TOMI SUSHI & SEAFOOD BUFFET

Observed oyster tags are not kept with each individual tray of oysters following preparation to service. All oyster tags are available for review on a designated hook in the kitchen. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [COS] PIC located correct shellstock tags and attached to each tray during inspection.

Observed one dead cockroach in the counter underneath the sushi service station. Observed a few dead cockroaches on top of the mechanical dishwasher. Observed a few old rodent droppings on the floor of the dry storage room. No live activity or contamination of food observed during inspection. [CA] Clean and sanitize affected areas. The premises of a food facility shall be kept free of vermin. ** Confirmed facility receives weekly pest control services. Reviewed last pest control services report from 5/11/2026 and 5/18/2026. Report noted no live activity at the time of inspection.

Observed spilled bag of oysters stored directly on the floor of the walk-in freezer. The floor of the walk-in freezer appears to be dirty and not maintained in sanitary condition. [CA] Food shall be stored in a safe and sanitary condition and protected from environmental sources of contamination. [COS] Contaminated oysters were discarded at the time of inspection.

Observed facility lacks testing materials for high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed improper handwashing practices by employees, including employees handling soiled cloths, washing hands while wearing gloves, and proceeding to directly handle foods. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and directed employees to properly wash hands prior to food preparation.

In the kitchen and in the walk-in coolers, observed multiple trays of food stored directly on the floor, including oysters and raw meats. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.

Observed multiple refrigeration units are missing internal monitoring thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

At the sushi bar station, observed handwash sink is draining into the floor sink through a makeshift pipe made of a plastic water bottle. [CA] Repair plumbing fixtures. Plumbing fixtures shall be maintained in good repair.

Observed time logs for foods at the dim sum station are missing at the time of inspection. The last recorded time log was from 2025. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employees filled out the TPHC log for foods at the dim sum station during inspection.

Observed excessive accumulation of standing water in the main kitchen area (nearby oyster preparation area and the cook line) and in the warewashing area. Verified that the floor drains are adequately draining at the time of inspection. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.

In multiple refrigeration units, observed raw foods of animal origin stored directly above ready-to-eat produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed oysters and shrimp thawing in the preparation sink at ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed numerous areas throughout the kitchen with missing grout in-between floor tiles. Numerous corners of the facility where coved base tiles are missing and/or damaged. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Build up of dust and/or grease laden dust on ceiling vents in the kitchen. [CA] Ceiling vents shall be kept clean and in good repair. Build up of grease, food residue, and/or dust observed on walls by the electrical panels. [CA] Walls and/or floors in food preparation area shall be kept clean.

Observed build up of grime and food residues observed on equipment: - Gaskets of all refrigerators throughout the facility. - Control panels of the steam table at the noodle bar. - Rice cookers in the sushi rice preparation area. - Underneath the table where soiled dishes are staged to be washed. - Fire extinguishers throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

One dead cockroach observed on floor outside of the sushi bar in the dining area. [CA] Clean and sanitize area of dead cockroaches or old droppings.

1. Observed Vermin: - 2+ live observed on the rear of the two-door reach-in refrigerator at the sushi bar. - 2+ live observed crawling on the wall on the underside of the sushi bar where fruits are display for service. - Live nymph observed crawling on floor underneath two-door reach-in refrigerator where the hot holding lamp and oven is placed. - Live cockroach observed on the underside of the shelf that splits the sushi bar. - One live cockroach observed crawling on wall of the waiter station by the ware washing room. - Two live cockroaches observed on the top hinges on the opposite side of the reach-in refrigerator in the small room behind the three-door upright dessert refrigerator. - Live cockroaches observed inside the wooden crevices by the main cook line and service window to the roasting station. - Live cockroaches observed behind the cookline of the noodle bar facing the dining room. - Rodent droppings observed in the following areas: - On floor in the waiter station closes to the ware wash room, in the ware washing corridor, on floor in the dry storage room by the upright refrigerators, on floor underneath the wok line in the main kitchen, on floor behind the cook line of the noodle station. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed unsealed cracks and crevices at walls and around equipment throughout the sushi bar that allow for the harborage of vermin including but not limited to the following locations: - Around the multiple areas of paneling at the middle wall of the sushi bar - Around the electrical outlets at the sushi bar [CA] Eliminate gaps throughout the facility to prevent the harborage of vermin.

*Repeated Violation* 1. Observed the following cockroach activity through the facility, including but not limited to: - Numerous dead adult cockroaches on the floor below the sink at the sushi bar - Multiple live adult cockroaches on the floors below the reach in coolers behind the sushi bar - One live nymph cockroach in the compartment of the preparation sink at the sushi bar - Cockroach spotting below the surfaces at the shelving at the table in middle of the sushi bar - Numerous live and dead cockroaches of all life stages throughout the back compressor areas of multiple coolers in the sushi bar 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 4. Notification: The person in charge during inspection, Sam, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Chlorine sanitizer maintained at the sushi station measured above 200 PPM. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Hot water of the high temperature dish machine measured at 157.2F after multiple cycles. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Employee increased temperature of dish machine. Surface temperature measured at 178.2F via DishTemp.

1. Observed Vermin: - Live juvenile observed in the crevices of the top right door hinge of the preparation refrigerator at the sushi bar. - Numerous dead and live cockroaches observed on floor below said preparation refrigerator. - Live nymphs observed crawling around electrical outlets at the sushi bar. - Live adult observed on the underside of the small preparation table where the sushi rice machine is stationed. - Numerous dead cockroaches observed on floor throughout the sushi bar. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 4. Notification: The person in charge during inspection, Sam, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed containers of raw food items maintained above ready-to-eat food items inside: - Two-door upright refrigerator at the main kitchen. - On the rack inside the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed containers of food items and bags of raw oysters maintained directly on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed linen used to cover raw duck inside the walk-in refrigerator. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse. Observed numerous cleavers maintained between the electrical conduit and wall on the bottom of the butcher station at the roasting station. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Employees' personal opened beverage cups and belongings (cell phones, purses, jackets, backpacks, etc.) stored in areas of food preparation, food/utensil storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Provide designated location for employees to store personal food and beverages, separated and protected.

Observed live cockroaches in the following areas: - On monitoring trap placed below the steam table. - On monitoring trap placed below the dim sum steamer. - On monitoring trap placed on top of the boxes of soda syrup at the waiter station closes to the ware washing area. - Inside the crevice on the underside of the preparation tables across from the wok line, closes to the center beam. - Inside the crevice on the underside of the preparation table where raw fish is prepared. - Inside the crevice on the underside of the table in the dry storage room where utensils are stored. - Inside the crevice of the electrical outlet above the janitorial sink. - Photographs taken for documentation purposes. - Supervisor was notified of the closure. - The person in charge during inspection, Sam, has been informed that the facility must close immediately. Pest control reports provided for service on 6/5/25 and 6/10/25 noted that activity was observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. ** Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Cockroach activity observed in the following areas: - One live and numerous dead on the underside of the large flat trays placed on top of the top shelf where raw fish is prepared to catch sauce and drippings from par-cooked roast duck and roast pork. - One live observed on the top right corner on the back of the two-door reach-in refrigerator at the noodle station. - One dead on floor by the three-door upright refrigerator at the entrance into the kitchen in the middle of the facility. - Three dead observed inside the one-door upright refrigerator used to store raw shucked oysters in the dry storage room, on the bottom shelf. - One live in-between the clear tubing for the soda syrup at the serve station closes to the restroom. - One live nymph crawling on floor from the underside of the server station closes to the restroom. During follow-up inspection, observed 5+ empty insecticide foggers stored on top of the employee lockers. Kitchen manager stated that facility is originally scheduled for service Sunday night/Monday at midnight, however, service was postponed to tonight/ tomorrow midnight. Rodent droppings observed in the following areas: - On-top of lid of the bulk ingredient barrels inside the dry storage. - On floor at the corner of the server station closes to the restroom. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Observed cloths used to cover food: raw duck, green onions, vegetables, etc. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.

Time log were not completed for BBQ/deep fried items subjected to time as a public health control (TPHC). Time logs were not completed for two of the five sushi stations subjected to TPHC. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Time logs were completed by employees.

Employees' personal belongings observed stored in areas of food preparation, food storage, and/or food contact surfaces: - On wall shelf above warewashing area. - On top of bus tub below the sushi station bar. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Observed side door leading into the shared hallway maintained observed during the inspection. Door only has insect strip curtains with bottom fully exposed. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin. Numerous hanging fly glue traps observed in use throughout the facility. [CA] Use approved methods to eliminate flies in the food preparation area.

Heavy accumulation of grime observed on door handles of all refrigerators. Heavy accumulation of food debris and food residues observed on and inside refrigerators, behind refrigerator at the noodle station. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed numerous tubs and cases of food stored on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Kitchen employee observed touching garbage can and then attempted to continue onto food preparation without washing hands and changing gloves. When instructed to wash hands, employee only rinsed hands at the food preparation sink. When instructed again to wash hands at the hand wash sink, employee began washing hands with gloves still donned on. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee again to properly wash hands.

Hand wash station in the middle of the kitchen between the raw fish preparation area and cook line is inoperable. Main water valves have been shut off. Manager stated that due to plumbing issues, hand sink is currently inoperable. Observed two dead cockroaches inside hand wash basin. Hand wash station at the cook line lacked hand soap at time of inspection. First hand wash station to the right at the sushi bar lacked hand soap at time of inspection. Hand soap was provided in a dispenser at another hand wash station less than 5 feet away. [CA] All food facilities shall provide an operable handwashing station. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available and easily accessible at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand soap was provided at sinks that lacked hand soap. [SA] Manager stated that work order has been placed to repair plumbing at the inoperable hand sink. Temporarily utilizing other hand wash sinks and/or designate one compartment of the two-compartment food preparation sinks to conduct hand washing only when food preparation is not taking place.

Observed on dead cockroach inside bucket of water used to store mechanical mixer for flour batter. Mixer was also stored inside bucket. [CA] Ensure all food contact surfaces are cleaned, sanitized, and free from contamination. [COS] Mixer and bucket were cleaned and sanitized. Water was discarded.

Two live cockroaches observed on the upper corners on the rear of the food preparation refrigerators at the noodle preparation station. Dead cockroaches observed in the following areas: - On floors underneath the preparation refrigerator and cook line at the noodle station. - On floor by the preparation tables and three-door upright refrigerator between the soup warmers and noodle station. - One floor behind the hot foods area. - On top of the metal storage rack where sauces are stored at the cook line. - Two on wall behind the wokline. - One inside bucket of water where the flour mixer is stored. - On top of the wall shelf in the kitchen above where raw fish is prepared for the sushi station. Rodent droppings observed in the following areas: - Inside cabinet at the server station the restrooms. - On floors at the server station behind the ware washing area. No signs of live activity or adulterated food observed. Facility was serviced by pest control company the day prior. Pest control report was provided for review. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. * Note: follow directives/corrective actions on pest control report to prevent/eliminate harborage.

Large amount of standing water observed on floor by the ware washing area. Water observed coming from waste drains of numerous sinks and or waste drains of the high temperature dish machine. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause and repair in an approved manner.