SUSHI KAMPAI JAPANESE RESTAURANT

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in reach in freezer.

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

Intermediate - Handwash sink not accessible for employee use at all times. Cup in hand wash sink. Manager removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled, manager labeled at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plate in container of cut lettuce.

Basic - Ceiling tile missing. Above dry storage . Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on reach in cooler. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to ice machine.

Basic - Food stored on floor. Container of drink on floor, manager removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. Repeat Violation

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

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink faucet at sushi bar won't stop running.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed lemons in walk in cooler. Manager placed eggs to the bottom at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 44 F, cooked rice 44 F in walk in cooler. Manager placed on ice. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Prep table blocking hand wash sink, manager removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to tea temped 79 F ran approximately 2 minutes.

Basic - Carbon dioxide tanks not adequately secured. Repeat Violation

Basic - Ceiling tile missing. Ceiling tile missing in dry storage area.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.

Basic - Food stored on floor. Fryer oil on floor, manager removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container with no handle in rice and sugar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 80 F, manager emptied water at time of inspection. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, manager remade tested 100 ppm chlorine. Corrected On-Site

Intermediate - - From initial inspection : Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection. Warning Priority: Intermediate - From follow-up inspection 2025-05-14: Time Extended

Intermediate - - From initial inspection : Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food in walk in cooler prepared on site and not labeled at time of inspection. Warning Priority: Intermediate - From follow-up inspection 2025-05-14: Time Extended