Restaurant Inspections: Health Inspectors Cite Musashi Japanese Steakhouse for 12 Violations

Gainesville restaurant Musashi Japanese Steakhouse received a visit from the Prince William Health District Jan. 31 for a routine inspection; the restaurant was cited for 12 violations of the health code.

Musashi Japanese Steakhouse, located at 7567 Somerset Crossing Drive, was inspected and three critical and nine noncritical violations were reported.

According to the Health District report, the critical violations include:

Critical Repeat (Corrected During Inspection): Different types of raw animal foods stored in such a manner that may cause cross contamination in the walk-in cooler and the 2-door upright cooler.

Critical Repeat (Corrected During Inspection): Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler and the 2-door upright cooker.

Critical (Corrected During Inspection): The following utensils were observed soiled to sight and touch: knives on storage racks and in scabbards.

Other non-critical violations included:

• No disposable towels were provided at the hand washing sinks in the bar, beverage station, or kitchen.
• Soap was not provided at the hand washing sinks in the bar or kitchen.
• Repeat (Corrected During Inspection): The handwashing sink located at the dishwasher was blocked, preventing access by employees for handwashing.
• Water turned off at bar handsink - water leak.
• Improper methods used to thaw chicken and shrimp.
• Repeat: Hot water faucet handle missing at the handwashing sink in the employee restroom.
• Repeat (Corrected During Inspection): Trays of chicken stored on floor.

• Water leak at bar handsink.
• Repeat : Absence of no-smoking or international no-smoking signs in non-smoking area.

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“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When inspectors observe violations during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), they said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”