TOMO SUSHI INC
216 E BEARSS AVE
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/5/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves on the cook line. Discussed the risks of using cardboard with the manager.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on the cook line. Manager stated that they no longer use it.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen cook line.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. The license expired 4 days ago. Let manager know that they need to update their license.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a stained cutting board on the cook line. Manager stated it isn't used.
Food safety inspection conducted on 2/5/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 8/1/2024
High Priority
4
Intermediate
1
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container in bulk rice
- 21-05-5:Basic - Cloth used as a food-contact surface. White terry cloth towel in sushi rice.
- 36-11-4:Basic - Floors not maintained smooth and durable. Walking cooler
- 08B-38-4:Basic - Food stored on floor. Oil and vinegar seasoning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in walk-in cooler soiled with mold like substance.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons and fork in service line stored inverted with food surface up.
- 14-55-4:Basic - Uncleanable knife block in use to store knives. Knife block under counter on cookline. Chef moved knives. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping towel on sushi cutting board
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood shelving in walk-in cooler not properly sealed.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop 82F
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining and wrap fish are non food grade in sushi reachin cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored over ready to eat sauces in walk-in coolers. Operator moved pork to bottom shelf. Raw eggs stored top shelf in reachin cooler above open cut onions. Operator moved eggs to bottom shelf. **Corrected On-Site** **Repeat Violation**
- 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 cannot be determined. No time mark on tempura batter. Operator made at 11:30 am when opening.
- 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.sauces in walk-in cooler
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Exit door in back kitchen has a two board crossing the exit door.
Food safety inspection conducted on 8/1/2024 revealed 15 total violations (4 high priority, 1 intermediate, 9 basic).