Yamato Japanese Restaurant

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 steaks in walk in cooler, label states that it needs to be opened before thawing.

Basic – Equipment and utensils not properly air-dried – wet nesting

Plastic containers in clean dish room. Repeat Violation

Basic – Equipment in poor repair

Reach in cooler gasket torn on cooks line. Repeat Violation

Basic – Hole in or other damage to wall. nWall in disrepair behind Handwash sink in main cooking area due to previous leak. nWall above walk in cooler door not smooth easily cleanable. nnMissing ceiling tile in same area as wall in disrepair.

Basic – No handwashing sign provided at a hand sink used by food employees

Handwash sink in main kitchen cook line area. Repeat Violation

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden shelves near window in side dry storage/chemical area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Soda machine nearest Handwash sink in server area the backsplash is soiled. nFan soiled above Handwash sink in kitchen. nReach in cooler gasket soiled nearest back door. nFan guard in walk in cooler soiled. nMetal pieces holding flat tops in dining area the top of metal pieces are soiled. Repeat Violation

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Inside the reach in cooler.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Under dish machine

nCeiling soiled in warewashing area

nFloor soiled in dry storage/chemical room

Floor soiled under all cooking flat tops in dining rooms.

Basic – Wiping cloth sanitizing solution stored on the floor

Sanitizer bucket on floor by Handwash sink and soda machine.

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

2 employees peeling ginger no gloves. Operator had employees place gloves on hand.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw salmon over sauce bottles and raw beef over lettuce in reach in cooler on cooks line.

High Priority – Toxic substance/chemical improperly stored

Green burn cream on same pan with clean utensils. Repeat Violation Admin Complaint

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior ice machine

Interior ice bin on drink machine. nReach in cooler shelves soiled in wait station drink room. nSauce bottle lid and sesame bottle lid soiled on shelf by Handwash sink in kitchen. Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Bottle with pink inside in dish machine area, operator stated it was sanitizer.