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Restaurant Inspections: Osaka Japanese Steak House Cited for 14 Violations of Health Code

| March 9, 2015 | 0 Comments | Thought for Food

restaurantinspectionslogoThe Prince William Health District cited the management of Osaka Japanese Steak House, located at 7447 Linton Hall Rd in Gainesville, for 14 violations.

The restaurant was previously inspected March 7, 2014.

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

Critical (Corrected During Inspection): A food employee failed to wash his hands before engaging in food preparation, after engaging in activities which may have contaminated his hands.

Critical (Corrected During Inspection): No written procedures for the use of time as a public health control with potentially hazardous foods.

Critical: The raw and/or undercooked foods provided on the menu, or menu board or brochure do not provide a disclosure statement.

Other non-critical violations included:

  • (Corrected During Inspection): Bin of lemons stored in the ice bin used for drink ice.
  • Shipping plastic on the right side of the 2-door upright freezer.
  • There was no thermometer in the bar top-loading cooler.
  • The bar top-loading cooler is not elevated off the floor. A cleaning hazard exists.
  • The hot water is turned off at the bar handwashing sink.
  • (Corrected During Inspection): The bar handwashing sink is being used to rinse foods.
  • Bar soda gun holster missing drain line.
  • Soap was not provided at the bar hand washing sink.
  • Repeat: No disposable towels were provided at the bar hand washing sink.
  • Less than 50 foot candles of light was noted at the kitchen cooking line. Measured 15-20 foot-candles of light.
  • Dead lamps in kitchen ceiling and in kitchen exhaust hood.

Click here to search for detailed information about this restaurant.

“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 violations are observed 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), the agency 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.”

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