Osaka Japanese Steakhouse

Basic – Bowl or other container with no handle used to dispense food

In multiple containers of flour, rice, and soy sauce throughout kitchen, operator removed containers.

Basic – Dead roaches on premises

1 dead roach in corner of dining room by hibachi grill near bathrooms

Approximately 6 dead roaches in hand wash sinks and cabinets under hand wash stations in dining area next to hibachi grills, operator bang to clean up all dead roaches during inspection. Repeat Violation Warning

Basic – Floor/walls/ceilings soiled/has accumulation of debris

Floors under cook line in kitchen

Floors under all hibachi grills in dining room

Floors under crates in back storage area in kitchen

Walls behind equipment on cook line

Walls around hibachi grills in dining area

Floor in walk in freezer

Wall under sink at bar area. Repeat Violation

Basic – Food-contact surface not smooth and easily cleanable

Thin metal knife sleeves on carts in dining room. Repeat Violation

Basic – Hole in or other damage to wall

Holes in walls in cabinets under hand wash station in dining area near hibachi grills

Hole in wall under row of chairs in hallway leading to bathrooms. Repeat Violation Warning

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

Exterior of fryers and grills on cook line in kitchen

Surfaces between hibachi grills and table in dining area

Soda gun holster at bar area.

Basic – Working containers of food removed from original container not identified by common name

Two pitchers with sugar in window in kitchen.

High Priority – Chlorine sanitizer in sanitation bucket not at proper minimum strength

Sanitation bucket next to hand wash station in server area reading 0ppm, operator remade to 100ppm Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw fish, removed from original packaging, stored over soup in walk in freezer

Raw fish, removed from original packaging, stored over seaweed salad in walk in freezer

Bags of raw chicken and raw beef, both removed from original packaging, stored mixed in with bags of noodles in walk in freezer

Also raw fish stored over bucket of soy sauce in walk in cooler

Also raw pork stored over cut cucumbers in walk in cooler

Operator began to rearrange all items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

raw salmon (46F – Cold Holding); raw scallops (45F – Cold Holding) in reach in cooler near walk in cooler in kitchen, per operator cooler has been consistently opened for less the 1 hour, both retemps below 41F. Corrected On-Site Repeat Violation Admin Complaint

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

No soap or papaer towels at hand wash station next to dish machine, employee corrected during inspection. Corrected On-Site