ISEKAI SUSHI CAFE
5717 GUNN HWY
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee stored on shelf over reach-in cooler in kitchen. Operator removed drink at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of krab stick 47 F stored in flip top cooler at sushi bar.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Drink mixer cup stored in handwash sink at front service area. Operator removed cup from handwash sink. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front service area. Operator provided. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written procedures form to operator at time of inspection. Repeat Violation
Food safety inspection conducted on 1/28/2025 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 8/26/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded carrot, butter and flan. Raw animal food stored over or with unwashed produce. Raw shell eggs stored over
- 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 and the time removed from temperature control can be determined. Sushi rice. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Incomplete form.
Food safety inspection conducted on 8/26/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 2/16/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
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. Employee drink stored on food storage shelf with and over food to be served the public. Employee removed drink. Corrected On-Site
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks at front service area. Employee reorganized items. Corrected On-Site
- 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. Observed employee entered restaurant, changed in bathroom, then engaged to work in front service area.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
- 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 and the time removed from temperature control can be determined. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizing bucket and scrubbing pads stored in handwash sink at front service area. Employee removed items to prep sink. Corrected On-Site
Food safety inspection conducted on 2/16/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 8/7/2023
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wire whip stored in standing water at 83 F. Operator discarded water. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen chicken thawing in standing water at three compartment sink. Operator moved to reach-in cooler. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over rice noodle and other ready to eat items in reach-in cooler by mop sink. Operator rearranged items to prevent cross contamination. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 cases of bean sprouts 51-56 F stored in reach-in cooler at storage area. Operator moved to reach-in freezer for rapid cooling, re temped: 48-50F. **Corrective Action Taken** Repeat Violation
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email. Repeat Violation
Food safety inspection conducted on 8/7/2023 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).