OSAKA JAPANESE STEAKHOUSE & SUSHI BAR INC OF TALLAHASSEE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.

Basic - Stored food not covered. Several items in walkin cooler.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook moved cooked shrimp on plate with hand.

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. Per cook rice made at 2:00 pm.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner on wire rack shelf above napkins and chop sticks.

Intermediate - Handwash sink not accessible for employee use at all times. Box stored in sink by sushi bar.

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar.

Basic - Stored food not covered. Several items in walk-in cooler. Covered during inspection.

Basic - Bowl or other container with no handle used to dispense food. Scoop removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Stored food not covered. Items in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs/ row left inspection out of my area on sushi bar unknown time , 65°F. Operator discarded. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Rice at sushi bar. Operator discarded.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Habachi and sushi area.

Intermediate - No soap provided at handwash sink. Hibachi area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided advisory and operator posted. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board on floor.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone at sushi bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at hibachi station in dining room.

Intermediate - No soap provided at handwash sink at hibachi station in dining room.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in dry rice. Repeat Violation

Basic - Cloth used as a food-contact surface in rice at sushi bar. Repeat Violation

Basic - Multiple Cutting boards have cut marks and are no longer cleanable. Repeat Violation

Basic - Multiple dry soiled cloths stored on top of food buckets in dry storage area. Employee removed cloths from food contact areas. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at hibachi station in dining room.

Basic - Stored food not covered. Multiple bins of cut vegetables stored in walk in cooler not covered. Prepared salads stored in upright cooler not covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wt soiled cloth stored on top of salmon in walk in freezer. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with table holding sushi rice. Employee slid table from in front of sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sink used as a dump sink with evidence of ice. Employee removed ice from sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in dry rice. Chef removed bowl from rice. Corrected On-Site

Basic - Cloth used as a food-contact surface in multiple areas through out kitchen and prep areas. Chef removed cloths from food contact surfaces. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed cloth from under cutting board. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef , Properly stored during inspection. Corrected On-Site Repeat Violation

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. Time marked during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature, put under running water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice at 72f, left out in kitchen, cook discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Per cook rice made at 11:00 not discarded until 3:30.

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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat and watch at sushi bar.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Putting lemon slice on tea.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Eggs over scallops. Properly stored during inspection. 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, time marked during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In rice, removed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife removed. Corrected On-Site