Yamato Japanese Cuisine

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Tofu seaweed salad cut lettuce at 50F in glass cooler in kitchen. Person in charge states the items had been prepared less than an hour ago and that the refrigerator is not working properly and is due to be replaced on 11-21-2025; person in charge removed the TCS items to another working cooler to reach 41F.

(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)

Shrimp tempura at fry station sitting in basket 67F shrimp tempura in oven at sushi area 100F cooked eel at sushi area 110F. Fry station employee is frying foods in anticipation of orders even though there was not many customers at the time of the inspection and the restaurant does not have any way of hot holding fried foods in the back. At the sushi station the hot holding unit was set at 130F and the foods had been prepared and placed in the hot holding unit per the employees around thirty minutes ago; the employees increased the temperature of the hot holding unit to 160F and the TCS foods were at or above 135F after fifteen minutes. Hold hot TCS foods at or above 135F.

(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)

Person in charge who is a certified food protection manager was not able to provide the reportable symptoms or the reportable illnesses; the person in charge did not take corrective action when temperature abused TCS foods were observed and the health inspector had to direct the corrective actions; the person in charge should be knowlegable about employee illness policy and be able to take active managerial control.

Clean-up of Vomiting and Diarrheal Events (Pf)

Per person in charge there are no procedures or kit to clean up a vomit or diarrhea event; provide.

Consumption of Animal Foods that are Raw Undercooked or Not Otherwise Processed to Eliminate Pathogens (Pf)

On the digital menu ordering system that customers use to order their food there is no warning on the menu to denote what items are raw or undercooked; provide.

Using a Handwashing Sink-Operation and Maintenance (Pf)

Observed hand sink at sushi area used to dump pH buffer soiled water and to fill containers when there was a utility sink on the other side employees were able to use for those activities / observed server filling water pitchers at hand sink. Hand sinks should only be used for hand washing; retrain staff.

Controlling Pests (Pf)

Behind the glass window cooler in the kitchen there are large rodent droppings / throughout the basement there are excessive amounts of large rodent droppings and holes in the walls that allow for pest entry; clean and sanitize the area of droppings. Provide IPM pest report to damien.yee@boston.gov

(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)

The floor and walls underneath the cookline are heavily encrusted with grease and soils / the plastic curtain to enter the ktichen is heavily soiled; clean and sanitize of soils

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

The tiles next to the sushi area are damaged or missing; repair or replace.