SHINJU JAPANESE BUFFET

High Priority - Container of medicine improperly stored. Observed bottle of claritin stored on shelf above reach in cooler across from cook line. Repeat Violation

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee dry hands on soiled towel after washing hands in triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sauces inside walk in cooler. Repeat Violation

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 beef and raw shrimp inside walk in cooler. Repeat Violation

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 removed from original package stored over raw beef inside walk in freezer.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside triple sink.

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. Provided operator with handout via email Repeat Violation

Basic - Bathroom facility not clean. Observed toilet in men's bathroom soiled.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Near soda machine at wait station. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen areas. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in hibachi station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on shelf above reach in cooler across from cook line. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at sushi bar. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. At screen door. Repeat Violation

Basic - Food stored on floor. Observed ice cream stored on floor inside second walk in freezer Repeat Violation

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink outside blocked by garbage can and other items. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. At hibachi station. Repeat Violation

Basic - Insect control device installed over food preparation area. Above prep table across from walk in cooler. Repeat Violation

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. At wait station. Repeat Violation

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

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 soiled at triple sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. Repeat Violation

High Priority - Container of medicine improperly stored. Observed bottle of claritin and container of neosporin stored on shelf above reach in cooler across from cook line. Operator removed medicines. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee scratch face then put on new pair of gloves and begin to prep sushi without washing hands.

High Priority - Employee washed hands with no soap. Observed employee handling raw chicken at fryer, washed hands in triple sink without soap, and continued to prep food.

High Priority - Metal stem-type thermometer soiled. Observed probe thermometer dirty in kitchen area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over biscuits inside walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in walk in cooler. Operated removed shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw beef (48F - Cold Holding) at reach in cooler across from cook line. As per operator products have been inside for one and half hours.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura vegetables (84F - Hot Holding) at buffet line. As per operator for 30 mins.

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. Repeat Violation

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

Basic - Carbon dioxide/helium tanks not adequately secured. At wait station near soda machine. Repeat Violation

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from cook line with ambient temperature 46F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on top of prep table in kitchen area. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gasket torn at sushi bar area.

Basic - Exterior door has a gap at the threshold that opens to the outside. At back screen door.

Basic - Food stored on floor. Observed container of fryer oil stored on floor in kitchen. Repeat Violation

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed mop sink outside blocked by garbage can and other items.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for rice stored inside standing water 78F next to rice cookers in kitchen area.

Basic - Insect control device installed over food preparation area. Observed bug zapper installed over prep table across from walk in freezer. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers inside of sushi bar coolers.

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

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled across from cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted in wait station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on prep tables in kitchen. Repeat Violation

High Priority - Metal stem-type thermometer soiled. Observed operator thermometer soiled, operator cleaned thermometer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat peas and carrots in reach in cooler in front of cook line. Observed raw tuna stored over canned biscuit dough inside walk in cooler. Operator relocated products for proper storage. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands inside triple sink. Coached manager to advise employees to only use hand sinks for washing hands.

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. Provided operator with handout. Corrected On-Site

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of how to calibrate thermometer. Coached and sent handout with instructions. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on all employee food handler certificates. Operator added date of birth for all employees. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaning substance not labeled on shelf near cook line. Operator labeled spray bottle. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank not secured next to soda machine in wait station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above dish machine dusty.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee glasses stored on shelf above reach in cooler near cook line. Operator moved glasses. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed raw tuna and boxes of shrimp stored on floor inside walk in freezer. Operator picked up products. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of walk in freezer on floor. Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice in wait station. Operator removed scoop. 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 scoop stored inside container of rice with handle in contact with rice. Operator removed scoop. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under cutting board in kitchen.

Basic - Insect control device installed over food preparation area. Observed bug zapper stored over food prep area in back near walk in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink next to triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed gaskets soiled at reach in coolers in sushi bar. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in kitchen.

Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2024-08-09: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed a soiled wet towel on top of the prep table located at the back in front of the walk in freezer, observed soiled towel on top of a cutting board. - From follow-up inspection 2024-08-09: Observed soiled towel on top of a cutting board. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching soiled towel and then put on new gloves without washing hands. Discussed and coached operator in proper methods.

Intermediate - No soap provided at handwash sink, located at cooking area. Employee placed soap. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Equipment in poor repair. Observed chest freezer gaskets torn, located near the ice machine.

Basic - Food stored on floor. Observed one case of raw shrimp stored on the walk in freezer floor. Employee removed item and placed it correctly.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, located at sushi station.

Basic - Observed Ice buildup in reach-in freezer, located near the ice machine.

Basic - Open dumpster lid. Employee closed the dumpster lid. Corrected On-Site

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair, throughout kitchen. Repeat Violation - From follow-up inspection 2024-02-13: Floor tiles missing and/or in disrepair, throughout kitchen. Time Extended - From follow-up inspection 2024-02-20: Floor tiles missing and/or in disrepair, throughout kitchen. Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation - From follow-up inspection 2024-02-13: Unsealed concrete floor in food preparation, food storage, warewashing area . Time Extended - From follow-up inspection 2024-02-20: Unsealed concrete floor in food preparation, food storage, warewashing area . Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2024-02-13: Walk-in cooler shelves with rust that has pitted the surface. Time Extended - From follow-up inspection 2024-02-20: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen. - From follow-up inspection 2024-02-13: Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen. Time Extended - From follow-up inspection 2024-02-20: Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen. Time Extended

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.

Intermediate - Handwash sink used for purposes other than handwashing.observed hand washing sink use as a dump sink in the kitchen area.

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment. Walk in freezer covered fan soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles soiled. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. In the kitchen area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Hibachi area.

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

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 live flies standing on top of prep table not touching food, prep table located by the walk in cooler in the kitchen. Repeat Violation - From follow-up inspection 2022-05-26: At the time of the callback inspection observed 1 live fly standing on top of prep table and 1 live fly flying around the kitchen area. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area. - From follow-up inspection 2022-05-26: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets broken, cooler located in the sushi bar area. Observed reach in cooler door broken in the sushi bar area. Repeat Violation - From follow-up inspection 2022-05-26: Equipment in poor repair. Observed reach in cooler gaskets broken, cooler located in the sushi bar area. Observed reach in cooler door broken in the sushi bar area. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Sushi prep area. Observed standing water by the 3 compartment sink located in the kitchen area. - From follow-up inspection 2022-05-26: At the time of the callback inspection still observed standing water by the 3 compartment sink. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in the dishwasher area located in the kitchen. Repeat Violation - From follow-up inspection 2022-05-26: Floor tiles missing and/or in disrepair in the dishwasher area located in the kitchen. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled, white chest freezers located by the sushi area. - From follow-up inspection 2022-05-26: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the callback inspection still observed reach in freezer gaskets soiled, white chest freezers located by the sushi area. Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition. Observed reach in cooler lid broken, cooler located at the sushi bar area. - From follow-up inspection 2022-05-26: Utensils in poor condition. Observed reach in cooler lid broken, cooler located at the sushi bar area. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves. - From follow-up inspection 2022-05-26: Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler handle broken in the kitchen area. Observed reach in cooler gasket broken at the front counter area. - From follow-up inspection 2022-01-14: Equipment in poor repair. Observed reach in cooler handle broken in the kitchen area. Observed reach in cooler gasket broken at the front counter area. Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed cracked tiles by the 3 compartment sink. Repeat Violation - From follow-up inspection 2022-01-14: Floor tiles missing and/or in disrepair and/or in disrepair. Observed cracked tiles by the 3 compartment sink. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed oil containers stored in the kitchen floor. - From follow-up inspection 2022-01-14: Food stored on floor. Observed oil containers stored in the kitchen floor. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken in the chest cooler located at the kitchen entrance. Corrected On-Site

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 beef in the cook line. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (59°F - Cold Holding) stored at room temperature as per operator less than 30 minutes, operator placed food in the cooler. Observed cooked chicken (51°F - Cold Holding) in the chest cooler located at the kitchen entrance as per operator less than 1 hour, operator discarded food. Corrective Action Taken Repeat Violation

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 and the time removed from temperature control cannot be determined. See stop sale. Observed no time marked on sushi rice and sushi rolls, as per operator less than 30 minutes. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored in the hand sink located by the 3 compartment sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink located by the 3 compartment sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory in the hibachi area. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored in the glass door cooler located at the bar.

Basic - Floor area(s) covered with standing water. Kitchen floor. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed base board in disrepair at the dry storage area.

Basic - Hole in or other damage to wall. Observed a hole in the wall behind the white freezer located by the sushi bar entrance.

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 scoop handles in contact with sugar and salt.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawed in standing water, operator open faucet. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Observed a leaking in the hand sink located by the 3 compartment sink. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 25ppm) in the hibachi area.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar and salt containers with no label. Corrected On-Site