ONIKU HIBACHI
4125 9 STREET SW #A101
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/12/2024
High Priority
6
Intermediate
0
Basic
14
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice bin **Repeat Violation**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handles are soiled on multiple coolers. Glass door is soiled
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle sitting on cutting board Multiple opened water bottles in cooler with food for customers**Corrected On-Site** **Corrected On-Site**
- 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 jackets being stored on boxes in dry storage
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Old food debris throughout kitchen and under equipment.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing at water of 73°. Employee dumped water **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - small toaster oven heavily soiled in grease and food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above wok -shelf that stores clean dishes and Togo containers is soiled **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Interior of 2 door Glass cooler is heavily soiled. **Repeat Violation**
- 25-32-4:Basic - Reuse of single-service or single-use articles. - reusing chicken box to store cut prepped veggies in walk in. - reuse of gloves when handling raw chicken. Employee is using single service gloves to move chicken to grill. Removing gloves and placing into cooler to reuse. Educated manager **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Styrofoam To go boxes on floor by mop sink. Manager picked up **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Lid on Bulk bin of rice has cracks and holes **Repeat Violation**
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks in container. Employee corrected **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 began making order before washing hands. Educated employee
- 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. Operator using bleach that does not disinfect in sanitizer bucket. Operator had Clorox bleach on site. Educated manager and advised to remake sanitizer buckets with disinfecting bleach.
- 01B-07-4:High Priority - Food with mold-like growth. Cut Lettuce in salad cooler. Manager discarded away. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -Meat in shopping bags in walk in cooler -tuna and avocados wrapped in paper towels.
- 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. Shrimp sitting on chicken in reach in freeer **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice found at 122f. Machine is unplugged. Advised to reheat. 2nd temp 135f. Operator states it is still reheating. Rice was originally made at 1:30. 1 hour ago.
Food safety inspection conducted on 12/12/2024 revealed 20 total violations (6 high priority, 0 intermediate, 14 basic).
Inspection on 7/22/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In veggies and rice **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets are soiled on make top cooler doors
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All coolers throughout kitchen
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of chicken box used to store cut carrots in walk in cooler. Employee removed and put in food grade container **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Chicken in reach in freezer **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tuna in rop that states to be removed that is partially frozen. Operator removed **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat carrots in glass cooler **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-24. Encouraged employee to get renewed during inspection. Provided phone number for customer service to renew license **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and beef over ready to eat seaweed in cooler. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pot in hand wash sink **Corrected On-Site**
Food safety inspection conducted on 7/22/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).