Yutaka Sushi

*22 Accredited food handler certificate - 60 days

provide food handler certificates

*20 Grease Trap Tickets

service grease trap every 90 days

*47 Other Violations

provide pest control service

*32 Equipment & Utensils resistant pit,chip, crazing

discard chipped rubber spatulas

*32 Maintain in Good Repair

Repair torn gaskets

*25 Maintain CCP Documentation Records

pH or time log for vinegar rice must be shown

*39 Store equipment & utensils in a clean, dry place

*36 Cloths in-use for wiping between uses stored

*32 Damaged Equipment

Replace torn gaskets on WIC and RIC units.

*32 Equipment & Utensils smooth easily cleanable

Must be smooth easily cleanable, nonabsorbent, smooth, durable material can not store utensils on cloth remove styrofoam under cutting board

*06 Time as PHC: 4 hours provide written procedures methods of compliance

PROVIDE PROCEDURE AND TIME LABELS TO SUCHI RICE.

*35 Hair Restraints effective

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request ".

*15 Bare hands contact with ready-to-eat foods

EMPLOYEE CONTACTED READY TO EAT PRODUCTS WITH BARE HANDS.

*32 Equipment & Utensils smooth easily cleanable

replace damaged or chipped containers rice container lid has tape there is no way to sanitize it can not catch moisture with cloth

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW SEAFOOD OVER RTE SAUCE

*03 Food products not maintained at 135øF or above

SHRIMP 66 DEGREE F

*14 When to wash hands before donning new gloves

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

RICE SCOOP

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLE

*47 Handwashing signage

AT THE SUSHI

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW SEAFOOD OVER SAUCE

*10 Sanitization after Cleaning

*06 Time as PHC:provide written procedures on site

NEED TO PROVIDE

*36 Cloths in-use for wiping between uses stored

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR PERSONAL ITEMS (OBSERVED ANIMAL CRACKERS IN FOOD PREP AREA)

*36 Cloths in-use for wiping between uses stored

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW FISH HEADS ON TOP OF ONIONS, RAW POOLED EGGS OVER RTE FOOD IN WALK IN COOLER

*25 HACCP-Method for monitoring & controlling

PH TESTING PROCEDURE NEEDS TO BE IMPLEMENTED FOR SUSHI RICE OR USE TIME AS CONTROL

*31 Handwashing lavatory - used for other purpose

HAND SINK USED TO RINSE OUT TOWEL, HAND SINK FOR HAND WASH ONLY

*21 RFSM - Not On Site

*03 Food products not maintained at 135øF or above

SUSHI RICE 74 DEGREE F, TEMPURA SHRIMP 64 DEGREE F

*29 Food thermometers provided and accessible

PROVIDE PROBE THERMOMETER

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WIPE SOILED UTENSIL WITH WIPING CLOTH AND NOT FOLLOW PROPER WASH PROCEDURE

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLES

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH RTE FOOD

*28 Date marking > 24 hrs,on site,temp 41F

LACK OF DATE MARKING IN RIC

*15 Bare hands contact with ready-to-eat foods

Employees observed preparing and plating sushi with bare hands. Later gloves were donned.

*21 RFSM - Not On Site

Registered Food Service Manager not present at time of inspection. Advise additional managers acquire this certificate. Registered Food Service Manager certified through the City of Dallas must b

*06 Time as PHC: 4 hours provide written procedures methods of compliance

Please provide written procedures if time is be used as a control for Sushi rice.

*06 Time as PHC:provide written procedures on site

KEEP PH LOG FOR SUSHI RICE