OSAKA SUSHI

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 in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Lid inside of handwashing sink next to three compartment sink Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to three compartment sink Operator stocked Corrected On-Site

Basic - Food stored on floor. Soy sauce buckets near three compartment sink

Basic - Ice scoop handle in contact with ice. In ice machine Operator removed Corrected On-Site

Basic - Light not functioning. One in hood over cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout Ice machine exterior Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Crawfish and seaweed salad thawing at room temperature on counter next to front counter handwashing sink Operator moved to refrigeration Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers on bottom shelf of dry storage shelf next to walk in cooler

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining food pans throughout front counter and on cookline Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over seaweed salad in reach in cooler at front counter Operator put tuna beneath Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Lids in handwashing sink at end of cookline next to ice machine Operator removed Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice Emailed form to operator Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls, drop shield and inside of lid

Basic - Bowl or other container with no handle used to dispense food. Cups in flour and other dry ingredient containers on bottom shelf of dry storage Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened gallon of milk on top shelf in walk in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table on cookline Operator removed Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline in water 94F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several reach in freezer and cooler gaskets throughout Hood vents over cookline Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Throughout sushi bar and cooks line items lined with paper towels

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over pitcher with dark liquid at reach in cooler at cooks line Raw chicken stored over bucket of sauce at walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked with lid and scrubber Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at triple,cooks Corrected On-Site

Intermediate - No soap provided at handwash sink. At cooks line and by triple sink Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For tempura shrimp at cooks line. Emailed operator time plan

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer stored unclear spray bottle at triple sink

Basic - Bowl or other container with no handle used to dispense food. Bowl in containers with panko,flour and rice at dry storage

Basic - Ice scoop handle in contact with ice. By soda station Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between make table and prep table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers

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

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon and tuna lined with paper towels in reach in cooler at sushi bar - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Rice,tempura,flour and sugar all have plastic 32 ounce to go cups as scoops - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line - From follow-up inspection 2025-01-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking elements on cooks line - From follow-up inspection 2025-01-21: Time Extended

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. 3 of 20 plus entries incorrectly listed. Advised to fix menus immediately. Corrective Action Taken

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. Sent instructions to make kit. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling noodles-pans of noodles cooling stacked on each other. Advised to separate. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. 3 bin sink area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Wiping bucket in hand wash sink basin. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food-All bulk items. Red scoops with handles.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled over grill area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pizza in walk in cooler, not separated from foods to be served. Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Bottom of pans in contact with food product cooling. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All bulk containers heavily soiled. Corrected On-Site

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

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. Sent copy to operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles walk in cooler Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above hand wash sink Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw fish walk in cooler Corrected On-Site

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

Basic - Food stored on floor. Carrots walk in cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in small freezer Cos

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-08-11: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2023-08-11: Time Extended

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