Osaka Japanese Steakhouse

At time of inspection, there was no time or date documentation for sushi rice. // Advised PIC to label time rice was made and to throw out after 4 hours.

At time of inspection, observed stained ceilings with rusted vents

Mold present on drink machine nozzles/Corrected

Inspection report from 1/19/23 posted/Must post most recent score

Some shelving with rust present/Refinish, Build up on equipment/Clean

Stained ceiling tiles/Replace, Walls stained/Clean and repaint as needed

Back hand sink blocked and paper towels in other hand sink/Corrected, Employee using sushi bar hand sink to rinse knife/Corrected

No sanitizer at in use dish machine/Instructed to use sanitize end of 3 compartment until machine repaired

Some shelving with rust present/Refinish, Build up on equipment/Clean

Stained ceiling tiles/Replace, Walls stained/Clean and repaint as needed

Some shelving with rust present/Refinish and shelf at drink machine is warped and stained/Replace

Stained ceiling tiles/Replace

Lettuce stored in bottom of raw meat cooler/Corrected and moved to top shelf or separate cooler

Cooler holding prepped salads and opened juice at 45F with an ambient temp of 45F as well/Instructed to only use for produce not prepped until repaired and holding temp at 41F or below

Not documenting time for sushi rice when prepped and when to discard/Record time out of temp and time to discard within 4 hours

Employee cup without lid and straw in kitchen and stored in prep area/Corrected and instructed to use a lid and straw and to store away from food prep area

No soap at hand sink/Supply soap and paper towels at all hand sinks, Bowl in kitchen hand sink and container in sushi bar hand sink/Do not place anything in hand sinks that blocks them

Ice bin uncovered in back area/Keep covered when not in use

No sanitizer registering at dish machine/Instructed to contact maintenance and use 3 compartment for sanitizing until repaired, Mold present on shield at ice machine/Clean thoroughly and more frequently

No obvious date marking system in place/Instructed to date mark any prepped TCS foods to be kept for > 24 hours with a use by or prepped date to insure the items are discarded within 7 days

Soda syrup boxes stored under cleaner on back shelf/Store food away from chemicals and toxins

Could not find thermometer in broken cooler/Replace and make sure there are working thermometers in all coolers

Employee chopping vegetables in back without hair restraint/Corrected and instructed to wear when prepping or cooking any foods

Gap of day light showing at backdoor and at front door/Replace weather strip to prevent pest entry

Multiple bulk containers without label identifying common name/Label all foods out of original container with common name if they can not be easily identified (sugar, salt, etc.)

Heavy rust present on shelving coolers/Refinish or replace, Debris and build up on outside of large bulk containers/Clean more frequently, Debris and grease build up under and around equipment/Clean

Walls with splatter and stain throughout kitchen especially in dish area/Clean and paint, Ceiling tiles stained and some with dust accumulation/Replace, Metal tracks for drop ceiling with heavy rust present/Refinish or or replace