Samurai Japanese Restaurant

Year by year

Inspections

1. Jan 13, 2026 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for steak and salmon on menu that can be ordered undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

2. Jan 6, 2026 Routine · 5 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     Employee not following proper handwashing procedures. Employee observed washing gloved hands.

     Correction: Train food employees in proper handwashing techniques. Employee was instructed to remove gloves, wash hands, and put clean gloves on during the inspection.

     Code 2-301.12 (B)

   • Serious Priority

     FISH

     Fish is obtained from an unapproved source. Uneviscerated fish observed in freezer. Person in charge stated it was "Butterfly Fish," which is not on the menu and is for employee use only. Person in charge also stated that the fish is cleaned in the establishment kitchen.

     Correction: All fish shall be from an approved source. Discard unapproved fish. A variance is required for evisceration of fish in a retail food establishment.

     Code 3-201.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in dish machine is not being used according to EPA registered label use instructions and is at 0 PPM. Sanitizer container was empty.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer container was replaced during inspection and chlorine concentration was measured with a test strip and observed to be 100 ppm.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on ice bin behind bar.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Silver Source bleach used in the food establishment is not approved. It is not have an EPA registration number on the label.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for steak and salmon on menu that can be ordered undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Interior surfaces of ice machine not contacting TCS food are soiled.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)

3. Nov 20, 2024 Routine · 4 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed touching clean dishes with same gloved hand used to handle raw beef.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Top portion of prep cooler. Fresh vegetables stored under raw beef and raw shrimp.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Raw shrimp and steak in top compartment of prep cooler are cold held at 48-49°F. Containers of raw shrimp and beef were being stored above coldest part of cooler.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Shrimp and beef were moved to lower portion of prep cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Same cutting board was used for ready to eat chicken and raw chicken and beef.

     Correction: Clean food contact surfaces anytime contamination has occurred. Employee put ready-to-eat chicken back onto grill to heat to 165 degrees for 15 seconds. Other employee cleaned and sanitized cutting board. Different cutting board was brough out for ready to eat foods. Operator re-trained employee on preventing cross-contamination.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement (* asterisk) for beef that can be ordered undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep surface.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Wiping cloth was placed into sanitizing solution.

     Code 3-304.14 (B) (1)

4. Jul 3, 2023 Follow Up · No items found

   No violations cited.

5. Jun 30, 2023 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

6. Jun 13, 2023 Routine · 2 priority, 4 priority foundation, 2 core
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     Employee not following proper handwashing procedures. Employee was observed washing gloved hands.

     Correction: Train food employees in proper handwashing techniques. Operator instructed employee to discard soiled gloves, wash hands, and put on clean gloves.

     Code 2-301.12 (B)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine bleach is not being used according to manufacturer’s use directions. Sanitizer solution in wiping cloth bucket in kitchen was at 0 ppm and behind sushi bar was >200 ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Bleach sanitizing solution was re-mixed to appropriate concentration.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     RECORDS, CREATION, AND RETENTION - AQUACULTURED FISH

     Aquacultured fish served raw or partially cooked in a ready-to-eat form are not provided with a written statement from the supplier.

     Correction: Aquacultured fish that will be served raw or partially cooked in a ready-to-eat form shall have a statement provided from the supplier.

     Code 3-402.12 (C)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink behind sushi bar was blocked by rice cooker on cart and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working container of degreaser not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Spoon for rice was improperly stored in stagnant, room temperature water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12