YAMASAN JAPANESE RESTAURANT INC
1606 N MILLS AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/6/2025
High Priority
2
Intermediate
3
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup in rice and flour Operator removed cup **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secure Operator chained tanks **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee eating food at sushi station - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles Operator removed tongs **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign sushi station - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bins of flour and salt no label - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Frozen wontons stored I thank you bags. Operator changed to zip lock bags **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 compartment sink no vacuum breaker - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 9-24 - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sushi station hand sink Operator provided paper towels **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared items no date mark held over 24 hours throughout establishment - From follow-up inspection 2025-02-04: **Time Extended** - From follow-up inspection 2025-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).
Inspection on 2/4/2025
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled - From follow-up inspection 2025-02-04: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup in rice and flour Operator removed cup **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secure Operator chained tanks **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved - From follow-up inspection 2025-02-04: **Time Extended**
- 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee eating food at sushi station - From follow-up inspection 2025-02-04: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles Operator removed tongs **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign sushi station - From follow-up inspection 2025-02-04: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bins of flour and salt no label - From follow-up inspection 2025-02-04: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Frozen wontons stored I thank you bags. Operator changed to zip lock bags **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; chicken (48F - Cold Holding); scallops (46F - Cold Holding); shrimp (46F - Cold Holding); cooked noodles (48F - Cold Holding); cut cabbage (45F - Cold Holding) Per operator on cooler less than 2 hours Ambient thermometer ad approximately 47 Operator iced items for immediate temperature recovery **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-04: Shrimp 41°, chicken 41°, noodles 48° **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 compartment sink no vacuum breaker - From follow-up inspection 2025-02-04: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 9-24 - From follow-up inspection 2025-02-04: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sushi station hand sink Operator provided paper towels **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared items no date mark held over 24 hours throughout establishment - From follow-up inspection 2025-02-04: **Time Extended**
Food safety inspection conducted on 2/4/2025 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 1/29/2025
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine soiled
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in rice and flour Operator removed cup **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secure Operator chained tanks **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating food at sushi station
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles Operator removed tongs **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign sushi station
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bins of flour and salt no label
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Frozen wontons stored I thank you bags. Operator changed to zip lock bags **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table; chicken (48F - Cold Holding); scallops (46F - Cold Holding); shrimp (46F - Cold Holding); cooked noodles (48F - Cold Holding); cut cabbage (45F - Cold Holding) Per operator on cooler less than 2 hours Ambient thermometer ad approximately 47° Operator iced items for immediate temperature recovery **Corrective Action Taken** **Warning**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 compartment sink no vacuum breaker
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 9-24
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels sushi station hand sink Operator provided paper towels **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared items no date mark held over 24 hours throughout establishment
Food safety inspection conducted on 1/29/2025 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 8/21/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in batter, flour, and rice. Operator removed bowls **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Pot of pork on floor of walk in freezer
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster ovens on sushi line soiled
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bin of flour not labeled
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Scallops on cook line per operator from last night 52°
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops on cook line make table from last night 52°
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pot and dish in hand wash sushi line Operator removed items **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No appear towels at hand sink dish line Operator provided paper towels **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple Items prepared on site no date marking over 24 hours
Food safety inspection conducted on 8/21/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).