TAI HE LLC dba Yoi Yoi Japanese Steak and Sushi

In-use utensils: properly stored — Inspector Note: Observed utensils in crock of water at temperature of 79F CA: 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).

Nonfood-contact surfaces clean — Inspector Note: Observed a buildup of food debris on back of microwave in main kitchen CA: Advised PIC to ensure that all nonfood contact surfaces are maintained free of accumulations.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris in crevices of sushi case CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed debris behind deep freezer in sushi area CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Physical facilities installed, maintained, and clean — Inspector Note: 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. CA: Advised PIC that the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee drinking cup on prep table CA: PIC immediately removed cup

Insects, rodents, and animals not present — Inspector Note: Observed live pest on gasket of WIF CA: 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.

Insects, rodents, and animals not present — Inspector Note: Observed live pest on top of dishwasher CA: 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.

Insects, rodents, and animals not present — Inspector Note: Observed live pest under prep tables CA: 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.

Insects, rodents, and animals not present — Inspector Note: Observed live roaches under cutting board at prep top CA: 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.

Hands clean and properly washed — Inspector Note: Observed employee washing hands without using soap CA: PIC immediately instructed employee to wash hands in the hand sink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee washing hands inside vegetable sink CA: PIC immediately instructed employee to wash hands in hand sink

Food separated and protected — Inspector Note: Observed raw chicken stored directly above shelled eggs and raw shrimp above duck sauce in WIC CA: PIC immediately corrected and properly stored items

Contamination prevented during food preparation, storage, display — Inspector Note: 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. CA: Advised PIC to ensure all food items are at a minimum of 6" off the ground.

In-use utensils: properly stored — Inspector Note: 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.

Nonfood-contact surfaces clean — Inspector Note: Observed a buildup of food debris in the main kitchen cold holding units. CA: Advised PIC to ensure that all nonfood contact surfaces are maintained free of accumulations.

Physical facilities installed, maintained, and clean — Inspector Note: 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. CA: Advised PIC that the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed roaches, spiders, and other small insects throughout the main kitchen on the floor, shelves, boxes of saran wrap, and plates. CA: Advised PIC that 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.

PIC present, demonstrates knowledge, performs duties — Inspector Note: 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.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the water at sushi station's handwashing sink only able to reach 80F. CA: Advised PIC to ensure all handwashing sinks are able to provide water with a minimum temperature of 85F.

Food stored covered — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the chlorine dishwasher with a concentration of 0 ppm. CA: Advised PIC to have the dishwasher company come to ensure the concentration of chlorine sanitizer is at a minimum of 50 ppm.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine with black buildup and the soda dispenser nozzles with black buildup. CA: Advised PIC to ensure all food contact surfaces cleaned at a frequency that prevents the accumulation of soil residues.

Toxic substances properly identified, stored, used — Inspector Note: Observed multiple sanitizer bottles in the food service area and main kitchen without a label donning their common name. CA: Advised PIC to label all sanitizer bottles.

Nonfood-contact surfaces clean — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Adequate ventilation and lighting; designated areas used — Inspector Note: 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.

Insects, rodents, and animals not present — Inspector Note: 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.

Food separated and protected — Inspector Note: 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.