Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice in kitchen at 110 Degrees F under counter at apprroximately three hours. Corrected On Site. Establishment broke into small portions and moved to outside walkin cooler for immediate cooldown. The establishment was to use rice at table grills, advised on how to use time in lieu of temperature. Rice at sushi bar at 89 Degrees F where vinegar has been added. Need PH meter.
Critical. PH meter not available to test rice after vinegar is added.
Critical. Observed raw animal foods not properly separated from each other in small kitchen upright reachin. Raw eggs stored over raw beef. Corrected On Site.
Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense cooked rice and noodles. Corrected On Site.
In-use ice scoops for potentially hazardous food not stored in a clean, protected location. Stored on top of ice machine. Corrected On Site.
Critical. Observed interior of kitchen small reach-in freezer soiled with accumulation of food residue at bottom.
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