MeAkan Japanese Sushi & Steakhouse

Observed food handler in the sushi area bare handling cut avocados with his bare hands. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Person in charge discarded the avocadoes.

Observed container of spring mix with a use by date of June 6, 2026 in the sushi bar. Also observed open milk with expiration of May 30,in the main kitchen. Milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Food items were discarded.

Observed a bowl without a handle being used to scoop raw chicken and a container without a handle used to scoop uncooked rice. Dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Only use dispensing utensils with handles so that they can also be stored in the containers. PIC removed bowl and container.

Observed the dish washer not sanitizing during cycles. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: 50-100 parts per million (ppm). Have the unit serviced, use three compartment sinks to wash, rinse and sanitize utensils.

Observed raw tuna in reduced oxygen packaging (ROP) thawed in the reach-in cooler in the sushi bar area. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less. Educated PIC on proper ROP thawing. PIC removed fish from packaging.

Observed two wet cloths on the salad prep table in the kitchen. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry; and used for no other purpose. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and laundered daily. Person in charge (PIC) removed both cloths from the counters.

Observed the side door open on the outside dumpster with trash stored inside.Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Employee closed the door on the dumpster.

Observed previous used equipment at the rear of the facility not being used. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Have the unit repaired or removed from the facility.

Observed an employee cup on a prep counter in the main kitchen without a lid and an employee cup on the prep counter in the sushi bar area that was not single-use also without a lid. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employees removed cups from counters and educated PIC that employee drinks in the prep areas need to be single use with a lid and a straw and kept away from food and single use articles.

Observed a container of raw shrimp being stored directly on top of a container of sliced onions. Food shall be protected from cross contamination by Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. Corrected on Site (COS): Person in charge (PIC) removed the container of raw shrimp and relocated the food item appropriately.

Observed cooked hibachi rice (43 F, 44 F) tightly covered inside the walk-in cooler with a prepared date of 9/2/2025 above 41 F. The rice did not cool properly. Cooked time/temperature control for safety food shall be cooled Within 2 hours from 135°F to 70°F and Within a total of 6 hours from 135°F to 41°F or less. COS: The hibachi rice was discarded. PIC coached employees on proper cooling methods.

Observed containers with no handles being used to scoop raw chicken out of the food containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Employee removed containers from chicken storage container and replaced them with ones that have a handle.

Observed an employee filling a cooking pot with water at the hand sink. A handwashing facility may not be used for purposes other than handwashing. Hand sink is only use for handwashing.

Observed several containers of cooked rice tightly covered and stacked while cooling inside the walk-in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected on Site (COS): Containers of rice unstacked and vented to allow air to enter inside of the containers.

Observed a container of pickled ginger in the sushi bar area being stored on the floor. food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Remove container of pickled ginger from the floor.

Observed containers with no handles being used to scoop rice out of the storage containers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Employee removed containers from rice storage container and replaced them with ones that have a handle.

Observed rice inside the rice cooker in the sushi area with a temperature of 97F being held on time as public health control not marked. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Sushi log was last used on December 29, 2024. Employee discarded the rice.

Observed the dish washer not sanitizing during cycles. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: 50-100 parts per million (ppm). Have the unit serviced, use three compartment sinks to wash, rinse and sanitize utensils.

Observed the intrior of the microwave heavily soiled with food splatter. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Throughly clean interior of the microwave.