- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Ginger 50°. Reach in cooler on left side of sushi line. No other TCS food in cooler., salmon 54° reach in cooler drawers sushi line.noodles 54°, micro greens 55°, miso sauce 54°. Duel field cooler right side of sushi line. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, top of reach in cooler, raw beef over raw shrimp. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Mussel tags not marked with last date served. **Warning**
- Intermediate - No soap provided at handwash sink, prep area. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder, true unit on left side of sushi line. Ambient air temperature 50°. Delfieild cooler right side of sushi line ambient air temperature 54°. **Warning**
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder, sushi line 54°. **Warning**
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10/10/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
09/04/2014 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of hand wash sink at bar area and inside ice machine door is soiled. Fan in dishwasher area has dust buildup. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in rear prep area. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Equipment in poor repair. Rusted shelving in dishwasher area, walk in cooler and rear prep area. **Warning**
- Basic - Food stored in dry storage area not covered. Bags of batter on shelf in rear storage area. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in dish machine room. **Warning**
- Basic - Paint chipping and peeling on vent in dish machine room. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination on front line shelf. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler. **Warning**
- Basic - Waste line missing at soda gun holster at bar. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses at bar and front line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Containers of panko, flour, brown sugar an salt not marked in rear kitchen. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm corrected to 50ppm **Corrected On-Site** **Warning**
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 consecutive coolers across from grill in Cook line chicken 52°, lettuce 51°, garlic in oil 49. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice in steamer across from front cook line is 119°F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Tuna stored on top shelf of speed rack over sausage and vegetables. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade an holder. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink at bar and in dish washing area not accessible for employee use at all times. **Warning**
- Intermediate - Hot water at handwash sink, 3 compartment sink and mop sink does not reach 100 degrees Fahrenheit. Water at all hand wash sinks is 93°F **Warning**
- Intermediate - Mussels tag removed from original container prior to container being emptied in walk in cooler. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi bar. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Fresh garlic and oil at 49° F at cook line cooler. In cooler overnight. Discarded. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Milk at bar. **Warning**
- Intermediate - Soiled substance inside the ice bar. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled on floor below 3 compartment sink in dish room. Rinse additive bottle next to shakers at bar. **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris on wall in rear prep area. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed in rear prep area. Notified Fire AHJ. For reporting purposes only. **Warning**
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08/29/2014 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Yoko-San, 99 Se Mizner Blvd #110, Boca Raton, FL »