OEC JAPANESE EXPRESS
2438 66 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/6/2025
High Priority
2
Intermediate
3
Basic
14
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area not properly secured. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Outside screen door.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Heavy grease buildup throughout the kitchen. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. gallon buckets of soy sauce stored on floor throughout the kitchen. **Repeat Violation**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris.
- 29-08-4:Basic - Plumbing system in disrepair. Faucet handle for hot water broke at hand sink on cook line.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in kitchen stored upright. **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface. **Repeat Violation**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef. Management properly separated items. **Corrected On-Site**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Stand up freezer in kitchen raw beef over raw shrimp.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic container in hand sink. Employee removed container **Corrected On-Site** **Repeat Violation**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken at reach-in cooler made on 3-5-25. No date marking. Walk-in cooler multiple items prepared more than 24 hours has no date marking.
Food safety inspection conducted on 3/6/2025 revealed 19 total violations (2 high priority, 3 intermediate, 14 basic).
Inspection on 7/11/2024
High Priority
3
Intermediate
6
Basic
19
Total
28
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in rear storage area not properly secured.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen have grooved cut marks and are no longer cleanable.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor underneath flat top cooktop. Employee removed and sanitized the area. 1 dead roach next to mop sink. Employee removed and sanitized the area. **Corrected On-Site**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee fish bones over cabbage in walk in cooler.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Chest freezer in kitchen has rust on bottom and door.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of rear screen door of kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen in disrepair.
- 08B-38-4:Basic - Food stored on floor. Soy sauce buckets stored on floor of kitchen. **Repeat Violation**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of cart in kitchen.
- 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 of spoon used to dispense pepper not stored above food item. Employee corrected. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on cook line has built up food debris. Toaster oven front counter sushi area has built up food debris.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Soup spoons in kitchen stored upright.
- 25-05-4:Basic - Single-service articles improperly stored. To go boxes in kitchen not inverted for protection.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses next to rice holder.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt and sugar removed from original containers and not labeled.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves to work with food without first washing hands.
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment is using chlorine sanitizer that is not approved for food contact surfaces. Operator went to store and purchased chlorine approved for food contact surfaces. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood in reach in freezer not all commercially packaged.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector emailed Big 6 Foodborne Illnesses.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed written procedures for Vomit and Diarrheal cleanup.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are soiled with food debris. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked by empty buckets. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter used to fill water bucket.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler prepared on site and not properly date marked. **Repeat Violation**
Food safety inspection conducted on 7/11/2024 revealed 28 total violations (3 high priority, 6 intermediate, 19 basic).