SUSHI FANS CAFE
13873 WELLINGTON TR STE B10
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/25/2024
High Priority
6
Intermediate
0
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - A container with cooking oil and multiple containers with soy sauce stored on floor throughout the kitchen. Advised operator to stored properly Repeat Violation
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 #10 can with tomatoes
- 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 chicken over sauces and raw salmon over krab meat inside reach in freezer on prep area. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored above sauces inside flip top cooler on cook line Raw salmon stored above krab meat inside two door glass reach in cooler on sushi bar area Operator stored properly Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top rail of flip top cooler inside double metal pan raw beef 50F cold Holding. Per operator product stored since yesterday. Per operator not prepared or portioned today. See stop sale Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice from yesterday on Sushi Bar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top rail of flip top cooler inside double metal pan raw beef 50F cold Holding. Per operator product stored since yesterday. Per operator not prepared or portioned today. See stop sale
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice from yesterday on Sushi Bar.
Food safety inspection conducted on 4/25/2024 revealed 8 total violations (6 high priority, 0 intermediate, 2 basic).
Inspection on 1/11/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. At walk in cooler: Bucket of spicy mayonnaise stored on floor. Advised operator to store properly. **Corrective Action Taken**
- 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. Dish machine chlorine solution was 0ppm. Operator primed machine to correct and got a chlorine solution of 100ppm. Corrected On-Site Repeat Violation Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At standing freezer: Raw conch portioned in plastic wrap stored above portioned ice cream and cooked rice; none of which were commercially packaged. Operator stored properly. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At double door stainless steel freezer: Raw chicken stored above tenderized beef. Operator stored properly. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in wash compartment of triple sink. Advised operator to only wash hands in hand washing sinks. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips are expired and does not work. Advised operator to get unexpired ones. **Corrective Action Taken**
Food safety inspection conducted on 1/11/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).