OSAKA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table in rear kitchen: shrimp (45F - Cold Holding). The pan of shrimp is stored on top of pans, well above the safe load line inside the refrigerated make-table. Manager stated the shrimp was placed in this location one hour prior from the walk-in cooler and moved it to the bottom portion of the cooler to cool to 41F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Plastic wrap laid across handwash sink in back of kitchen. Manager had an employee unblock the sink during this inspection. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Single-use cup without handle stored down inside flour bin.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving throughout kitchen.

Basic - Employee eating in a food preparation or other restricted area. Employee eating on food prep table in back of kitchen. Manager had the employee leave the kitchen during this inspection. Corrected On-Site

Basic - Food stored on floor. Bucket of shrimp stored on floor near three-compartment sink. Manager moved the shrimp to a shelf inside the walk-in cooler during this inspection.

Basic - Garbage on the ground and/or pad around dumpster. Trash and cardboard on ground around dumpster.

Basic - No copy of latest inspection report available. Last inspection unavailable upon request.

Basic - Open dumpster lid. Cardboard dumpster lid left open.

Basic - Time/temperature control for safety food thawed in an improper manner. Bucket of shrimp thawing in a bucket on floor near three-compartment sink. Manager moved the shrimp to a shelf inside the walk-in cooler to continue to thaw during this inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mesh bag containing unwashed avocados stored on shelf above pan containing washed and cut vegetables inside walk-in cooler.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Unwrapped single-use utensils not presented with handle up beside fountain machine in lobby.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on soda machine in front dining room has mold like substance build up.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag in kitchen on shelf by exit of kitchen.

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 06-01-24. Admin Complaint - From follow-up inspection 2024-10-22: Observed license expired 06-01-24. Admin Complaint - From follow-up inspection 2024-12-10: Observed license expiration: 06-01-25. Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes at triple sink. Sanitizer not set up.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu at 77° , discarded by operator. Corrective Action Taken

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. Raw eggs on cook line , out for 2 hours per operator, marked during inspection. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in tempura breading, removed during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Drink in walk-in cooler. Removed during inspection. Corrected On-Site

Basic - Food stored on floor. Bag of flour. Properly stored during inspection. 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. Tong handles in contact with cooked noodles. Properly stored during inspection. Corrected On-Site