RecordWell Data

Kyoto Japanese Cuisine

7453 W LAYTON AVE, Greenfield, WI 53220 · Milwaukee County

123cited violations
22serious tier
12inspections

Establishment

Type
Restaurant (retail food serving meals) (Retail Food - Serving Meals)
Inspected by
Greenfield Health Department
License / ID
JPAA-CSYQ6J
Status
Permitted
Official record
Greenfield Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
202676510
20251305
20242113
20232174

Inspections

  1. Jun 15, 2026 Follow Up · No items found

    No violations cited.

  2. May 26, 2026 Follow Up · 1 priority, 1 priority foundation, 4 core, 6 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      In the walk in cooler ready to eat soy sauce was stored under raw chicken product.

      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)

    • Not serious Priority Foundation Repeat

      RECORDS, CREATION, AND RETENTION - AQUACULTURED FISH

      Aquacultured fish served raw or partially cooked in a ready-to-eat form are not provided with a written statement from the supplier.

      Correction: Aquacultured fish that will be served raw or partially cooked in a ready-to-eat form shall have a statement provided from the supplier.

      Code 3-402.12 (C)

    • Not serious Core Repeat

      HACCP PLAN - NOT IN PLACE

      Food Establishment does not have a required HACCP Plan for acidification of rice.

      Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

      Code 1-106.11

    • Not serious Core Repeat

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried.

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

      Code 4-901.11

    • Not serious Core Repeat

      HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

      Handwashing sink in the rear kitchen area by the ice machine is not non-hand operated because the handle for the hot water is not hands free - the cold water is also twisted to make it inaccessible without grasping with hands.

      Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

      Code 5-202.12 (C)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The floor area underneath and behind the sushi prep coolers has accumulations of food debris and residues.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code 6-501.12

  3. Mar 26, 2026 Re-inspection · 1 priority, 4 priority foundation, 8 core, 12 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Food items in the sushi prep cooler are cold held between 40-44°F. - RTE Raw Salmon 42-44F - RTE Raw Ground Tuna 42F - RTE Raw Yellowtail 43F - RTE Cooked Crab Salad 42F

      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)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for crunchy flakes, tempura shrimp, and fried chicken.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Date marking foods is not practiced throughout the facility.

      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. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory on menu is missing on the main menu and the to-go menu.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - REMINDER STATEMENT

      Consumer advisory is missing the reminder statement on both the main menu and the to-go menu.

      Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

      Code 3-603.11 (C)

    • Not serious Core Repeat

      VARIANCE PROCEDURES

      Retail food establishment has no approved variance for the process implemented at the food establishment. Submit a variance for the Sushi Rice and for the Sushi Vinegar.

      Correction: Submit a variance request following the procedures outlined under 1-105.12. Time as a Public Health Control can be used for the sushi rice until the Variance is approved, but cease the use of house-made sushi vinegar and only used approved vinegar in the meantime until a variance is approved. Application must be submitted by January 30th of 2026.

      Code 1-105.12

    • Not serious Core Repeat

      HACCP PLAN - NOT IN PLACE

      Food Establishment does not have a required HACCP Plan for house-made Sushi Vinegar and Sushi Rice. Ingredients: vinegar, orange, lemon, sugar, seaweed

      Correction: Submit HACCP Plan and variance if required to the Department for approval by January, 30, 2025. Discontinue process until approved by the Department.

      Code 1-106.11

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      The following food items were observed to be unwrapped or uncovered. - Eggrolls in the food prep cooler. - Veggie in the prep cooler

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

      Sushi meats were improperly stored by either wrapping the meat with papertowel or placing papertowel at the bottom to obsorb moisture.

      Correction: Remove and discard potentially contaminated food.

      Code 3-303.12

    • Not serious Core Repeat

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

      Wiping cloth used for wiping surfaces stored on prep tables throughout the facility.

      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 Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes and containers of foods are stored on the floor in the walk-in cooler and walk-in freezer.

      Correction: Store all food items 6 inches above the floor. CORRECTED: Foods were moved off of the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      1. Non-food contact surfaces of ceiling, wall and corner area are soiled with debris. 2. Wooden and paper blocks were wrapped in plastic and used to hold the cutting boards in place. 3. Cardboards were used for storage and were dirty from food debris. 4. Saran wrap was used to cover the lid of the rice cooker since the rice cooker has rusts.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Replace as necessary.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      INTENSITY - LIGHTING

      The light intensity in the walk-in cooler is less than [10/20/50] foot candles.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

  4. Mar 26, 2026 Follow Up · 1 priority, 1 priority foundation, 3 core, 5 repeat
    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Spicy tuna, spicy crab meat, and spicy sauces in the walk-in cooler and the sushi coolers were cold held above 41°F.

      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)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMBINED INGREDIENTS - DATE MARKING

      Spicy cause (mayo and sriracha) was kept in a re-purposed mayo bottle that expired in 2025 without any date marking.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if combined with other ingredients retain the date-marking of the earliest prepared or first prepared ingredient. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (C)

    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within [time period].

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Salad bowls and sauces in the kitchen upright cooler were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      A knife was improperly stored between a prep table and a wall.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

  5. Mar 11, 2026 Follow Up · 2 priority, 3 priority foundation, 3 core, 8 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Employee observed not washing hands after changing soiled gloves.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

      Code 2-301.14

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Spicy tuna, spicy crab meat, and spicy sauces in the walk-in cooler and the sushi coolers were cold held above 41°F.

      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)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - COMBINED INGREDIENTS - DATE MARKING

      Spicy cause (mayo and sriracha) was kept in a re-purposed mayo bottle that expired in 2025 without any date marking.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if combined with other ingredients retain the date-marking of the earliest prepared or first prepared ingredient. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (C)

    • Not serious Priority Foundation Repeat

      TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

      Sushi rice using time as a public health control for 4 hours is not properly marked or identified with a discard time.

      Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

      Code 3-501.19 (B) (2)

    • Not serious Priority Foundation Repeat

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

      Handwashing sink is not in working order and is unavailable for proper handwashing at the end of the sushi bar.

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

      Code 5-205.11 (A) and (C)

    • Not serious Core Repeat

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      There is no approved or current certified food manager for this establishment.

      Correction: Provide an approved certified food protection manager in the food establishment within [time period].

      Code 12-201.11 (A) (1)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Salad bowls and sauces in the kitchen upright cooler were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      IN-USE UTENSILS, BETWEEN USE STORAGE

      A knife was improperly stored between a prep table and a wall.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

  6. Mar 11, 2026 Follow Up · 2 priority, 6 priority foundation, 8 core, 16 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Upright salad coolers: raw egges are stored above ready to ear foods. Walk-in cooler: raw salmon stored above crab salad.

      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 Repeat

      TCS FOOD - COLD HOLDING

      Food items in the sushi prep cooler are cold held between 40-44°F. - RTE Raw Salmon 42-44F - RTE Raw Ground Tuna 42F - RTE Raw Yellowtail 43F - RTE Cooked Crab Salad 42F

      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)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

      Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

      Correction: Obtain training on foodborne illness signs and symptoms.

      Code 2-102.11 (C) (3)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - TCS FOODS

      The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of maintaining the time and temperature control and the prevention of foodborne illness. There was no time tracking on sushi rice.

      Correction: The person in charge shall obtain training or training materials in the areas of time and temperature contol so they are able to demonstrate knowledge and train employees. The Time as a Public Health Control (TPHC) plan will end on January 30, 2026 due to the lack of managerial control and traning of food employee.

      Code 2-102.11 (C) (4)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for crunchy flakes, tempura shrimp, and fried chicken.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Date marking foods is not practiced throughout the facility.

      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. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory on menu is missing on the main menu and the to-go menu.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - REMINDER STATEMENT

      Consumer advisory is missing the reminder statement on both the main menu and the to-go menu.

      Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

      Code 3-603.11 (C)

    • Not serious Core Repeat

      VARIANCE PROCEDURES

      Retail food establishment has no approved variance for the process implemented at the food establishment. Submit a variance for the Sushi Rice and for the Sushi Vinegar.

      Correction: Submit a variance request following the procedures outlined under 1-105.12. Time as a Public Health Control can be used for the sushi rice until the Variance is approved, but cease the use of house-made sushi vinegar and only used approved vinegar in the meantime until a variance is approved. Application must be submitted by January 30th of 2026.

      Code 1-105.12

    • Not serious Core Repeat

      HACCP PLAN - NOT IN PLACE

      Food Establishment does not have a required HACCP Plan for house-made Sushi Vinegar and Sushi Rice. Ingredients: vinegar, orange, lemon, sugar, seaweed

      Correction: Submit HACCP Plan and variance if required to the Department for approval by January, 30, 2025. Discontinue process until approved by the Department.

      Code 1-106.11

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      The following food items were observed to be unwrapped or uncovered. - Eggrolls in the food prep cooler. - Veggie in the prep cooler

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

      Sushi meats were improperly stored by either wrapping the meat with papertowel or placing papertowel at the bottom to obsorb moisture.

      Correction: Remove and discard potentially contaminated food.

      Code 3-303.12

    • Not serious Core Repeat

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

      Wiping cloth used for wiping surfaces stored on prep tables throughout the facility.

      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 Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes and containers of foods are stored on the floor in the walk-in cooler and walk-in freezer.

      Correction: Store all food items 6 inches above the floor. CORRECTED: Foods were moved off of the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      1. Non-food contact surfaces of ceiling, wall and corner area are soiled with debris. 2. Wooden and paper blocks were wrapped in plastic and used to hold the cutting boards in place. 3. Cardboards were used for storage and were dirty from food debris. 4. Saran wrap was used to cover the lid of the rice cooker since the rice cooker has rusts.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Replace as necessary.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      INTENSITY - LIGHTING

      The light intensity in the walk-in cooler is less than [10/20/50] foot candles.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

  7. Jan 9, 2026 Re-inspection · 3 priority, 6 priority foundation, 8 core, 17 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Upright salad coolers: raw egges are stored above ready to ear foods. Walk-in cooler: raw salmon stored above crab salad.

      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 Repeat

      PARASITE DESTRUCTION

      Raw fish used for sushi service in a ready-to-eat form are improperly frozen for parasite destruction. Raw tuna and raw salmon were received not frozen, and only remained in the freezer for 2-3 days according to PIC, which is not enough for parasite destruction. There was no guarantor letter from the vendor of parasite destruction initially. On the second day of inspection, a letter was provided, which states that the restaurant is responsible for parasite destruction after receiving. There is no such procedure on site.

      Correction: A food establishment serving raw or partially cooked fish in a ready-to-eat form shall freeze the fish to the proper time and temperature as defined in 3-402.11. Remove fish from sale for use as a ready-to eat food item.

      Code 3-402.11

    • Serious Priority Repeat

      TCS FOOD - COLD HOLDING

      Food items in the sushi prep cooler are cold held between 40-44°F. - RTE Raw Salmon 42-44F - RTE Raw Ground Tuna 42F - RTE Raw Yellowtail 43F - RTE Cooked Crab Salad 42F

      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)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

      Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

      Correction: Obtain training on foodborne illness signs and symptoms.

      Code 2-102.11 (C) (3)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - TCS FOODS

      The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of maintaining the time and temperature control and the prevention of foodborne illness. There was no time tracking on sushi rice.

      Correction: The person in charge shall obtain training or training materials in the areas of time and temperature contol so they are able to demonstrate knowledge and train employees. The Time as a Public Health Control (TPHC) plan will end on January 30, 2026 due to the lack of managerial control and traning of food employee.

      Code 2-102.11 (C) (4)

    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for crunchy flakes, tempura shrimp, and fried chicken.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Priority Foundation Repeat

      RTE/TCS FOOD - PROPER DATE MARKING

      Date marking foods is not practiced throughout the facility.

      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. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory on menu is missing on the main menu and the to-go menu.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - REMINDER STATEMENT

      Consumer advisory is missing the reminder statement on both the main menu and the to-go menu.

      Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

      Code 3-603.11 (C)

    • Not serious Core Repeat

      VARIANCE PROCEDURES

      Retail food establishment has no approved variance for the process implemented at the food establishment. Submit a variance for the Sushi Rice and for the Sushi Vinegar.

      Correction: Submit a variance request following the procedures outlined under 1-105.12. Time as a Public Health Control can be used for the sushi rice until the Variance is approved, but cease the use of house-made sushi vinegar and only used approved vinegar in the meantime until a variance is approved. Application must be submitted by January 30th of 2026.

      Code 1-105.12

    • Not serious Core Repeat

      HACCP PLAN - NOT IN PLACE

      Food Establishment does not have a required HACCP Plan for house-made Sushi Vinegar and Sushi Rice. Ingredients: vinegar, orange, lemon, sugar, seaweed

      Correction: Submit HACCP Plan and variance if required to the Department for approval by January, 30, 2025. Discontinue process until approved by the Department.

      Code 1-106.11

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      The following food items were observed to be unwrapped or uncovered. - Eggrolls in the food prep cooler. - Veggie in the prep cooler

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

      Sushi meats were improperly stored by either wrapping the meat with papertowel or placing papertowel at the bottom to obsorb moisture.

      Correction: Remove and discard potentially contaminated food.

      Code 3-303.12

    • Not serious Core Repeat

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

      Wiping cloth used for wiping surfaces stored on prep tables throughout the facility.

      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 Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes and containers of foods are stored on the floor in the walk-in cooler and walk-in freezer.

      Correction: Store all food items 6 inches above the floor. CORRECTED: Foods were moved off of the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      1. Non-food contact surfaces of ceiling, wall and corner area are soiled with debris. 2. Wooden and paper blocks were wrapped in plastic and used to hold the cutting boards in place. 3. Cardboards were used for storage and were dirty from food debris. 4. Saran wrap was used to cover the lid of the rice cooker since the rice cooker has rusts.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Replace as necessary.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      INTENSITY - LIGHTING

      The light intensity in the walk-in cooler is less than [10/20/50] foot candles.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

  8. Dec 17, 2025 Routine · 5 priority, 12 priority foundation, 13 core, 6 repeat
    • Serious Priority Repeat

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Upright salad coolers: raw egges are stored above ready to ear foods. Walk-in cooler: raw salmon stored above crab salad.

      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

      GLOVES, USE LIMITATION - SINGLE-USE GLOVES

      Single-use gloves are not discarded between use. Sushi chef was placing single-use gloves on the prep table after using it instead of discarding it.

      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. CORRECTED: They were asked to discard the dirty gloves, which they did.

      Code 3-304.15 (A)

    • Serious Priority

      PARASITE DESTRUCTION

      Raw fish used for sushi service in a ready-to-eat form are improperly frozen for parasite destruction. Raw tuna and raw salmon were received not frozen, and only remained in the freezer for 2-3 days according to PIC, which is not enough for parasite destruction. There was no guarantor letter from the vendor of parasite destruction initially. On the second day of inspection, a letter was provided, which states that the restaurant is responsible for parasite destruction after receiving. There is no such procedure on site.

      Correction: A food establishment serving raw or partially cooked fish in a ready-to-eat form shall freeze the fish to the proper time and temperature as defined in 3-402.11. Remove fish from sale for use as a ready-to eat food item.

      Code 3-402.11

    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Tempura Shrimps at the food prep line at 87F has not cooled within 2 hours to reach 70F.

      Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. CORRECTED: The tempura shrimps were reheated >165F at the 1:50 hours mark.

      Code 3-501.14 (A)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      Food items in the sushi prep cooler are cold held between 40-44°F. - RTE Raw Salmon 42-44F - RTE Raw Ground Tuna 42F - RTE Raw Yellowtail 43F - RTE Cooked Crab Salad 42F

      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)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - CRITICAL CONTROL POINTS

      The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of identifying the critical control points in their food flow. - Sushi rice - Cold holding - Temperature control - Sanitation - Personal Hygiene

      Correction: The person in charge shall obtain training or training materials on the importance of identifying the critical contol points in their food flow so they are able to demonstrate knowledge and train employees.

      Code 2-102.11 (C) (14)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

      Person in charge is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

      Correction: Obtain training on foodborne illness signs and symptoms.

      Code 2-102.11 (C) (3)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - TCS FOODS

      The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of maintaining the time and temperature control and the prevention of foodborne illness. There was no time tracking on sushi rice.

      Correction: The person in charge shall obtain training or training materials in the areas of time and temperature contol so they are able to demonstrate knowledge and train employees. The Time as a Public Health Control (TPHC) plan will end on January 30, 2026 due to the lack of managerial control and traning of food employee.

      Code 2-102.11 (C) (4)

    • Not serious Priority Foundation

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events.

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

      Code 2-501.11

    • Not serious Priority Foundation

      SHELLSTOCK, MAINTAINING IDENTIFICATION - TAG KEPT 90-DAYS

      Shellstock record keeping system does not exist for half shelled mussels.

      Correction: Shellstock tags shall be retained for 90 days using an approved record keeping system.

      Code 3-203.12 (C) (1)

    • Not serious Priority Foundation Repeat

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Raw ROP fish were being improperly thawed by leaving them unopened in the walk-in cooler. There were different types of fish in the same containers.

      Correction: Adjust procedures or methods to properly thaw foods. CORRECTED: Air was introduced.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for crunchy flakes, tempura shrimp, and fried chicken.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Date marking foods is not practiced throughout the facility.

      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. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation

      TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

      Sushi rice using time as a public health control for 4 hours is not properly marked or identified with a discard time..

      Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

      Code 3-501.19 (B) (2)

    • Not serious Priority Foundation

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory on menu is missing on the main menu and the to-go menu.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - REMINDER STATEMENT

      Consumer advisory is missing the reminder statement on both the main menu and the to-go menu.

      Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

      Code 3-603.11 (C)

    • Not serious Priority Foundation Corrected on site

      THERMOMETERS - FOOD - ACCURACY

      Thermometer used in food establishment is not accurate, measuring 62°F in ice water and there was no method on calibration.

      Correction: Calibrate or replace thermometer. CORRECTED: New thermometers provided and training was provided on calibration method.

      Code 4-203.11

    • Not serious Core

      VARIANCE PROCEDURES

      Retail food establishment has no approved variance for the process implemented at the food establishment. Submit a variance for the Sushi Rice and for the Sushi Vinegar.

      Correction: Submit a variance request following the procedures outlined under 1-105.12. Time as a Public Health Control can be used for the sushi rice until the Variance is approved, but cease the use of house-made sushi vinegar and only used approved vinegar in the meantime until a variance is approved. Application must be submitted by January 30th of 2026.

      Code 1-105.12

    • Not serious Core

      HACCP PLAN - NOT IN PLACE

      Food Establishment does not have a required HACCP Plan for house-made Sushi Vinegar and Sushi Rice. Ingredients: vinegar, orange, lemon, sugar, seaweed

      Correction: Submit HACCP Plan and variance if required to the Department for approval by January, 30, 2025. Discontinue process until approved by the Department.

      Code 1-106.11

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      The following food items were observed to be unwrapped or uncovered. - Eggrolls in the food prep cooler. - Veggie in the prep cooler

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

      Sushi meats were improperly stored by either wrapping the meat with papertowel or placing papertowel at the bottom to obsorb moisture.

      Correction: Remove and discard potentially contaminated food.

      Code 3-303.12

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      1. Knives were stored between equipment. 2. Rice and soup scoopers were stored in room temperature water. 3. Scoopers without handles were stored inside the foods (sauces, rice, flour etc).

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

      Code 3-304.12

    • Not serious Core

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

      Wiping cloth used for wiping surfaces stored on prep tables throughout the facility.

      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 Repeat

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Boxes and containers of foods are stored on the floor in the walk-in cooler and walk-in freezer.

      Correction: Store all food items 6 inches above the floor. CORRECTED: Foods were moved off of the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core Repeat

      FOOD CONTAMINATION - FOOD PREPARATION

      1. Ready-to-Eat foods are subject to potential contamination by storing in front of the raw meats so the raw meats can potentially drip on the ready to eat foods. 2. Food is subject to potential contamination by reusing single-used containers to store ready-to-eat (RTE) foods as well as RTE raw fish.

      Correction: Remove food from this location or provide alternate methods to protect food from contamination. CORRECTED: Ready-to-Eat foods are placed at the back of the prep table.

      Code 3-305.14

    • Not serious Core

      FOOD LABELS - BULK FOODS LABELED

      Bulk food containers are not labeled or no placard is provided with required label information. - Rice - Flour - Sauces - Sugar

      Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

      Code 3-602.11 (C)

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single-use or single-service article was observed being reused to store foods.

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

      Code 4-502.13 (A)

    • Not serious Core Corrected on site

      SINGLE-USE AND SINGLE SERVICE ARTICLES - SHELLS - USE LIMITATIONS

      Oyster shells are observed being used again after initial use.

      Correction: Discard shells after initial use. CORRECTED: Used shells are discarded.

      Code 4-502.14

    • Not serious Core Repeat

      NON-FOOD CONTACT SURFACES - CLEAN

      1. Non-food contact surfaces of ceiling, wall and corner area are soiled with debris. 2. Wooden and paper blocks were wrapped in plastic and used to hold the cutting boards in place. 3. Cardboards were used for storage and were dirty from food debris. 4. Saran wrap was used to cover the lid of the rice cooker since the rice cooker has rusts.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Replace as necessary.

      Code 4-601.11 (C)

    • Not serious Core

      INTENSITY - LIGHTING

      The light intensity in the walk-in cooler is less than [10/20/50] foot candles.

      Correction: Provide the correct lighting intensity in all work and storage areas.

      Code 6-303.11

  9. May 15, 2024 Follow Up · 1 priority, 1 priority foundation, 2 repeat
    • Serious Priority Repeat

      PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

      Plumbing system not provided with a backflow prevention at the mop sink.

      Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

      Code 5-203.14

    • Not serious Priority Foundation Repeat

      CONSUMER ADVISORY - REMINDER STATEMENT

      Consumer advisory is missing the reminder statement.

      Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

      Code 3-603.11 (C)

  10. May 13, 2024 Routine · 2 priority, 3 priority foundation, 4 core
    • Serious Priority Corrected on site

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      In the walk-in cooler, raw chicken for employee's foods is stored on the top shelf right above the RTE foods.

      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

      PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

      Plumbing system not provided with a backflow prevention at the mop sink.

      Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

      Code 5-203.14

    • Not serious Priority Foundation Corrected on site

      THAWING - REDUCED OXYGEN PACKAGED FISH

      White Tuna and raw tuna are being improperly thawed in the refrigerator without opening the package..

      Correction: Adjust procedures or methods to properly thaw foods. Follow the manufaturer's direction. CORRECTION: Opened the packages of all fish in ROP that are thawing.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

      No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. They do not have the approval letter for TPH control ready for review.

      Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

      Code 3-501.19 (A)

    • Not serious Priority Foundation

      CONSUMER ADVISORY - REMINDER STATEMENT

      Consumer advisory is missing the reminder statement.

      Correction: Provide a reminder statement describing the hazards of eating raw or undercooked animal products.

      Code 3-603.11 (C)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Powdered drinks, rice bins, raw fish, cooked fish, sauces and salad dressings etc are stored in unlabeled container.

      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 Corrected on site

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Meats in cardboard boxes are stored on the floor in the walk-in freezer, dry foods are stored on the floor including sushi vinegar, japanese soda, etc.

      Correction: Store all food items 6 inches above the floor. CORRECTION: Everything was removed from the floor and stored on a shelf 6 inches off the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core

      FOOD CONTAMINATION - FOOD PREPARATION

      Salad bowls for ready to serve and to-go containers are uncovered in the two-doors cooler and are subject to potential contamination.

      Correction: Remove food from this location or provide alternate methods to protect food from contamination.

      Code 3-305.14

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of stove and the bottom shelf of the stove are soiled with encrusted oil.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

  11. Jul 11, 2023 Follow Up · No items found

    No violations cited.

  12. Jun 23, 2023 Pre-inspection · 4 priority, 7 priority foundation, 6 core
    • Serious Priority

      NO BARE HAND CONTACT WITH RTE-FOODS

      I observed one cook grab some parsley and place it on customer plate with his bare hands. I also observed one cook grab one of the cooked, breaded shrimp and place it inside a to-go container with his 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

      PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

      Raw beef and raw chicken in the top of the 3 door prep cooler in the kitchen were stored behind broccoli.

      Correction: Reorganize food storage so that ready-to-eat foods are stored behind the raw meats to help prevent any cross-contamination from raw meats to vegetables.

      Code 3-302.11 (A) (1)

    • Serious Priority

      TCS FOOD - COLD HOLDING

      Egg rolls, chicken, crab rangoon, shrimp, etc. are were fried then held at room temperatue. I was told these foods were "put back into the fryer again" prior to serving but I saw several of these foods dispensed directly to customers. Egg rolls-92F, chicken, 72F, shrinp-121, crab rangoon-81

      Correction: Once these foods are properly cooked, they must either be properly cooled and placed in refirigeration or held at 135F. They CANNOT be held at room temperature.

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

    • Serious Priority

      FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

      I observed one of the Sushi Chefs rinse his knife in the hand wash sink, then wipe it with a cloth towel, the begin using the knife to cut foods. The knife was not properly washed, rinsed and sanitized.

      Correction: Clean and sanitize all utensils and equipment before contact with food.

      Code 4-702.11

    • Not serious Priority Foundation

      THAWING - REDUCED OXYGEN PACKAGED FISH

      Frozen tuna was being thawed on a tray at room temperature in the back room. Packages of fish were not slit open.

      Correction: Adjust procedures or methods to properly thaw foods. Thaw fish in a cooler or under cold running water in the food prep sink. Fish that is in reduced oxygen packaging (cryovaced) must have the frozen fish removed from the package or the packaging must be opened prior to thawing.

      Code 3-501.13 (E)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      There was not one single food item that was properly 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. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation

      TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

      Sushi rice using time as a public health control for 4 hours is not properly marked or identified with a discard time. Also a daily log sheet must be maintained indicating when bathes of rice are cooked and discard time.

      Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

      Code 3-501.19 (B) (2)

    • Not serious Priority Foundation

      THERMOMETERS - FOOD - ACCURACY

      Provide at least one (preferably more) working thermometers for the cooks to check food temperatures. For example, foods being cooled must be monitored to assure temperatures reach 41F within cooling parameters.

      Correction: Provide thermometers.

      Code 4-203.11

    • Not serious Priority Foundation

      ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

      The walk-in cooler is severly overfilled with food items, boxes of food, buckets of food, etc. The cooler is so full that the cold air cannot properly circulate to nmainatain all foods at 41F or below.

      Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

      Code 4-301.11

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at food employee handwashing sink near sushi bar.

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

      Code 6-301.11

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      There were no paper towels available at the front counter hand wash sink or at the handwash sink in the kitchen.

      Correction: Provide paper towels at handwash sinks AT ALL TIMES.

      Code 6-301.12

    • Not serious Core

      IN-USE UTENSILS, BETWEEN USE STORAGE

      Several bulk foods in back room had deli container being used to dispense foods.

      Correction: Proivide scoops to dispense foods and store in the bulk foods with the handle sticking up and out of the food. Also keep these scoops clean.

      Code 3-304.12

    • Not serious Core

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

      There were at least 4 wiping cloths being used by the sushi chefs on the front counter/cutting boards. There was no sanitizer solution to store wiping cloths between uses.

      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

      WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE

      The dish racks that are used for ware wash machine are very soiled/stained.

      Correction: Replace all of the dish racks.

      Code 4-501.14 (A)

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      The following areas are soiled and must be cleaned: -The shelves in back store room -Shelves in kitchen near fryer -inside of ice machine -bulk food containers in back room -any shelves with filthy cardboard on them -all shelves behind sushi bar

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

      Code 4-601.11 (C)

    • Not serious Core

      INSECTS AND RODENTS - OUTER OPENINGS - SCREENING

      The back door has a screen but it was just hanging loose and not effectively providing protection from pests/insects.

      Correction: Provide screens or other effective means or close openings to the outside. Doors and windows kept open to provide ventilation shall be provided with screens, air curtains or other effective means to prevent entrance of rodents and pests.

      Code 6-202.15 (D)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      Kitchen floor need a thorough cleaning, especially underneath coolers, tables, etc.

      Correction: Clean floor thoroughly.

      Code 6-501.12

Source: Greenfield Health Department. History last read Oct 5, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.