SUMI SUSHI AND HIBACHI Inspection – September 3, 2026

High Priority 2

#11High Priority14-15-4

High Priority – Nonfood-grade containers used for food storage – direct contact with food. -Meat stored in to go bags in freezer.

#12High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Eggrolls 47f. Less than 4 hours.

Intermediate 2

#13Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer by walk in cooler.

#14Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked chicken.

Basic 10

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#3Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food.

#4Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#5Basic14-05-4

Basic – Cardboard used to line food-contact shelves. -In fryers. **Repeat Violation**

Repeat Violation

#6Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. -Yellow boards under prep table.

#7Basic14-10-4

Basic – Equipment or utensils not designed or constructed in a durable manner. -Interior of rice cooker.

#8Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop 96f. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#9Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of fryers. -Exterior of bulk containers.

#10Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

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