WASABI JAPANESE STEAKHOUSE
10206 RIVERCOAST DR
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 11/20/2024
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bag of rice.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Soiled microwave handle. Kitchen **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen cooler. Prep line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Moved by manager. **Corrected On-Site**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food service employees put on hat , touched hair , then engaged in food service activity without washing hands. Inspector intervened. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. cleaned by manager **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large tray in wait-station Hand Wash Sink. Moved by manager. **Corrected On-Site**
Food safety inspection conducted on 11/20/2024 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).