HIBACHI OF JAPAN TWO

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored on top of bag of carrots in reach in cooler. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat chopped onions in reach in cooler. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Pesticide stored on shelf with food and single use items. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. This is a repeat violation from the previous inspection dated 03-26-2025. Observed operator correct violations in order to meet inspection standards. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Quart cup used as scoop in bin of rice. This is a repeat violation from previous inspection dated 09-12-2024 Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen and on cooks line. This is a repeat violation from previous inspection dated 09-12-2024 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep table next to fryers. Operator removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep table in kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. Spare ribs thawing in bucket of standing water. Operator started running water over ribs. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back prep kitchen Warning - From follow-up inspection 2024-11-18: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food inside the reach in cooler near the rear door.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp inside the reach in cooler. Operator placed the raw chicken under the raw shrimp. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wet wiping cloth inside the sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name on the squirt bottles on shelf above the grill top.

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface near the fryer. Repeat Violation Warning - From follow-up inspection 2023-07-17: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered in the reach in cooler and reach in freezer in the kitchen area. Warning - From follow-up inspection 2023-07-17: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed chicken store in non food grade bags in reach in freezer.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed egg rolls commercially processed in container in reach in cooler open more then 24 hours per operator not date marked.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plans . Emailed and printed out form and operator filled out form. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed large Sawara Cypress wood bowl for sushi rice.

Basic - Garbage enclosure area in disrepair. Observed Observed dumpster enclosure in disrepair leaking from front of dumpster. And cardboard dumpster in disrepair from back of dumpster not enclosed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer in sushi reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed behind hibachi top grill with grease and food debris accumulation.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed reach in cooler by grill in entrance to kitchen shelves with rust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth in sushi area counter not stored in sanitizer bucket.

High Priority - Employee washed hands with no soap. Observed a cook wash hands with no soap. Educated on the importance of washing hands with soap.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a employee wash hands in the two compartment sink. Educated on the importance of washing hands in a hand wash sink only.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food in the bottom of the hand wash sink in the back of the kitchen area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.observed no hot water at the hand wash sink on the line. Operator turned on the hot water. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a open can of a beverage in the double door reach in cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust pitted shelves in the upright reach in cooler by the three compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the food service license had expired on 12/01/21. Owner was able to renew the food service license before the end of the inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits for the location. This is a repeat violation from 11/08/21. Discussed with operator about keeping test strips on location. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for time as a public health control and Sushi rice is being held as time as a public health control. Emailed a copy of the time as Public heath control to the operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut mushrooms made the day before per not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on the chute of the self service drink machine.

Basic - Food stored in a location that is exposed to splash/dust. Observed cream cheese next to the hand wash sink on the main line.

Basic - Food stored on floor. Observed frozen ribs on the floor in the kitchen area by the three compartment sink. Operator moved the ribs to the three compartment sink. Corrected On-Site

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Observed a cook handle raw beef and shrimp with a spatula and then handle cooked chicken with the same spatula. The operator got a separate spatula for raw proteins and and cooked proteins. Corrective Action Taken

Basic - No copy of latest inspection report available. No copy of the inspection report on site.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pork in standing water by the three compartment sink. Operator turned on the cold water. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed the certified food manager Xing Hu, was not aware of proper cook temperatures of proteins.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a meat cleaver and steel scrub in the hand wash sink on the main line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kits for the location.

Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Observed partially cooked shrimp next to ready to eat vegetables.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at the hand wash sink on the main kitchen line. Operator turned on the hot water. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several employees with Jewelry on while preparing food.