Yami Korean Japanese Grill

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

High Priority – Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature

Raw beef served on the same plate with raw chicken to the customer, for self cooking

Raw beef is touching the raw chicken. Chicken has a higher cooking temperature 165°F than beef 155°F tenderized. Guests might want to eat beef under cooked , therefore not destroying all pathogens from the chicken. All items on the same plate with chicken have to be cooked above 165°F

Recommended to serve all raw meats in separate bowls

Manager stated raw chicken will be served on a separate dish starting immediately..

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

nTime/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale

Sushi rice from yesterday, not discarded after 4 hours, at sushi bar.

High Priority – Sushi chef dried hands on his apron after washing

Hands have to be dried with paper towel or air blower

Sushi chef washed hands again and dried with paper towels. Corrected On-Site

High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale

Sushi rice from yesterday, not discarded after 4 hours, at sushi bar

See stop sale

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at cook line

Operator provided.

Intermediate – Sushi washed hands in a sink other than an approved handwash sink, in prep sink at sushi station

He went and washed his hands in hand sink. Corrected On-Site