YAMASAN JAPANESE RESTAURANT INC
1606 N MILLS AVE
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 6 health inspection reports
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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).
Inspection on 2/9/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
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.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on sushi line grooved
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board sushi line Operator moved phone Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Buckets of food stored on soiled floor of walk-in-freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of beer cooler on sushi line soiled
- 08B-12-5:Basic - Stored food not covered. Stored food in small reach in freezer not covered. Operator covered food. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm chorine Facility does not have quat
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In small reach in freezer, walk-in-freezer, and walk-in-cooler food items stored in non food grade bags
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food safety inspection conducted on 2/9/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 8/2/2023
High Priority
5
Intermediate
5
Basic
15
Total
25
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used in tempera batter on cook line Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi station with grooves
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape wrapped around sauce bottle at sushi bar. Operator said tape used to distinguish different sauces. Operator removed tape Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employees eating and drinking on cook line. Advise operator eating and drinking is not allowed on line. Operator spoke with employees **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on dry bag in the box soda shelf Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard. Cook at sushi bar no beard guard Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Food stored on the floor in walk in freezer Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handles on cook line Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in make table cook line Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi bar. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to lid of make table on cook line soiled Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle beverage in glass cooler cook line Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drink from cup and did not wash hands. Advised operator about hand wash needed after drinking. **Corrective Action Taken**
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source, Box of raw oysters have no tag or markings to verify source. **Stop Sale**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator Items in cooler less than 4 hours, salmon 52°, scallops 56°, shrimp 57°,operator iced down for immediate temperature recovery **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Spider crab tempera 72° and cooked chicken tempera 66° Advised to put items on time plan and gave operator form for time plan **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cook line too strong, corrected to 50 ppm Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and gave operator form Corrected On-Site Repeat Violation
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag available for raw oysters
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form, completed form with operator before end of inspection Corrected On-Site
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave operator signage 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. No items date marked through facility
Food safety inspection conducted on 8/2/2023 revealed 25 total violations (5 high priority, 5 intermediate, 15 basic).