YUMEE KATSU

Inspection item: Inspection item 6-2

Code .04(6)(g)

Observed commercial cabbage kimchi opened last Saturday and 2 containers of boiled eggs held in the facility for more than 24 hours, without labels indicating their opening or preparation dates.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food was properly labeled.//

Inspection item: Inspection item 10D

Code .04(4)(d)

Observed several food ingredients (spices, seasonings, sauces, etc.) stored in working containers not labeled with the food's common name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Working containers were labeled.//

Inspection item: Inspection item 12B

Code .03(5)(j)

Observed an employee preparing meat and another employee shredding cabbage without wearing hair restraints.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: One employee put on a hat, and the other employee put on a hairnet.//

Inspection item: Inspection item 13A

Code .02(1)(d)

The most current inspection report from 5/18/2026 was not posted in public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was posted.//

Inspection item: Inspection item 14A

Code .04(4)(k)

Observed two rice spoons stored in standing water with a temperature below 135F. **THIRD CONSECUTIVE REPEATED VIOLATION.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Spoons were removed from the water, washed, and sanitized.//

Inspection item: Inspection item 17C

Code .07(5)(a),(b)1,2,3

Observed black mold-like substance on the wall behind the 3-compartment sink.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

Inspection item: Inspection item 17C

Code .07(2)(c)

Cove base detached from the wall next to the 3-compartment sink and behind the dishwasher drainboard.// The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. (C)

Inspection item: Inspection item 17D

Code .07(4)(b)

Observed employee's personal food stored on top of preparation tables and next to kitchen equipment. Observed an employee's backpack stored on a preparation table next to and above dry food ingredients. **SECOND CONSECUTIVE REPEATED VIOLATION.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Personal items were relocated to a designated area.//