SUMO ASIAN KITCHEN

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw open fish over ready to eat bread in freezer. Operator inverted foods Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top cooler cooked pork (43-49F - Cold Holding). Per operator food transferred from other cooler less than four hours ago. Observed food overfilled on unit. Operator placed food in freezer to quick chill Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator to print and fill

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen Ikon reach in freezer, portioned soup bases missing date mark when prepared. Warning - From follow-up inspection 2025-10-14: Observed at callback inspection same. Frozen soups in freezer not date marked. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Container of tempura batter mix on floor in kitchen. Warning - From follow-up inspection 2025-10-14: Observed at callback inspection same. Bucket of soy sauce and container of fryer oil on floor in prep area. Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. In chest freezer by cook line, commercial shrimp tempura in standard printed plastic to go bag. Employee changed to clear food grade bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In True reach in cooler at front of kitchen, container of raw prepared beef on upper shelf above containers of kimchi, sauces, and other goods. Employee moved beef to Atosa cooler with other raw meats. 2) In front counter sushi case, tray with raw salmon for sushi on shelf above bottle sauce and container of cooked octopus. Manager rearranged for proper separation. Corrected On-Site Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Atosa reach in cooler at back of kitchen, prepared bag of raw chicken in container directly on top of bag of raw prepared beef. Employee moved chicken into its own pan for proper separation. 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. Boba pearls in kitchen missing time mark. Per manager prepared at 11:00am open. Time mark added by manager. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Clean plastic containers in hand sink beside fish machine. Manager removed containers. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand sink below service window in kitchen. Manager replaced soap bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in bulk rice containers. Employee removed cups. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.