Yamazaki Sushi & Hibachi

Inspector notes: Observed PIC checked out guest and collect money while donning gloves, then went to main kitchen to prepare plate sauces and drinks without removing gloves and washing hands and donning a new pair of gloves. Observed employee cooking food then clean the grill and then place delivered food in wwalk-in-cooler without ever changing gloves or wash hands. Rule: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquat...

Inspector notes: Observed multiple TCS items in main kitchen area such as freshly prepared "crunch", raw chicken next to grill, as well as other items in walk-in-cooler, reach-in-cooler without a covering. Rule: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Corrective Action: Observed PIC place film coverings on all food items pointed out during inspection.

Inspector notes: Observed rice scoops with handles submerged in water temping at 65 F in food grade container. Rule: 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Action: PIC discarded water in container, and placed scoops handle-side up.

Inspector notes: Observed facility with expired chemical sanitizer strips from 2019 to be used for 3 compartment sink and chemical warewashing machine. Rule: (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. Corrective Action: PIC ordered new testing strips.

Inspector notes: Observed empty drinking container placed next to sauces used for restaurant. Observed PIC food items stored next to food prepared for restaurant. Rule: (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrective Action: PIC prepared labels to designated areas for only employee storage.