SUSHI PRO

Observed heavy grime in the following areas: - Cabinet underneath the hand sink at the sushi station - Under the dishwasher at the back corner [corrective action] Thoroughly clean these areas.

Shell stock tags for oysters that were previously sold were not maintained. [corrective action] Once a batch of oysters are sold out, write the date on the tag and store the tag in this facility for at least 90 days. Note: Tag for current batch of oyster was available.

Grilled chicken held in the hot holding box measured 95F. Chicken was cooked at 1 PM to 2 PM this afternoon. [corrective action] Maintain potentially hazardous foods at 135F or above. [correction] Chicken was voluntarily discarded. See VC&D form.

Health permit expired on 05/31/2026. [corrective action] Pay permit fee within 48 hours. Failure to renew permit may result in enforcement action, including closure of facility.

Observed can of "Raid" insecticide stored on the food storage shelf next to the 2-door freezer. [corrective action] Person-in-charge stated that the insecticide is for outdoor use. Store the can in a designated area below food or food equipment to prevent cross contamination.

Soap dispenser at the back hand sink was empty. [corrective action] Keep soap dispenser stocked. [suitable alternative] Use the other two hand sinks until dispenser is refilled.

QR code menu was reviewed and found items that are served raw or undercooked, such as nigiri, carpaccio sampler, oysters, sashimi, poke salad. Consumer advisory was available, but items served raw or undercooked were not properly marked. [corrective action] Food items that are served raw or undercooked must be clearly indicated, such as use of an asterisk (*) or other symbol.

Observed 3-compartment sink set up improperly. Soapy water was set up in the middle compartment. [corrective action] Ensure 3-compartment sink is set up with soapy water in the first compartment, plain water in the middle, and sanitizer in the third compartment. Note: Person-in-charge and kitchen employee was informed of proper ware washing practice.

Inside an upright glass door refrigerator: observed cooked tempura (70F) cooling in a thick layer (over 5-6 inches) covered in plastic wrap. [CA] Cool foods uncovered in thin layers (maximum 2 inches) until it reaches 41F in order to facilitate rapid cooling.

1) The rear door was propped open during the inspection. [CA] Keep the door closed to reduce vermin entry. 2) Observed mop stored with mop head inside bucket. [CA] After use, store mop so that it can rapidly air-dry to reduce bacteria growth.

The menu offers raw/undercooked animal products, but no disclosure was observed. [CA] When offering raw/undercooked animal products, the menu must have a Consumer Advisory consisting of BOTH of the following: 1) A clear indication on the menu as to WHICH items contain raw/undercooked animal products. 2) The statement: "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."

Per employee, sushi rice (79F) is discarded every 3 hours. However, no time-marking was observed. Employee stated rice was made at 10:30am today (approximately 2 hours prior). [CA] When using Time as a Public Health Control (TPHC), foods must be immediately be time-marked (e.g. sticker with start or discard time, or a timer) to be discarded by the 4-hour time mark. [COS] Employee created a time label for the sushi rice.

At the frontmost handwash sink: observed small trash can was in front of sink. At the handwash sink next to the cookline: observed igloo was stored in front of sink. [CA] Do not store objects in front of handwash sinks. Handwash sinks must be made available to make handwashing not only possible, but likely. [COS] Trash bin and igloo were moved away.