AUG 9
2023
PASSED
11 violations3 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
YAMA SUSHI JAPANESE RESTAURANT.
BEAT. 25/100
8989 FOREST LN STE #112 · LAKE HIGHLANDS, DALLAS
Last inspected August 9, 2023 · passed
Failed an inspection 3 years ago. 34 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
15
14 passed · 1 failed
VIOLATIONS
144
includes 34 critical
RECORDS COVER
6 YEARS
since Mar 2017
INSPECTION HISTORY
*36 Cloths in-use for wiping food spills used for no other purpose
remove absorbent cloth stored inside RIC at sushi bar
*03 Food products not maintained at 135øF or above
Steamed rice 124.3 F,
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
Do not store absorbent cloth inside sushi rice container
*42 Floors/walls/ceiling/nonfood dirty
Deep clean kitchen (floors, walls, ceiling, baseboards)
*45 Premises shall be maintained in good repair
Repair damaged floor tile, ceiling tiles, baseboards. Replace caulk around 3-compartment sink
*34 Outer openings:closing holes, gaps
Observed gap at backdoor
*35 Hair Restraints effective
provide for all employees
*02 Cold Hold (41øF/45øF or below)
Tuna 53 F, bean sprouts 48.5 F, pork 50.9 F,
*32 Damaged Equipment
Repair torn gaskets on RICs, cutting boards. Observed rusty cooler
*14 Cleaning procedure--steps Improper drying method
Observed employee dry hands on pants then in-use wet cloth after washing hands procedures
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
Observed raw shrimp above soup in RIC
MAY 282023FAILED17 violations3 CRITICALDETAILS
MAY 28
2023
FAILED
17 violations3 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
OBSERVED DRINKING CUP ON FOOD PREP
*03 Food products not maintained at 135øF or above
BREADED SHRIMP OBSERVED AT 88 DEGREES F-MUST BE HELD AT 135OR USE TIME AS A PUBLIC HEALTH CONTROL
*15 Contact RTE Products w/ Bare Hands
OBSERVED EMPLOYEE USE BARE HAND TO PREPARE YAKITORI CHICKEN
*27 Cool TCS foods using proper methods
OBSERVED FOOD COOLED AT ROOM TEMPERATURES
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
IN SERVICE UTENSILS OBSERVED INSIDE BULK Ingredients
*14 When to wash hands before donning new gloves
STAFF MUST WASH HANDS
*24 Food Labeling- with common name of the food
LABEL ALL SQUEEZE BOTTLES AT COOK LINE
*29 Sanitizing solutions, testing devices
PROVIDE CHEMICAL STRIPS TO CHECK CONCENTRATION OF SANITIZER.
*36 Cloths in-use for wiping between uses stored
REPAIR LEAK AT HAND SINK FOOD PREP SINK
*41 Food storage containers, identified with common name of food.
LABEL BULK INGREDIENT BINS
*32 Equipment and Utensils Durability and Strength
DO NOT USE SINGLE USE CONTAINERS RASPBERRY SPREAD
*18 Toxic items labeling-non original container
CHEMICAL SPRAY BOTTLES OBSERVED NOT LABELED
*40 Store single-service item in original package
SINGLE SERVICE
*33 Rinsing procedures - 3 compartment sink
MUST SET UP 3 COMPARTMENT SINK CORRECTLY WASH RINSE SANITIZED
*21 RFSM - Not On Site
NO RFSM ON SITE
*42 Floors/walls/ceiling/nonfood dirty
DETAIL CLEAN WALLS UNDERNEATH RICE WARMER AND THROUGHOUT KITCHEN
*45 Premises shall be maintained in good repair
REPAIR LEAK AT HAND SINKFOOD PREP SINK
APR 92022PASSED1 violationDETAILS
APR 9
2022
PASSED
1 violationDETAILS
*32 Damaged Equipment
REPAIR ALL COOLER HANDLES
AUG 312021PASSED1 violationDETAILS
AUG 31
2021
PASSED
1 violationDETAILS
*42 Nonfood-contact surfaces material
REPAIR DUCT TAPED DOOR HANDLE
SEP 152020PASSED3 violationsDETAILS
SEP 15
2020
PASSED
3 violationsDETAILS
*35 Hair Restraints effective
HAT OR HAIRNET
*10 Sanitization after Cleaning
DISHWASHER UNDER 50 PPM
*42 Floors/walls/ceiling/nonfood dirty
VENT HOODS
show all 15 inspections →
FEB 252020PASSED9 violations2 CRITICALDETAILS
FEB 25
2020
PASSED
9 violations2 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw salmon above RTE food and next to vegtables
*10 Clean Sight and Touch
clean microwave
*14 When to wash hands before donning new gloves
wash hands and apply new gloves after changing task
*22 Handlers-Certificate Not On Site
food handler certificate not on site
*36 Cloths in-use for wiping between uses stored
wet wiping cloth on prep table
*37 Storing the food where it is not exposed to splash, dust, or other contamination
excess buildup of ice in ice cream freezer/rice on floor
*41 Food storage containers, identified with common name of food.
label bulk food items (rice and flour)
*42 Dirty nonfood contact surfaces
clean floors and gaskets in RICs
*43 Ventilation hood-prevent grease dripping
vent hood shall be properly maintained
OCT 302019PASSED10 violations2 CRITICALDETAILS
OCT 30
2019
PASSED
10 violations2 CRITICALDETAILS
*25 HACCP Plan Record to be maintained
HACCP plan record keeping
*42 Dirty nonfood contact surfaces
clean gaskets around cooler doors, shelves in cooler, shelves above prep tables
*47 RFSM Certificate - Not Display
rfsm certificate not posted on visible place
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw fish and shrimp stored above rte food in reach in coolers
*32 Equipment and Utensils Durability and Strength
observed pot with rice sit on boxes, remove card board box under equipment
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drink bottle in cooler
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
*10 Clean Sight and Touch
clean microwave
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
observed frozen salmon sit on room temperatures
*36 Cloths in-use for wiping between uses stored
wet cloth sit on prep tables
APR 162019PASSED12 violations2 CRITICALDETAILS
APR 16
2019
PASSED
12 violations2 CRITICALDETAILS
*28 Date marking > 24 hrs,on site,temp 41F
clearly date mark TCS food for 7 days only
*25 HACCP Plan Record to be maintained
provide HACCP plan/ record for sushi rice last warning
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*47 Other Violations
remove plastic containers with water under sinks, organize, remove plastic wrap around equipment, wood needs to be removed behind mop sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw fish stored above vegetables in sushi bar station, liver above rte food in kitchen station
*46 Service Sinks,availability
use mop sink to dump dirty water/not outside
*10 Clean Sight and Touch
clean shelves inside within 24 hours, clean ice machine, clean microwave
*42 Dirty nonfood contact surfaces
clean coolers exterior
*37 Storing the food where it is not exposed to splash, dust, or other contamination
cover food in coolers (lettuce)
*14 When to wash hands before donning new gloves
wash hands before donning new gloves
*36 Cloths in-use for wiping between uses stored
observed wet/moist wiping cloths sit on tables
*39 Equipment in good repair and proper adjustment.
replace damaged gaskets around cooler doors
OCT 222018PASSED9 violations2 CRITICALDETAILS
OCT 22
2018
PASSED
9 violations2 CRITICALDETAILS
*36 Cloths in-use for wiping food spills used for no other purpose
observed cloth under cutting boards
*42 Dirty nonfood contact surfaces
clean coolers, shelves, gaskets
*25 HACCP Plan Record to be maintained
provide
*02 Machine vending--Cold Hold (41øF/45øF or below) criteria
pork 47 degrees f
*41 Food storage containers, identified with common name of food.
provide label fod food storage containers
*37 Storing the food at least 15 cm (6 inches) above the floor
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw products above rte food in coolers
*10 Clean Sight and Touch
clean ice machine, coolers, food storage containers
*35 Eating food, chewing gum, drinking beverages, or using tobacco
observed open personal drinks on prep table
APR 192018PASSED7 violations1 CRITICALDETAILS
APR 19
2018
PASSED
7 violations1 CRITICALDETAILS
*42 Dirty nonfood contact surfaces
clean coolers, freezers, prep tables
*43 Light bulbs, light shields provided
broken light shield
*32 Maintain in Good Repair
cooler 53 degrees f
*35 Hair Restraints effective
employees need to cover hair
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*25 HACCP Plan Record to be maintained
keep record on site
*36 Cloths in-use for wiping between uses stored
wet cloth shall be stored in sanitizer bucket
MAR 222018PASSED16 violations3 CRITICALDETAILS
MAR 22
2018
PASSED
16 violations3 CRITICALDETAILS
*34 Outer openings:closing holes, gaps
fix gap at entrance door
*36 Cloths in-use for wiping food spills used for no other purpose
observed cloth under cutting boards
*37 Storing the food at least 15 cm (6 inches) above the floor
store food 6 inches off the floor
*14 When to wash hands before donning new gloves
employees put gloves on without washing hands
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*45 Premises shall be maintained in good repair
replace wet ceiling tiles, cover a hole behind cooler, cover wall edges
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw chicken store above rte food, raw fish above vegetables
*21 RFSM - Not On Site
0 ppm
*15 Contact RTE Products w/ Bare Hands
observed employee touch rte food with bare hands
*47 Conditions of Permit-in use of food equipment
provide a sign about inspection report
*35 Eating food, chewing gum, drinking beverages, or using tobacco
personal drinks
*10 Q.A. PPM - follow manufacturer's direction
*42 Dirty nonfood contact surfaces
clean coolers, freezers, dish washer
*29 Mechanical holding unit, thermometer location
provide thermometer in display case
*32 Approved Food Contact Equip.
use approved food contact equipment (no shopping bags)
*20 Grease Trap Tickets
provide grease trap ticket
DEC 202017PASSED11 violations3 CRITICALDETAILS
DEC 20
2017
PASSED
11 violations3 CRITICALDETAILS
*25 HACCP Plan Record to be maintained
obtain HACCP plan for sushi rice
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw liver store above rte food, raw fish above lettuce, eggs above rte food
*29 Mechanical holding unit, thermometer location
provide thermometer in display case
*41 Food storage containers, identified with common name of food.
provide label for food storage containers
*42 Dirty nonfood contact surfaces
clean coolers, freezers, exterior of coolers must be cleaned, ice machine
*35 Hair Restraints effective
hair must be covered
*21 RFSM - Not On Site
manager not on site
*45 Premises shall be maintained in good repair
repair wall panels, cove base, wall edges
*28 Date marking > 24 hrs,on site,temp 41F
clearly date mark TCS for days only
*22 Handlers-Certificate Not On Site
provide
*18 Toxic items stored above food/utensils
chemicals store above dish washer
JUN 292017PASSED9 violations4 CRITICALDETAILS
JUN 29
2017
PASSED
9 violations4 CRITICALDETAILS
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW SHELL EGGS ABOVE OTHER FOOD
*10 Clean Sight and Touch
CLEAN INSIDE ICE MACHINE/REPAIR CLEAN GASKET/SEAL
*27 Cooling, heating, and holding capacities. Equipment
NEED TO BE 41F OR BELOW
*31 Handwashing lavatory - used for other purpose
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
6 INCHES OFF FLOOR
*39 Store equipment & utensils - avoid contamination
DON'T STORE KNIFES BETWEEN EQUIPMENT
*42 Dirty nonfood contact surfaces
CLEAN DUST (EXHAUST) FROM ICE MACHINE
*45 Walls easily cleanable and light in color
CLEAN WALLS
MAY 312017PASSED12 violations5 CRITICALDETAILS
MAY 31
2017
PASSED
12 violations5 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
FOODS NEED TO BE 41 F OR BELOW
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
RAW CHICKEN ABOVE COOK FOOD
*10 Chlorine sanitizer concentration, minimum temp.
O PPM
*21 RFSM - Not On Site
*24 Food Labeling- with common name of the food
LABEL FOOD WITH COMMON NAME (BULK)
*27 Cooling, heating, and holding capacities. Equipment
R/C NEED TO BE 41 OR BELOW
*29 Sanitizing solutions, testing devices
TEST STRIPS
*31 Handwashing lavatory - used for other purpose
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
FOOD NEED TO BE 6 INCHES OFF FLOOR
*38 Thawing. under running water criteria
IMPROPER THAWING (RAW SCALLOP)/RAW CHICKEN
*47 Handwashing signage
MAR 312017PASSED16 violations4 CRITICALDETAILS
MAR 31
2017
PASSED
16 violations4 CRITICALDETAILS
*14 Cloth glove--use
USE GLOVE WHEN PREPARING SUSHI
*15 Contact RTE Products w/ Bare Hands
WEAR GLOVE WHEN PREPARING SUSHI
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
SEPARATE FOOD BY ARRANGEMENT (RAW FISH ABOVE VEGGIES)
*21 RFSM - Not On Site
*28 Date marking > 24 hrs,on site,temp 41F
*29 Food thermometers provided and accessible
*26 Food Consumer Advisory-raw food
*31 No soap at handsink
*32 Maintain in Good Repair
REPAIR DAMAGE GASKET IN R/C
*35 Hair Restraints effective
WEAR HAIRNET
*36 Cloths in-use for wiping between uses stored
*37 Storing the food at least 15 cm (6 inches) above the floor
FOOD NEED TO BE 6 INCHES OFF FLOOR
*38 Thawing. under running water criteria
IMPROPER THAWING OF SQUID
*41 Food storage containers, identified with common name of food.
LABEL COMMON NAME
*47 Handwashing signage
PROVIDE HAND WASH SIGN (ACCIDENTALLY PUT 43 BUT IT'S 47)
*25 HACCP Plan Record to be maintained
NEED TO HAVE HACCP
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →