YAMASAN JAPANESE RESTAURANT INC Inspection – February 9, 2024

High Priority 1

#8High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. In small reach in freezer, walk-in-freezer, and walk-in-cooler food items stored in non food grade bags

Intermediate 1

#9Intermediate01C-02-4

Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days.

Basic 7

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Cutting board on sushi line grooved

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board sushi line Operator moved phone **Corrected On-Site**

Corrected On-Site

#4Basic08B-38-4

Basic – Food stored on floor. Buckets of food stored on soiled floor of walk-in-freezer.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of beer cooler on sushi line soiled

#6Basic08B-12-5

Basic – Stored food not covered. Stored food in small reach in freezer not covered. Operator covered food. **Corrected On-Site**

Corrected On-Site

#7Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0 ppm chorine Facility does not have quat

Florida Food Watch