Yami Crab

Nonfood-contact surfaces clean — Inspector Note: Observed drain with food and mold-like accumulation. PIC was advised to clean and sanitize area. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed mold-like accumulation around interior of handwashing sink in men's restroom. 511-6-1.07(5)(h) - Cleaning Plumbing Fixtures- Handsinks, Urinals & Toilets (C) (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed trash accumulation around outside dumpster and outside dumpster doors open. PIC closed dumpster doors. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor tiles missing in multiple areas in the main kitchen and food and black accumulation on floor adjacent dump/ prep sink at bar. Also observed ceiling tiles with food accumulation un dry storage area and in disrepair throughout the main facility. Please have floor tiles replaced or floor sealed. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Interior door of reach in cooler door missing. 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Proper date marking and disposition — Inspector Note: Observed two bottles of horseradish that expired in August and October of 2025. PIC advised that he just received the expired product. PIC advised to check dates and properly reject any product that has exceeded the use by, Best before, or sell by date. PIC removed and will place the product in the office and will notify the supplier (Sysco)