TOMIYAMA SUSHI HIBACHI

Inspection item: Inspection item 4-1A

Code .04(4)(n)1

Observed employee re-enter kitchen from dining area, and begin to handle food utensils with out washing hands and changing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee changed gloves and washed hands. Utensils were cleaned and sanitized.

Inspection item: Inspection item 4-1A

Code .04(4)(c)1(i)(ii)(iii)(v)

(vi)(vii)(viii)Observed raw beef stored in front of raw shrimp in prep top cooler, unwashed Chinese cabbage stored above ready-to-eat sauces in prep cooler, raw chicken stored above read-to-eat soup in walk-in freezer, and raw chicken stored above raw fish in walk-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC rearranged items to be stored appropriately.

Inspection item: Inspection item 4-2B

Code .05(6)(n)

Observed sanitizer compartment of three-compartment sink, with dishes in it, below with no observable amount of chlorine. Observed sanitizer bucket with rags with no observable amount of chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC remade sanitizer solutions to correct concentration and dishes were cleaned again.

Inspection item: Inspection item 4-2B

Code .05(8)(a)

Observed employee not sanitize spatulas after cleaning them. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee cleaned and sanitized utensils.

Inspection item: Inspection item 5-2

Code .04(7)(e)

Menus items on, both the sushi and hibachi menus, offered raw were not marked with asterisks to indicate they are served raw or undercooked. Menu did not have consumer advisory on second page, that also has raw items. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf) Corrective Actions: Could not correct on site. Correct by 10/29/2026.

Inspection item: Inspection item 6-1A

Code .04(6)(f)

Observed pooled eggs on prep counter, two containers of sliced tomatoes in prep cooler, pad thai noodles on prep counter, and coconut soup in walk-in cooler being held above 41F. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded eggs, tomatoes, and coconut soup. PIC cooled down noodles.

Inspection item: Inspection item 6-1D

Code .04(6)(i)

Observed two plastic containers with hibachi rice on time control without a label with start and end time. Also observed sushi rice being held past the 4 hour mark. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC discarded both hibachi rice and sushi rice.

Inspection item: Inspection item 6-2

Code .04(6)(g)

Observed a container of coconut soup (made yesterday) in walk-in cooler with no date mark and observed multiple bags of beef soup (made Saturday) in walk-in freezer with no date mark. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC discarded coconut soup and added date mark to frozen soup.

Inspection item: Inspection item 8-2B

Code .07(6)(c)

Observed two roach control gels being stored on same shelf as food items. Observed a bottle of prostate health supplements being stored on a food prep surface and a bottle of medicine stored above food prep items. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved items.

Inspection item: Inspection item 10D

Code .04(4)(d)

Observed more than 10 working containers not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Could not correct on site.

Inspection item: Inspection item 12A

Code .04(4)(q)

Observed unwashed broccoli box being stored on walk-in cooler floor, vinegar seasoning box and tempura powder being stored on the floor of dry storage room, and two containers of soup being stored on the floor by hand washing sink. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC had employees move food off the floor.

Inspection item: Inspection item 12B

Code .03(5)(j)

Observed two employees without appropriate hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: PIC had employees put on hats.

Inspection item: Inspection item 14A

Code .04(4)(k)

Observed three utensils being stored in water under 135F. (see temp log) Observed two scoops with no handles in sugar bin and a bowl being used as a scoop for vegetables in the prep cooler. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC removed utensils from water and had them cleaned and sanitized. PIC removed scoops without handles.

Inspection item: Inspection item 14C

Code .05(6)(r)

Observed multiple single-use containers of seaweed salad being re-used to store raw chicken, dumplings, almonds, and tempura powder. Observed green tea ice cream container being reused to store tempura powder. Single-service and single-use articles may not be reused. (C) Corrective Actions: Could not correct on site.

Inspection item: Inspection item 15A

Code .05(1)(a)

Observed multiple multiple shelves lined with cardboard. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Not corrected on site.

Inspection item: Inspection item 15C

Code .05(7)(a)2,3

Observed food debris on shelves and inside of prep coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Could not correct on site.

Inspection item: Inspection item 17C

Code .07(5)(a),(b)1,2,3

Observed missing ceiling tile, replaced with cardboard. Build up of debris on walls. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Could not correct on site.

Inspection item: Inspection item 17D

Code .07(4)(b)

Observed employee drinks stored above food in walk-in cooler. Observed employee water bottles and glasses on prep surface. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC moved items to appropriate location.