SADO MORI JAPANESE STEAK HOUSE INC
2810 SHARER RD #8
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dishwasher area.
- 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. 0 ppm.
- 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. Sushi rice time marked during inspection. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves.
Food safety inspection conducted on 1/30/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 10/25/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on walk in cooler door handle.
- 36-73-4:Basic - Floor soiled/has accumulation of debris in dish/kitchen area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer chlorine 0ppm. Manager corrected to chlorine 100ppm during inspection. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine chlorine 0ppm. Manager replaced sanitizer and corrected to chlorine 50ppm during inspection. **Corrected On-Site** **Repeat Violation**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw shrimp 55F at 4:15, prepped and cooling since 3:45, down to 54F at 4:45. Observed raw shrimp stored in covered container. Per manager will store in ice to properly cool.
Food safety inspection conducted on 10/25/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 7/10/2024
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 7/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/9/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Observed dishmachine chlorine 0ppm. Operator set up three compartment sink chlorine 50ppm. **Warning** - From follow-up inspection 2024-07-09: Observed dish machine Chlorine 0 ppm. Per manager maintenance came to fix dish machine 06-13-24. Employee set up three compartment sink and called maintenance during inspection. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 7/9/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).