Taki Hibachi Sushi

13A: .02(1)(d)The most current inspection report from 3/20/26 not on display. The inspection report from 7/2/25 was posted on display. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's inspection report was provided to be posted on display.

2-2B: .03(5)(k)1&2At time of inspection, observed 2 employee drinks stored above and with food and above prep tables (single use cup with a lid and a straw and a single use water bottle). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks discarded.

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods not cooling at a fast enough rate to cool properly (see temperature log). *2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Approved cooling methods were provided.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Individual salads cooling in a prep cooler that is not working properly. Cooked shrimp cooling at room temperature for almost 2 hours. Cooked broccoli cooling at room temperature in ice water, however, ice had melted. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Cooked shrimp was reheated to 165F and person in charge decided to place food on time control. Individual salads were placed in the walk in cooler. More ice was added to the cooked broccoli. Discussed with manager that foods should be cooled in the walk in cooler and walk in freezer prior to placing in prep coolers.

12D: .04(4)(g)At time of inspection, observed a pan of raw chicken thawing on the vegetable sink drain board. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Raw chicken was placed in the walk in cooler and the vegetable sink and drain board were washed, rinsed, and sanitized.

15A: .05(6)(a)The ambient air temperature of the display prep cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation in multiple cold holding units (raw fish and raw tuna stored over ready to eat foods in the sushi cooler, large box of raw shelled eggs stored over ready to eat foods in the walk in cooler, unwashed bananas stored over ready to eat sauces in the walk in cooler, frozen raw fish that had been removed from the original package stored over frozen peas and carrots in the walk in freezer). Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were properly stored and separated.