Yama Japanese Restaurant
| Inspection Date | 10/05/2023 |
| Inspection Disposition | Inspection Completed – No Further Action |
Inspection October 5th, 2023
Violations
| Code | Description |
|---|---|
| 06-09-1 |
Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 46°F inside vacuum packaging at sushi bar. See stop sale. |
| 12B-07-4 |
Basic – Employee beverage container on a food preparation table at sushi bar Chef removed. Corrected On-Site |
| 03C-75-5 |
High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds Salmon 125°F not indicated as a raw item on menu and not ordered undercooked. |
| 09-01-4 |
High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure Sushi chef cutting washed lettuce with bare hands at sushi bar Chef put gloves on. Corrected On-Site |
| 14-86-1 |
High Priority – Non-food grade paper towel used as liner for salmon, tuna and white fish container Operator removed paper towel. Corrected On-Site |
| 01B-13-4 |
High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 46°F inside vacuum packaging at sushi bar. |
| 31B-03-4 |
Intermediate – No soap provided at handwash sink at sushi bar. |
- Ownership Changed: Current
- Rank:
- Expiration Date: 12/01/2024
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