- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
|
11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of vegetables **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over broccoli and vegetables **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Eel at 73°, moved to reach in cooler
|
5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Cigarettes and watch. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. By the prep table. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cups with no handle in rice , flour, and pinko. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Fish In the walk-in cooler and reach in freezer . **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In the reach in freezer raw fish above cooked shrimp and cooked and ready to eat vegetables. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. By the ware washing area.
|
9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......walk in cooler . Must not have stored any potentially hazardous food until maintain at proper temperature of 41 degrees or below.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.....underneeth sushi case and throuhout kitchen ,dishwashing area.
- Observed build-up of grease on nonfood-contact surface.....underneeth fryer ,oven.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods......raw chicken above krab, shrimp in reach in cooler , sushi line. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods......raw egg above salary in walk in cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....sauce , chicken ,fish,vegetable ,cream cheese , butter 48 to 50 degrees in walk in cooler . as per operator ,food being held less than 4 hours . Corrected On Site. food moved to another acceptable cooler .
- Critical - Observed potentially hazardous food thawed at room temperature....tuna, sushi area. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....mayo sauce , other sauce in walk in cooler . Repeat Violation.
|
11/27/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times......obstructed by big pan. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface.....ice scoop stored above microwave . Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food thawed in standing water.....chicken . Corrected On Site.
- Observed reach -in cooler gasket torn/in disrepair.frontline .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.....rice 109 degrees in steam pot. Corrected On Site.time marked on it.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....sauce in walk in cooler .
|
7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.....scoop without handle in sauce , walk in cooler .
- Critical - Hand wash sink lacking proper hand drying provisions.....kitchen and frontline handwashing sink.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods....raw chicken over fish, beef or pork in reach in freezer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....soup, dressing , sauce 45 degrees in walk in cooler . operator stated that they have delivery today, door was open long. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....any food not date marked in walk in cooler .
- Critical - Observed raw animal food stored over cooked food....raw shrimp over nodles in reach in cooler . Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.....raw chicken , fish over cooked rice in reach in freezer .
|
3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. sushi station reach-in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. in bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees. on handwash sink in dishwash area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. can on sushi station food prep surface/cutting board. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs.
- Observed build-up of grease and dust on nonfood-contact surface. hood, hoodfilters, cookline wall by hoodsystem. Repeat Violation.
- Observed dumpster overflowing garbage. garbage bags and loose garbage piled up next to / around dumpster on ground.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Observed gaskets/seals on cold holding unit in poor repair. sushi station reach-in cooler.
- Observed ice scoop with handle in contact with ice. in server station ice container. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in rice container in storage area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed at room temperature. shrimp / seafoods. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over / directly on top of open container with minced garlic. in top of fliptop cooler on cookline. Corrected On Site.
- Observed utensils stored in crevices between equipment. knifes on cookline. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
|
10/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. pre-made & pre-plated salads are stored "one salad plate on top of another, inside a plastic container which is on a shelf in the walk in cooler. servers enter the walk-in-cooler, remove a plate of salad from the container. they then ladle salad dressing on top from a ladle left in the dressing in walk-in-cooler.
- Critical. Observed food stored on floor. --- rice incooker on floor under sushi bar
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. --- knives/utensils on sushi line are stored in soiled crevices between equipment & containers.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- server handling foods after handliing soiled dishware & utensils without handwashing taking place.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- gloves repeatedly changed without handwashing taking place.
- Observed employee with ineffective hair restraint. --- sushi chef head band ineffective as a hair restraint.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. --- 3 Compartment sink not properly used. at present, one compartment is used for food prep, one compartment is used for dumping and manual washing in a bucket of soapy water, one compartment is used to soak soiled dishware and utensils. manual washing takes place in room temperature water, manual rinsing is by hand from faucet and there is no sanitizer used or sanitizing step. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soil residue in storage containers. --- storage container holding cleaned dishware/utensils.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. --- at sushi bar
- Observed build-up of grease on nonfood-contact surface. --- in exhaust hood
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on, around, and under equipment, fixtures, and shelving.
|
1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat food that may have been contaminated by an employee who has been restricted or excluded as specified under Section 2-201.12 shall be discarded.
- Critical. Please see inspection report for more details.
- Critical. (A) Except as specified under Subparagraph (B)(2) of this section, SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty. (B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the SHELLSTOCK are sold or served; and (2) If SHELLSTOCK are removed from their tagged or labeled container: (a) Using only 1 tagged or labeled container at a time, or (b) Using more than 1 tagged or labeled container at a time ... that: (iii) Ensures that SHELLSTOCK from one tagged or labeled container are not commingled with SHELLSTOCK from another container before being ordered by the CONSUMER.
- Critical. Please see inspection report for more details.
- Critical. A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Critical. Please see inspection report for more details.
- Critical. Rinsing Procedures. Washed UTENSILS and EQUIPMENT shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent- sanitizer solution by using one of the following procedures: (A) Use of a distinct, separate water rinse after washing and before SANITIZING if using: (1) A 3-compartment sink, (2) Alternative manual WAREWASHING EQUIPMENT equivalent to a 3- compartment sink as specified in Paragraph 4-301.12(C), or (3) A 3-step washing, rinsing, and SANITIZING procedure in a WAREWASHING system for CIP EQUIPMENT; (B) Use of a detergent-sanitizer as specified under Section 4-501.115 if using: (1) Alternative WAREWASHING EQUIPMENT as specified in Paragraph 4-301.12(C) that is APPROVED for use with a detergent-sanitizer, or (2) A WAREWASHING system for CIP EQUIPMENT;(C) Use of a nondistinct water rinse that is integrated in the hot water SANITIZATION immersion step of a 2-compartment sink operation; (D) If using a WAREWASHING machine that does not recycle the SANITIZING solution as specified under (E) of this section, or alternative manual WAREWASHING EQUIPMENT such as sprayers, use of a nondistinct water rinse that is: (1) Integrated in the application of the SANITIZING solution, and (2) Wasted immediately after each application; or (E) If using a WAREWASHING machine that recycles the SANITIZING solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the SANITIZING solution.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
|
10/15/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- all salmon.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. --- no verification records available.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed build-up of grease on nonfood-contact surface. --- in exhaust filter
- Critical. Handwash sink not accessible for employee use at all times. --- to the left of 3 compartment sink.
|
9/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- all salmon in restaurant has not undergone appropriate destruction treatment. Stop Sale Issued.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- cut/portions of fish for sushi frozen an held in reach in freezer without date marking and/or freezing records.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. --- rice for sushi was being held at room temperature without use ofTime as a Public Health Control and was 90 degrees F. Repeat Violation.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. --- cut portions of fish for sushi frozen and held in reach-in-freezer without date marking or freezing records.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable. --- at least 4 cutting boards out of 5 in-use at sushi tables require replacement
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on nonfood-contact surface. --- exhaust hood filters. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. ---sink to the left of 3 compartment sink is blocked/not accessable.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. --- on exhaust hoodnd filters.
|
10/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/13/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 9/2/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Yokohama Sushi Restaurant, 60 N Federal Hwy, Boca Raton, FL »