ASAHI HIBACHI & SUSHI

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels wrapped around raw salmon and tuna at sushi bar reach-in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over fries and shrimp in reach-in freezer at prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over unwashed cucumbers and raw beef over unwashed lettuce in walk-in cooler. Operator moved. Corrected On-Site

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. Sushi rice at sushi bar area. Operator labeled. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker located at top of splitter, educated operator and showed it should be placed at bottom of splitter.

Intermediate - Handwash sink not accessible for employee use at all times. Colander inside handwashing sink next to dish machine. Operator removed. Corrected On-Site

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Tested 10ppm, operator called company during inspection to have someone check dish machine. Operator set up triple sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table at cook line. Sweater on top of soda boxes by mop sink. Operator removed. Corrected On-Site

Basic - Food stored on floor. Buckets of ginger on floor at sushi bar area.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink next to dish machine. Emailed sign to operator. Corrective Action Taken

High Priority - Food placed in soiled container/equipment. Breaded shrimp stored in cardboard box in reach-in freezer by dishmachine.

High Priority - Nonfood-grade bags used in direct contact with food. In 3 door reach-in freezer by back exit door.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and shrimp over fries in reach-in freezer any dishmachine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over unwashed zucchini in walk-in cooler. Operator rearranged. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at sushi bar had steel wool. Handwashing sink next to maketable on cookline had utensils, operator removed. Handwashing sink next to dishmachine had bowl inside.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to maketable on cookline. Operator provided paper towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Along edges of white splash guard.

Basic - Bowl or other container with no handle used to dispense food. Plastic to go bowl used in soy sauce at reach-in cooler on cookline. Metal bowl used to scoop vegetable mix in walk-in cooler. Operator removed. Corrected On-Site

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. Three packages of tuna state on label the fish needs to be removed from package prior to thawing. Provided handout to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout facility.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables in boxes over cut lettuce and sauces in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Flour in bulk containers at hallway by back exit door. Operator labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer Repeat Violation - From follow-up inspection 2025-07-17: Time Extended - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2025-07-17: Time Extended - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop vegetables Bowl used to scoop flour Corrected On-Site - From follow-up inspection 2025-07-17: Time Extended - From follow-up inspection 2025-08-01: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-07-17: Time Extended - From follow-up inspection 2025-08-01: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Frozen fish stored in no food grade bags in reach in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over potatoes in the walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board

Intermediate - Handwash sink not accessible for employee use at all times. Black gloves inside of the handwashing sink .

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on the prep table

Basic - Floor area(s) covered with standing water. In the dish area

Basic - Food not stored at least 6 inches off of the floor. Bucket of soy sauce

Basic - In-use tongs stored on equipment door handle between uses. 2 sets on the equipment Corrected On-Site

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

Basic - Single-service articles improperly stored. Box of containers on the floor

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish placed over cooked egg in sushi bar freezer chest Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 51F in walk in cooler 30 minutes . Placed in unit at beginning of inspection.

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. Sushi rice at sushi bar,. Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Scientific name Pristipomoides filamentosus , snapoer is being used for Red snapoer scientific name Lutjanus campechanus Corrected On-Site** operator removed from menu the word red . Corrected On-Site Warning

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. Corrected On-Site

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

Intermediate - No soap provided at sushi bar handwash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles roared 24 hours ago in walk in cooler , nit date marked, Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on sushi bar cutting board. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Water leaking from ice machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm.. Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-12-13: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles.Reusing card board boxes to store food. - From follow-up inspection 2023-12-13: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2023. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen makeline noodles (45F - Cold Holding)/30 minutes, container placed on top of other containers. Operator relocated and placed at bottom of unit.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

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.

Intermediate - No paper towels or mechanical hand drying device provided at cookline and washware handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense chicken in cookline makeline

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys placed on shelf above plates in kitchen . Corrected On-Site

Basic - Ice scoop handle in contact with ice.

Basic - In-use tongs stored on equipment door handle between uses. Operator uses cart handle to put tongs at cookline, . Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in bar cold holding unit. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water stored on rack with food to be prorated for customers in walk in cooler.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter. Warning - From follow-up inspection 2022-12-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Warning - From follow-up inspection 2022-12-21: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Nonfood-grade bags used in direct contact with food. Using T-shirt bags to storage raw beef in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and sea food over ice cream and ready to eat food in reach in freezer.

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

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Intermediate - Handwash sink used for purposes other than handwashing. Container with rice stored in hand wash sink cook line Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink back area Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink next to 3 bay

Intermediate - Spray bottle containing toxic substance not labeled. Chlorine spray bottle Corrected On-Site

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

Basic - Accumulation of debris on top of warewashing machine.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Accumulation of food debris/soil residue on handwash sink next to 3 dishwasher area.

Basic - Reach-in freezer interior have accumulation of soil residues.