SUSHI FACTORY

High Priority - - From initial inspection : High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Sushi cutting board on the sushi line. - From follow-up inspection 2025-04-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In dish room plumbing not connected. - From follow-up inspection 2025-04-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All sushi fish items on menu - From follow-up inspection 2025-04-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar and at the hand sink in the warehouse washing area. Corrected On-Site Repeat Violation - From follow-up inspection 2025-04-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - From follow-up inspection 2025-04-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Two-compartment sink used for warewashing. Informed owner they need to use 3 comp sink or dish washer for proper ware washing. - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - Can opener blade not readily removable for cleaning or replacement. - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - Cases of plastic bottles stored on floor in the dining area. - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on microwave. - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, cook line coolers. - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. - From follow-up inspection 2025-04-09: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water. - From follow-up inspection 2025-04-09: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in 2 drawer cook line cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (45F - Cold Holding); tofu (45F - Cold Holding)

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Empty box in hand wash sink in kitchen by dish area Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen by dish area

Intermediate - No soap provided at handwash sink. In kitchen by dish area

Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks not secured

Basic - Equipment in poor repair. Walk in freezer not working. No food is stored in it.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink

Basic - Single-service articles improperly stored. Single service styrofoam containers stored on floor in dry storage Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Hand wash drain at bar very slow draining

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm 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. Sushi rice

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink by dishwasher

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 hand wash sinks Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. Cup used for scooping sugar

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Equipment in poor repair. Ice machine not working

Basic - Food stored on floor. Soy sauce and frying oil

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

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

Basic - Stored food not covered. Cooked shrimp walk in freezer

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar cookline not labeled

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine Dishwasher (Chlorine 00ppm); tried to prime machine still won't sanitize, operator set up triple sink Triple Sink (Chlorine 100ppm) and is calling repair for dishmachine. Able to fix machine while here retested dishmachine 100ppmCorrected On-Site Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over soy sauce in cookline unit drawers Raw chicken and raw shrimp over tomato's in cookline unit drawers Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kept in cooler overnight cooked eel (47F - Cold Holding), operator discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stocked this morning suggested rapid chill on items Drawers at sushi bar- raw tuna (46F - Cold Holding); raw salmon (46F - Cold Holding); raw white fish (45F - Cold Holding); Retemped raw tuna 35f raw salmon 37f raw white fish 38F Kept in cooler overnight, operator discarded cooked eel (47F - Cold Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade left over food debris Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink by dishpit Corrective Action Taken

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop corn starch in closet storage room Corrected On-Site

Basic - Equipment in poor repair. Gasket on walk in cooler coming off or door

Basic - Food stored on floor. Jugs of oil on floor end of cookline

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Measuring cup handle submerged in soy sauce bucket end of cookline Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in standing water temped at 74F Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados still have stickers on them at sushi drawer reach in

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

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. Educated forgot to put time on cooker Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400 ppm. Corrected to 50ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board sushi cooler

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Out of strips will order Inspector supplied some Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked fish walk in cooler

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Sushi cutting board

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in cooler sushi bar Repeat Violation

Basic - Open dumpster lid.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork dumpling (57F - Cold Holding); cooked noodles (55F - Cold Holding); hot sushi roll (55F - Cold Holding); dynamite roll (57F - Cold Holding); crab sticks with cream cheese (54F - Cold Holding); raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding) - From follow-up inspection 2022-08-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Both manager are not aware of the danger zones of cold holding temperature. - From follow-up inspection 2022-08-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. - From follow-up inspection 2022-08-10: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop spices. Repeat Violation - From follow-up inspection 2022-08-10: Time Extended

Basic - - From initial inspection : Basic - Cases of seafood stored on floor in the walk in freezer. - From follow-up inspection 2022-08-10: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and back pack stored with food. At the sushi bar purse on counter - From follow-up inspection 2022-08-10: Time Extended

Basic - - From initial inspection : Basic - Gaskets soiled on cook line cooler. Hood filters heavily soiled. - From follow-up inspection 2022-08-10: Time Extended

Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site - From follow-up inspection 2022-08-10: Time Extended

Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks - From follow-up inspection 2022-08-10: Time Extended

Basic - - From initial inspection : Basic - Walls heavily soiled with accumulated grease, food debris. Cook line Repeat Violation - From follow-up inspection 2022-08-10: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Spices - From follow-up inspection 2022-08-10: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00ppm

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lowboy cold holding- salmon sushi, crab sushi, eal sushi 47° (per operator sushi in unit overnight) ( 4lbs).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy cold holding- salmon sushi, crab sushi, eal sushi 47° (per operator sushi in unit overnight) ( 4lbs).

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Low boy unit in cookline

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - sushi bar cutting boards Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - salmon, tuna, escolar, yellowtail, octopus

Basic - Cutting board has cut marks and is no longer cleanable. - red cutting board

Basic - Floor soiled/has accumulation of debris. - throughout kitchen, including walk-in-cooler and walk-in-freezer

Basic - Food stored on floor. - walk-in-cooler box raw chicken - walk-in-cooler box raw beef - walk-in-freezer tortillas

Basic - Hole in or other damage to wall. - Cookline wall with holes and plaster

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of rice cooker

Basic - Standing water in bottom of reach-in-cooler. - front two door sushi reach-in-cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.