SUSHI 99

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink right side of cook line blocked by shelving. Repeat Violation - From follow-up inspection 2026-06-04: Time Extended - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris. Repeat Violation - From follow-up inspection 2026-06-04: Time Extended - From follow-up inspection 2026-06-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters covers soiled with grease build up on cook line. Underneath soda machine dispenser soiled with mold like build up. Repeat Violation - From follow-up inspection 2026-06-04: Time Extended - From follow-up inspection 2026-06-05: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over soy sauce in walk in cooler. Operator removed eggs. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored above ice machine. Operator removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink left entrance of kitchen blocked by cleaning equipment. Operator removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container personal drink above reach in cooler prep station. Operator discarded. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled with food debris.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment on cookline. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath soda machine near nozzle soiled with build up. Walk in cooler shelves soiled with food build up.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer 0ppm. Operator added more sanitizer 100ppm. 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. Dishmachine was at 0ppm. Tank was empty. Person in charge replaced tank. Tested at 75ppm. Corrected On-Site

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 chicken over raw fish in freezer. Person in charge moved chicken. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef not changing gloves often enough. Addressed and he washed hands and put gloves on. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sitting on non grade paper towels: Shrimp, tempura, fish.

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. Missing on ginger sauce. Person in charge added to sauce. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Both hand washing sink in kitchen were blocked by clean dishes and a rack. Addressed and all items cleared. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap or paper towels at hand washing sink on sushi line. Person in charge replaced. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Oil on floor. Behind cookline.

Basic - Food stored on floor. Soy sauce on floor. Person in charge moved. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice scoop handle is in ice. Person in charge removed scoop. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken frozen thawing in sink. Still frozen. Person in charge put back into reach in cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken over unwashed vegetables. Operator moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup and chicken broth at 100F. Operator stated that the soup and broth was brought to 165F when put in steam table, but steam table was not turned on. 30 minutes in steam table. Operator took both items to kitchen to be brought back up to 165F. Corrected On-Site

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed miso soup and chicken broth at 100F in steam table at wait station. Operator took soup and broth to kitchen to be brought back to 165F. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Operator does not have the Food Employee Reporting Agreement for employees to sign if they become ill. Emailed operator paperwork during inspection. Operator had employees sign paperwork during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed sink in kitchen by 3 compartment sink blocked by bag in box soda for machine. Sink also had bowl and a knife sharpener inside of sink. Operator removed items out of sink. Also hand sink on cook line by pass through window a three tier shelf blocking hand washing sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink at sushi bar. Operator replaced soap at sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees phone and a box of cookies on top shelf by pass through window in kitchen on cook line where food is prepared and put on shelf. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at handwashing sink at sushi bar. Operator put up a sign during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and filters over cook line with grease buildup. Also under flat top grille has debris buildup. Repeat Violation

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No proof available. Operator had supplier send letter showing pen raised and pellet fed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp,raw beef and shell eggs stored on shelf over containers of sauces. At cook line, in bottom of flip top reach-in cooler, container of raw chicken stored over raw scallops. At sushi bar, in under counter reach-in cooler, raw fish stored over spring mix. Operator moved spring mix. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar, Sanitizer Bucket (Chlorine 200+ppm). Employee added water 150ppm. Corrected On-Site

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. Supplied operator with handout.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cook line not accessible due to rack with food items blocking easy access.

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen entrance, handwash sink has multiple items in sink. Operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Supplied operator with blank Time as a Public Health Control written procedures form.

Intermediate - Records/documents for required employee training do not contain all of the required information. All employee training certificates missing date of training.

Intermediate - Spray bottle containing toxic substance not labeled. At cook line, spray bottle with red chemical, on floor by handwash sink not labeled.

Basic - Bowl or other container with no handle used to dispense food. In dry storage area, multiple bulk containers have plastic togo cups used as scoops. In walk-in cooler, plastic togo cup in soy sauce. Employees removed cups in dry storage. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. At triple sinks, 4 tanks under counter not secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf with Time as a Public Health Control foods.

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall behind fryers has build up.

Basic - Food stored on floor. In walk-in cooler, 2 plastic containers of sauce stored on floor.

Basic - Ice scoop handle in contact with ice. In ice machine, scoop handle resting on ice. Operator removed scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoop for rice stored in standing water 79f.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, multiple wet towels on counters.

Basic - Working containers of food removed from original container not identified by common name. On rock by back door, container identified as flour not labeled.