Oyshi Sushi, Hwaro and JJ Noodle Cafe on Dirty Dining

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LAS VEGAS (KTNV) — Foot traffic was heavy at Oyshi on Sahara Avenue and Tenaya Way, but staff couldn’t keep up.

“You had one [server] on the floor for two hours. I mean, it took us an hour to get a bun!” said one customer as they walked out.

Just inside, groups of people waiting to be seated for lunch understood why 13 investigators were there and began to wonder if it was safe.

Oyshi regained his “A” rating on June 28. It was closed for four days after the sushi bar was hit by the health district with 47 demerits.

‘I used to work in the kitchen industry and it worries me,’ said one customer who was waiting to be seated.

47 demerits are alarming enough for the inspectors to shut down the sushi bar based on the demerits alone. But there was also the imminent danger to health of not having hot water.

The long wait to be seated gave another group of customers time to think things over.

“That should be zero demerits,” said one, as they all agreed to leave and eat elsewhere.

“Basically what happened that day was the hot water wasn’t working for us,” manager Michael Yoon said.

This explains the imminent danger to health, but not other violations.

A food handler used a dirty towel to wipe the cutting board and his hands.

Another touched his smartwatch, then proceeded to make a customer’s sushi roll.

“We also had employees using their cellphones, especially their smartwatches, which is a violation for COVID, stuff like that,” Yoon said. “So we had this problem going on.”

Oyshi also had issues with unsafe food temperatures, food discovered in the sushi crate under a condenser line, and scallops discovered in the manufacturing table under dirty fans.

The raw beef was directly on top of the raw fish in the sushi box.

The washed and cut products were on a dirty shelf in the manufacturing table.

Two containers of utensils were stored in dirty, lukewarm water.

And the seaweed paper was stored in dirty containers that were very soiled with a buildup of old food and grease.

“There was one thing that jumped out at me,” 13 chief investigator Darcy Spears said. “A food handler with greasy gloves touched potholders, dirty equipment and other surfaces, then began removing unidentifiable black particles from the rice.”

“That I didn’t know,” Yoon replied. “If that’s what they [inspectors] seen, that’s what they saw. And we make mistakes and we’re ready to fix them and we’ll fix them and we’ll fix it.”

Inspectors also noted heavily soiled sinks, a slew of flies running in and out of the sushi bar, and dirty and greasy equipment, surfaces, and cutting boards.

“These issues were just for that day,” Yoon said. “It was nothing in the past. I guess that day the chefs and everyone were lazy.”

Health code violations suggest far bigger problems than a single day.

The interior, exterior and handles of the equipment were sticky and very dirty with dust and old food, as were the cabinets, shelves, walls and floors.

The floor sinks were dirty and clogged, and there was a pungent smell coming from the sushi bar entrance area.

Inspectors made a specific remark about chefs not separating utensils, cutting boards and prep areas for raw and ready-to-eat sushi rolls, which is important to prevent cross-contamination.

“We reformed the waiters, all the chefs, the bussers; we reformed them for the four days. So we’re doing well right now,” Yoon said, adding that it had been closed for four days over the past year. a busy weekend. was successful for Oyshi’s results.

“That’s where the money is for most restaurants, so it’s made us very successful. So we’ve learned our lesson. We’ve definitely learned our lesson and we’re trying to put that in the past and try to put that in the past. ‘go well for the future.’

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Repeat offender Dirty Dining Hwaro, on Decatur Boulevard and Twain Avenue, was closed on June 22 with 50 demerits.

Hwaro was using his counter as an unauthorized buffet with lots of food at unsafe temperatures.

Items in the cooler were uncovered and subject to potential contamination.

There was mold in the ice maker, flies in the fixture, and an excessively dirty slicer and rice cooker stored as clean.

Four cases of raw brisket left on the ground to thaw for about 12 hours had to be thrown away. That’s a substantial waste of beef at a time when most restaurants can ill afford to lose inventory in the face of rising meat prices.

Hwaro also had excessively dirty spoons touching dry food, and excess old food soiling equipment, container lids and walls.

The restaurant was closed “due to multiple uncontrolled risk factors for foodborne illness”, but returned to a 3-point “A” rating on June 30.

The owner has no comment.

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The final closure came at repeat offender JJ Noodle Cafe on Spring Mountain and Lindell Roads.

It was closed on June 25 for failing to re-inspect a previous “C” grade.

Repeated violations included improperly chilled beef to an unsafe temperature that had to be discarded.

All cooler door handles were excessively dirty which could lead to cross contamination.

Several dirty bowls were in a clean storage area and the fryer cabinet and floors behind the equipment were heavily soiled with grease and old food.

JJ’s owner, Judy Yang, had attended a June 10 supervisory conference with the health district but had still not passed the re-inspection, which meant she had to remain closed until a food safety consultant is hired and trained.

Through this food safety consultant, Yang declined to comment.

JJ Noodle Cafe reopened on June 30 with an “A” grade with no demerits.

Click here to see the health report for Hwaro.

Click here to see the health report for Oyshi Sushi – Sushi Bar.

Click here to see JJ Cafe’s health check.

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