ISEKAI SUSHI CAFE
5717 GUNN HWY
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 2 health inspection reports
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).