Kodo Sushi Sake

Inspector's notes

Observed employee washing dishes at three-compartment sink. Employee washed gloved hands at three-compartment sink prior to handling cleaned and sanitized dishes. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Single-use gloves must be removed prior to washing hands and may be used for only one task. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp, raw octopus, and cream cheese in walk-in cooler at 45-47 °F. Air temperature in cooler measured at 50 °F with min/max holding thermometer. Foods had been in cooler for two days and walk-in temperature had not been observed at 41 °F or lower that day as per person in charge. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by person in charge at time of inspection. Person in charge will ensure that TCS foods are stored in alternative refrigeration units until walk-in repairs are made. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probe thermometer in establishment at time of inspection. Person in charge was unable to produce probe thermometer upon request. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on Monday, 3/30/2026.

Inspector's notes

***Second Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, employee touched clothing and face several times, then donned gloves to work with food items without a proper handwash. At in use warewashing machine, employee handling dirty dishware then handling clean dishware with same gloved hands. Instructed both employees to remove gloves and wash hands and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** At sushi line handwashing sink, container of seaweed and lid from rice cooker stored in basin of sink. Container of seaweed and lid were removed from handwashing sink. Instructed all employees a handwashing sink is to be used for handwashing only. Ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

In warewashing area, employee washed knife in prep sink with soap, rinsed with water then moved to sushi line for use. Per employee, knife cannot be rinsed with sanitizer solution and let sit for 60 seconds due to quality of knife. Recommended knife not be used in establishment due to not being able to be properly warewashed according to FDA food code. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On sushi line, in counter oven, cooked fish with internal temperature of 90*F. Per employee, fish was placed in counter oven within normal time parameters. Employee turned counter oven to higher temperature to reheat back to 165*F. Discussed the importance of maintaining TCS foods in proper hot holding temperatures throughout service. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, tempura fried shrimp/ 80*F and on sushi line, tempura fried shrimp/ 67*F out of internal temperatures. Per employee, shrimp was fried <30 minutes and were ready for service. Employee discarded tempura fried shrimp for quality. Discussed the importance of maintaining TCS foods in proper hot holding temperatures throughout service. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On sushi line, employee touched trash can and clothes several times, then donned gloves to make ready to eat sushi rolls without a proper handwash. At in use warewashing machine, employee handling dishware then handling clean dishware with same gloved hands. Instructed both employees to remove gloves and wash hands and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At sushi line handwashing sink, container of cooling asparagus stored in basin of sink. Container of asparagus was removed from sink. Employees dumped dirty water in handwashing sink. Instructed all employees a handwashing sink is to be used for handwashing only. Ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, in sushi cooler, and in walk in cooler, prepared spicy tuna mix/ 55*F and crab mix/ 50*F prepared <4 hours and cooling in shallow covered containers. Instructed employees to partially uncover spicy tuna mix and crab mix to continue the cooling process. TCS foods are to be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

On sushi line, four containers of in use utensils stored in room temperature / 70*F water. Water was discarded from containers. In-use utensils are to be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.