VJK JAPAN

Basic - - From initial inspection : Basic - Equipment in poor repair. Table next to ice machine has a hole on the bottom of it. Repeat Violation - From follow-up inspection 2026-04-22: Time Extended

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose from mop sink hanging in 3 compartment sink. Discussed with operator. Operator moved to approved location. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes stored in handwashing sink on front line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black mold like substance.

Basic - Equipment in poor repair. Food preparation table next to ice machine has a hole and rust buildup on bottom shelf. Repeat Violation

Basic - Food stored on floor. Buckets of soy sauce stored in floor inside walk in cooler. Owner removed and properly stored soy sauce. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs inside cooked noodles are laying in noodles. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 98F behind grill on front line.

Basic - Stored food not covered. Raw beef inside reach in freezer is stored uncovered. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Pipe is disconnected connected underneath handwashing sink in back kitchen area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Clear bottles of oil have no labeling of ingredients on front line. Repeat Violation

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Tabletop fryer not underneath hood systems sitting on table across from hood system. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over plantains , operator moved to approved location at time of inspection. Raw chicken stored over sauce on cook line Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose from mop sink hanging in 3 compartment sink. Discussed with operator. Operator moved to approved location at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle near mop sink not labeled, operator labeled at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on drying rack near 3 compartment sink.

Basic - Equipment in poor repair. Bottom shelf on prep table near ice machine rusted. Discussed with operator.

Basic - Floor soiled/has accumulation of debris. Floor soiled under fryer.

Basic - Floor tiles missing and/or in disrepair. Tile in kitchen near back hand sink in disrepair.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs touching noodles in drawer in front kitchen area.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board. Discussed with operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chair next to burner soiled. Walk in cooler shelving soiled

Basic - Stored food not covered. Stored food in chest freezer not covered. Discussed with operator.

Basic - Trash receptacles not provided where needed in establishment. No trash can near front hand wash sink, discussed with operator.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed garlic over cooked noodles. Operator moved to approved location at time of inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under hand wash in kitchen area. Operator had employee clean and sanitize area and place bucket under sink to catch water. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Oil container on prep line, operator labeled at time of inspection. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Tabletop fryer on prep table not under hood system. Operator moved to approved location at time of inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for cut cabbage held on time as a public health control. Warning - From follow-up inspection 2023-12-05: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing next to walk in cooler. Warning - From follow-up inspection 2023-12-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Warning - From follow-up inspection 2023-12-05: Time Extended

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Cove molding broken around walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hung mop up. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee used restroom and did not wash hands before gloving hands. Spoke with operator about reminding employees that hey must wash hands in restroom and again when entering back into kitchen. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef in walk cooler. Operator rearranged shelf and placed beef bins above chicken bins.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink faucet missing vacuum breaker before hose.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on dry rack have water in between them.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed on cut lettuce on cook line. Observed operator mark lettuce. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked noodles covered and stacked in walk in cooler. 3-501.15 FC: (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under Section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled. Observed employee label bottle. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep line. Observed employee remove. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching raw meat in reach in cooler on cooks line. Observed employee move handle above food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.