Sushi Kabar

Year by year

Inspections

1. Mar 25, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager (CFPM) for the establishment. The certificate for PIC Moe Moe Lwin expired on 9/15/25.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     Single-Use gloves improperly stored in container with top gloves in direct contact with employee's ear bud case.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. Stem thermometer reads 20 F at ambient air temperatures.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

2. Feb 6, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Containers of prepared sushi cooling improperly with lids snapped into place on each container in retail sushi display case.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. Operator's stem thermometer had a reading of 0 F, when calibrating in ice water, while sanitarian's thermometer reading was 32 F.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

3. Mar 7, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     HACCP SPECIAL PROCESSES

     Variance approval letter available, and the rice pH and temperature logs, and pH measuring device calibration records are being completed and maintained onsite, but in the HACCP plan binder there is no SOP available onsite for the rice acidification as a means of preservation process, though the operator was able to describe the process from start to finish.

     Correction: Provide HACCP plan that has been applied for and approved by the Department, including the SOP for rice acidification.

     Code WFC 3-502.11; 3-502.12

4. Dec 2, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing *raw (disclosure) for spicy salmon on two packages in display case.

     Correction: Provide a consumer advisory with required disclosure (*) and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Soiled utensils observed soaking in food prep sink.

     Correction: Provide and use a sink solely for the purpose of food preparation. Do not pre-wash utensils in food prep sink.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

5. Feb 25, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

6. Oct 19, 2018 Pre-Inspection · No Reinspection Required

   No violations cited.