Restaurant Inspections: Osaka Japanese Steakhouse Cited for 9 Health Code Violations

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The Prince William Health District recently visited Osaka Japanese Steakhouse, located at 7447 Linton Hall Road in Gainesville, and cited the restaurant for 9 violations including employees eating and drinking in the kitchen and sanitary issues.

According to the Health District report, the four Mar. 7 critical violations included:

Critical (Corrected During Inspection): Employee eating in kitchen food prep area.

Critical (Corrected During Inspection)In use open drinking containers stored in a manner that may contaminate food items or clean food equipment.

Critical (Corrected During Inspection): Soiled knives stored on knife rack.

Critical Repeat (Corrected During Inspection): Pump-spray container of cleaning product not labeled.

The non-critical violations included:

  • Repeat: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand washing sink.
  • Repeat: No disposable towels at the bar hand washing sink.
  • Repeat (Corrected During Inspection): The hand washing sinks in the bar and beverage station area were blocked, preventing access by employees for easy hand washing.
  • Repeat: Cutting board stored at 3-vat sink faucet.
  • Repeat: Dead lamps in ceiling light fixture over walk-in cooler.

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 inspectors observe violations during a routine inspection, the violations 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.”

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