NSB YU-MI
761 E 3 AVE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 11/22/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Fryer area, a also along walls under equipment and in waitstation under shelving **Warning** - From follow-up inspection 2024-11-22: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - rack below fryer area - Wire shelf above reach in coolers in back room **Warning** - From follow-up inspection 2024-11-22: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Sushi rice premade into rolls 71F **Repeat Violation** **Warning** - From follow-up inspection 2024-11-22: Sushi rice out approximately 2 hours **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets for small cooler between fryer and other cooler heavily stained/lightly soiled. **Warning** - From follow-up inspection 2024-11-22: **Time Extended**
Food safety inspection conducted on 11/22/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 11/21/2024
High Priority
5
Intermediate
1
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Fryer area, a also along walls under equipment and in waitstation under shelving **Warning**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle for commercially processed garlic touching product. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - rack below fryer area - Wire shelf above reach in coolers in back room **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 in back prep area. 1 in front prep area 2 in waitstation **Warning**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 4 in bin with on top of reach in cooler in the back room. 3 on a tray under it. Operator removed, discarded, and cleaned area **Corrected On-Site** **Repeat Violation** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Tofu 47F, noodles 44F, pork fritters. 52F small cooler, - tempura shrimp, tempura zucchini 46-48F, Korean miso 47 All likely out for lunch and returned to cooler per operator. Rechecked 30 minutes later, tofu 47F, noodles 45F, pork fritters 48F, tempura 47-51F, Korean Miso 48F. **Repeat Violation** **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Sushi rice premade into rolls 71F **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso in waitstation 130F less than 4 hours. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets for small cooler between fryer and other cooler heavily stained/lightly soiled. **Warning**
Food safety inspection conducted on 11/21/2024 revealed 9 total violations (5 high priority, 1 intermediate, 3 basic).