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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
4 |
Date |
10/28/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
2 |
Time In |
11:30 AM |
| Number of Corrections |
3 |
Time Out |
02:40 PM |
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Food Facility
Yomato Hibachi & Sushi Steakhouse |
Address
9910 FRANKFORD AVE 19114
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Telephone
(215) 612-1110 |
Establishment Type
Restaurant: Eat-In
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Licensee
Yomato Hibachi & Sushi Steakhouse, Inc. |
Corporate Officer
Wen Zhang |
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Purpose of Inspection
Reinspection |
Inspection Type
Reinspection |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
OUT |
Certification by accredited program, compliance with Code, or correct responses |
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X |
| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
OUT |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
IN |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection From Contamination |
| 13 |
IN |
Food separated & protected |
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| 14 |
OUT |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
IN |
Proper reheating procedures for hot holding |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
IN |
Proper date marking & disposition |
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| 22 |
IN |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Population |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
OUT |
Compliance with variance, specialized process, & HACCP plan |
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X |
Risk factors are improper practices or procedures identified as the most
prevalent contributing factors of foodborne illness or injury. Public Health
Interventions are control measures to prevent foodborne illness or injury.
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
IN |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
IN |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| Food Identification |
| 35 |
OUT |
Food properly labeled; original container |
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X |
| Prevention of Food Contamination |
| 36 |
OUT |
Insects, rodents & animals not present; no unauthorized persons |
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X |
| 37 |
OUT |
Contamination prevented during food preparation, storage & display |
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X |
| 38 |
IN |
Personal cleanliness |
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| 39 |
OUT |
Wiping cloths: properly used & stored |
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X |
| 40 |
IN |
Washing fruit & vegetables |
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| Proper Use of Utensils |
| 41 |
OUT |
In-use utensils: properly stored |
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X |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 42 |
IN
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Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
OUT
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Single-use & single-service articles: properly stored & used |
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X
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| 44 |
IN
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Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
OUT
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Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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X
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| 46 |
IN
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Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
OUT
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Non-food contact surfaces clean |
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X
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| Physical Facilities |
| 48 |
IN
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Hot & cold water available; adequate pressure |
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| 49 |
OUT
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Plumbing installed; proper backflow devices |
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X
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| 50 |
IN
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Sewage & waste water properly disposed |
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| 51 |
OUT
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Toilet facilities: properly constructed, supplied, & cleaned |
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X
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| 52 |
IN
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Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT
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Physical facilities installed, maintained, & clean |
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X
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| 54 |
OUT
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Adequate ventilation & lighting; designated areas used |
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X
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| Philadelphia Ordinances |
| 56 |
IN
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Person in Control of premises has not posted "No Smoking" signs. |
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| 56+ |
OUT
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Philadelphia Ordinances |
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X
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Food Facility Inspection Report |
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Philadelphia Dept of Health/Office of Food Protection
1825 E. Hilton St. Phila., PA 19134
www.phila.gov/departments/department-of-public-health
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No. of Risk Factor/Intervention Violations |
4 |
Date |
10/28/2019 |
| No. of Repeat Risk Factor/Intervention Violations |
2 |
Time In |
11:30 AM |
| Number of Corrections |
3 |
Time Out |
02:40 PM |
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Food Facility
Yomato Hibachi & Sushi Steakhouse |
Address
9910 FRANKFORD AVE 19114
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Telephone
(215) 612-1110 |
Establishment Type
Restaurant: Eat-In
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Licensee
Yomato Hibachi & Sushi Steakhouse, Inc. |
Corporate Officer
Wen Zhang |
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Purpose of Inspection
Reinspection |
Inspection Type
Reinspection |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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Food Disposal
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| Food Types |
Volume |
Unit |
Pounds |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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1
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Violation of Code: [46.102] -A food safety certified individual was not present at the start of the inspection. A ServSafe certified individual arrived later, but a city certificate is required for license eligibility.
-The person in charge allowed the restaurant to operate without hot water. Repeat Violation.
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6
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Violation of Code: [46.131] Hands cannot be washed properly because of a lack of hot water. The water heater does not work. New Violation.
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14
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Violation of Code: [46.731] Food equipment and multi-use utensils cannot be cleaned and sanitized properly because of a lack of hot water. The water heater is inoperable. New Violation.
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27
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Violation of Code: [46.401] -No pH meter available.
-pH logs are not maintained for sushi rice.
-Fresh fish, frozen at the facility for parasite destruction, is not date labeled. Repeat Violation.
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35
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Violation of Code: [46.282] Working bulk food ingredient storage containers are not labeled with the common name of the food. Repeat Violation.
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36
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Violation of Code: [46.981(k)(l)] -Mouse droppings were observed in food prep, ware washing and utility areas.
-Flies were observed observed beneath the dish machine. Repeat Violation.
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36
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Violation of Code: [46.922(c)] -A fly electrocuter was observed in the wait staff area. Repeat Violation.
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37
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Violation of Code: [46.321] Food boxes/containers were observed on the floor of walk-in boxes and the hallway leading to the rear door. Repeat Violation.
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39
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Violation of Code: [46.304] Moist wiping cloth observed lying on food prep table and not stored in sanitizing solution. Repeat Violation.
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41
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Violation of Code: [46.302] -Knives and / or cleavers stored between table edges which are not easily cleaned and sanitized.
-Ice cream scoop observed stored in still water.
-Common bowls or food containers observed without handles in direct contact with bulk food ingredients. Repeat Violation.
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43
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Violation of Code: [46.775] Plastic utensils are not stored so that only utensil handles are presented to employees. Repeat Violation.
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45
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Violation of Code: [46.671] Residential toaster ovens are in use in the sushi prep area. Repeat Violation.
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47
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Violation of Code: [46.711(b)(c)] Exhaust hood filters are greasy. Repeat Violation.
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47
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Violation of Code: [46.714] Mouse droppings were observed on the lower shelves of prep tables, on soda syrup boxes, on the carbonator pump, on top of the water heater, and on top of and on lower horizontal surfaces of the dish machine. Repeat Violation.
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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49
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Violation of Code: [46.823(c)-(e)] A backflow prevention device was not observed on the water supply line of the ice machine. Repeat Violation.
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51
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Violation of Code: [46.981(b)(i)] The employee restroom door is not clean. Repeat Violation.
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53
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Violation of Code: [46.921] -Missing ceiling tiles were observed in the emloyee restroom, food prep area, and wait staff area.
-Utility line penetrations in the food prep area are not sealed. Repeat Violation.
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53
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Violation of Code: [46.981(a)(b)(c)(g)(n)] Mouse droppings were observed on prep area floor surfaces behind the CO2 tank, next the the water heater, beneath the ware washing machine, and in the rear utility room. Repeat Violation.
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53
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Violation of Code: [46.981(e)(m)] Brooms and other maintenance tools were observed on the floor next to the soda syrup rack. Repeat Violation.
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54
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Violation of Code: [46.922(a)] A missing light shield was observed in the prep area near the water heater. Repeat Violation.
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61
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Violation of Code: [18.04] The licensee name changed without the submission of an ownership change application.
Food establishment licensee and operation changes require submission of a Plan Review Application. The Plan Review Guidelines, which includes this application, can be obtained from the website: http://www.phila.gov/health/pdfs/Plan_Review_for_Stationary_Food_Businesses.pdf Contact the Plan Review Section, Office of Food Protection, for questions or appointments at 215-685-7495. Completed plan review submissions and fees may be mailed to: Plan Review Section, Office of Food Protection, 321 University Avenue, 2nd Floor, Philadelphia, PA, 19104. New Violation.
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65
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Violation of Code: [8-06.2.2] Grindable food waste was observed in prep area trash cans. Repeat Violation.
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Remarks
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Completed on Site:2
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Summary
Statements
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Due to conditions observed during the inspection, the establishment has agreed to discontinue food operations and voluntarily close until it is approved by the Department to resume operations. Please contact the Sanitarian at the phone number listed below to arrange for an inspection prior to opening.
The inspection revealed a change of ownership. You are required to complete a Change of Ownership Application. Please visit the website for more information: https://www.phila.gov/services/permits-violations-licenses/business-licenses-permits-and-approvals/food-businesses/
You are required to have a City of Philadelphia Department of Public Health Food Establishment Personnel Food Safety Certificate. You must submit your application and associated fee within 30 days of this inspection. If you do not submit your application, your establishment will be subject to an intent to cease operations order.
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You are required under Section 6-502 of the Philadelphia Health Code to correct the violations listed as noted above. Your failure to correct these violations may result in the revocation of your health license and other
legal action. Reinstatement of a revoked health license will require payment of another license fee.
An appeal to these orders may be made to the Board of License and Inspection Review, Municipal Services Building, 1401 JFK Boulevard Philadelphia, PA 19102-1617
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