YUMMY JAPANESE STEAKHOUSE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler cooked noodles 47f out of temperature longer than 4 hours. Operator discarded during inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler cooked noodles 47f out of temperature longer than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 44f in walk in cooler less than 1 hour. Operator moved pork to colder holding unit. Door to walk in cooler opened often. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection took Lomein noodle temperature inside walk-in cooler and it read 46F, supervisor took temperature of same item and was 45F. Operator stated that it was cooked the day prior. A stop sale was issued.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked bowls. Operator proceeded to invert bowls at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom right side of rear kitchen doorway. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon in walk-in cooler 46F less than 4 hours. Operator stated door opened frequently within last hour during opening prep processes at restaurant. Cooled to 43F in 20 min. Corrective Action Taken Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom and right side of rear entryway to kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection observed beef small portion 44f in walk in cooler. Operator removed small beef portion and placed in reach in freezer. Corrective Action Taken

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. Operator was provided vomiting or diarrheal event clean up handout. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Upon inspection observed wrapped raw chicken not in original package stored above pork dumplings in reach in freezer next to walk in cooler. Operator corrected storage during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small plastic bowl resting in fish stock container on shelf in kitchen left side of cook line. Operator removed bowl during inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Upright sliding glass reach in cooler where salads held without ambient thermometer present.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small plastic bowl resting in large rice container in kitchen right side of cook line. Operator removed bowl during inspection.

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door has gap at top joining area of 2 door leading to exterior from kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed fan cover and on ceiling in walk in cooler with dust and debris present.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water leaking from ceiling in walk in cooler. Upon inspection observed slow water drip from ceiling in walk in cooler in front of fan cover. No cross contamination observed.