Yamato II
FAILMonday, January 30, 2023 at 4:58 PM
Violations Cited
590.003(C)/3-301.11-P
Preventing Contamination from Hands (P)
Observed multiple employees in dining area preparing products with bare hands- Glove use procedures shall be reviewed with all staff
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003(C). Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Vegetables including cut cucumber and avocado at suchi bar at 50F on counter for less than 2 hours per pic Product removed and placed in refrigeration at 38F Products in lift top refrigeration at cookline/fryolators at 48F- Refrigeration is at 35F and through a discussion with the PIC it was determined the lift top is not being closed between use. Reviewed and corrected-
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked eel stored on the top of a toaster oven at 90F- Reviewed process with the PIC and the product was placed in oven to reheat to 165F and hold at 135F or above
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.005/5-205.15-P
System Maintained in Good Repair (P)
At the tme of the reinspection water was observed coming from a floor drain located in the bar area. Water is pooling in bar area and in the area directly in front of the bar where seating in located- Make proper repairs
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
Priority violations noted on inspection report-Review inspection with employees
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Numerous pieces of food service equipment hung in the kitchen with heavy encrusted soils- Per the PIC the equipment is not in use Remove unused equipment and ensure food contact surfaces are properly cleaned and sanitized Soda guns at bar with heavy black buildup- Clean with proper frequency
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-205.11-PF
Using a Handwashing Sink-Operation and Maintenance (Pf)
Handwashing sinks in back kitchen with equipment in them at the start of the inspection- Corrected
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Numerous small black flies noted along the bar Rodent dropping noted below equipment and in employee locker room Establishmnet at this time is on a monthly schedule. Pest control reports were reviewed at the time of the inspection with notations of activity and repairs that shall be done to reduce risks of activity. During the inspection it was determined that the establishmnet shall have more frequent Pest cntrol treaments and following treament the recommendations from the IPM report shall be accessed and followed.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.002/2-401.11-C
Eating Drinking or Using Tobacco (C)
Employees drinking from open glasses in kitchen- Provide cups with lids/straws Corrected
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Knives stored between equipment- Discontinue
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-305.14-C
Food Preparation (C)
Observed multiple employees preparing foods in dining room area directly on table tops- Product that was directly in contact with the tables was voluntarily discarded and denatured Products shall be prepared in food prep areas only
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Numerous areas throughout establishment with food soils and encrusted buildup- Areas include but not limited to Cabinets below sinks at sushi bar Floors along cabinets and under equipmet Storage shelving Flooring in employee storage room Extriors of refrigeration Ceilings and walls at ceiling vents with heavy dust buildup Clean all areas with proper frequency
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Floors throughout bar area and in dining area located directly in front of the bar with pooled water and residues from floor drain located in the bar- Make repairs and clean and sanitize floors
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-202.15-C
Outer Openings Protected (C)
At the front of the establishment there is a storage room that is located below the exterior stairs. This storage room leads directly into the dining area. During the inspection water from the rain was draining down into the space. Noticable gaps are noted in the stairs. The door to the storage area is heavily water damaged causing spaces it the bottom of the door. Repairs shall be made to this area to adequately deter rodent activity from accessing the establishmnt
Why This Matters
PEST INVASION: Open doors allow entry of flies (carry 100+ pathogens), rodents (35+ diseases), and airborne contaminants. One fly can contaminate entire prep area in minutes, landing on 30+ surfaces spreading E. coli, Salmonella.
Code Requirements
Install self-closing devices on ALL exterior doors immediately. Doors must close completely within 3 seconds. No gaps over 1/4 inch. Consider air curtains for frequently used doors. Keep doors closed when not in active use.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Numerous gaps noted in ceilings and walls in kitchen-Repair Accoustacle tiles used in kitchen- Replace with food service ceiling tiles Numerous areas of floor in kitchen especially at warewashing and prep sinks with heavily damaged or missing floor grout between tiles- Repair Ceiling in dining room with broken plaster and water damage-Repair
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.