YAKI YAKI

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloths held in sanitizer bucket with no sanitizer solution. (Tested for both chlorine and quat sanitizer) Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); PIC added chlorine sanitizer to sanitizer bucket. Measured at 100ppm.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired food permit. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC to pay fees by 3/16/26.

In-use utensils: properly stored — Inspector Note: Observed four ice cream scoops stored in a metal bin containing stagnant water at room temperature (68°F). 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 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). PIC removed water and rewashed containers and scoops. Discussed with PIC about proper methods of storing in use utensils.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no test strips for 3 compartment sink. Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed drain hose of the power ice slicer in the main kitchen lined with black organic debris. Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed with PIC to remove hose and clean and sanitize before reattaching to ice slicer.

Certified Food Protection Manager — Inspector Note: Observed expired food safety manager certification. Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf Discussed with PIC to obtain certification or register for exam within 30 days.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap at hand sink upon start of inspection. Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) 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. Pf PIC added bar soap next to hand sink.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels near hand sink during inspection. Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC added paper towels near hand sink.