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An inspector ordered that Samurai Japanese Steakhouse and Sushi Bar be temporarily shut down on Aug. 2 after live insects were found in the establishment.
An inspector observed nine live roaches.
Observed approximately 100 insect larvae under a dishwashing machine.
Sticky tape for catching flies was hanging over a food preparation area.
Raw salmon was stored over pasta in a walk-in freezer. The pasta was relocated.
Chemicals were stored with food on the cook line.
Medicine was stored with food on the cook line. An employee moved the medicine.
A bucket of dried shrimp was stored on the floor of a walk-in freezer. A manager shelved it.
A cutting board on the cook line had cut marks and was no longer cleanable.
There was grease accumulated under cooking equipment, on walls and on the cook line.
Raw shrimp was thawing at room temperature. The inspector educated a manager regarding proper thawing techniques, and the shrimp was moved to a reach-in cooler for thawing.
Cut vegetables were stored in reused boxes in a walk-in cooler. Corrective action was taken.
Surfaces in a walk-in cooler were soiled, according to an inspector.
There was an encrusted material on a can opener blade. An employee cleaned it.
The restaurant passed a follow-up inspection on Aug. 3 and was allowed to reopen.