CAFE DE JAPON

Basic - Accumulation of debris on exterior of warewashing machine. -some debris on top surface of dish machine

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -small hole in ceiling tile near entrance to dish area

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents with black/dark colored substance inside storage room above chest freezer -air vent at lower wall inside same storage room has heavy dust build up

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while handling food

Basic - Equipment in poor repair. -back corner of interior of microwave showing either rust or debris

Basic - Exterior door has a gap at the threshold that opens to the outside. -small hole in bottom of double doors leading to back of establishment

Basic - - From initial inspection : Basic - Equipment in poor repair. -rusted/worn racks inside glass door cooler inside kitchen - From follow-up inspection 2026-01-28: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2026-01-28: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting cutting tomatoes with bare hands, manager instructed employee to wear gloves Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored above whole carrots, whole onions, leaning up against/touching whole lettuce , inside back storage area

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -opened sleeve of cream cheese inside cooler near grill

Basic - Carbon dioxide/helium tanks not adequately secured. -inside storage area, advised to secure to table in room

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates, bowls not inverted or otherwise protecting food contact surface on top shelf of cooler across from grill

Basic - Disrepair/other damage to wall. -cookline, near handwash sink -near dish machine

Basic - Equipment in poor repair. -rust/deteriorating wire racks inside glass door cooler near cookline

Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap in middle at bottom threshold of back door leading behind building.

Basic - Floor soiled/has accumulation of debris. -floor soiled on cook line, under prep sink, behind stove

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - Single-service articles not stored inverted or protected from contamination. -clam shell food containers stored with food contact side exposed on top shelf of cooler across from grill

Basic - Wood food-contact surface not properly sealed. -large sushi mixing bowl

Basic - Equipment in poor repair. -sushi mixing bowl, some areas showing rough/non smooth surfaces around edges -some rust pitting on racks at glass door reach in cooler

Basic - Floor soiled/has accumulation of debris. -under table next to dish machine drain boards in back

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensil resting in standing water at rice warmer in back

Basic - Single-service articles not stored inverted or protected from contamination. -open clam shell containers in back on top shelf

Basic - Some Grease on the ground and/or pad around grease receptacle.

Basic - Clean glasses, cups, bowls, plates not stored inverted or in a protected manner. -above prep table on top shelf across from grill

Basic - Dead roaches on premises. -2 dead roaches near baseboards inside cased beverage storage areas in back -manager cleaned up. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap at base of back doors in middle of threshold

Basic - Ice buildup in reach-in freezer.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. -glass door cooler near entrance to kitchen

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsed container in hand sink up front - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight black substance accumulated on corners of splash guard inside ice machine - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -around sanitizer lines for dish machine - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -top shelf of station near microwave - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under oven, hand sink on cookline, under dish machine - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -case of fryer to next to fryer station - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -oven handle - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk rice container - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. -back corners of microwave - From follow-up inspection 2023-09-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryer -gaskets to chest freezer in beer storage side room - From follow-up inspection 2023-09-15: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee handling sushi rolls with bare hands. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped off soiled plates from previous customer before handling clean food heading out to next customer without washing hands

High Priority - Single-use gloves not changed as needed after changing tasks from handling raw fish to ready to eat ingredients/produce.

Intermediate - Handwash sink used for purposes other than handwashing. -container/bowl inside hand sink in sushi bar

Basic - Accumulation of debris on exterior of warewashing machine. -edges of top surface

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasoning left inside container

Basic - Employee with no hair restraint while engaging in food preparation. -cook

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -sushi rice bowl

Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap at middle section of back exit door at bottom threshold

Basic - Floor soiled/has accumulation of debris. -area under hank sink/cooking equipment inside kitchen

Basic - Food not stored at least 6 inches off of the floor. -fryer oil

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

Basic - Ripped/worn tin foil used as shelf cover. -shelving below grill

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish stored above edamame, fish removed from commercial packaging

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked vegetables prepped on site inside container without date mark

Basic - Ice buildup in reach-in freezer. -in back corner, chest freezer

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

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 - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash at tempura/batter station 60F, employee stated less than 20 minutes- iced down during inspection. Advised to use time control -butter on cookline 55F, less than 1 hour. Required use of time control for public health if choosing to hold dairy odd temperature controls. Corrective Action Taken

Basic - Duct tape used to repair nonfood-contact surface. -used for pipes at dish machine underneath prewash sinm

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. -corners of microwave interior

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of dish machine

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. -shrimp -chicken thawing in standing water

Basic - Water leaking from pipe and/or faucet/handle. -slow drip at hand sink in kitchen