ARASHI YAMA SUSHI AND HIBACHI INC
4780 NW 39 AVE SUITE 1
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in sushi bar area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep kitchen table. Manager discarded drink during inspection. **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on kitchen prep table. Employee removed phone during inspection. **Corrected On-Site** **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf above three compartment sink.
- 08B-38-4:Basic - Food stored on floor. Container of duck stored on kitchen floor. Employee placed container on shelf. Fish stored on floor in walk-in freezer. Sauces stored on floor in walk-in cooler. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle in front of cook line. Manager placed tongs on top of stove. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf beneath hand washing sink in sushi bar area. Walk-in cooler gasket.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Octopus thawing in standing water. Employee placed octopus under running water. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on reach-in cooler across from cook line. Wiping cloth underneath cutting board on kitchen prep table. **Repeat Violation**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm. Manager changed sanitizer and primed machine, 50 ppm.**Warning**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
- 12A-12-4:High Priority - Employee switched from working with raw food to handling single service without washing hands. Employee cutting chicken then proceeded to handle clean to go container on cook line. Manager had employee wash hands and use new container. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from back door. Knife stored in prep area. **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available. **Repeat Violation**
Food safety inspection conducted on 2/18/2025 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 11/22/2024
High Priority
1
Intermediate
3
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine next to three compartment sink.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table. Employee removed drink during inspection. **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored in sushi bar reach-in cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach-in cooler across from cook line. Manager removed phone during inspection. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Cases of chicken and fish stored on walk-in freezer floor. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line stored in standing water, 80F. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Walk-in cooler gasket. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor in sushi bar area. **Repeat Violation**
- 41-07-4:High Priority - Container of medicine improperly stored. Diet supplement stored on shelf above reach-in cooler across from cook line. Manager removed diet supplement during inspection. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of wait station ice machine.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. Manager provided hand towels during inspection. **Corrected On-Site**
Food safety inspection conducted on 11/22/2024 revealed 14 total violations (1 high priority, 3 intermediate, 10 basic).