YAICHI JAPANESE RESTAURANT

Miso soup measured 49F while maintained in a metal container on a prep table. Per staff, they had taken it out of refrigeration less than 30 minutes prior, and planned on reheating it for service. Two bowls of tuna measured 44F and 47 respectively while maintained on top of the prep cooler inserts at the prep cooler at the cook-line. Per staff, they only take small quantities out at a time, and the items had been taken out of refrigeration 35 minutes prior. Cooked pork measured 49F while maintained in two metal containers in an improper ice bath across from the cook-line. Per staff, items had been taken out of refrigeration less than 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Miso soup reheated to greater than 165F and served. Tuna and pork to be served or else discarded by the end of lunch service.

Can of raid stored on a lower shelving unit adjacent to the three compartment sink. [CA] Discontinue the use of unapproved insecticide. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Facility could not provide written SOP's (standard operating procedures) for chicken wings subjected to time as a public health control held at the cook-line. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. *Note: Facility owner has opted to provide his own written SOP's.

Employee observed manually warewashing in quaternary ammonium sanitizer that measured less than 100 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee drained and refilled sink. Quaternary ammonium sanitizer remeasured at 200 ppm. *Note: Ensure quaternary ammonium sanitizer is refilled at a rate necessary to maintain at 200 ppm, or at manufacturer specified concentration.

Employee's keys observed stored dangling on a hook directly above a large stock pot of broth cooling the one compartment preparation sink. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Hand wash station at the cook-line lacked soap in its wall mounted dispenser. *Note: Available hand wash station with available soap was located nearby Wiping cloth bucket observed stored in the basin of the hand sink at the entrance to the kitchen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times.

Facility has added a gas-powered deep fryer, noodle making machine, mixing machine, and a retarder proofer (bread machine) without submitting plans to DEH Plan Check. [CA] Submit plans for the aforementioned pieces of equipment to DEH Plan Check at dehplancheck@deh.sccgov.org. Failure to comply by 4/20/2026 will result in the equipment being impounded. *Note: Aforementioned equipment was not in active use. Consulted with Senior REHS K. Bethea from DEH Plan Check.

Observed accumulation of grease and dust on the ventilation hood. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed the storage of unapproved and domestic equipment throughout the facility including: countertop fryer without ventilation, warmer, water boiler, microwave, rice mixer, and rice washer. Per PIC, all equipment will be removed from the facility by the original owner. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed several gaps in the ceiling of the food preparation area due to misaligned panels. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Employee observed actively dishwashing in the three compartment sink with quaternary ammonium sanitizer that measured 0 ppm. Employee states that they filled the sanitizer more than 7 hours prior. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Ensure that employees are actively monitoring the sanitizer solution concentration when actively dish washing. Recommend changing the sanitizer solution concentration more often. *Note: wall-mounted "quat" dispenser does not dispense any detectable traces of sanitizer. Sanitizer is manually added into the sink via bottles of sanitizer. [COS] Employee emptied the sanitizer compartment of the three compartment sink and refilled it with quaternary ammonium sanitizer that measured 200 ppm.

The following potentially hazardous food measured in the temperature danger zone (greater than 41F, but less than 135F): - Large plastic wrapped portions of rice in the following locations: a rice warmer near the stove (96F), in a tub on the counter next to the stove (53F), in an open rice warmer next to the door leading to the bathroom (86F), and inside a blue hot holding unit intended for keeping the rice hot (116F). SEE NOTE BELOW REGARDING RICE (sushi rice AND regular rice). Per an employee, the rice had all been made 2 hours prior. - 20+ cups of matcha pudding (54F-55F) in a countertop 2 door unit facing the customer service area. Employee stated that matcha pudding had been made 3 days prior. Cup of water meant for assessing unit temperature measured 54F. Ambient of the unit measured 54F. SEE NOTE BELOW REGARDING EQUIPMENT *NOTE: Commercial equipment intended for refrigeration MUST be capable of holding potentially hazardous foods (PHFs) at or below 41F regardless of whether or not the doors have been opened frequently or the surrounding air temperature is warm. **NOTE: - Rice (sushi rice) w/ vinegar MUST be subjected to subjected to either temperature control or time control. In other words, rice must be kept at or below 41F, or at or above 135F, OR discarded/used 4 hours after initially being made: The aforementioned applies IN THE EVENT THAT A HACCP IS NOT PROVIDED that states that the rice may be kept out longer owing to its acidic nature (pH). - Rice (normal) must be subjected to either temperature control or time control. In other words, rice must be kept at or below 41F, or at or above 135F, OR discarded/used 4 hours after initially being made. [CA] PHF intended for cold holding shall be held at or below 41F. PHF intended for hot holding shall be held at or above 135F. Rice shall be subject to either time (4 hours, via TPHC) or temperature (at or below 41F, or at or above 135F) control, in the absence of having a HACCP that dictates otherwise. [COS] Rice to be discarded by 2:00 PM, which is 4 hours after it was initially made. Facility will use TPHC (4 hour rule) for the rice that cannot fit into the blue hot holding unit, until they can obtain a HACCP stating that the rice is acidic enough in nature that it can be kept out for longer. TPHC form provided and filled out for rice. Matcha pudding VC&D. See VC&D report. ____________ Minor violation: Various kinds of sashimi (raw fish) measured between 44F-46F in the prep unit (lower) facing the customer service area. Per an employee, the fish had been placed there earlier today (approximately 2 hours prior). Ambient of the unit measured 45F. SEE NOTE ABOVE REGARDING EQUIPMENT [CA] PHF intended for cold holding shall be held at or below 41F. Refrigeration equipment must be capable of doing so. [COS] Sashimi relocated to upright cooler.

Raw frozen fish observed to be thawing on the drainboard next to the prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Frozen fish relocated to upright cooler to thaw.

Bathroom hand sink is capable of outputting water at a maximum of 75F. [CA] Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds to ensure that employees can adequately wash their hands after using the restroom.

Employees do not have access to test strips in order to test the applicable sanitizer concentration in the three compartment sink. See K14M. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.