MATSUKAWA SUSHI
74 CAPULET DR UNIT 205
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 2 health inspection reports
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All Inspection Reports
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).