KAMIYA 86
1286 3 ST S
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
2
Intermediate
0
Basic
7
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles on cook line soiled.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen with damage.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks stored on prep tables throughout kitchen. Manager had employees remove and store properly. **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee lotion located on table next to clean dishes. Manager removed and stored properly. **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in use knives stored between reach in coolers on cook line. Manager had employee remove knives from in between coolers. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp stored on prep table to thaw. Manager had employee run water over frozen shrimp. **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed on cook line paper towels used to line produce in reach in cooler. Observed in sushi bar multiple raw fish containers lined with paper towels. Manager had employees remove paper from containers. **Corrective Action Taken**
- 03F-02-5: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. See stop sale. Observed Sushi rice being held on time control without time mark. Sushi made at 11am that morning. Employee placed time on sushi rice. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 1/28/2025 revealed 9 total violations (2 high priority, 0 intermediate, 7 basic).
Inspection on 7/30/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in middle of kitchen. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler on cook line with torn gasket. Observed reach in cooler in sushi bar with torn door gasket. **Repeat Violation**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door.
- 08B-38-4:Basic - Food stored on floor. Observed bag of jasmine rice stored on floor of food storage area. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple door gaskets soiled on cook line and in sushi bar. Observed walk in cooler door gasket soiled. **Repeat Violation**
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical Dish machine at 0 ppm. Manager replaced bucket of sanitizer that was low with a full bucket of sanitizer. Took second test at 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop knife on floor pick it up and proceeded to engage in food preparation without washing hands properly. Manager instructed employee to wash hands. Employee washed hands properly. **Corrected On-Site** **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed business license expired 6-1-2024.
- 03F-02-5: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. See stop sale. Observed sushi rice being held on time control without time mark.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee using hand sink near 3 compartment sink to fill pan of water. Manager educated employee to use hand sink for hand washing only. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple sauces prepared without date mark of date prepared. Employee stated the sauces were made 2 days prior.
Food safety inspection conducted on 7/30/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).