IKAHO SUSHI

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw soft shell crab over cheesecake in reach in freezer Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp behind prepped onions on cook line, operator moved shrimp to front Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -3 pieces of commercially processed ROP tuna not removed from package prior to thawing

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. -tempura batter and shrimp tempura on cook,line, operator determined time and marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine -dish racks by dish machine -cutting board on make line

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

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -3 packages of tuna

Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board in dish area

Basic - Ice buildup in white reach-in freezer

Basic - In-use tongs stored on equipment door handle between uses. -oven door handle, operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. -operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of all cooking equipment and microwave -shelf for tempura batter and shrimp -gaskets on walk in cooler door -underside of soda nozzles Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind soda station and soda boxes

Basic - Working containers of food removed from original container not identified by common name. -container of corn starch in kitchen

High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee rinsed and washed dirty containers then began cutting vegetables with no hand wash. Educated operator placed, operator educated employee, employee washed hands. Corrected On-Site - From follow-up inspection 2025-12-22: Time Extended

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cooked shrimp tempura that is to be rolled in a sushi roll with no other heating to be done. - From follow-up inspection 2025-12-22: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -raw chicken and shrimp over dumplings in reach in cooler on cook line - From follow-up inspection 2025-12-22: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -individually wrapped raw fish stored over portioned pasta in upright reach in freezer - From follow-up inspection 2025-12-22: Time Extended

High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then took out food to customer. Educated operator, employee washed hands. Corrected On-Site - From follow-up inspection 2025-12-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at dish machine is soiled -shelves in walk in cooler are soiled - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Employee open beverage container on dry storage shelf in kitchen - From follow-up inspection 2025-12-22: 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. -cell phones on dry storage rack in kitchen - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server is wearing watch and bracelet while serving food, scooping ice and making drinks - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -ginger on sushi line - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Garbage enclosure area in disrepair. - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -oven door handle on cook line - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system -exterior sides of cooking equipment have residue buildup, top back of fryer cabinets are soiled -gas range grates have residue buildup - From follow-up inspection 2025-12-22: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-12-22: Time Extended

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. See stop sale. Tempura batter and Shrimp tempura. Operator added time Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board at prep table soiled Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with trash can. Operator removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 2CO2 tanks by ice machine. Operator chained. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen are on the right side of the kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employeees cups and water bottle above prep table. Operator removed. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor at cook line

Basic - Food stored on floor. 2 buckets of sauce on the floor.

Basic - In-use tongs stored on equipment door handle between uses. At cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line soiled Fan guards in walk in cooler soiled Exterior fryers in the kitchen Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler soiled Interior stainless steel freezer and white freezer in the kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line

Basic - Water leaking from pipe and/or faucet/handle. At mop sink At handwashing sink to the left of cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over pound cake in reach in freezer

Intermediate - Handwash sink used for purposes other than handwashing. -whisk in hand wash sink by cook line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -few new employees. Provided employee reporting agreement to operator. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food in reach in cooler near server area -employee drink on dry storage shelf. Operator relocated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers on cook line -filters under hood suppression system -gaskets on reach in cooler at sushi bar Repeat Violation

Basic - Plumbing system in disrepair. -hand wash sink by dish machine.

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Stovetop. - From follow-up inspection 2024-03-28: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon stored over broccoli. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -In kitchen. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. -Exterior of oven.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep cooler. Corrected On-Site

Basic - Food stored on floor. Cooking oil.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Shelving to left of fryers. -Under handsink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over noodles. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over veggies.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 egg. 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. No end time. Operator placed correct time. Corrected On-Site

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

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. On cookline. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Repair man is scheduled. Corrective Action Taken

Basic - Food stored on floor. -Cooking oil in dry storage.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf to left of fryers. -Top of stove.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

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. 0ppm

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee working with salmon for sushi bar with bare hands. Educated. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over egg rolls. Raw pork over cheesecake. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce in walk in cooler. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked item off floor and returned to ready to eat food at sushi bar. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar: eel (46F - Cold Holding); escolar (47F - Cold Holding); tuna (47F - Cold Holding); salmon (47F - Cold Holding) shrimp (47F- Cold Holding) tilapia (46F- Cold Holding) One hour later, Tilapia 38F, salmon 40F, Tuna 41F, Eel 43F, Shrimp 39F, Escolar 42F. Coached operator to add thermometer to unit, and to delay stocking until refrigeration temperatures are achieved. Tempura shrimp 104F, added to time plan. 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 ending time mark, sushi rice . Operator added ending time. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in three compartment sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime - ice machine - cutting boards throughout - soda machine nozzles

Intermediate - Identity of food or food product misrepresented. Per operator, Escolar being used where menu states White Tuna. Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles cooked yesterday not date marked in walk in cooler. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink near beverage cooler Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers and rice cookers.

Basic - Carbon dioxide/helium tanks not adequately secured near ice machine

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling throughout kitchen.

Basic - Cloth used as a food-contact surface to cover prepped vegetables. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green, beige and white boards.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice bowl.

Basic - Floor soiled/has accumulation of debris at cooks line

Basic - Food stored on floor.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelves at prep tables - Exterior of cooks line equipment - Interior of fryer cabinets - walls behind prep and cooking areas

Basic - Prep table shelves with rust that has pitted the surface.

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms visibly soiled being sliced. Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Reuse of single-service or single-use articles. Single use cLoth used for sushi rice.

Basic - Server scooping/portioning food (other than ice and beverages) with nail polish and bracelets.

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

Basic - Wiping cloth sanitizing solution stored on the floor at 3 compartment sink.

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. Sushi rice has beginning time but no ending time. Chef corrected and put ending time on label. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pans in hand washing sink by fryers. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by dish machine. Operator has ordered new dispenser to replace broken one.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink by fryer station, operator turned on at valve. Corrected On-Site

Basic - Buildup of debris/soil residue on fan covers in walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On make table. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf with drink cups next to soda machine. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee at stove with no hair restraint.

Basic - Floor soiled/has accumulation of debris. Heavy build up of grease and debris on floor under fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Soiled gasket walk in cooler.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee slicing avocados with stickers still attached at sushi bar.

Basic - Walk in cooler shelves have accumulation of soil residues.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw cut beef over raw fish in walk in cooler. 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. Sushi rice has beginning time mark of 11:15AM, but no ending time. Operator corrected with ending time label. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board where employee is chopping vegetables. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Corrected On-Site

Basic - Stored food not covered. Multiple items stored uncovered in lowboy cooler. Repeat Violation