. In-use utentils must be stored in running water, or in hot water (135F or above).

Reach-in cooler across grill unable to maintain temperature of 41F or below. Technician called.