SUSHI-X
10063-1 Baymeadows Ap
Jacksonville, Florida, 32255
Baymeadows
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 9 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/1/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over prepped sushi rolls. In walk in cooler raw fish stored on case of avocados. In reach in cooler raw salmon stored over noodles. In reach in freezer no longer commercially packaged chicken stored over no longer commercially packaged shrimp, fish. Person in charge began rearranging. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-04-01: In walk in cooler raw shrimp stored on bucket of sauce. Raw tuna stored on cases of avocados. Person in charge moved to appropriate location. Admin Complaint Corrected On-Site
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training due to all documents falsified with new expiration date. Originally expired at beginning of January 2025. Warning - From follow-up inspection 2025-04-01: No change, person in charge only able to provide falsified employee training with dates changed. Admin Complaint
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Soap missing at hand wash sink in kitchen at cook line. Person in charge provided. Corrected On-Site Repeat Violation - From follow-up inspection 2025-04-01: No soap at both hand wash sinks in kitchen. Person in charge provided. **Time Extended** Corrected On-Site
Food safety inspection conducted on 4/1/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 1/27/2025
High Priority
5
Intermediate
7
Basic
17
Total
29
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dishmachine with heavy debris buildup on ceiling of unit. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. To go bowls with no handles used as scoops in bulk dry goods. Person in charge began removing. **Corrective Action Taken**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna with instructions to be removed from packaging in walk in cooler and in reach in cooler thawed with no oxygen introduced. 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. Employee phone stored on cutting board. Employee jackets stored on shelving with food products. Person in charge began removing. **Corrective Action Taken**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server line wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Observed door to far right side sushi cooler broken, missing piece. Missing piece to lid to bulk container in kitchen. Observed rust buildup on top of lay down reach in freezer. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible around back door frame when fully closed.
- 08B-38-4:Basic - Food stored on floor. Tub of beef stored on floor in walk in cooler. Person in charge raised. Corrected On-Site
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Shared grease receptacle area has buildup of grease on ground and receptacles, lids open. Observed old discarded equipment near shared dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup on hood filters, sides of fryers in kitchen. Gaskets to lay down reach in freezer in kitchen with heavy debris buildup where door meets freezer. Also, food debris buildup on walk in cooler shelving. Soda plates with debris buildup at server line.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old food debris staining, old label residue observed on containers in clean dish area.
- 08B-12-5:Basic - Stored food not covered. Observed lobster tails in stand up reach in freezer not wrapped or covered. Stored frozen raw in direct contact with shelving.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Items thawing at room temperature in kitchen. Person in charge moved to walk in cooler. Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor around grease trap under sink not smooth and easily cleanable.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in back kitchen hallway. Also, power tool stored on bag in box soda in back kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on sushi line not stored in sanitizer, person in charge moved to sanitizer. Corrected On-Site Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at sushi line test at 10ppm. Person in charge remade to 50ppm. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed sushi line chef cutting peeled cucumber with bare hands. Observed dishwasher cutting lemons to be used in drinks per person in charge with bare hands.
- 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap, then dry hands with bar towel stored in employees back pocket. Also, observed same employee handle raw chicken, then handle clean tray without hand wash. Person in charge spoke to employee who washed hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over prepped sushi rolls. In walk in cooler raw fish stored on case of avocados. In reach in cooler raw salmon stored over noodles. In reach in freezer no longer commercially packaged chicken stored over no longer commercially packaged shrimp, fish. Person in charge began rearranging. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna with instructions to be removed from packaging in walk in cooler and in reach in cooler thawed with no oxygen introduced. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle with blue chemical stored on shelf with nozzle facing single service items. Also, spray bottle and container of chemicals stored with squirt bottle with food product under cook line. Person in charge moved to appropriate location. Corrected On-Site
- 01D-02-4:Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge only able to provide 1.5 months of invoices during inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled, stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dishwasher cleaning pan in back hand wash sink. Observed items stored in back hand wash sink. Person in charge removed. **Corrective Action Taken** Repeat Violation
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training due to all documents falsified with new expiration date. Originally expired at beginning of January 2025. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee working at establishment for approximately 1 week per person in charge is unable to prove employee made aware of reporting responsibilities.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Soap missing at hand wash sink in kitchen at cook line. Person in charge provided. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles containing blue chemical unlabeled in kitchen. Person in charge labeled. Corrected On-Site
Food safety inspection conducted on 1/27/2025 revealed 29 total violations (5 high priority, 7 intermediate, 17 basic).
Inspection on 9/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/2/2024
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fryer side fliptop raw chicken stored over packages of edamame, egg rolls. In walk in cooler raw fish stored on buckets of sauces. In cook line fliptop raw salmon stored over noodles. In reach in freezer raw chicken no longer commercially processed stored over no longer commercially processed shrimp in side door. Person in charge began rearranging. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-08-02: In walk in cooler raw shrimp in container stored on plate of covered cucumber. Person in charge moved to appropriate location. Admin Complaint **Corrective Action Taken**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop nearest fryer shrimp, egg roll, gyoza at 48F. Person in charge has lid open during inspection. Ambient temperature of unit at 40F. Person in charge iced items down. In middle sushi line cooler under left side sushi bar top cooler fish cut yesterday at 51F. Person in charge states has been open frequently. Ambient temperature reached 47F during inspection. Person in charge moved all time/temperature control for safety items to other units holding temperature. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-08-02: In fliptop nearest fryer egg roll, gyoza 46F. Person in charge states out of temperature due to open frequently, moved to walk in cooler, other items in lower unit 43F or below. Admin Complaint **Corrective Action Taken**
- 03F-02-5:High Priority - - From initial inspection : 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. Items such as sushi rice, fried shrimp, krab, tofu held on time with no time mark. Person in charge marked during inspection. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-08-02: Items are held on time, but not retime marked once replaced. Utilizing old timeframe. Person in charge marked appropriately. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 8/2/2024 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2024
High Priority
8
Intermediate
5
Basic
8
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Door interior and deflector plate of ice machine with debris buildup. Interior of lay down reach in freezer in kitchen with debris buildup.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Black and green buildup observed in dishmachine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in ceiling in area where ice machine is stored. Also, standing water on floor around drain by mop sink and ice machine drain. Person in charge began cleaning. **Corrective Action Taken** Repeat Violation
- 29-24-4:Basic - Clean-out cap missing from plumbing line. Missing cover on grease trap inside kitchen under triple sink. Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 blocks of tuna thawed in reach in cooler with instructions to remove from packaging with no oxygen introduced.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on top of cookline reach in cooler.
- 14-11-5:Basic - Equipment in poor repair. Observed tape used to repair door to far right side sushi tabletop cooler. Also, observed crack in interior of rice holder at sushi line. Also, rust and pitting observed on top of lay down reach in freezer in kitchen. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored outside of sanitizer solution.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw shrimp with bare hands, then don gloves and handle ready to eat food. Spoke to employee during inspection. Also, observed dishwasher handling personal phone, then handle clean dishes without hand wash. **Corrective Action Taken** Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Chicken in reach in freezer stored in direct contact with to go style bag. Also, non food grade paper towels used in direct contact as lining for food containers.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.24. Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fryer side fliptop raw chicken stored over packages of edamame, egg rolls. In walk in cooler raw fish stored on buckets of sauces. In cook line fliptop raw salmon stored over noodles. In reach in freezer raw chicken no longer commercially processed stored over no longer commercially processed shrimp in side door. Person in charge began rearranging. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 blocks of tuna thawed in reach in cooler with instructions to remove from packaging with no oxygen introduced.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop nearest fryer shrimp, egg roll, gyoza at 48F. Person in charge has lid open during inspection. Ambient temperature of unit at 40F. Person in charge iced items down. In middle sushi line cooler under left side sushi bar top cooler fish cut yesterday at 51F. Person in charge states has been open frequently. Ambient temperature reached 47F during inspection. Person in charge moved all time/temperature control for safety items to other units holding temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. Items such as sushi rice, fried shrimp, krab, tofu held on time with no time mark. Person in charge marked during inspection. Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Krab Rangoon at fryer at 116F. Recommend holding on time. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bowls stored in hand wash sink at cookline. Also, observed dishwasher cleaning dishes in back hand wash sink. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Soap missing from hand wash sink at cookline. Paper towels missing from hand wash sink at dishmachine. Person in charge provided. Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Several employee training records missing date of birth. Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles with blue cleaner and bleach per person in charge unlabeled. Person in charge began labeling. **Corrective Action Taken**
- 52-08-4:Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. On menu "lobster salad" is advertised in menu item. When asked to show invoice for said product, person in charge only able to provide invoice for crawfish salad, which contains no lobster. Repeat Violation Admin Complaint
Food safety inspection conducted on 8/1/2024 revealed 21 total violations (8 high priority, 5 intermediate, 8 basic).
Inspection on 3/13/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 52-01-4:Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. On lunch menu observed crazy roll, stating it contains "white tuna". On multiple menu items on the to go menu, "white tuna" is listed. When asked what fish is served, person in charge states escolar is served. Also, on to go menu *Snow Crab Roll* indicates it containers crab, person in charge states no real crab is utilized, only imitation crab. Admin Complaint - From follow-up inspection 2024-01-10: No change. Operator states will make changes and order new menu. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-03-13: At time of inspection, menu still indicates several items with white tuna and crabmeat when escolar and imitation crab is being utilized. Person in charge updated menu during inspection. Admin Complaint Corrected On-Site
Food safety inspection conducted on 3/13/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/10/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 52-01-4:Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. On lunch menu observed crazy roll, stating it contains "white tuna". On multiple menu items on the to go menu, "white tuna" is listed. When asked what fish is served, person in charge states escolar is served. Also, on to go menu *Snow Crab Roll* indicates it containers crab, person in charge states no real crab is utilized, only imitation crab. Admin Complaint - From follow-up inspection 2024-01-10: No change. Operator states will make changes and order new menu. Admin Complaint **Corrective Action Taken**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hawaii Roll, spicy 2in1 and Kiwi roll contains raw fish, not indicated on lunch menu. On to go menu, many raw items not identified with disclosure. Warning - From follow-up inspection 2024-01-10: Operator needs more time to make menu changes. **Time Extended**
Food safety inspection conducted on 1/10/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 1/9/2024
High Priority
10
Intermediate
7
Basic
13
Total
30
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer missing from mens restroom.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back storage area by ice machine, observed holes in ceiling, porous ceiling tiles present. Also hole in wall where utility lines meet wall.
- 29-24-4:Basic - Clean-out cap missing from plumbing line. Missing cap on grease trap in kitchen under dishmachine. Observed open hole.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area wet nesting. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Container holding rice with melted, lid missing edges. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Case of salmon, buckets of sauce stored on floor in kitchen. Person in charge began raising. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign from hand wash sink by fryer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on left side of hood with grease buildup. Also, soda plates at server line with mold like substance buildup. Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Reused containers with staining debris and old labels at clean dish area.
- 08B-04-4:Basic - Open condiments provided for self-service not properly protected. Ginger for customer self service missing hinged lid container.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken, salmon, tuna thawing in kitchen at room temperature. Person in charge moved to walk in cooler. **Corrective Action Taken**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Heavy rust buildup on shelves in walk in cooler. Also, rust on top of reach in freezer in kitchen.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm chlorine.
- 22-41-4: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 testing at 0ppm even after priming, person in charge set up triple sink to 200ppm to sanitize until repaired. **Corrective Action Taken** Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shrimp with hands, then plate ready to eat Rangoon without hand wash. See stop sale. Spoke to employee who washed hands. **Corrective Action Taken** Warning
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face, then handle food without hand wash. Also, observed employee washing gloved hands, then handling food. Warning
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee handle raw shrimp with gloved hands, then plate handle order of cooked rangoon with gloved hands.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge receives fresh salmon from KGI, serves raw, unable to provide proof of parasite destruction during inspection. Also, person in charge receives frozen salmon from Harvest Valley. Serves salmon raw. No parasite destruction information on invoice, unable to provide. Called and received from provider during inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw chicken stored over ready to eat gyoza. In reach in cooler by left sided cookline. Raw salmon stored over cooked noodles. In walk in cooler raw shrimp stored over ready to eat Krab. Sushi fish stored on case of unwashed avocados. In reach in freezer raw chicken no longer commercially packaged stored over eel, shrimp. Person in charge began rearranging. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gyoza, spring rolls in fliptop by fryer at 56-58F. Items held above fill line. Person in charge moved to cooler holding temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. No time mark on sushi rice, held on time as indicated on time paperwork and per person in charge.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp, sushi rolls fried, at 102-106F. Person in charge states are held on time. No time mark or indicated on time paperwork.
- 28-13-5:High Priority - Wastewater on ground of establishment. Mop sink unconnected to pipe underneath, drains directly onto ground when in use, person in charge reconnected during inspection. Corrected On-Site
- 11-27-4: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. Person in charge unable to provide written procedures. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at server area with debris buildup. Also, ice machine deflector plate with mold like substance buildup. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling pot, rinsing dishes, storing utensils in hand wash sink by fryers. Repeat Violation
- 52-01-4:Intermediate - Identity of food or food product misrepresented. On lunch menu observed crazy roll, stating it contains "white tuna". On multiple menu items on the to go menu, "white tuna" is listed. When asked what fish is served, person in charge states escolar is served. Also, on to go menu *Snow Crab Roll* indicates it containers crab, person in charge states no real crab is utilized, only imitation crab. Admin Complaint
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hawaii Roll, spicy 2in1 and Kiwi roll contains raw fish, not indicated on lunch menu. On to go menu, many raw items not identified with disclosure. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge states thermometer just broke, no replacement.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Several employee training certificates missing date of birth.
Food safety inspection conducted on 1/9/2024 revealed 30 total violations (10 high priority, 7 intermediate, 13 basic).
Inspection on 8/8/2023
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups without handles used to dispense soy sauce and flour in prep area and dry food storage area. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food and beverage not segregated in walk-in-cooler and reach-in cooler at sushi making station. Operator removed clams I. Walk-in-cooler and employee beverage can at reach-in cooler to properly store. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored next to clean pans/ containers on clean storage shelf above prep sink area. Operator removed employee purse to properly store. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on storage shelf next to soda dispensing machine unable to properly air dry
- 14-11-5:Basic - Equipment in poor repair. Gasket on reach-in cooler next to hand wash sink by fryers torn. Also, gasket on reach in freezer next to triple sink torn. Also, handle,missing from reach in freezer next to triple sink. Also, lid for reach in deep freezer next to triple sink in disrepair/rusted. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Multiple containers of oil and container of vinegar seasoning stored on floor in dry food storage area. Also,,multiple containers of foods stored on floor in walk-in-cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on multiple reach-in coolers on cookline soiled Repeat Violation
- 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Raw,shrimp being thawed at hand wash sink rose above 41F while thawing. Temperature of raw shrimp was 60-70F. Operator removed raw shrimp and placed in walk-in-cooler to chill. Operator stated shrimp was thawing for about an hour. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw clams stored above ready to eat apples in walk-in-cooler. Operator stated clams belong to employees. Operator removed clams to properly store Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (47F - Cold Holding) at sushi making reach-in cooler/ display case. Operator stated the doors have been opened and closed a lot because of it being lunch time. Operator placing a bag of ice on it to chill. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles containing toxic substance stored above bag in box soda in dry food storage area. Operator removed bottles of sanitizer to properly store. Corrected On-Site
- 11-27-4: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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cookline and portable cutting board in prep area soiled/ stained. Also, Deflector plate in ice machine soiled. Also, multiple soda nozzles at soda dispensing machine soiled. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to fryers used to store misc utensils and empty batter in sink. Also, hand wash sink in warewashing area used to thaw raw shrimp. Operator removed container of raw shrimp and misc utensils from both hand wash sinks. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/8/2023 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).