NAM'S SUSHI 54
7119 STATE RD 54
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over fish, operator moved pork to bottom Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Toaster oven
Food safety inspection conducted on 2/25/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance in side ice machine at top
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink Walls soiled in front counter area
- 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. 0 ppm , operator primed machine, corrected to 50 ppm Corrected On-Site
Food safety inspection conducted on 9/17/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 2/20/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, on counter in kitchen, corrected to 50 ppm Corrected On-Site
Food safety inspection conducted on 2/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/18/2023
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter next to food, operator removed Corrected On-Site
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Long ponytail under visor
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving in kitchen
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados still have stickers on them, discussed with owner
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep table over food, operator moved to other shelf 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. Operator cut ready to eat salmon with bare hands, discussed bare hand contact and proper hand wash, operator washed hands and put gloves on **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi counter- cream cheese (58F - Cold Holding), removed from cold holding approximately 30 minutes ago, owner added to time as a public health control form during inspection.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter - greater than 200 ppm, corrected to 100 ppm Corrected On-Site
Food safety inspection conducted on 8/18/2023 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).