Food Inspections

Wasabi Japanese Restaurant

Inpection Notes

14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed a plastic bowl being used to scoop sugar. Also observed 2 scoops stored in standing water less than 135°F. Dispensing utensils shall be store in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Manager instructed employee to place a scoop, with a handle in the sugar and bowl was removed. Scoops were removed from water and new scoops were added in to water that had a temperature of 176F. 14B - utensils, equipment and linens: properly stored, dried, handled Points: 1 Corrected during inspection?: Yes Repeat: Yes Inspector Notes: Observed single-use containers stacked without being stored inverted or covered. Clean equipment shall be stored covered or inverted to prevent overhead contamination. Corrective Actions: Manager inverted stacked food containers. 15C - nonfood-contact surfaces clean 511-6-1.05(7)(d) - nonfood-contact surfaces (c) Points: 1 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the gaskets on the walk-in cooler and on the reach-in where the raw meats are cold-held, to have a accumulation of black slimy debris. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to look into replacing gaskets, on both cold-hold units, if they cannot be cleaned.

Back to Food Inspections