IRON SUSHI

High Priority - Observed Non-food grade paper/paper towel used as liner for various food containers. Repeat Violation

High Priority - Observed establishment open and Operating with an expired Division of Hotels and Restaurants license as of 10/1/25.

High Priority - Observed raw salmon stored over or with various unwashed fruits and vegetables in kitchen reach in cooler.

Intermediate - Observed Employee washed hands in 3 compartment sink. Advised employee that hand washing must be done only in approved handwash sink.

Intermediate - Observed various foods prepared onsite and held more than 24 hours not properly date marked in reach in cooler.

Basic - Cardboard used to line food-contact shelves in dry storage area.

Basic - Cardboard used to line top of reach in freezer.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Observed Exterior of freezer in disrepair/has exposed insulation. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Repeat Violation

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various pans of food in reach in coolers. - From follow-up inspection 2025-12-01: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over various ready to eat foods in reach in cooler. - From follow-up inspection 2025-12-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2025-12-01: Time Extended

Intermediate - - From initial inspection : 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. Discussed and emailed form to operator. - From follow-up inspection 2025-12-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on prep tables and shelves in kitchen area. - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Located in kitchen area and lining top of reach in freezer. Repeat Violation - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and warewash shelves in disrepair. - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed bucket of sauce and oil on floor in kitchen area. - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Observed Interior of freezer in disrepair and has exposed insulation. Repeat Violation - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Observed avocado not washed prior to preparation. - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Chef cleaned. Corrected On-Site - From follow-up inspection 2025-12-01: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various pans of food in reach in cooler.

Basic - Cardboard used to line food-contact shelves. Repeat Violation

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.

Basic - Equipment in poor repair. Observed sushi cooker doors cracked.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed shelf in warewash in disrepair.

Basic - Interior of freezer in disrepair and has exposed insulation. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various trays of food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored over various ready to eat foods in reach in cooler.

Basic - Cardboard used to line food-contact shelves.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Food stored on floor. Observed various foods stored on floor in kitchen area.

Basic - Interior of freezer in disrepair/has exposed insulation.

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. Observed sushi rice without time marking. As per chef rice was made today at 10:00am. Chef added time marking. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes being stored in kitchen hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.

Basic - Cardboard used to line food-contact shelves. Located on various shelves throughout kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee clothing and bags being stored on shelf above food in dry storage area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn and shelf in ware wash area in disrepair.

Basic - Food stored on floor. Observed cases of oil and soy sauce being stored on floor in kitchen area.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed scallops thawing at room temperature. Located on top of white chest freezer.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touch raw salmon then proceeded to cut vegetables without changing gloves.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a container of cooked chicken. Located in reach in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various ready to eat foods in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; shrimp (46F - Cold Holding); raw tuna (49F - Cold Holding); krab meat (45F - Cold Holding); cooked shrimp (48F - Cold Holding) All were located in table top sushi cooler. As per chef food had only been in cooler for less than an 1 hour. Chef moved all foods to below reach in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. Repeat Violation

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Located in in kitchen area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation

Basic - Food stored on floor. Observed cases of vegetables being stored on floor in dining room area. Chef moved to shelf. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Located in restroom.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of corn being stored in hand washing sink. Chef removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area.

Basic - Cardboard used to line food-contact shelves.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed case of takeout containers being stored on floor in dining room area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water.

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of raw salmon. Warning - From follow-up inspection 2022-08-31: High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of raw salmon. Warning Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2022-08-31: Intermediate - No probe thermometer provided to measure temperature of food products. Warning Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler had an ambient temperature of 53F. Warning - From follow-up inspection 2022-08-31: Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed no food in cooler at time of inspection. Establishment has other reach in coolers. Time Extended

Basic - - From initial inspection : Basic - Exterior of freezer in disrepair/has exposed insulation. Warning - From follow-up inspection 2022-08-31: Basic - Exterior of freezer in disrepair/has exposed insulation. Warning Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2022-08-31: Basic - No conspicuously located ambient air temperature thermometer in holding unit. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Located in restroom. Warning - From follow-up inspection 2022-08-31: Basic - No handwashing sign provided at a hand sink used by food employees. Located in restroom. Warning Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of shrimp.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs being stored on top of unwashed vegetables in reach in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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

Basic - Cardboard used to line food-contact shelves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust.

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

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Observed pack of cigarettes being stored on prep shelf next to food. Chef removed. Corrected On-Site

Basic - Food stored on floor. Observed various cases of drinks being stored on floor at entrance of kitchen.

Basic - Interior of freezer in disrepair/has exposed insulation.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tuna thawing at room temperature. Located on top of white chest freezer.

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

High Priority - Chef failed to wash hands before putting on gloves to initiate a task working with food after walking outside.

High Priority - Employee washed hands with no soap.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining cut board while prepping salmon.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/21.

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

Intermediate - No soap provided at handwash sink.

Basic - Cardboard used to line nonfood-contact shelves. Observed card lining shelves in ware wash area.

Basic - Equipment in poor repair. Observed door on sushi reach in cooler missing and reach in cooler gaskets torn.

Basic - Floor soiled/has accumulation of grease. Located under kitchen equipment.

Basic - Food not stored at least 6 inches off of the floor. Observed case of raw salmon being stored on floor behind front counter and various cases of sodas being stored in floor in dining room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment soiled with accumulation of grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under 3 compartment sink soiled Ip with accumulated black debris.