MINATO JAPANESE BUFFET

Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at sushi station. Operator placed paper towel to the side of sink until repaired. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2026-06-15: Observed same. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In hibachi right reach in cooler, container of raw ground beef above container cut vegetables. Employee rearranged for proper separation. 2) In slush in left reach in cooler, tray of raw salmon on shelf above bottled sauces and lemon juice. Employee rearranged for proper separation. Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded hose bibb by right end of cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by hot box in hot food station. Employee replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles under hibachi station. Employee marked bottles as degreaser and cleaner. Corrected On-Site Repeat Violation Admin Complaint

Basic - Insect control device installed over food preparation area. By kitchen back door, electric bug control device hanging over prep table. Employee removed device to relocate. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen packs of octopus thawing in standing water in prep area. Employee turned on running water to properly thaw. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. 1) On cook cart at kitchen line, containers of potato starch, salt, sugar, and msg not labeled. 2) At sushi and hibachi stations, bottles of oils, water, ans vinegar not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, pre rolled raw salmon sushi rolls on shelf above open containers of pickled ginger and open case of artificial crab stickers. Manager moved rolls to lower shelf with other fish for sushi station. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In hibachi station lowboy drawers, pans of raw chicken in drawer above pans of raw shrimp and squid - no divider plate between drawers. Manager inverted all items for proper separation. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucets with attached hoses at mop sink both missing vacuum breakers.

Intermediate - No soap provided at handwash sink. At hand sink in soup / Asian station. Employee replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in two spray bottles at Asian station and one at Sushi station. Manager labeled all bottles as degreaser and general cleaners. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at hibachi station. Manager moved container to flattop grill to heat and hold water at 135F. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In main walk in cooler, observed raw duck over buckets of ready to eat sauces. Operator relocated the duck. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar glass front x3; spicy salmon (47F - Cold Holding). Per operator food in unit less than 4hrs, not portioned or prepared today. Observed unit constantly being opened and closed. Operator moved to reach in for quick chill. Corrected On-Site

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed roach spray under buffet line. Operator removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice. B station expo area. Observed scoop for ice, handle buried. Operator placed in clean container. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in buffet line in water of 98F°. Operator replaced water to 150F° water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above sauces inside 6 door cooler in cook line. Operator moved sauces to another cooler and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice not time marked in sushi station. Sushi rice made less than 4 hours ago. Operator placed time mark on sushi rice. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable in prep area. Operator discarded Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Container of raw chicken wings on floor inside walk in freezer. Operator elevated Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing oil and sauces in hibachi station not labeled. Operator labeled all squeeze bottles during inspection. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs stored above cooked vegetables in flip top cooler, no physical barrier separation between flip top and lower reach in cooler. Operator moved raw shelled eggs and stored correctly inside reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked potatoes inside reach in cooler opposite wok station in cook line. Operator moved raw fish to bottom shelf and stored correctly.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice in sushi station without time marking,operator placed time mark on sushi rice during inspection. Sushi rice made less than 2 hours ago. Corrected On-Site

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer above 200ppm chlorine in buffet station. Operator remade to 100ppm chlorine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time as a public health control for buffet station, Hot , cold , salad and sushi station without written procedure. Emailed written procedure to manager

Intermediate - Oyster tags not marked with last date served. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle not labeled in buffet station. Operator labeled degreaser. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cases or crab legs, containers with calamari and raw chicken on floor inside walk in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1 2023. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs overRTE dressing. Operator move eggs to lower shelf. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Observed small sheet pans and colanders in hand washing sink behind sushi station.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No sink and surface.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink.located by frying station. Operator provided Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl other container with no handle used to dispense dressing in walk-in cooler. Observed Bowl or other container with no handle used to dispense sugar, tempura mix and rice . Operator removed Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed water on floor at prep area by sushi station caused by the drain pipe leaking.

Basic - Food stored on floor. Observed 2 boxes of dumplings stored on floor of walk in cooler. Observed plastic buckets of soy sauce stored on floor of walk in cooler. Observed multiple box and container of lobster tail on floor in walk-in freezer. Operator elevated. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with msg.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in a container of water temperature 64F. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar. Repeat Violation

Basic - Plumbing system in disrepair. Observed under prep sink by sushi station a leaking drain pipe.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored over RTE sliced cabbage. Operator moved to lower shelf. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1,2022 Warning - From follow-up inspection 2023-02-02: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar area Warning - From follow-up inspection 2023-02-02: Observed same Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar area Warning - From follow-up inspection 2023-02-02: Observed same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink encrusted with food debris and grease Warning - From follow-up inspection 2023-02-02: Observed same Time Extended