SUSHI YOSHINO

2 findings recorded on Oct 20, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   Raw shrimp and raw chicken in the vertical chef base, and regular and spicy imitation crab in the sushi cooler, stored uncovered at the time of inspection. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS:PIC placed lids on all food items mentioned.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Raw shrimp and raw chicken in the vertical chef base, and regular and spicy imitation crab in the sushi cooler, stored uncovered at the time of inspection. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS:PIC placed lids on all food items mentioned. Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Dishes were washed and air-dried without being sanitized at the time of inspection. CA: (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(o)

   Dishes were washed and air-dried without being sanitized at the time of inspection. CA: (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. Advisement: After washing and rinsing, sanitize dishes using an approved method, then allow them to air-dry before use. New Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.