CRAZY SUSHI
28152 PASEO DR #150
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee drinks on Oreo table in server area, on sushi bar, and cook line. **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Operator states a work order has been put in to fix. - From follow-up inspection 2025-04-04: **Time Extended**
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Stack of single service containers stored with food debris above dish. Discussed the importance of of not reusing single service containers - From follow-up inspection 2025-04-04: **Time Extended**
- 12A-25-4:High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face. Discussed proper hand washing with staff and manager. - From follow-up inspection 2025-04-04: **Time Extended**
- 09-01-4:High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 2 employees touched imitation Krab with bare hands. Discussed proper hand washing with manager. - From follow-up inspection 2025-04-04: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands. - From follow-up inspection 2025-04-04: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); fish roe (50F - Cold Holding) held n counter less than 4 hours; rice noodles (71F - Cold Holding) held on counter less tan 4 hours; cooked shrimp (72F - Cold Holding) held on counter less than 4 hours; tuna (50F - Cold Holding); Fish (41F - Cold Holding); Fish (41F - Cold Holding); Fish (40F - Cold Holding); Dairy (40F - Cold Holding). All foods had been placed in units just prior to opening at 11:00am. Items placed in cooler. No second temperature taken due to closure. **Corrective Action Taken** - From follow-up inspection 2025-04-04: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dinnerware on cookline contained food debris. Cutting boards in back Oreo area stained orange. - From follow-up inspection 2025-04-04: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - fish, coleslaw, soup among foods not date marked. Operator was able to provide the prep date and dated foods accordingly.**Repeat Violation** **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-04-04: **Time Extended**
Food safety inspection conducted on 4/4/2025 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 4/3/2025
High Priority
7
Intermediate
3
Basic
9
Total
19
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - 5 Dead roaches on premises, 2 on cookline, 1 behind ice machine, 2 by dish
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinks on Oreo table in server area, on sushi bar, and cook line. **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over stored food. Employee phone on prep table on sushi bar. Jacket and phone removed **Corrected On-Site**
- 36-22-4:Basic - Floor area(s) covered with standing water throughout kitchen in back room, on line, at dish.
- 08B-38-4:Basic - Food stored on floor. Soy sauce buckets on floor by cookline. Discussed the importance of storing food a minimum of 6 inches from the floor**Repeat Violation** **Repeat Violation**
- 29-08-4:Basic - Plumbing system in disrepair. Operator states a work order has been put in to fix.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Stack of single service containers stored with food debris above dish. Discussed the importance of of not reusing single service containers
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris throughout kitchen.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hanging to dry in mop sink. **Corrected On-Site**
- 35A-02-7:High Priority - 44 live, small flying insects found. In server area,in back room by soda rack, by back door.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face. Discussed proper hand washing with staff and manager.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 2 employees touched imitation Krab with bare hands. Discussed proper hand washing with manager.
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Hanging in server area above table. Bug elimination device above food in server area. **Corrected On-Site**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches in mop sink.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (47F - Cold Holding); fish roe (50F - Cold Holding) held n counter less than 4 hours; rice noodles (71F - Cold Holding) held on counter less tan 4 hours; cooked shrimp (72F - Cold Holding) held on counter less than 4 hours; tuna (50F - Cold Holding); Fish (41F - Cold Holding); Fish (41F - Cold Holding); Fish (40F - Cold Holding); Dairy (40F - Cold Holding). All foods had been placed in units just prior to opening at 11:00am. Items placed in cooler. No second temperature taken due to closure. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dinnerware on cookline contained food debris. Cutting boards in back Oreo area stained orange.
- 31B-02-4:Intermediate - No paper towels or soap provided at handwash sink. **Repeat Violation**
- 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. Walk in cooler - fish, coleslaw, soup among foods not date marked. Operator was able to provide the prep date and dated foods accordingly.**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
Food safety inspection conducted on 4/3/2025 revealed 19 total violations (7 high priority, 3 intermediate, 9 basic).
Inspection on 12/3/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
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 prep table on cook line
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. 4 containers of soy sauce stored on floor on cook line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles on cook line
- 41-07-4:High Priority - Container of medicine improperly stored. Aleve stored on cooking prep table next to microwave
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic bowl stored in hand sink on cook line
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink next to dish machine
- 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. Cut fish not date marked in reachin cooler adjacent to manager office
Food safety inspection conducted on 12/3/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).