WASABI SUSHI FANG
1650 SAN PABLO RD S #5
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 4/15/2025
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 4/15/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 27-24-5:Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water available at 3CS. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater. **Warning** - From follow-up inspection 2025-04-01: At callback no change. Hot Water temperature 77F-78F at triple.Time needed to repair.Operator stated the part just came in and needs to be installed **Time Extended** - From follow-up inspection 2025-04-09: At callback no change. Operator stated wrong parts were delivered for repair of water heater.New parts arrive tomorrow and expected to be repaired by end of week. **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sinks throughout restaurant. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater. **Warning** - From follow-up inspection 2025-04-01: At callback no change. Hot Water temperature 77F-78F at hand wash sinks.Time needed to repair.Operatorstated the part just came in and needs to be installed**Time Extended** **Time Extended** - From follow-up inspection 2025-04-09: At callback no change. Operator stated wrong parts were delivered for repair of water heater.New parts arrive tomorrow and expected to be repaired by end of week. **Time Extended**
Food safety inspection conducted on 4/9/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 4/1/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from wok station on cookline unable to maintain temperature of 41F and below, observed fam not blowing cool / cold air. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-01: At callback: ambient temperature of reach-in cooler across from wok station 46F-48F. No TCS foods present in cooler except shelled eggs at 46F. Employee removed eggs and placed in nearby reach-in cooler to chill. **Admin Complaint**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact with multiple raw fish at sushi making station. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-01: At callback no change. Raw tuna at sushi making station in direct contact with non food grade paper towel. Employee removed paper towel. **Admin Complaint** **Corrected On-Site**
- 27-24-5:Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water available at 3CS. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater. **Warning** - From follow-up inspection 2025-04-01: At callback no change. Hot Water temperature 77F-78F at triple.Time needed to repair.Operator stated the part just came in and needs to be installed **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sinks throughout restaurant. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater. **Warning** - From follow-up inspection 2025-04-01: At callback no change. Hot Water temperature 77F-78F at hand wash sinks.Time needed to repair.Operatorstated the part just came in and needs to be installed**Time Extended** **Time Extended**
Food safety inspection conducted on 4/1/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 3/19/2025
High Priority
3
Intermediate
8
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from wok station on cookline unable to maintain temperature of 41F and below, observed fam not blowing cool / cold air. **Repeat Violation** **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler across from wok station has multiple cut marks and is no longer cleanable. Employee brought out a new cutting board and removed cutting board with the multiple cut marks. **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 on top of reach-in cooler on cookline. Operator removed speaker and cell phone from on top of reach-in cooler. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Plastic bucket with ginger stored on floor in sushi making station. Employee removed from floor to properly store. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Box with wrapped sleeves of single use to go lids stored on floor in front of storage shelf. Operator removed box with lids to properly store. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers without identification on dry food storage shelf that have been removed from original container. Operator labeled flour, and corn starch. **Corrected On-Site**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact with multiple raw fish at sushi making station. **Repeat Violation** **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat shrimp sauce in walk-in-cooler. Also, raw beef stored above ready to eat lettuce in walk-in-cooler. Operator removed raw beef and raw chicken to properly store. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles, raw chicken, raw beef, butter (45F-47F - Cold Holding) in reach-in cooler across from wok station. Employee stated items were placed in cooler this morning. Operator had employee remove TCS foods and place in walk-in-cooler until unit working properly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee touching/ ran hands through cooked noodles with bare hands when asked when noodles were cooked. Discussed with employee to avoid touching foods with bare hands contact. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok station soiled/ stained. **Repeat Violation**
- 27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water available at 3CS. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater. **Warning**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide a probe thermometer during this inspection.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to triple sink and no soap at hand wash sink in closed end of sushi making station. Employee replenished soap at both hand wash sinks. **Corrected On-Site**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Information missing from Mario and Leo food safety certificates. No authorized signature or date training took place.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under front counter. Operator labeled spray bottle of window cleaner. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sinks throughout restaurant. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater. **Warning**
Food safety inspection conducted on 3/19/2025 revealed 18 total violations (3 high priority, 8 intermediate, 7 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 9/5/2024
High Priority
5
Intermediate
2
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. Urinal in men's restroom in disrepair/ out of order.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean knives on shelf below sushi making table stored on dirty towel. Operator changed out towel and re-cleaned knives. **Corrected On-Site**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 59F. Observed plastic bag and heavy build up of dust on back of fan area. Also, reach-in cooler across from wok station unable to maintain temperature of 41F and below. Ambient temperature 66F. Observed standing water on bottom of reach-in cooler. Also, single glass door reach-in cooler next to fryer unable to maintain temperature of 41F and below. Ambient temperature 50F. Observed interior condensation. **Warning**
- 14-11-5:Basic - Equipment in poor repair. One filter in hood area above fryers in disrepair. Also, torn gasket on single glass door reach-in cooler next to fryer **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in deep freezer across from triple sink soiled. Also, inner side of handle of walk-in-cooler soiled. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from wok station has an accumulation of soiled residue.
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light working in walk-in-cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter next to cutting board in sushi making station. Operator removed cloth and placed in nearby sanitizer solution. **Corrected On-Site**
- 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. Dishwasher (Chlorine 0ppm); Observed sanitizer bucket empty. Operator stated she will call to have serviced and will use triple sink until dishwasher is serviced. **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaning wok, put gloves on and then started to cook vegetables without washing hands. Operator spoke with employee and employee washed hands and put on new gloves. **Corrective Action Taken**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple fish are wrapped in direct contact of non food grade paper towel. Operator removed paper towel and re-wrapped fish in deli paper. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature of shelled eggs (66F - Cold Holding). Operator stated eggs were placed in reach-in cooler approximately 30 minutes prior to inspectors arrival. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken, (47F - Cold Holding); raw shrimp (50F - Cold Holding) in reach-in cooler across from wok station. Operator stated the foods were placed in cooler this morning when they just opened approximately 30 minutes prior to inspectors arrival. Also, raw chicken, raw beef (48F - Cold Holding) in walk-in-cooler. Operator stated both foods were bought this morning. Operator placed some ice near items to chill. **Corrective Action Taken** **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tofu (62F - Cooling); cut lettuce (50F - Cooling) at 11:50-2nd temp 45 minutes later -temp of tofu 64F and lettuce 54F. Observed reach-in cooler not able to maintain temperature of 41F and below. Operator removed items from cooler to place in nearby reach-in cooler that is able to maintain proper temperature. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok station soiled/ stained. Also, fryer basket at fryer has build up of debris/ accumulation of dried foods
Food safety inspection conducted on 9/5/2024 revealed 15 total violations (5 high priority, 2 intermediate, 8 basic).