MeAkan Japanese Sushi & Steakhouse

Observed Smoked salmon (45F), yellowtail (44F), and white tuna (44F), stored inside the display case at the sushi station above 41F. The ambient air temperature of the unit is 48F. Per PIC, the food items have been inside of the unit for 20 minutes. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC removed the food items and placed inside the walk-in to decrease in temperature.

Observed a pink, slimy substance on the baffle wall inside the ice machine at the server station. In equipment such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment, at a frequency necessary to prevent soil or mold accumulation.

Observed several trays of portioned/cut lettuce inside bowls, tightly covered and stacked while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period, to facilitate heat transfer from the surface of the food. Corrected on Site (COS): Trays of portioned cut lettuce unstacked and vented to allow air to enter inside the reach-in cooler.

Observed several boxes of frozen seafood stored on the floor inside the walk-in freezer. Food shall be protected from contamination by storing it in a clean, dry location where it is not exposed to splashes, dust, or other contamination, and at least 6 inches (15 cm) above the floor. Remove boxes of seafood from the floor inside the walk-in freezer.

Observed a wet cloth on the sushi-prep table at the sushi bar. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry; and used for no other purpose. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and laundered daily. Person in charge (PIC) removed the cloth from the counters.

Observed container of spring mix with a use by date of June 6, 2026 in the sushi bar. Also observed open milk with expiration of May 30,in the main kitchen. Milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Food items were discarded.

Observed food handler in the sushi area bare handling cut avocados with his bare hands. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Person in charge discarded the avocadoes.

Observed a bowl without a handle being used to scoop raw chicken and a container without a handle used to scoop uncooked rice. Dispensing utensils shall be stored in the food with their handles above the top of the food and the container. Only use dispensing utensils with handles so that they can also be stored in the containers. PIC removed bowl and container.

Observed the dish washer not sanitizing during cycles. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart: 50-100 parts per million (ppm). Have the unit serviced, use three compartment sinks to wash, rinse and sanitize utensils.

Observed raw tuna in reduced oxygen packaging (ROP) thawed in the reach-in cooler in the sushi bar area. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less. Educated PIC on proper ROP thawing. PIC removed fish from packaging.

Observed two wet cloths on the salad prep table in the kitchen. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be maintained dry; and used for no other purpose. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and laundered daily. Person in charge (PIC) removed both cloths from the counters.

Observed the side door open on the outside dumpster with trash stored inside.Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Employee closed the door on the dumpster.

Observed previous used equipment at the rear of the facility not being used. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Have the unit repaired or removed from the facility.

Observed an employee cup on a prep counter in the main kitchen without a lid and an employee cup on the prep counter in the sushi bar area that was not single-use also without a lid. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employees removed cups from counters and educated PIC that employee drinks in the prep areas need to be single use with a lid and a straw and kept away from food and single use articles.