SUSHI YOSHI

2026-06-04: Pre-permit (Operational) / Initial Inspection

Score: 43. Violations were cited in the following area(s).

• Critical: 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• Critical: 05D — No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• Critical: 06C — Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• Critical: 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Critical: 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Not Critical: 10E — Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
• Not Critical: 28-06 — Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• Critical: 02B — Hot TCS food item not held at or above 140 °F.