SUSHI99
1665 DUNLAWTON AVE STE 11
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 11/20/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-11-20: **Time Extended**
Food safety inspection conducted on 11/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/17/2024
High Priority
5
Intermediate
4
Basic
9
Total
18
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. -small sections of interior of ice bin
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -near doors
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense pepper in bulk container
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor inside walk in cooler
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on wall behind grill
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled racks holding clean equipment above prep sink on cook line -soiled lid to sauce bucket next to walk in cooler -lids to bulk seasonings
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk white seasoning in back on dry goods shelf
- 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. 0ppm, operator ran machine several times. Stated calling for service. Callback inspection in 7 days to verify **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above broth inside prep cooler **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -imitation krab on cook line next to fryers 46F, manager stated less than 30 minutes. Advised to use time as a public
- 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. -sushi rice
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by rack containing oil/sauces
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon on menu without disclosure, manager instructed server to add to menu **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.
- 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. -krab, other items prepared ahead inside coolers without date mark
Food safety inspection conducted on 9/17/2024 revealed 18 total violations (5 high priority, 4 intermediate, 9 basic).