JPAN SUSHI & GRILL
229 N CATTLEMEN RD STE 61
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-03-07: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2025-03-07: **Time Extended**
- 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. At bar. **Warning** - From follow-up inspection 2025-03-07: **Time Extended**
- 12A-13-4:High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes, then clean dishes without washing his hands. Operator educated employee. **Warning** - From follow-up inspection 2025-03-07: Ongoing education. Coached staff. **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw seafood not identified on the establishment's gluten free manu and on sushi and sashimi section of their cocktail menu. **Warning** - From follow-up inspection 2025-03-07: Owner will temporarily mark it raw until new menus are printed. **Time Extended**
Food safety inspection conducted on 3/7/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 3/6/2025
High Priority
6
Intermediate
4
Basic
16
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Non-food grade cloth directly on cut vegetables in sushi station cooler. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above cook line cooler. **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer. **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed. **Corrected On-Site** **Warning**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in vinegar. **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Warning**
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At front sushi station. **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed in keg cooler. **Warning**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. On cook line. **Warning**
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill on food storage area shelf. **Warning**
- 08B-12-5:Basic - Stored food not covered. Lobster in reach in cooler and cut broccoli in walk in cooler. **Warning**
- 14-55-4:Basic - Uncleanable knife block in use to store knives. **Warning**
- 29-17-4:Basic - Waste line missing at soda gun holster. At bar. **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt not labeled. Operator labeled. **Corrected On-Site** **Warning**
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at 0ppm at dish machine. **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes, then clean dishes without washing his hands. Operator educated employee. **Warning**
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched his hair with gloves on and then continued food preparation with same gloves. **Warning**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed cook slice two sushi rolls with the plastic wrap still on top of the sushi. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Kale at 47F. and cream cheese at 51F. at sushi station. Sushi 61F. above cold line in cook line cooler. Operator moved products to proper refrigeration. **Corrective Action Taken** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed butane stored with food at sushi station. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable peeler soiled. Microwave soiled. Operator cleaned. **Corrected On-Site** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cook line sink blocked with linen cans. **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw seafood not identified on the establishment's gluten free manu and on sushi and sashimi section of their cocktail menu. **Warning**
- 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed both containers empty. **Warning**
Food safety inspection conducted on 3/6/2025 revealed 26 total violations (6 high priority, 4 intermediate, 16 basic).
Inspection on 9/23/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee preparing ready to food, changing tasks and not changing gloves or washing hands. Operator coached. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the server area blocked with a trash can and broom. Operator corrected. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the handwashing sink on the cook line without paper towels. Operator corrected. **Corrected On-Site**
Food safety inspection conducted on 9/23/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).