SAMURAI JAPAN RESTAURANT health score and inspection history

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood have visible grease buildup

Provide a utensil with a handle for serving or dispensing food or ice.///Cup used for rice, and shrimp.

(A)(2) Maintain TCS food at 41 F or below, or 135F or higher.///Oil and garlic mixture temped at 71F. COS. Moved to WI cooler for rapid chill.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///(1)Gaskets of all doors of make table (across from cook top) split,torn and coming apart. (2) WI freezer door does not latch/close ice accumulation at door frame.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Bottom shelf of RI freezer has food debris.

Store food at least 6 inches above the floor.///Bag of rice and mayo sitting on floor in dry storage. 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)///Eggs on shelf above uncooked broccoli. 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.///Raw vegetables sitting next to hand sink without splash guard.

Provide a utensil with a handle for serving or dispensing food or ice.///Strainer used as scoop for vegetables.

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)///Sauce bottles at the sushi bar were not labeled with contents.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///RI freezer has food debris on bottom shelf.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Sink next to dish machine has drip when faucet is turned off. 6-501.18 Clean hand sinks as often as necessary to keep them clean.///Hand sinks at the bar and at the sushi bar has black residue.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Wall behind flat top grill has accumulation of grease and food debris.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gaskets on make tables at the sushi bar and the RI freezer are torn and splitting.

Provide safe, unadulterated, and honestly presented food.//(1) 2 cardboard boxes (from other products) of cut raw vegetables stored in the WI cooler. (2) Cardboard box of cut raw vegetables stored next to hand sink without splash guard (with visible contamination).

Store single-service and single-use articles covered, inverted, or in the original protective package.///Single serve trays at end of sushi bar facing up.

Store raw shell eggs below and away from ready to eat food. (preventive)///Cartons and a bowl of raw eggs stored above vegetables and open sauce buckets.