OEC JAPANESE SUSHI & HIBACHI Inspection – March 25, 2026

High Priority 2

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar – krab (67F – Cold Holding), held less than 4 hours, moved to cooler **Corrective Action Taken**

Corrective Action Taken

#7High Priority03F-02-5

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at front counter ambient **Repeat Violation**

Repeat Violation

Intermediate 1

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tempura chicken prepared on 3/21 in deli coolers

Basic 5

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#2Basic08B-38-4

Basic – Food stored on floor. Box of raw chicken and bag of onions on floor in walk in cooler

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**

Repeat Violation

#4Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. Cook line

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

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