WASABI SUSHI & GRILL

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Does not have consumer advisory identifier on lunch menu for offered raw sushi rolls. Warning - From follow-up inspection 2025-11-06: Lunch menus have been updated, reminder needed on the following menu items: Sashimi smoked salmon, JB roll - 48, Kani Salad - sushi starters , Crazy Roll - 55, Dancing Eel Roll -56, Black Dragon Roll -59, Mei Roll -60, Shrimp Tempura 36, California Roll -37 Numbers C1, C2, S18, S26, S28, S37, S43. Add on of fish eggs Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training appear to be falsified. All food handler training certificates with evidence of falsified dates. No valid employee training certifications available. Warning - From follow-up inspection 2025-11-06: Operator needs more time to conduct training. Time Extended

High Priority - Dented/rusted cans present. See stop sale. 1 can of hunts tomato ketchup, damaged along the rim and seal, operator discarded. Corrective Action Taken

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 beef over raw shrimp in reach in freezer on cook line.shrimp was not commercially packaged. Operator moved all beef below shrimp. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 7 rodent droppings found on top of dish washing machine. In ware washing area. Observed operator clean all rodent droppings and no other droppings found on premises. Per operator they had a previous issue but have not observed recent activity since rectifying. ** Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line Shrimp 48F cold holding , chicken 48F cold holding both items placed in cooler at 12:45, operator placed both items in freezer to cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables hot holding on stove at 100F, operator placed vegetables on grill to bring them to temp and added them to time as a public health. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table by dish area soiled on both sides of cutting board with food residue.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Does not have consumer advisory identifier on lunch menu for offered raw sushi rolls. Warning

Intermediate - Records/documents for required employee training appear to be falsified. All food handler training certificates with evidence of falsified dates. No valid employee training certifications available. Warning

Basic - Employee eating in a food preparation or other restricted area. Employee was observed eating food off of a plate on the reach in cooler on the cook line in kitchen area. Manager instructed employee to move to a designated area. Corrective Action Taken Admin Complaint

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple personal food items in coolers with food for customers. Operator relocated. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone observed above reach in cooler on the food prep line. Operator relocated the phone. Corrected On-Site

Basic - Equipment in poor repair. Inside of microwave on cook line above food prep table lining is chipping and peeling.

Basic - Floors, walls a shoe ceilings soiled /has accumulation of debris. Multiple ceiling tiles in ware wash area and kitchen area are not smooth or easily cleanable Floors behind equipment on cook like soiled with food debris and greese 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. Observed handle off scoop laying in bulk sugar bag on shelf in kitchen area.operator took scoop out of bag. Observed scoop handle laying in flower in bulk flower bag on shelf operator removed the scoop Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water on stove that was at 82F, operator emptied can and placed can of water directly on stove to heat it up. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Single serve items on shelf in ware wash area not not inverted/ protected. Operator flipped over items Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed power drill on food prep table in on cook line. Operator removed the drill and relocated it to a proper area.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately fifty-four (54) live flies in establishment: approximately twenty-five (25) under and around prep sink near cook line, seven (7) near cook line/cooking equipment in kitchen, three (3) in mop sink area in back kitchen, twelve (12) under and around dish machine in back kitchen where cook is preparing raw chicken, and seven (7) in back prep kitchen area. Inspector notes that some flies landed on sealed containers of sauce on main cook line in kitchen. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Two non-food grade containers in direct contact with bulk flour and corn starch stored in dry food storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In white rice at sushi bar, raw shrimp stored over ready to eat cream cheese. In walk in cooler, raw shelled eggs stored over ready to eat pasta. Items moved and stored correctly. 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. On cook line, tempura batter held on time control not time marked. Manager states batter placed on time control approximately 1.5 hours prior. Batter marked. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink faucet where black hose is attached.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Establishment has only sixty (60) days of records present.

Intermediate - Handwash sink used for purposes other than handwashing. Soiled pitcher stored in hand washing sink at sushi bar. Pitcher moved and stored correctly. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu containing fish eggs are not identified as raw.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in sushi bar at far end. Towels provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop sitting in ice bin near dining area. Cup moved and stored correctly. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Covered receptacle missing in women's restroom in dining area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee black back pack stored on dry food storage rack with single use items in back kitchen. Back pack moved and stored correctly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two cooks in kitchen. Both placed hats on. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen.

Basic - Food stored on floor. Container of sauce on floor in sushi bar. Container moved and stored correctly. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar at far end. Hand washing sink in back kitchen/dish area. Hand washing sink in women's restroom in dining area. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer on cook line. Sides of grill on cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef stored on pan in prep sink at room temperature. Beef moved to reach in cooler. Corrected On-Site