SUSHI SAKE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired since October 1, 2025. Operator made payment during inspection. Corrective Action Taken

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. Observed sushi rice (85F - Hot Holding) next to cook line with no time mark. Operator discarded. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice (85F - Hot Holding) next to the cook line. As per operator, sushi rice was made about three hours ago. Operator discarded. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for three compartment sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for sushi rice. Form was provided to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing multi surface cleaner with no label at the bar area. Operator labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks inside walk in cooler not secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored next to clean equipment and utensils at the bar area. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign for hand wash sink next to cook line and three compartment sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (105F - Hot Holding) at the prep table. As per operator, product was recently made and has been there for no less than half an hour. Operator began to reheat product to correct parameters. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near cook line. Operator restocked. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in the bar area.

Basic - Bowl or other container with no handle used to dispense food. Observed small bowl used as a scoop inside bin of breading at the dry storage rack. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above dry storage rack soiled.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside walk in freezer at the door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between prep tables at the bar area. Operator removed knife. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign for hand wash sink inside bar area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service straws at the bar area not wrapped or protected. Operator placed plastic wrap to cover straws. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to cook line soiled.