YAMATO JAPANESE STEAKHOUSE
601 TINGLE CT
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 8/26/2024
High Priority
6
Intermediate
3
Basic
6
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 deflector plate and interior of ice machine has debris buildup
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees belongings stored on shelf with single use gloves. Operator removed misc items to properly store. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed Container Oil stored on floor under shelf on cook line. Also, container of Soy sauce stored on floor in storeroom.
- 42-02-4:Basic - Improper storage of maintenance equipment that interferes with cleaning. Miscellaneous tools and equipment stored in dry food storage area and in back hall area interferes with cleaning.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door on cook line Operator moved tongs **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple ledges under hibachi tables have debris buildup under flat top grill. Also, shelf with misc equipment in hallway near dry food storage soiled/ has accumulation of dust. **Repeat Violation**
- 09-01-4: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. Employee handling raw salmon that is being used for sushi and will not be heated to 145F with bare hands. Employee washed hands and put on gloves **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishments license expired 6-1-2024. Operator renewed license,during this inspection. **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak on shelf over soybeans in walk in freezer, not all items commercially packaged. Also, Raw meat stored over ready to eat onions in reach in cooler Also, Raw shelled eggs stored over ready to eat shrimp in reach in cooler on cook line Operator properly stored all food during inspection **Corrected On-Site**
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwashing area hangs lower than flood rim of sink. Also, another hose in use hanging from area below rim of sink. **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed multiple spray bottles containing toxic substance stored next to Bags of salt for water softener in dry food storage area. Observed, multiple Spray bottles of window cleaner hanging on shelf in wait station directly next to ice tea bag. Operator removed bottles during inspection to properly store. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from threaded hose bib on exterior wall outside back door. Also, vacuum breaker missing from threaded hose Bibb st dishwashing area. **Repeat Violation** **Admin Complaint**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink at sushi bar. Discussed with operator.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peeler hanging where clean dishes are in dish room has food debris Portable Cutting boards on cook line and prep area soiled/ stained
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illness Distributed form and operator had employees that were on duty read, and sign form **Corrective Action Taken**
Food safety inspection conducted on 8/26/2024 revealed 15 total violations (6 high priority, 3 intermediate, 6 basic).