Inspection Details

for
Teppanyaki Grill and Buffet
2641 Maple Point Drive, Lafayette
Inspection Date: 9/10/2015
Purpose: Regular Routine
Critical
Violation Description: Sec 295(a): Found an accumulation
of dry food on approximately five (5) plastic food containers
after being washed in the dish machine. (Equipment shall be
clean to sight and touch.*)
Critical
Violation Description: Sec 193(a): No time documented for
garlic shrimp at 124 F, clams at 116 F, general Tso chicken at
110 F, and coconut shrimp at 127 F on #2 hot buffet station.
Critical
Violation Description: Sec 193(a): No time documented for
pepperoni pizza at 114 F, stuffed mushrooms at 106 F, beef
wellington at 130 F, and cheese crab meat at 122 F on #4 hot
buffet station.
Critical
Violation Description: Sec 193(a): No time documented for
stuffed chicken/crab shells at 116 F and 124 F, stuffed shrimp
at 116 F, barbeque chicken at 128 F, and salmon at 126 F on
#6 hot buffet station.
Critical
Violation Description: Sec 162: No records are being kept
for parasite destruction at the establishment for raw salmon
received fresh used for raw sushi.
Critical
Violation Description: Sec 144: Found approximately ten
unopened cans dented on the seams in the dry storage area.
(Food packages shall be in good condition so that food is not
contaminated.*)
Critical
Violation Description: Sec 193(a): No time documented for
spicy crab sushi at 61 F, tofu at 52 F, spicy salmon sushi at 53
F, salmon sushi at 57 F, crab seaweed sushi at 56 F, and

shrimp and salmon at 57 F on the sushi buffet station.

Critical
Violation Description: Sec 295(a): Found a cup filled with a
black slimy liquid substance located on a shelf in the dry
storage room. (Equipment shall be clean to sight and
touch.*)
Critical
Violation Description: Sec 187(a)(2): Measured chicken at
45 F and seasoned chicken breasts at 51 F on the self service
cold holding station in the hibachi area. (Potentially
hazardous food shall be maintained at a temperature of 41 F
or less.*)
Critical
Violation Description: Sec 136(b): Found two employee
drinks with no lids in the dish machine room and on the food
preparation table. (A food employee may drink from a closed
beverage container if it prevents contamination.*)
Critical
Violation Description: Sec 173: Found raw salmon stored
over shredded cheese in the walk in meat refrigerator. (Food
shall be protected from cross-contamination.*)
Critical
Violation Description: Sec 438: Found no label provided
for a spray bottle of sanitizer hanging on the drain pipe under
the handsink across from the three door upright reach in
refrigerator.
Critical
Violation Description: Sec 415: Found a live cockroach
behind the door to the electrical room and a live cockroach
underneath the paper towels in the dry storage area, and
two live cockroaches in the dish machine room.
Non Critical
Violation Description: Sec 199(a): Found a bucket of raw
shrimp thawing in standing water in the three compartment
sink closest to the walk in freezer. (Food must be thawed
using an approved method.)
Non Critical
Violation Description: Sec 174: Found a bulk container of
sugar not labeled located on the side wall across from the

mop sink. (Food containers shall be labeled with the common

name of the food.)
Non Critical
Violation Description: Sec 324(b)(2): Found one faucet and
the drain pipe leaking attached to the three compartment
sink located adjacent to the walk in freezer. (A plumbing
system shall be maintained in good repair.)
Non Critical
Violation Description: Sec 242(a): Found two single use
containers without extended handles stored in a container of
soy sauce on a shelf across from the walk in produce
refrigerator. (Single-service and single-use articles may not
be reused.)
Non Critical
Violation Description: Sec 347: No paper towels provided
in the employee restroom. (Each hand washing sink shall be
provided with an approved method of hand drying.)
Non Critical
Violation Description: Sec 416: Found a dead cockroach in
the corner of the 'party dining room'. (Dead or trapped birds,
insects, rodents, or other pests shall be removed as
necessary to prevent contamination.)
Non Critical
Violation Description: Sec 304: Found clean cups stacked
wet in two waitress stations. (After cleaning, equipment and
utensils shall be air dried.)
Non Critical
Violation Description: Sec 174: No label provided for bulk
container of sugar in two waitress stations. (Food containers
shall be labeled with the common name of the food.)
Non Critical
Violation Description: Sec 433: Found a wet mop stored in
a bucket and on the floor of the electric room. (After use,
mops shall be air dried.)
Non Critical
Violation Description: Sec 304: Found bowls, trays, and
pans stacked wet on the shelving unit in the dish room. (After
cleaning, equipment and utensils shall be air dried.)

Non Critical
Violation Description: Sec 291: No chemical test strips
provided to measure chlorine sanitizer. (A test kit that
measures sanitizer shall be provided and used.)
Non Critical
Violation Description: Sec 413: Found an air gap along the
top and bottom corners of the screen door located in the
back of the kitchen. (Outer openings shall be sealed to
protect against the entry of insects or rodents.)
Non Critical
Violation Description: Sec 440: Found two cans of Raid not
for retail commercial use labeled for roach and ant killer on a
shelf in the electrical room and under the fire alarm behind
the sushi buffet.
Non Critical
Violation Description: Sec 416: Found 12 dead
cockroaches in the electric room, and one dead cockroach
next to the mop sink. (Dead or trapped birds, insects,
rodents, or other pests shall be removed as necessary to
prevent contamination.)
Non Critical
Violation Description: Sec 402: The drywall is peeling
behind the toilet in the employee restroom. (Floors, walls,
and ceilings shall be smooth and easily cleanable.)

Inspection Details
for
Teppanyaki Grill and Buffet
2641 Maple Point Drive, Lafayette
Inspection Date: 9/18/2015
Purpose: Follow-up to Routine
N/A
Violation Description: You have been assessed a warning
as per Tippecanoe County Ordinance 2007-19 CM. For the
following violations: Sec 144: Found 2 unopened cans dented
on the seams in the dry storage area.
N/A
Violation Description: You have been assessed a warning:
Sec 295(a): Found accumulation of dry food on
approximately (6) bowls and plastic food containers stacked
after being washed in the dish machine.
N/A
Violation Description: You have been assessed a warning
as per Tippecanoe County Ordinance 2007-19 CM. Sec 162:
No records are being kept for parasite destruction at the
establishment for raw salmon received fresh used for raw
sushi.
N/A
Violation Description: You have been assessed a warning
as per Tippecanoe County Ordinance 2007-19 CM. Sec
187(a)(2): Measured seasoned chicken breasts at 49 F on the
self service cold holding station in the hibachi area.
Critical
Violation Description: Sec 295(a): Found accumulation of
dry food on approximately (6) bowls and plastic food
containers stacked after being washed in the dish machine.
(Equipment shall be clean to sight and touch.*)
Critical
Violation Description: Sec 144: Found 2 unopened cans
dented on the seams in the dry storage area. (Food packages
shall be in good condition so that food is not
contaminated.*)
Critical
Violation Description: Sec 294: Found chlorine sanitizing

solution registering zero in the three compartment sink.

(Chemical sanitizers shall meet the required temperature and
concentration.*)
Critical
Violation Description: Sec 162: No records are being kept
for parasite destruction at the establishment for raw salmon
received fresh used for raw sushi. (Before service or sale
ready to eat raw fish, except tuna, shall be frozen.*)
Critical
Violation Description: Sec 187(a)(2): Measured seasoned
chicken breasts at 49 F on the self service cold holding
station in the hibachi area. (Potentially hazardous food shall
be maintained at a temperature of 41 F or less.*)
Non Critical
Violation Description: Sec 304: Found clean cups stacked
wet in two waitress stations. (After cleaning, equipment and
utensils shall be air dried.)
Non Critical
Violation Description: Sec 413: Found an air gap along the
top and bottom corners of the screen door located in the
back of the kitchen. (Outer openings shall be sealed to
protect against the entry of insects or rodents.)
Non Critical
Violation Description: Sec 302: Found equipment being
rinsed with clear water after being sanitized in the three
compartment sink. (Washed utensils and equipment shall be
rinsed.)
Non Critical
Violation Description: Sec 416: Found 7 dead cockroaches
throughout the electrical room. (Dead or trapped birds,
insects, rodents, or other pests shall be removed as
necessary to prevent contamination.*)
Non Critical
Violation Description: Sec 433: Found two wet mops
stored in a bucket in the electrical room. (After use, mops
shall be air dried.)
Non Critical
Violation Description: Sec 179: Found containers with
cocktail sauce, fried noodles, and green onions not protected

against cross contamination on the self service hot and cold

buffet tables. (Food on display shall be protected from
contamination.)
Non Critical
Violation Description: Sec 199(a): Found raw chicken
thawing in standing water in the three compartment sink
adjacent to the walk in freezer. (Food must be thawed using
an approved method.)
Non Critical
Violation Description: Sec 304: Found approximately 35
food trays, pans, and bowls stacked wet in the dish machine
room. (After cleaning, equipment and utensils shall be air
dried.)

Inspection Details
for
Teppanyaki Grill and Buffet
2641 Maple Point Drive, Lafayette
Inspection Date: 4/10/2015
Purpose: Regular Routine
Critical
Violation Description: Sec 187(a)(2): Measured the top
layer of raw shell eggs at 49 F in the refrigerated self service
buffet table in the Hibachi cooking station. (Potentially
hazardous food shall be maintained at a temperature of 41 F
or less.*)
Critical
Violation Description: Sec 187(a)(2): Found a container
with raw shrimp registering 44 F on a rolling cart beside the
refrigerator preparation table. (Potentially hazardous food
shall be maintained at a temperature of 41 F or less.*)
Critical
Violation Description: Sec 294: The dishmachine is
registering zero (0) during the final rinse cycle. (Chemical
sanitizers shall meet the required temperature and
concentration.*)
Critical
Violation Description: Sec 187(a)(1): Found a pan with
breaded shrimp registering 83 F on top of the oven in the
kitchen. (Potentially hazardous food shall be maintained at a
temperature of 135 F or above.*)
Critical
Violation Description: Sec 193(a): Found no Time provided
for spicy mayonnaise registering 58 F and Yum Yum sauce
registering 62 F, both prepared at the establishment and
located on the counter behind the sushi preparation station.
Critical
Violation Description: Sec 193(a): No procedure for using
Time as a Public Health Control has been submitted to the
Tippecanoe County Health Department for approval.
Critical
Violation Description: Sec 187(a)(1): Measured beef
dumplings at 126 F and vegetable spring rolls at 124 on the

hot holding buffet table #4. (Potentially hazardous food shall

be maintained at a temperature of 135 F or above.*)
Critical
Violation Description: Sec 187(a)(1):Measured Kikko
Chicken at 113 F on the hot holding buffet table #6.
(Potentially hazardous food shall be maintained at a
temperature of 135 F or above.*)
Critical
Violation Description: Sec 187(a)(1): Measured the top
layer of beef wellington at 118 F on the hot holding buffet
table #5. (Potentially hazardous food shall be maintained at a
temperature of 135 F or above.*)
Critical
Violation Description: Sec 187(a)(2): Measured cut
cantaloupe at 50 F, cut honey dew at 47 F, and cheese cake
at 44 F on the cold holding buffet table #4. (Potentially
hazardous food shall be maintained at a temperature of 41 F
or less.*)
Critical
Violation Description: Sec 187(a)(2): Measured deviled
eggs at 56 F on the cold holding buffet table #2. (Potentially
hazardous food shall be maintained at a temperature of 41 F
or less.*)
Critical
Violation Description: Sec 344: Found a bucket of water in
the bay of the hand sink in the waitress station on the south
side of the dining room. (A handwashing facility shall be
easily accessible at all times.*)
Critical
Violation Description: Sec 303: Found the dish washers are
not sanitizing equipment in the three (3) compartment sink.
(Utensils and equipment shall be sanitized after cleaning.*)
Non Critical
Violation Description: Sec 412: Found an ultra violet insect
control device on the wall located over the vegetable
preparation table in the kitchen. (Insect control devices shall
be designed and installed properly.)
Non Critical
Violation Description: Sec 234: Found two (2) large forks

and one large spoon stored in a can of standing water on the

table beside the rice cookers. (Food prep or dispensing
utensils shall have handles and be stored properly between
use.)
Non Critical
Violation Description: Sec 411: There are three (3) lights
not operating and one light missing under the ventilation
hood system over the cooking station in the kitchen.
(Lighting shall be at the specified intensity for the given
area.)

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Inspection Details
for
Teppanyaki Grill and Buffet
2641 Maple Point Drive, Lafayette
Inspection Date: 4/14/2015
Purpose: Follow-up to Routine
Critical
Violation Description: Sec 189: Found a container with rice
cooked two (2) prior registering 72 F stored on top of the rice
warmers in the kitchen. (Cooked potentially hazardous food
shall be cooled within the appropriate time limits.*)
Non Critical
Violation Description: Sec 234: Found a large fork stored in
a can of standing water located on the table beside the rice
cookers. (Food prep or dispensing utensils shall have handles
and be stored properly between use.)

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