MATSUKAWA SUSHI
74 CAPULET DR UNIT 205
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/2/2025
High Priority
1
Intermediate
7
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. No handle scoop used for rice. Operator removed. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled in kitchen.
- 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 on prep table. Operator removed. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket on cook line gasket torn.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Soy sauce bulk container not stored 6 inches of the floor. Operator stored properly. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of stove handle. Operator removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled. Side of equipment in kitchen soiled. Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Operator cutting mushroom without washing first.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom interior soiled. Operator started cleaning. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat sauce. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked in kitchen by boxes and equipment. Operator removed. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line has pots and pans. Operator removed. Corrected On-Site Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crazy Friday roll with black fish egg and smoked salmon not properly identified on menu as raw. Operator started marking menus. **Corrective Action Taken** 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. Two new employees not informed of responsibility. Emailed operator document. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen. Operator refilled. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid not labeled. Operator labeled sanitizer. Corrected On-Site Repeat Violation
Food safety inspection conducted on 5/2/2025 revealed 17 total violations (1 high priority, 7 intermediate, 9 basic).
Inspection on 11/25/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura sauce (76F - Cold Holding) sitting out on cooler on cook line, per operator sauce is served at room temperature and does not last over 4 hours, sauce placed on time control. cut cabbage (52F - Cold Holding); tofu (52F - Cold Holding) in standing reach in cooler in server section of kitchen, per operator doors have been consistently open for several hours, manager turned down temperature of cooler. cut kale (66F - Cold Holding) sitting out at sushi bar area, per manager kale does not last for more then 4 hours and has been sitting out for less than a couple of hours, kale placed on time control. raw fish roe (67F - Cold Holding) sitting out on counter at sushi bar, per manager roe has been sitting out for less then 2 hours, roe placed back inside cooler. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-11-25: Raw fish roe at 65F sitting out at sushi bar area, per operator roe has been consistently taken in and out of cooler and is meant to be kept cold and not on time control, roe placed back in cooler. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 11/25/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/20/2024
High Priority
3
Intermediate
5
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense tempura batter and soy sauce in kitchen, bowls removed. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line.
- 08B-38-4:Basic - Food stored on floor. Multiple buckets of soy sauce and soup in kitchen. Multiple buckets of raw chicken and raw pork in walk in cooler. Bucket of ginger at sushi bar area. Operator placed all items off floor. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at end of sushi bar area, closest to hallway.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks at end of cook line near fryers. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asperges over seaweed salad in walk in cooler. Unwashed broccoli over cut carrots in walk in cooler. Operator rearranged all items. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of tempura batter at end of cook line near fryers.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into the sushi bar area and put on gloves and began making sushi rolls without washing hands first.
- 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 fish roe, removed from original packaging over packages of krab sticks in standing reach in freezer in kitchen by walk in cooler, operator moved sticks. 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. tempura sauce (76F - Cold Holding) sitting out on cooler on cook line, per operator sauce is served at room temperature and does not last over 4 hours, sauce placed on time control. cut cabbage (52F - Cold Holding); tofu (52F - Cold Holding) in standing reach in cooler in server section of kitchen, per operator doors have been consistently open for several hours, manager turned down temperature of cooler. cut kale (66F - Cold Holding) sitting out at sushi bar area, per manager kale does not last for more then 4 hours and has been sitting out for less than a couple of hours, kale placed on time control. raw fish roe (67F - Cold Holding) sitting out on counter at sushi bar, per manager roe has been sitting out for less then 2 hours, roe placed back inside cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salad mix (53F - Cooling, after 30 minutes 53F) in reach in cooler in server area in kitchen, per manager door is consistently open, ice added to cooler and temperature turned down **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand wash sink in ware washing area. Utensil in hand wash sink on cook line. All items removed. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing off coups in hand wash station at sushi bar area, closest to hallway.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station on cook line.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottle of soap at hand wash station in ware washing area, manager corrected during inspection. Corrected On-Site
Food safety inspection conducted on 11/20/2024 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).
Inspection on 12/7/2023
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 12/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/4/2023
High Priority
4
Intermediate
4
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Multiple boxes of dressing and buckets of soy sauce in walk in cooler. Multiple buckets of soy sauce through kitchen area. Containers of ginger and boba drink mix at sushi bar. Employees began to pick up all items during inspection. **Corrective Action Taken** Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line.
- 25-05-4:Basic - Single-service articles improperly stored. Boxes of napkins in hallway by sushi bar on floor, napkins picked up. 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. Employee at sushi bar preparing individual portions of cream cheese with bare hands, employee put on gloves. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in bottom section of reach in cooler on make line in kitchen, both chickens rearranged. Small containers of raw fish roe stored with containers of seaweed in reach in cooler under sushi bar, roe moved. 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. raw fish roe (58F - Cold Holding) sitting out on counter at sushi bar, per manager roe has been out less then a couple of hours roe placed in sushi display cooler. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of liquid sugar stored with various chemical bottles under hand wash sink at sushi bar, sugar removed. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station by dish machine blocked with rack and buckets of soy sauce, buckets moved. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls containing raw animal products on all menus missing asterisks are the No.1 roll, Dinosaur egg, and crazy friday roll. Also smoked salmon sashimi on all menus are also missing an asterisk. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in kitchen next to dish machine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station in kitchen next to standing reach in cooler with glass doors near entrance to sushi bar area, employee corrected during inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/4/2023 revealed 11 total violations (4 high priority, 4 intermediate, 3 basic).
Inspection on 7/26/2023
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in the rice hot holding unit on the prep table. Operator removed the bowl. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust build up on ceiling vents and surrounding tiles over the main cook line. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table closest to the walk in cooler. Operator relocated the employee beverage. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal bowls stacked while wet. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Container of soy sauce stored on the floor in the prep area. Container of raw chicken stored on the floor in the walk in cooler. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters over the main cook line. Walk in cooler door gasket has mold like substance build up. Employee began to clean and sanitize the door gasket. **Corrective Action Taken** Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on the clean prep table closest to the walk in cooler. Operator relocated the wet wiping cloths. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk tempura batter container with no product labeling. Operator labeled the bulk tempura batter container. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator reset dishmachine and primed sanitizer to 100ppm. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the standup reach in freezer, raw frozen chicken in plastic bag stored over commercially packaged raw beef. Operator relocated the chicken to the bottom shelf. Corrected On-Site
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in cooler, one cracked raw shell egg in cardboard flat with intact shell eggs. Operator removed and discarded the cracked shell egg. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line and portable cutting boards have accumulation of food residue staining.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store ladle and cooking utensils. Hand wash sink at the server station used to store drink pitchers. Operator removed all items from the hand wash sinks. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at either hand wash sink in the main kitchen area. Operator provided hand wash soap. Corrected On-Site
- 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. In the walk in cooler, marinated boiled eggs cooked Monday with no product date marking. Operator placed date marker on the container. Corrected On-Site
Food safety inspection conducted on 7/26/2023 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).