Nozomi Sushi House

Inspector's notes

Observed the low temperature dishwash at a sanitizer concentration of 0 ppm with dishes in the sanitizer compartment. Manager restored concentration to within specification. Corrective Action: Corrected at time of inspection.

Inspector's notes

Paper towels were not available for three of the hand sinks in front food preparation area. Employee supplied paper towels during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored directly over raw onions in small reach in unit. Owner removed eggs and placed on bottom shelf of reach in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed crab prepared >48 hours prior (according to Owner) cold holding in walk in without a datemark. Owner dated with date prepared during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw tuna and salmon stored above RTE salad greens and rice noodles located in the prep cooler at the sushi bar. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sushi rice with an internal temperature range of 98F-110F located in the sushi bar area. Per PIC, the establishment uses time as a control for the sushi rice. The sushi rice was not time stamped and the establishment did not have a policy for time as a control for the sushi rice. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection. Corrective Action: Correct prior to re-inspection 11/7/2025.

Inspector's notes

At time of inspection, observed a bottle of cleansing kidney stone medicine stored on the dish machine above dirty dishes. The food employee stated it was an employee's medicine and relocated medicine to a proper storage area. Discussed the importance of medicine storage for employee use with PIC. Medicine that is in a food establishment and used by employees must be stored to prevent the contamination of food, equipment, and single use items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sushi rice with an internal temperature range of 115F-125F, stored in the rice warmer at the sushi bar. Per PIC, the sushi rice has been out for less than 2 hours. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Discussed creating a policy to use time as a public health control for the sushi rice and provided guidance document at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment without testing strips for quaternary ammonium for the 3 compartment sink. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection 6/20/2025.