Yamato Japanese Cuisine
PASS W/ CONDITIONSFriday, April 25, 2014 at 6:52 PM
Violations Cited
03-3-501.16
Hot Holding
The eel is in the toaster at 120F. Provide proper hot holding of 140F or above. The tempura shrimp is 53F. Provide hot holding of 140F or above or cold holding of 41F or below.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
REady to eat vegetables are stored below raw items. Organize refrigeration and store items properly to prevent contamination.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-8-103.12
Conformance w/ Approved Procedures
The HACCP plan is incomplete. The owner needs to review plan update lab report update parasite destruction letters and provide corrective actions. Buffer solution is expired. Provide new buffer.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
06-3-501.13
PHF's Properly Thawed
Fish is thawing in stagnant water and edamame are thawing at room temperature. Thaw items properly.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
10-3-304.12
Food Utensil Storage
Ice cream scoop is stored in stagnant water. Store properly.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
34-5-501.111/.115
Outside Storage Improperly Maintained
The trash area is messy. Clean area and remove excess trash.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
The grease trap smells and is heavily soiled. Clean to remove smell and encrustment. (pass) Floor tiles are cracked and damaged. Resurface to provide a smooth cleanable durable surface.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
The wall behind the sink is heavily worn. Resurface to provide a smooth cleanable durable surface. The cooking equipment is soiled. Clean to remove. (pass)
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-5-203.13
Mop Sink not Provided
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.