JYK Enterprises, LLC d/b/a Extreme Teriyaki

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed only one ceiling light functioning in the kitchen's main food preparation and warewashing area, resulting in inadequate lighting. CA: PIC will repair or replace the non-functioning lights to provide adequate lighting throughout the food preparation and cleaning areas. 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Food properly labeled; original container — Inspector Note: Observed food taken out of the original containers missing labels. COS: PIC created labels for all. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

In-use utensils: properly stored — Inspector Note: Observed in-use utensils stored in water at less than 135F. COS: PIC washed and sanitized all utensils and will store in-use utensils either dry or in water maintained at 135F or above. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 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).

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed only one ceiling light functioning in the kitchen's main food preparation and warewashing area, resulting in inadequate lighting. CA: PIC will repair or replace the non-functioning lights to provide adequate lighting throughout the food preparation and cleaning areas. (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Certified Food Protection Manager — Inspector Note: Observed an expired Certified Food Safety Manager (CFSM) certificate displayed at the facility. CA: PIC will obtain a current CFSM certification and ensure the certificate remains valid and up to date. 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

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at (both) the front and kitchen handwashing sinks. COS: PIC restocked both handwashing sinks with paper towels. 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

Required records: shellstock tags, parasite destruction — Inspector Note: Observed no parasite destruction documentation available upon request for sushi/raw fish served at the facility. CA: EHS advised the PIC to obtain and maintain parasite destruction documentation from the fish supplier/distributor for all applicable fish served raw or undercooked. (f) Parasite Destruction. 1. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (i) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at -31°F ( -35°C) or below until solid and stored at -31°F ( -35°C) or below for a minimum of 15 hours; P or (iii) Frozen at -31°F ( -35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. P

Proper date marking and disposition — Inspector Note: Observed multiple prepared and ready-to-eat TCS food items without proper date marking. CA: PIC will ensure all prepared and ready-to-eat TCS food items are properly date marked with the preparation/opening date and discard date. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 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. Pf

Food properly labeled; original container — Inspector Note: Observed in proper labelling of food item.

Nonfood-contact surfaces clean — Inspector Note: Observed dirty nonfood contact surface, the doors of reach in coolers ere dirty

Proper date marking and disposition — Inspector Note: Observed in proper date making of food item