HIBACHI OF JAPAN 5

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken placed above raw shrimp in the reach in cooler that is across from cook flat top. Raw salmon was placed over ready to eat miso soup in the walk in cooler. Operator rearranged foods for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (46F - Cold Holding); raw chicken (50F - Cold Holding); raw beef (48F - Cold Holding); cooked vegetables (48F - Cold Holding). Foods out of temperature for less than one hour. Operator moved foods to a working cold holding unit. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. The handwashing sink in the server prep area is being blocked by a fridge.

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. Operator has a copy of the employee reporting agreement, with no employee signatures.

Basic - Bathroom located inside establishment in the back of kitchen not completely enclosed with tight-fitting, self-closing doors

Basic - Ceiling tile missing directly above clean dish area. Next to dish machine.

Basic - Covered waste receptacle not provided in women's bathroom in the back kitchen area. Repeat Violation

Basic - Food stored on floor. Bucket full of potatoes in the walk in cooler, bucket of ginger at the sushi bar, bucket of miso paste in the storage area is stored on the floor.

Intermediate - Handwash sink not accessible for employee use at all times. Refrigerator blocking Hand washing sink in server station

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles at bar area. Operator labeled bottle Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ductwork near walk in coolers in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. Near Walk in coolers.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.At server area, hand washing sink is blocked by a refrigerator 9-21-23 Repeat Violation Warning - From follow-up inspection 2024-06-05: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen doors in prep area.9-21-23 Repeat Violation Warning - From follow-up inspection 2024-06-05: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-06-05: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. White rice being stored in a rubbermaid non-food grade garbage can.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In walk in cooler, thermometer is reading 30F ambient is 49F

Intermediate - Handwash sink not accessible for employee use at all times. 5-31-23 Hand washing sink in server area blocked by a refrigerator Repeat Violation

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. Provided operator with English and Spanish forms, employees began reading and filing out. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and ladies restroom doors not closing completely uc

Basic - Carbon dioxide/helium tanks not adequately secured. In storage area5-31-2023 Repeat Violation

Basic - Dishmachine has worn data plate, unable to read.

Basic - Exterior door has a gap at the threshold that opens to the outside. Near storage area

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Unable to read labels without a flashlight

Basic - Uncleanable knife block in use to store knives.at sushi barRepeat Violation Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Windex and degreaser being stored above onions near the walk in freezer operator moved chemicals. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. In server area, hand washing sink blocked by a refrigerator. 8-17-22 Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. In main kitchen, hand washing sink storing towels and a stick. Operator removed items Corrected On-Site

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. Provided Operator with Employee Illness Agreement Hand out.

Basic - Uncleanable knife block in use to store knives. At sushi bar.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0 ppm after several attempts.Operator has set up triple sink for sanitation of washed items. Operator also called technician. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in Cooler Raw chicken (46F - Cold Holding); Raw Chicken (49F - Cold Holding); Raw Chicken Breast (49F - Cold Holding) Ambient Temperature 49F Operator said Chicken Just Delivered, Put All Chicken in Freezer To Cool Down Rapidly and Adjusted Walk-in Cooler Temperature to a lower setting

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk-in Cooler Thermometer Unaccurate

Intermediate - Handwash sink not accessible for employee use at all times. Refrigerator Blocking Hand Sink, Server Station Near Restroom

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

Intermediate - No soap provided at handwash sink. Employee Restroom No Hand soap

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back Prep Area Near Walk-in Cooler Gaps, Drywall exposed Ductwork with holes and tape, insulation hanging down

Basic - In-use tongs stored on equipment door handle between uses. Back Kitchen Area Wok Station.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler has rusty shelves Repeat Violation from 5-24-2022 Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer near wok station in back kitchen area Uncleanable knife block in use to store knives. In Sushi Area

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in sugar container. Operator removed bowl. Corrected On-Site

Basic - Dead roaches on premises. Observed three dead roaches by walk in cooler. Operator clean up the dead roaches and sanitize the area. Corrected On-Site

Basic - Food stored on floor. Observed food containers on the floor in walk in cooler. Operator removed food containers up from floor. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the floor. Operator double bucket sanitizer on floor. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed paper towels lining bottom of sushi fish containers at sushi counter. Educated operator on the importance of using food grade materials. Operator removed. This is a repeat violation from 4/15/2021. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed fish heads for employees in walk in freezer not segregated from food for the public. Educated operator on the importance of labeling and segregating employee food. Operator moved container to separate shelf and labeled for employees only. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven door handle on cook line in kitchen. Operator removed.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board in back prep area. Educated operator on the importance of using a clean dry cloth or a cleanable non slip liner. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on gaskets of reach in coolers at hibachi station.