Wasabi Teppanyaki And Sushi Bar

Year by year

Inspections

1. Apr 16, 2026 Routine · 2 priority, 2 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed plating ready-to eat Crab Rangoon's with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Seaweed salad, and squid in the sushi bar cooler has exceeded its date mark.

     Correction: These foods were discarded during the inspection. Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Core Corrected on site

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single use bowl was observed being used as a scoop.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior receiving door in the kitchen is not tight-fitting.

     Correction: Repair the weather strip along the bottom of the kitchen receiving door.

     Code 6-202.15 (A) (3)

2. Apr 10, 2025 Routine · 1 priority, 3 core
   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     An employee was observed wearing single-use gloves when handling raw animal derived food, then proceeded to portion a ready to eat sauce into a serving dish.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed produce was observed stored over RTE food in the walk-in cooler.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths, used for wiping surfaces, were observed stored on tables and worksurfaces and not in sanitizer solution.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     SANITIZING AGENTS - AVAILABILITY

     The establishment was out of sanitizer for use in the dishwasher.

     Correction: Suspend operation until sanitizer can be provided.

     Code 4-303.11 (B)

3. May 16, 2024 Re-inspection · No items found

   No violations cited.

4. Apr 18, 2024 Routine · 2 priority, 7 priority foundation, 4 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Portioned salmon fillets were obsered set on the counter and not returned to a cooler in a timely manner. The salmon fillets were observed at 58.0°F.

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

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

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer used in wiping cloth pails is not being used according to EPA registered label use instructions and was observed at 200 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ALLERGENS

     The Person in Charge (PIC) is unable to demonstrate knowledge of allergens and their effect on sensitive individuals. Oil used to cook shrimp in the wok is also used to cook other meals. This presents a risk for allergen cross contamination.

     Correction: The person in charge shall obtain training or training materials on allergens so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (9)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures during cold holding. This is regarding the salmon fillets that were left at room temperature. Foods requireing cold holding must be returned to the cooler after portioning/processing.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. This is regarding wiping cloth pail sanitizer concentrations exceeding the manufacturers instructions.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation Repeat

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Fish is being improperly thawed under vacuum in sealed packages.

     Correction: Cut the package to break the vacuum seal before thawing fish in the cooler.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Various sauces in squeeze bottles in the Sushi Bar Cooler are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WATER AVAILABLE - UNDER PRESSURE

     Water located at the sushi handwash sink is not under adequate pressure to properly wash hands.

     Correction: Provide water under pressure to all fixtures, equipment, and nonfood equipment in the facility.

     Code 5-103.12

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     A spray bottle containing a chemical cleaning solution was not labeled with common name of the product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Sushi ingredients in the Sushi Bar Cooler were observed stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     A pan is being used to catch dripping condensate from a vent in the Hobart 2 Door Cooler potentially exposing salads to splash.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     The bar cooler is not equipped with a thermometer for measuring the ambient are temperature of the cooler.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Kitchen Salad Prep Cooler is not equipped with a thermometer for measuring the ambient air temperature of the cooler.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The Hobart 2 Door Cooler is not maintained in good repair. Condensate is dripping from a vent in the ceiling of the unit potentailly exposing food to contamination.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

5. Apr 27, 2023 Routine · 1 priority foundation, 3 core, 2 repeat
   • Not serious Priority Foundation Repeat

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Fish was observed being thawed in vacuum sealed packages (ROP) without the seal broken.

     Correction: Use a knife or scissors to break the vacuum seal on fish before thawing.

     Code 3-501.13 (E)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces are not stored in chemical sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food containers in the Walk-in freezer are stored on the floor..

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17