Okinawa Japanese Grillhouse And Sushi Bar

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices

Observed approximately one dead rodent in trap at front bar area adjacent to refrigeration unit. Trap and dead rodent discarded by operator. Warning

Basic – Dead roaches on premises

Observed approximately 42 dead roaches in establishment: 30 dead roaches on floor in liquor storage area near kitchen, five dead roaches on floor in back storage room where bags of raw onions and cooking oil were on floor, and seven in glue trap in back dry storage area by plumbing pipe. Repeat Violation Warning

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

Observed employee on cook line drinking from coffee mug.

Basic – Employee eating in a food preparation or other restricted area

Uncovered employee food in sushi prep area. Operator removed from area. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Observed employee phone in sushi area and kitchen area. Cell phone removed. Corrected On-Site Repeat Violation

Basic – Employee with no beard guard/restraint while engaging in food preparation

Employee on cook line had no beard guard.

Basic – Equipment and utensils not properly air-dried – wet nesting

Cups stacked on top of soda dispenser in server well area are wet nesting.

Basic – Floor, walls and or ceilings soiled/has accumulation of debris

The floor under the fryer in kitchen has build up of grease and food debris

The walls in storage area next to employee restroom are soiled. Repeat Violation

Basic – Floors not maintained smooth and durable

The floor through kitchen is not smooth and easily cleanable.

Basic – Food stored on floor

Cooking oil on floor in storage closet next to employee restroom in kitchen area

Bags of raw onion on ground in storage area next to employee bathroom in kitchen area. Repeat Violation

Basic – Hole in or other damage to wall

In storage room next to employee bathroom in kitchen area, bottom of wall adjacent to water heater is in disrepair.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

In sushi prep area, utensil in standing water 64F. Utensil removed from water. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach in cooler in sushi prep area gasket soiled. Repeat Violation

Basic – Water draining onto floor surface

At reach in ice machine in kitchen next to employee restroom, water draining for machine onto floor, puddles accumulating.

High Priority – Raw animal food cooked in a microwave oven not reaching a minimum internal temperature of 165 degrees Fahrenheit

At sushi prep area, employee microwaving salmon 140F. Employee placed salmon back into microwave to cook longer. Re-temped salmon 181F. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In walk in cooler, raw salmon stored over ready to eat spring rolls. Items moved and stored correctly. Corrected On-Site

High Priority – Roach activity present as evidenced by live roaches found

Observed approximately 4 live roaches in liquor storage area by manager office. Warning

High Priority – Rodent activity present as evidenced by rodent droppings found

Observed approximately 45 rodent droppings. Approximately 30 droppings observed in back storage room adjacent to kitchen behind water heater where cook oil and raw onions are on floor. Approximately 15 droppings observed in front bar area behind refrigerator unit adjacent to where drinks are made. Operator began cleaning droppings. Warning

Intermediate – Handwash sink used for purposes other than handwashing

Observed employee dumping sanitizer solution and dirty water at hand wash station in server well area.

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

Sushi menus do not indicate which items are raw (menus only state which items are cooked). Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At hand wash station in hibachi area has no paper towels.