ASIAN CHAO/ MAKI OF JAPAN
6419 E NEWBERRY RD G4
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 8/22/2023
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage next to dry seasoning containers on shelf outside of walk in freezer, manager moved drink. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack across from Three compartment sink.
- 14-11-5:Basic - Equipment in poor repair. Cutting boards in back kitchen on prep table with deep cut marks. Repeat Violation
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer under prep counter on back cook line.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces holding cooking equipment up at grill at front counter. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer under prep table the gaskets are soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple plastic and metal containers on clean dish rack in the back. Old food stuck to 2 plastic containers on clean dish rack across from Three compartment sink. Repeat Violation
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. noodles 4 hours (77F - Cooling) see stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (50F - Cold Holding); shrimp (47F - Cold Holding) in low boy under flat top, operator placed ice on items. Beef and shrimp 39F. sushi rolls 4 hours (60F - Cold Holding) in display cooler at front counter, no time stamp or paperwork. See stop sale. cabbage mix 3 hours (71F - Cold Holding) next to flat top, no time stamp or paperwork. Operator printed label for 4 hours. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse spatulas at Handwash sink next to front counter grill. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to prep sink and Three compartment sink. Operator placed paper towels at sink. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/22/2023 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).