TAMAYA SUSHI

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed : cook line staff touch blue tooth ear bud, and did not wash hands before touching cooking utensils. The manager directed the gloves be changed and hands washed. Staff then removed gloves and started the process. Corrected On-Site

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. Observed : lack of a time mark for krab sticks, shredded Krab, tempura fried shrimp, sushi rice. Opened at 11:00. Discussed time mark options V's time frames. Items were given time marks for the time left. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : Lactaid open since 1-11-2026, no date added. A date was added. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 3 employee drinks stored on the table where there is fish being cut. These were moved to the bottom shelf. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed : a grey microfiber wet cloth stored on a cutting board on the cook line. This was moved to a bucket. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed : the wood over the prep sink in the kitchen is not sealed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : dynamite rolls on the cook line, 108°. A time as a public health control was added for the remaining 2.75 hours. *Corrected On-Site ALSO, the Krab sticks on the sushi line did not have a time sticker. A time mark for the remaining 2 hours was added. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed : lack of dates of birth and last names on multiple certificates. Many of these were added before the inspection ended. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowls used as a scoop for noodles and broccoli on the cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : unsealed water bottle on the cook line prep table.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed : a wet cloth not in use n the cook line. It was then placed in a sanitizer bucket. Corrected On-Site

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed: at the sushi bar, the types of fish are not labeled on the staff side of the display cooler for the various items. - From follow-up inspection 2025-05-29: No change. Time Extended