Oniku Hibachi

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Labeling, date marking and consumer advisory
  • Intermediate: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
• Insects, rodents, pests and animals
  • Basic: Screen in door torn/in poor repair - vermin present.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Food with mold-like growth. See stop sale. 5 heads of lettuce in walk in cooler
• Labeling, date marking and consumer advisory
  • Intermediate: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna on digital display menu. Operator has asterisk on physical menus.
• Food protection and cross-contamination
  • Basic: Stored food not covered. Cooked carrots in walk in
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cleaned table in dining room and then scooped rice onto plant without washing hands
  • Basic: Opened employee beverage container in a cold holding unit with food to be served to customers.
• Food-contact surfaces designed and maintained
  • Basic: Cardboard used to line food-contact shelves. Wet soiled cardboard used to line shelves in walk in
• Wiping cloths and linens
  • Basic: Cloth used as a food-contact surface. Employee wiping steak with rag. Provided education. Tuna wrapped in paper towels in cooler.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler has accumulation of debris. Cook line make table cooler has mold like substance on top portion. Walk in cooler shelves are soiled
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Gaskets on all coolers are soiled. Old food debris under toaster oven. Floor drains have build up under 3 bay sink Mop sink soiled with dirt and food debris Hand sinks soiled and have build up in basin
  • Basic: Buildup of food debris/soil residue on equipment door handles. Handles on coolers have debris and grease.
• Single-service items
  • Basic: Reuse of single-service or single-use articles. Reuse of raw chicken box used to store produce in walk in. Manager removed
• Sewage and wastewater disposal
  • Basic: Condensation or other drainage not disposed of according to law. Front counter make table draining into bucket with standing water
• Plumbing and backflow prevention
  • Basic: Standing water in floor drain/floor drain draining very slowly. Walk in cooler drain line has standing water
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Pot in hand sink next to 3 bay sink
• Restrooms
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach on laundry detergent bucket. 1 dead roach on floor at front counter
  • High priority: Roach activity present as evidenced by live roaches found. 17 live roaches under milk crate next to back door.
  • High priority: Presence of live ants on floor under 3 bay sink and prep area. Live ants on dining room floor.
  • Basic: Screen in door torn/in poor repair - vermin present. Back door
• Floors, walls, ceilings and ventilation
  • Basic: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Old soiled cardboard on floor under fryer
  • Basic: Wall soiled with accumulated grease behind cook line
  • Basic: Floor soiled/has accumulation of debris. Grease build up and old food debris on floors throughout kitchen and under equipment