Tanpopo

Year by year

Inspections

1. Jun 11, 2026 Follow Up · No items found

   No violations cited.

2. May 28, 2026 Routine · 2 priority, 1 priority foundation, 6 core, 3 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Rice/mayo/salad dressing in Avantco upright cooler were between 59-62 degrees.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Foods were discarded and a service technician has been called.

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

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - STORAGE

     Can of WD 40 stored near soda dispenser/foods.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Many items were properly date marked however not all foods were properly marked. Cut vegetables, opened packages of imitation crab meat, chicken broth, etc. require date marking.

     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 Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods in the walk-in freezer were observed to be 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

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Mustard powder in box with soiled spoon and piece of rope on top.

     Correction: Store foods so they are covered and protected.

     Code 3-307.11

   • Not serious Core

     FOOD PROPERLY LABELED - STANDARDS OF IDENTITY

     All foods must be labelled. Items such as mustard powder, liquids in small containers, etc.

     Correction: Label all foods with common name.

     Code 3-601.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The following areas are soiled: -microwave ovens -cart under microwave -shelves underneath prep tables -wall near sushi prep area

     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

     GARBAGE/REFUSE - MAINTAINING REFUSE AREAS AND ENCLOSURES

     Debris on ground around outdoor garbage dumpster.

     Correction: Clean area near garbage dumpster.

     Code 5-501.115

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Kitchen area needs a general organizing and cleaning. Include floors, etc.

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

     Code 6-501.12

3. May 15, 2025 Follow Up · No items found

   No violations cited.

4. May 1, 2025 Routine · 1 priority, 2 priority foundation, 5 core, 3 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING CHEMICAL SANITIZATION EXPOSURE TIME

     I observed two female employees washing some items. One woman washed a wok pan and other utensils (ladles, etc.). then she rinsed them and put them back on "dirty" side drainboard. The other woman washed and rinsed a large red cutting board. then she placed it between faucet and wall. Neither employee followed proper ware washing procedures.

     Correction: When manually washing items, All pots, pans, plates, cuyps, utensils, cutting boards, etc. must be washed as follows: 1. Wash in soap and hot water 2. rinse with warm clear water 3. sanitized in warm water and 200ppm chlorine solution. Soak items in sanitizer for 2 minutes. Then allow items to air dry on clean drainboard.

     Code 4-703.11 (C)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     There are test strips on premises but they are not being used.

     Correction: Check strength of sanitizer in ware wash machine at least once per day to ensure sanitizer is being properly dispensed in final rinse cycle.

     Code 4-501.116

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     -The hand washing sink on east end of kitchen does not have any hot or cold water. -The handwash sink behind the front bar had 2 plastic jugs in the sinbk, preventing it from being used.

     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

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Sushi chef noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop in ice bin behind bar was laying on ice with handle contacting ice.

     Correction: Store ice scoop in ice with handle sticking up and out of ice.

     Code 3-304.12

   • Not serious Core Repeat

     TOILET FACILITIES - TOILETS AND URINALS

     Full toilet seats in both restrooms.

     Correction: Provide "split" toilet seats in both restrooms.

     Code 5-203.12

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at women's restroom handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Several areas of the kitchen floor are soiled. Especially underneath equipment, shelves, ware wash machine, etc. Also inside of walk-in cooler floor is soiled.

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

     Code 6-501.12

5. May 16, 2024 Routine · 1 priority foundation, 3 core, 2 repeat
   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink behind front counter has broom.dustpan in front of it.

     Correction: Keep handwashing sink accessible at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Deli container is being used to dispense rice from bulk container. Also container or rice was not covered.

     Correction: Use a scoop for dispensing rice. Keep it in rice with handle sticking up and out of rice. Keep bulk rice container covered.

     Code 3-304.12

   • Not serious Core

     TOILET FACILITIES - TOILETS AND URINALS

     Toilets in both restrooms have closed toilet seats.

     Correction: Provide toilet seats that are split on both toilets.

     Code 5-203.12

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor in the back dishroom area is soiled.

     Correction: Clean the dishroom floor thoroughly.

     Code 6-501.12