Restaurant Information
Facility ID | 2060018887 |
---|---|
Restaurant Name | Yaki |
Phone Number | +19803393452 |
Last Inspection Date | 2018-10-19 |
Last Inspection Score | 98 |
Inspection Results
Inspections
Inspection Date | Score | Type |
---|---|---|
2018-10-19 | 98 | routine |
2018-01-25 | 98 | routine |
2017-07-17 | 97 | routine |
2017-06-20 | followup |
Violations
Violation Date | Code | Description |
---|---|---|
2018-10-19 | 45 | 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board at flip top has heavy wear. replace. |
2018-10-19 | 35 | 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. no label on containers of conrstarch and vinegar in dry goods area. cdi - labeled during the inspection. |
2018-10-19 | 26 | 7-204.11 provide sanitizer at correct concentrations, diluting as required.-p 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of sanitizer with no label testing above 200ppm. cdi - dumped and remade; b |
2018-10-19 | 13 | 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw steak and raw shrimp stored above ready to eat crab legs and crayfish in low prep cooler. cdi - cooler rearranged with raw foods below ready to eat. |
2018-10-19 | 4 | 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drinks stored on shelf above prep counter. cdi - drinks relocated to shelf below register. |
2018-01-25 | 46 | 4-501.18 keep the wash, rinse, and sanitize solutions clean. observed cutting board rinsed using faucet in 3-comp sink compartment with lettuce present. -.5- |
2018-01-25 | 45 | 4-501.11 maintain equipment in good repair. observed missing plastic rivet on the ceiling of the walk in cooler. -0- |
2018-01-25 | 42 | 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food employee towel drying sanitizer off cutting board after cleaning. -.5- |
2018-01-25 | 41 | 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed small to-go tub without handle used to scoop food. container does not ha |
2018-01-25 | 37 | 3-303.12 (b) storage or display of food in contact with water or ice - c food shall not be stored in direct contact with undrained ice or water. observed cut lettuce submerged in undrained water on walk in cooler shelf. -0- |
2018-01-25 | 13 | 3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw beef steaks in the prep unit and raw shrimp stored between two pans of raw chicken in the flip top. cdi - pic moved the steak to a space underneath the r |
2017-07-17 | 39 | 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed container of sanitizer with wiping cloths stored on floor. removed from floor |
2017-07-17 | 26 | 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer bucket unlabeled. cdi- labeled |
2017-07-17 | 21 | 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed multiple tcs date mark applicable foods not date marked in rool top and waslk in cooler including cooked crawfish, crab and potatos |
Data Source
This data was provided by Mecklenburg County, Environmental Health inspections and last updated on Jan 17, 2019. Dataset contains 2631 restaurants inspected in Mecklenburg County.
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