KAMPAI JAPANESE RESTAURANT

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of sliced oranges at reach in cooler across from cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked noodles inside reach in cooler across from cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse towel inside hand sink at sushi bar. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for sushi rice without written procedures. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled across from cook line. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna thawing inside reduced oxygen package inside walk in cooler. Advised operator to open bags and remove product. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above reach in cooler in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on shelf in dish area.

Basic - Floor soiled/has accumulation of debris. Observed floor heavily soiled under counter at sushi bar. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup between fryer and stove at cook line. Repeat Violation

Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall underneath prep table heavily soiled at sushi bar. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel stored on top of cutting board at sushi station. Repeat Violation

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed krab rangoon stored in non food grade bag inside reach in freezer. - From follow-up inspection 2025-08-22: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over edamame at flip top portion of reach in cooler at cook line. Repeat Violation - From follow-up inspection 2025-08-22: Observed raw steak stored over noodles inside reach in cooler. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at cook line. Repeat Violation - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on prep table at sushi bar. - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floor at sushi bar heavily soiled with old food debris under reach in cooler at sushi bar. - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Repeat Violation - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside standing water 84F at sushi bar Repeat Violation - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at sushi bar. - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at cook line. Observed shelves heavily soiled with clean equipment at sushi bar area. - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall underneath prep table at sushi bar heavily soiled and in back prep area above reach in freezer. - From follow-up inspection 2025-08-22: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen area. - From follow-up inspection 2025-08-22: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over noodles inside reach in cooler at cook line. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles containing floor cleaner not labeled on floor at sushi bar

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled in back area Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned exterior of dish machine. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and sushi reach in cooler at sushi bar

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen, operator removed tongs. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 69F at sushi bar Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over noodles inside reach in cooler at cook line

High Priority - Toxic substance/chemical improperly stored. Observed can of WD-40 stored on shelf with sauces/spices. Operator removed WD-40 Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled in kitchen Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor area(s) covered with standing water. Observed standing water on floor near ice machine

Basic - Food stored on floor. Observed container of ginger stored on floor in sushi bar Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Operator removed tongs Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored inside standing water at sushi bar. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler on cook line Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of prep table in kitchen area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over raw scallops inside of reach in cooler in front of cook line. Operator moved eggs to bottom shelf of reach in cooler. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in back near standing reach in freezers. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles soiled at back reach in freezers.

Basic - Food stored on floor. Observed container of ginger stored on floor in sushi bar area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle on cook line. Operator removed tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside standing water at sushi bar. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at sushi bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in front of cook line. Observed hood filters soiled. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers of flour and sugar not labeled in back area near reach in freezers. Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-05-15: Accumulation of debris inside warewashing machine. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-05-15: Accumulation of debris on exterior of warewashing machine. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2024-05-15: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package. - From follow-up inspection 2024-05-15: Observed fish not frozen in oxygen reduce package. Advise operator to either remove from package or cut the package. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-05-15: Exterior door has a gap at the threshold that opens to the outside. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled, located at cooking line. - From follow-up inspection 2024-05-15: surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in cooler gaskets soiled, located at cooking line. Time Extended

Basic - - From initial inspection : Basic - Walk-in coolershelves with rust that has pitted the surface. - From follow-up inspection 2024-05-15: Walk-in coolershelves with rust that has pitted the surface. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces and oil without labels, throughout the kitchen areas. Repeat Violation - From follow-up inspection 2024-05-15: Observed several plastic bottles with different sauces and oil without labels, throughout the kitchen areas. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting mushrooms on cook line in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 10/01/2023 Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on sushi bar pick item from ground and continued to prep on sushi line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout back kitchen.

Basic - Ceiling tile missing.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Scoop handle inside rice bin.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing station in kitchen.

Basic - Working containers of food removed from original container not identified by common name. Seasoning bins in kitchen.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in front of the grill in the cook line observed raw chicken (47F - Cold Holding); Shrimp gyoza (50 F - Cold Holding); crab wontons (48F - Cold Holding); mixed seafood (50 F - Cold Holding); raw shrimp (54F - Cold Holding), as per manager food for less than 4 hours held in this unit. Manager transferring all food into the walk in cooler for a rapid cool. Corrective Action Taken Warning - From follow-up inspection 2023-06-29: At call back no change. ambient temperature of shelled eggs (60F - Cold Holding); shrimp dumplings (60F - Cold Holding); cooked chicken (61F - Cold Holding); raw chicken (53F - Cold Holding) in top area of flip top reach-in cooler across from stove. Observed all items stored above chill line of reach-in cooler. Employee stated they left items out for lunch. Employee placed items in bottom of cooler to chill. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using the hand wash sink as a prep sink. During the inspection observed standing water and old food debris. Warning - From follow-up inspection 2023-06-29: At callback no change. Observed containers stored in hand wash sink at sushi making table and at hand wash sink near cook line Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2023-06-29: At callback no change. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled. Warning - From follow-up inspection 2023-06-29: At callback no change Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2023-06-29: At callback no. Change Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler located in front of the grill,in the cook line not maintaining minimum cold holding temperature. Manager was instructed not to put TCS food in this unit until is fixed. Warning - From follow-up inspection 2023-06-29: At callback no change. Observed air flow from fam blocked by multiple pans. Operator tried rearranging items in cooler to clear path for air flow . Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Soy sauce stored in the walk in cooler floor. Warning - From follow-up inspection 2023-06-29: At callback no change. Multiple buckets in walk-in-cooler with sauces stored on floor. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled, reach in cooler located next to the soup station. Warning - From follow-up inspection 2023-06-29: At callback no change. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in the cooler located across stove.

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. Observed raw chicken stored over raw pork in the reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw bean sprouts (62°F - Cold Holding); cut tomatoes (52°F - Cold Holding) stored in the cook line cooler on top of other food as per operator less than 2 hours, operator placed food inside the cooler. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense flour. Repeat Violation

Basic - Cloth used as a food-contact surface. Observed on top of carrots in the walk in cooler. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food on top of prep table.

Basic - Food stored on floor. Observed flour containers stored on the kitchen floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 83°F, operator discarded water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink located by the cook line. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed plates on shelf in the kitchen area. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of prep tables.

Basic - Working containers of food removed from original container not identified by common name. Observed flour stored in a soy sauce containers.