YUKI scored 51; newer inspection records 100

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed several employee reusable cups (2 in the front of the kitchen and 2 in the back kitchen) stored over prep counters and on prep surfaces. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person-in-charge (PIC) had employees move all employee beverages out of the kitchen. //

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed several employee reusable cups (2 in the front of the kitchen and 2 in the back kitchen) stored over prep counters and on prep surfaces. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person-in-charge (PIC) had employees move all employee beverages out of the kitchen. //

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
3. 03

   Food condition

   Item 3-1C ↗

   Observed potatoes with mold-like growth stored in a box at the back of the kitchen. // Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: PIC had employee discard the potatoes. //

   Inspector’s full note +

   Code .04(1)

   Observed potatoes with mold-like growth stored in a box at the back of the kitchen. // Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: PIC had employee discard the potatoes. //

   Official report · Item 3-1C ↗
   No correction or repeat marker recorded.
4. 04

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed unwashed avocados over washed vegetables and unwashed green onions over kimchi and cut radishes in the walk-in cooler. Observed raw squid over cut cabbage and onions in the prep cooler and a second container of raw squid over cut vegetables in the second prep cooler on the line. Observed raw chicken over raw pork in the walk in freezer. Observed raw beef over cooked pork dumplings in the chest freezer. // ***FOURTH CONSECUTIVE REPEAT OF THE SAME CODE PROVISION. PERMIT SUSPENDED*** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed unwashed avocados over washed vegetables and unwashed green onions over kimchi and cut radishes in the walk-in cooler. Observed raw squid over cut cabbage and onions in the prep cooler and a second container of raw squid over cut vegetables in the second prep cooler on the line. Observed raw chicken over raw pork in the walk in freezer. Observed raw beef over cooked pork dumplings in the chest freezer. // ***FOURTH CONSECUTIVE REPEAT OF THE SAME CODE PROVISION. PERMIT SUSPENDED*** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC had employees rearrange storage of all items. //

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
5. 05

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed chlorine dish machine in active use with 0ppm chlorine detected with test strip.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC instructed employee to use the 3 compartment sink and bleach to for ware washing until proper sanitizer level is restored to dish machine. //

   Inspector’s full note +

   Code .05(6)(n)

   Observed chlorine dish machine in active use with 0ppm chlorine detected with test strip.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC instructed employee to use the 3 compartment sink and bleach to for ware washing until proper sanitizer level is restored to dish machine. //

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
6. 06

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed several knives and a grater stored as clean with food debris still on the food contact surface. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Please correct by 10/2/2026.

   Inspector’s full note +

   Code .05(7)(a)1

   Observed several knives and a grater stored as clean with food debris still on the food contact surface. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Please correct by 10/2/2026.

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
7. 07

   Time as a public health control

   Item 6-1D ↗

   Observed multiple TCS sauces and a shrimp sauce under time control not labeled with start or discard time and also missing from written procedure. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety (TCS) food, or a ready-to-eat hermetically sealed food that upon opneing becomes a TCS food may start at 70°F (21°C) or less; (P) 2) the food does not exceed 70°F (21°F) within a maximum time period of 4 hours from the time it was rendered TCS; and (Pf) 3) the food items shall be labeled with a time that is 4 hours past the point in time the food was…

   Inspector’s full note +

   Code .04(6)(i)

   Observed multiple TCS sauces and a shrimp sauce under time control not labeled with start or discard time and also missing from written procedure. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety (TCS) food, or a ready-to-eat hermetically sealed food that upon opneing becomes a TCS food may start at 70°F (21°C) or less; (P) 2) the food does not exceed 70°F (21°F) within a maximum time period of 4 hours from the time it was rendered TCS; and (Pf) 3) the food items shall be labeled with a time that is 4 hours past the point in time the food was rendered TCS, not to exceed 4 hours; (Pf) 4) foods not consumed before the discard time shall be discarded; (P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Item was discarded. //

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
8. 08

   Toxic substance storage and use

   Item 8-2B ↗

   Observed several jugs of bleach stored over onions in the back dry storage area and a butane lighter stored over the prep counter.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved all containers of bleach away from food storage area and placed the butane lighter below the prep counter. //

   Inspector’s full note +

   Code .07(6)(c)

   Observed several jugs of bleach stored over onions in the back dry storage area and a butane lighter stored over the prep counter.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved all containers of bleach away from food storage area and placed the butane lighter below the prep counter. //

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
9. 09

   Food storage and contamination

   Item 12A ↗

   Observed several containers of raw meat stored directly on the floor of the walk-in cooler.// ***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION. // Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC moved all items to shelving at least 6 inches off of the floor. //

   Inspector’s full note +

   Code .04(4)(q)

   Observed several containers of raw meat stored directly on the floor of the walk-in cooler.// ***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION. // Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC moved all items to shelving at least 6 inches off of the floor. //

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
10. 10

    Wiping cloth use and storage

    Item 12C ↗

    Observed multiple in-use wet wiping clothes stored on prep surfaces out of sanitizer buckets throughout the facility. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC moved all in-use wet wiping clothes to sanitizer buckets at the appropriate concentration. //

    Inspector’s full note +

    Code .04(4)(m)

    Observed multiple in-use wet wiping clothes stored on prep surfaces out of sanitizer buckets throughout the facility. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC moved all in-use wet wiping clothes to sanitizer buckets at the appropriate concentration. //

    Official report · Item 12C ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.