Sooshibay

Year by year

Inspections

1. Dec 9, 2025 Routine · 4 priority, 2 priority foundation, 2 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed open containers of raw chicken and containers beef stored above containers of produce in 2 door prep cooler with top in the kitchen and observed containers of raw chicken and contianers beef in walk in cooler stored above boxes of produce. Instructed PIC that raw meats need to be stored below produce. PIC stated they will get this fixed.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Observe tray of cooked shrimp at 54F, tray of dumplings at 52F and tray of egg roll at 52F on rack near fryers. PIC stated when orders come the portion the appetizers and fryer them. PIC stated they were out for 45 Minutes. Instructed PIC they kept under refrigeration and cannot sit out at ambient temperature. PIC then place each tray into walk in cooler. Took temperature and all tray of food fell below 41F. PIC stated they will change their procedures for appetizers.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed sushi and vinegar mixer, sushi press, and prep table used with time/temperature controlled for safety food is not cleaned every 4 hours. Discussed with PIC when these areas are cleaned. PIC stated they wash rinse and sanitize once at the end of the night. Instructed PIC that it must cleaned every 4 hours. PIC stated they will wash rinse and sanitizer all food contact surfaces every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on soda gun, ice machine, beer tapper, and walk in cooler. Instructed PIC to provide air gaps on these locations. PIC stated they will get an air gap on all these locations.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Observed package of ROP raw tuna is being improperly thawed by not cutting the bag open or removing the tuna from the bag. Provided education. PIC then dicarded package of ROP raw tuna.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Observed soap not available at food employee handwashing sink located at front of kitchen. Informed PIC and PIC refilled soap dispensor.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Observed clean utnesils and dishes are not being air dried. Observed employee drying utensils and dishes with cloths. Instructed PIC that utensils and dishes must be air dried and cannot be cloth dried. PIC stated they will air all utensils and dishes and add more drying space.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Observed employees storing their personally food above customers food in 2 door prep cooler with top and in walk in cooler. Instructed PIC to relocate employee food and made sure all employees food is stored below customers food. PIC stated they will move the employees food.

     Correction: Relocate employee food storage to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

2. May 20, 2024 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Plates of food were nesting on top of food containers in the prep cooler. Corrected on site.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Hand sink in kitchen had a container of crab in it defrosting with ice. Corrected on site.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Both hand washing sinks in kitchen area had a loose screw in hot handle that would not allow it to properly turn on. Staff member tightened the screw so it can work properly.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)