NINJA JAPANESE SUSHI & STEAK HOUSE health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

(B) Loosely cover or uncover food until cooled. /// Observed cut lettuce and prepped raw beef completely sealed before being properly cooled.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) /// Observed multiple containers containing different food products that were not properly labeled.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. /// Observed employee food stored above food for service.

Store raw shell eggs below and away from ready to eat food. (preventive) 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive) /// Observed raw eggs, fish, and beef stored above RTE foods and foods with lower required cooking temperatures.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action) /// Sanitizer not dispensing chlorine solution during cycle run.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.