TAI HE LLC dba Yoi Yoi Japanese Steak and Sushi

Observed employee washing hands without using soap.

Observed raw chicken stored directly above shelled eggs and raw shrimp above duck sauce in WIC.

Observed employee washing hands inside vegetable sink.

Observed live pest on top of dishwasher.

Observed live roaches under cutting board at prep top.

Observed live pest under prep tables.

Observed live pest on gasket of WIF.

Observed utensils in crock of water at temperature of 79F.

Observed food debris in crevices of sushi case.

Observed a buildup of food debris on back of microwave in main kitchen.

Observed large amounts of spillage and debris on walls, floors, around coving, grill hood and covering pipes in kitchen. Observed the covers for the lights in the main kitchen either broken or falling out of place.

Observed debris behind deep freezer in sushi area.

Observed employee drinking cup on prep table.

Observed the chlorine dishwasher with a concentration of 0 ppm.

Observed the ice machine with black buildup and the soda dispenser nozzles with black buildup.

Observed a lack of knowledge by the PIC on how to properly sanitize equipment and utensils, when to use bare hand contact, proper food safety, and potential imminent health hazards in their establishment.

Observed the water at sushi station's handwashing sink only able to reach 80F.

Observed multiple sanitizer bottles in the food service area and main kitchen without a label donning their common name.

Observed roaches, spiders, and other small insects throughout the main kitchen on the floor, shelves, boxes of saran wrap, and plates.

Observed employee using bare hand contact at the sushi station. PIC additionally stated that gloves are only used for rice and not raw fish when preparing sushi. COS Told PIC to not use bare hand contact on ready to eat foods such as sushi and employee put on gloves.

Observed unpackaged rangoons in the WIF stored uncovered. Observed lettuce, carrots, and cucumbers stored in a main kitchen RIF uncovered. Observed rice on shelves in the main kitchen stored uncovered. COS: PIC covered all items.

Observed rice on the floor in the dry storage area. Observed panko crumbs on the floor in the dry storage area. Observed drinks for customers on the floor in another dry storage area.

Observed knives stored in the crevices between equipment in the main kitchen. Observed circular containers used as scoops stored in food such as rice in the main kitchen. COS PIC removed.

Observed a buildup of food debris in the main kitchen cold holding units.

Observed large amounts of spillage and debris on walls, floors, around coving, grill hood and covering pipes in kitchen. Observed the covers for the lights in the main kitchen either broken or falling out of place.

Observed raw beef stored above raw shrimp in the walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. PIC reorganized cooler.

Observed gnat like insects in kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Explained proper pest prevention methods to PIC.

Observed large amount of buildup in interior of reach in freezer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The PIC will have these locations cleaned.

Observed large amounts of spillage and debris on walls, around coving, and covering pipes in kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. The PIC will have these surfaces cleaned.

Observed employee drinks stored on counters and in reach in cooler amongst food. 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. PIC relocated items.

Observed raw chicken stored above shrimp and scallops in the walk in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. PIC reorganized cooler.

Observed chicken, beef, and shrimp stored above 41F in the prep top cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded items.

Observed hand washing sink with various dishes stored in it. A handwashing facility may not be used for purposes other than handwashing. PIC removed dishes.

Observed no soap available at hand sink behind sushi bar. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC will provide soap.

Observed failure to date mark items throughout entire facility. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Advised PIC to date mark any items with the prep day and the date to discard, and discard of any items that the discard date is not sure.

Observed reach in freezer, prep tables, and other equipment throughout the facility in states of disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of the rule. PIC will have the equipment repaired or replaced.

Observed raw beef and raw chicken stored above raw shrimp and scallops in walk in cooler. Observed raw chicken stored behind raw beef and shrimp in prep top cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food; and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented PIC reorganized items according to cook time.

Observed live roach crawling along top of dishwasher. Observed evidence of other dead pests surrounding the dishwasher. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. Discussed different methods of eliminating and controlling pests in between pest control visits. Facility uses arrow exterminators.

Observed boxes of food stored directly on the floor of the walk-in freezer. Food shall be protected from contamination by storing in a dry, clean space and at least 6 inches off the floor. PIC will relocate boxes to 6 inches off the floor.

Observed back door with 2 in gap between bottom of door and floor of establishment. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC will have door fitted with seal or will replace door.

Observed bottom of reach in cooler in state of disrepair. Door of cooler held together with tape. Observed freezer behind sushi bar in state of disrepair. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. PIC will have equipment repaired or replaced.