JYK Enterprises, LLC d/b/a Extreme Teriyaki scored 73; newer inspection records 99

1. 01

   Food protection manager

   Item 1-2B ↗

   Observed an expired Certified Food Safety Manager (CFSM) certificate displayed at the facility. CA: PIC will obtain a current CFSM certification and ensure the certificate remains valid and up to date.

   Inspector’s full note +

   Code 511-6-1.03(3)(a)

   Observed an expired Certified Food Safety Manager (CFSM) certificate displayed at the facility. CA: PIC will obtain a current CFSM certification and ensure the certificate remains valid and up to date. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf New Violation. Correct By: 08/31/2026

   Official report · Item 1-2B ↗
   New violation

   Correct by
   Aug 31, 2026

2. 02

   Handwashing

   Item 2-2D ↗

   Observed no paper towels at (both) the front and kitchen handwashing sinks. COS: PIC restocked both handwashing sinks with paper towels. b) Hand Drying Provision.

   Inspector’s full note +

   Code 511-6-1.07(3)(b)

   Observed no paper towels at (both) the front and kitchen handwashing sinks. COS: PIC restocked both handwashing sinks with paper towels. b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
3. 03

   Required food-source records

   Item 3-1D ↗

   Observed no parasite destruction documentation available upon request for sushi/raw fish served at the facility. CA: EHS advised the PIC to obtain and maintain parasite destruction documentation from the fish supplier/distributor for all applicable fish served raw or undercooked.

   Inspector’s full note +

   Code 511-6-1.04(5)(f)

   Observed no parasite destruction documentation available upon request for sushi/raw fish served at the facility. CA: EHS advised the PIC to obtain and maintain parasite destruction documentation from the fish supplier/distributor for all applicable fish served raw or undercooked. (f) Parasite Destruction. 1. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (i) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at -31°F ( -35°C) or below until solid and stored at -31°F ( -35°C) or below for a minimum of 15 hours; P or (iii) Frozen at -31°F ( -35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. P New Violation. Correct By: 07/10/2026

   Official report · Item 3-1D ↗
   New violation

   Correct by
   Jul 10, 2026

4. 04

   Date marking and disposition

   Item 6-2 ↗

   Observed multiple prepared and ready-to-eat TCS food items without proper date marking. CA: PIC will ensure all prepared and ready-to-eat TCS food items are properly date marked with the preparation/opening date and discard date.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed multiple prepared and ready-to-eat TCS food items without proper date marking. CA: PIC will ensure all prepared and ready-to-eat TCS food items are properly date marked with the preparation/opening date and discard date. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf New Violation. Correct By: 07/07/2026

   Official report · Item 6-2 ↗
   New violation

   Correct by
   Jul 7, 2026

5. 05

   Food labeling and containers

   Item 10D ↗

   Observed food taken out of the original containers missing labels. COS: PIC created labels for all. d) Food Storage Containers, Identified with Common Name of Food.

   Inspector’s full note +

   Code 511-6-1.04(4)(d)

   Observed food taken out of the original containers missing labels. COS: PIC created labels for all. d) Food Storage Containers, Identified with Common Name of Food. 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. Corrected On-Site. Repeat Violation.

   Official report · Item 10D ↗
   Corrected on siteRepeat violation
6. 06

   Utensil storage

   Item 14A ↗

   Observed in-use utensils stored in water at less than 135F. COS: PIC washed and sanitized all utensils and will store in-use utensils either dry or in water maintained at 135F or above.

   Inspector’s full note +

   Code 511-6-1.04(4)(k)

   Observed in-use utensils stored in water at less than 135F. COS: PIC washed and sanitized all utensils and will store in-use utensils either dry or in water maintained at 135F or above. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon; 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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 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, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation
7. 07

   Ventilation and lighting

   Item 17D ↗

   Observed only one ceiling light functioning in the kitchen's main food preparation and warewashing area, resulting in inadequate lighting. CA: PIC will repair or replace the non-functioning lights to provide adequate lighting throughout the food preparation and cleaning areas.

   Inspector’s full note +

   Code 511-6-1.07(3)(f)

   Observed only one ceiling light functioning in the kitchen's main food preparation and warewashing area, resulting in inadequate lighting. CA: PIC will repair or replace the non-functioning lights to provide adequate lighting throughout the food preparation and cleaning areas. (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. New Violation. Correct By: 07/10/2026

   Official report · Item 17D ↗
   New violation

   Correct by
   Jul 10, 2026

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