YOU FOOD SUSHI & HIBACHI

3 findings recorded on Jun 24, 2026. 3 marked corrected on site.

1. Violation recordedItem 4-1A ↗

   Food separation and protection

   Observed raw chicken stored above raw eggs and sodas in the walkin in cooler in the main kitchen. Observed raw salmon stored above wasabi and crab salad in the cooler in the front food service.

   Inspector’s full note

   Inspection item: Food separated and protected

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed raw chicken stored above raw eggs and sodas in the walkin in cooler in the main kitchen. Observed raw salmon stored above wasabi and crab salad in the cooler in the front food service. Observed cut raw beef stored behind raw shrimp in the prep top cooler in the main kitchen. C/A: Food shall be stored according to cook temp to prevent cross contamination. COS: Raw salmon moved to bottom shelf below wasabi and crab salad in cooler; raw shrimp moved to behind beef in prep top cooler; raw chicken moved to bottom shelf in walk in cooler and sodas moved to top shelf. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗

   Marked corrected on site

2. Violation recordedItem 4-2A ↗

   Food protection

   Observed 4 pitchers of teryaki sauce stored uncovered on the storage rack in the main kitchen. Observed open bag of baking soda on the bottom of a prep table in the main kitchen C/A: Food shall be stored covered to protect from contamination COS: Items covered Corrected On-Site.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observed 4 pitchers of teryaki sauce stored uncovered on the storage rack in the main kitchen. Observed open bag of baking soda on the bottom of a prep table in the main kitchen C/A: Food shall be stored covered to protect from contamination COS: Items covered Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

3. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed food employee wash dirty knife with a sponge, rinse knife, and store knife clean without sanitizing. C/A: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized with a contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); COS: Food employee made sanitizer water measuring 100 ppm for chlorine to sanitize knife.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(8)(b)

   Observed food employee wash dirty knife with a sponge, rinse knife, and store knife clean without sanitizing. C/A: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized with a contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); COS: Food employee made sanitizer water measuring 100 ppm for chlorine to sanitize knife. Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.