OKAYAMA SUSHI AND HIBACHI

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -1 live roach at prep table -3 live roaches under smaller prep table -2 live roaches under middle prep table -1 live roach in ice tray at soda machine -1 life roaches inside drying racks above 3 compartment sink -1 live roach behind sign above mop sink -8 live roaches in ceiling above mop sink -4 live roaches in ceiling above 3 compartment sink Admin Complaint - From follow-up inspection 2025-08-08: -2 live roaches behind water heater above mop sink -1 live roach in ceiling above reach in freezers Admin Complaint

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. -at dish machine - From follow-up inspection 2025-08-08: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -sink next to dishwasher Repeat Violation - From follow-up inspection 2025-08-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -pump spray bottle under dish machine - From follow-up inspection 2025-08-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at sushi bar - From follow-up inspection 2025-08-08: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-08-08: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates above hand wash sink in sushi area not inverted - From follow-up inspection 2025-08-08: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cook line reach in cooler - From follow-up inspection 2025-08-08: Time Extended

Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. - From follow-up inspection 2025-08-08: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -lower right corner of rear door - From follow-up inspection 2025-08-08: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. -seed container at sushi station - From follow-up inspection 2025-08-08: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -box of oil on floor Repeat Violation - From follow-up inspection 2025-08-08: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. -sushi containers at sushi section not inverted - From follow-up inspection 2025-08-08: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -10ppm Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -tongs

High Priority - Live, small flying insects found -1 small flying insects on food container lids -3 small flying insects on prep tables landing on food contact surfaces -30 small flying insects in hallway next to walk in cooler, landing on food and food contact surfaces Admin Complaint

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef -raw beef over raw fish

High Priority - Roach activity present as evidenced by live roaches found. -1 live roach at prep table -3 live roaches under smaller prep table -2 live roaches under middle prep table -1 live roach in ice tray at soda machine -1 life roaches inside drying racks above 3 compartment sink -1 live roach behind sign above mop sink -8 live roaches in ceiling above mop sink -4 live roaches in ceiling above 3 compartment sink Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. -200 rodent droppings in hallway next to walk in cooler Admin Complaint

High Priority - Spray hose at dish sink lower than flood rim of sink. -at dish machine

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -roach in ice tray at soda machine

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. -provided and filled out time as a public health control Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -sink next to dishwasher Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards under prep table soiled -ice scoop soiled with accumulation of mold like substance Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink at sushi station used for thawing food items

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Spray bottle containing toxic substance not labeled. -pump spray bottle under dish machine

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at sushi bar

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -bowl used in raw chicken at cook line

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates above hand wash sink in sushi area not inverted

Basic - Cutting board has cut marks and is no longer cleanable. -cook line reach in cooler

Basic - Dead roaches on premises. -1 dead roach in large pan under prep table

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys at sushi prep table

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -large rice mixing bowl

Basic - Exterior door has a gap at the threshold that opens to the outside. -lower right corner of rear door

Basic - Food storage container/container lid cracked or broken. -seed container at sushi station

Basic - Food stored on floor. -box of oil on floor Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -rice scoop handle not above food

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice utensils

Basic - Objectionable odors in bathroom or other areas of the establishment. -Main dining area

Basic - Single-service articles not stored inverted or protected from contamination. -sushi containers at sushi section not inverted

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at sushi station -cook line