Tanuki Kyoto Sushi

Outstanding – The pH of the sushi rice is not being recorded prior to storage. Ensure that the pH is measured and documented before storing the rice.

Chlorine test strips expired in September 2025., , Get new test strips that are not expired

3-13-2026: Outstanding - there are no pH able test strips on site., 12-17-2025: pH test strips legend was illegible as the sticker was no longer in good repair and was also expired (). Please replace pH test strips.

Outstanding – Three compartment sink faucet was leaking. Repair or replace sink.

Outstanding – 1. The freezer in the kitchen was observed to be disorganized, with food debris on the bottom. Conduct thorough cleaning and organize the equipment properly., , Corrected – 2. Slime buildup, likely biofilm, was observed on the inner surfaces of the ice machine. Conduct thorough cleaning and sanitization., , Outstanding – 3. The dishwasher was observed with food buildup on its surfaces. Conduct thorough cleaning of the dishwasher.

Outstanding – The kitchen areas, particularly hard-to-reach spots, and sushi bar are not being maintained in a sanitary condition. Conduct a thorough deep cleaning of the kitchen and sushi bar.

The pH of the sushi rice is not being recorded prior to storage. Ensure that the pH is measured and documented before storing the rice.

The dishwasher sanitizer concentration was measured at 50 ppm. The dishwasher must be serviced and, in the meantime, perform manual washing of dishes and utensils.

Some foods were stored on the walk-in cooler floor, and some foods were stored uncovered. All food must be stored off the floor and protected at all times. Available shelf space should be utilized to prevent floor storage. Staff should be retrained to ensure proper food storage practices are consistently followed.

pH test strips legend was illegible as the sticker was no longer in good repair and was also expired (). Please replace pH test strips.

Three compartment sink faucet was leaking. Repair or replace sink.

1. The freezer in the kitchen was observed to be disorganized, with food debris on the bottom. Conduct thorough cleaning and organize the equipment properly., , 2. Slime buildup, likely biofilm, was observed on the inner surfaces of the ice machine. Conduct thorough cleaning and sanitization., , 3. The dishwasher was observed with food buildup on its surfaces. Conduct thorough cleaning of the dishwasher.

The kitchen areas, particularly hard-to-reach spots, and sushi bar are not being maintained in a sanitary condition. Conduct a thorough deep cleaning of the kitchen and sushi bar.

The #8 cooler in the sushi bar was at 9C. The internal temperature of sauce was at 7C. Operator was instructed to monitor the temperature of the cooler. Should it not return to 4C, the unit must be repaired or replaced.

Some food was stored on the walk in cooler floor. Keep all food stored off the floor at all times. At the time, there were some areas on the shelves that were open/free that could have been utilized. Re-train staff to take the time to store food properly., , pH test strips legend was illegible as the sticker was no longer in good repair. Please replace pH test strips.

Three compartment sink faucet was leaking. Repair or replace sink.

Some plastic containers and lids were chipped/cracked. Also, some customer plates were chipped. Any damaged items must be discarded or removed from the facility., , Some prep coolers had buildup on the handles. High touch areas needs be cleaned frequently throughout the day., , One metal strainer in the deep fryer was in poor repair. It was replaced during the inspection., , The bottom of the mobile cart (the one with the light newly installed) had buildup of food and dried sauce. Please clean., , The small stainless steel cooler (beside the prep cooler in the back kitchen) rubber gasket/stripping was in poor repair on one corner of the door. Repair or replace the cooler.

There was an accumulation of items that were not related to food such as tools, bags, etc. Please re-organize the storage set up throughout the sushi bar and kitchen. Remove any items that are not related to food or does not serve a purpose to the facility anymore., , In the sushi bar area, there were food such as tempura observed behind units, in shelves, in between units (hard to reach areas), please clean those areas and all shelves.