Yumi Japanese Steak House

Food separated and protected — Inspector Note: Observed raw beef stored next to cooked beef and above raw celery in the walk in cooler. PIC corrected on site by relocating raw beef below ready to eat and cooked foods. Also advised PIC to not store raw chicken next to veggies and raw beef and raw chicken next to sliced oranges and/or ready to eat foods. PIC corrected on site. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P (IV) 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: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Proper cold holding temperatures — Inspector Note: Observed raw shrimp stored at 54 degrees in the preparation cooler. TCS food not cold held at the required temperature of 41 degrees or below. PIC corrected on site. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P

Proper hot holding temperatures — Inspector Note: Observed TCS food (Fried Tempura shrimp) stored on top of the stove at 78 degrees F. TCS food was not properly hot held at 135 degrees or higher. PIC could not provide documentation stating time as a public health control was being used. PIC instructed that hot TCS foods must be hot held at 135 degrees or above unless TPHC is documented and approved by the Henry County Health Department. PIC will use TPHC for shrimp tempura moving forward. As a corrective action, PIC will discard after 3.5 hours and document TPHC. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P

Time as a public health control: procedures and records — Inspector Note: 6-1D. Observed TCS food held using time as a public health control with no time marked or noted. Shrimp Tempura held on top of the stove. PIC corrected on site.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed a pot stored in the hand sink. The pot contained soap and water. PIC will ensure that pots are not stored or washed in the hand sink.

Proper cold holding temperatures — Inspector Note: Observed raw chicken and beef in the walk in cooler did not meet cold holding temperature requirements of 41 degrees or below.PIC will monitor the temperature in 30 minutes. Corrective Action- PIC will discard two pans of raw chicken and beef in the walk in cooler