TAKUMI SUSHI & RAMEN INC

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Employee removed raw chicken from over raw shrimp in reach in cooler in front of wok station on cook line. Corrected On-Site Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board soiled with food debris. Bottom of reach in coolers on cook line soiled with food debris. Priority: Intermediate

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Employee removed mop head from hand sink in ware washing area. Corrected On-Site Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink next to fryers. Corrected On-Site Priority: Intermediate

Basic - Observed: Bowl or other container with no handle used to dispense food. Employee removed cups from bulk containers of flour and cornstarch in dry storage. Corrected On-Site Priority: Basic

Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Door handles throughout kitchen. Priority: Basic

Basic - Observed: Carbon dioxide/helium tanks not adequately secured. Employee secured tanks during inspection. Priority: Basic

Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. Employee removed all personal food from shelves with restaurant food In walk in freezer. Employee moved all personal food to its own shelf in walk in cooler. Corrected On-Site Priority: Basic

Basic - Observed: Floor soiled/has accumulation of debris. Throughout kitchen and sushi area. Priority: Basic

Basic - Observed: Floor tiles missing and/or in disrepair. Floor tiles cracked in front of walk in freezer. Priority: Basic

Basic - Observed: Food stored on floor. Employee removed all buckets of soy sauce from floor in kitchen. Employee removed bags of carrots and onions from floor in walk in cooler. Corrected On-Site Priority: Basic

Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife in between reach in cooler and prep table on cook line and took it to ware washing area. Corrective Action Taken Priority: Basic

Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven and microwave next to each other behind sushi counter heavily soiled with food debris. Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outsides of all bulk containers of rice, flour and cornstarch soiled with food debris. Priority: Basic

Basic - Observed: Single-service articles improperly stored. Employee removed single service containers from floor in storage closet in kitchen. Corrected On-Site Priority: Basic

Basic - Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. Priority: Basic

Basic - Observed: Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and in sushi area. Priority: Basic

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Above prep table. Operator removed - From follow-up inspection 2025-11-14: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed oranges in cooler Corrected On-Site - From follow-up inspection 2025-11-14: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Dumplings, shrimp, 45-47F cold holding less than 4hrs per operator. Operator moved to bottom cooler for temp recovery Corrective Action Taken - From follow-up inspection 2025-11-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar is heavily soiled - From follow-up inspection 2025-11-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked hand sink in storage by single service items. Operator removed Corrected On-Site - From follow-up inspection 2025-11-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -hand sink in ware washing had container of water inside. -Pot in handsink in kitchen. Operator removed Corrected On-Site - From follow-up inspection 2025-11-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna on menu boards. Operator immediately corrected Corrected On-Site - From follow-up inspection 2025-11-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Tested thermometer at 20F - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Bathroom door left open other than during cleaning or maintenance. Mens room - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice. Operator removed Corrected On-Site - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna. Operstor removed Corrected On-Site - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On second prep table - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen On sushi back table Operator removed Corrected On-Site - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food over customer ready to eat items in prep cooler. Personal food over food in walk in cooler. Operator removed Corrected On-Site - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep and kitchen prep persons wearing watches. They immediately removed Corrected On-Site - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Under dishmachine -Under cooking equipment -Triple sink underneath - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Buckets of soy sauce on floor. Operator removed Corrected On-Site - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knife in between prep-tables. Operator removed Corrected On-Site - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior door of microwave at sushi bar - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. under hood - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bins and sauce containers - gaskets in prep coolers -outside of fridge by ice machine -top of ice machine -Top of dish machine -exterior of toaster oven at sushi bar - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Bottom Interior of prep coolers - inside of fridge by ice machine - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Toilet/urinal not flushing/functioning properly. Urinal - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment At warewashing area - From follow-up inspection 2025-11-14: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -on flour, tempura containers - From follow-up inspection 2025-11-14: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishes manually washed at prep sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over soy and garlic sauce. Manager moved eggs to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab Rangoon (49F - Cold Holding) less tan 4 hours in reach in cooler. Placed in the freezer to cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth (70F - Hot Holding); pork broth (70F - Hot Holding).less than 4 hours. Manager turned on the heat to reheat. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sink at bar with scrubber and dish soda inside. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on the cook line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees signed at time of inspection.

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

Basic - Bathroom door left open other than during cleaning or maintenance. Both men's and women's

Basic - Bowl or other container with no handle used to dispense food. Bowl in ingredients bin of sugar.m

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under wok. Manager discarded. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. On the lower counter at sushi bar. Manager removed. Corrected On-Site

Basic - Ceiling tile missing. Over walk in cooler

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around the pipes over electrical panels in kitchen.

Basic - Drain cover(s) missing. Mop sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee in a glass on prep table located on cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Under equipment throughout the sushi bar. Throughout cook line in back kitchen.

Basic - Food not stored at least 6 inches off of the floor. Bags of Rice. Manager picked it up. Corrected On-Site

Basic - Food stored on floor. Case of oil in the kitchen. Manager placed on the shelf. Corrected On-Site

Basic - Hole in or other damage to wall. In dry storage area

Basic - In-use knife/knives stored in cracks between pieces of equipment. Make table and prep table on cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 73F spoon held at rice pot. Manager emptied water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave

Basic - Light not functioning. Under the hood light out and missing light shield.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small reach in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Foam board under cutting board. Manager removed. Bottom of prep table throughout kitchen. Five tables. Some tables lined with menu paper. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler at the bar. Lower part of prep table on cook line Gaskets of reach in cooler on cook line Outside of large ingredient bins.

Basic - Outer openings not protected with self-closing doors.

Basic - Single-service articles improperly stored. Togo boxes and bottled water in dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment

Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink located at rear of kitchen.

Basic - Working containers of food removed from original container not identified by common name. Sugar in a 5 gallon soy bucket