Sushi Yoshi

Inspection history

1. C

   2026-06-04

   Violations were cited in the following area(s). · Pre-permit (Operational) / Initial Inspection

   Score 43
   • CRITICAL 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 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 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.
   • minor Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
   • CRITICAL Hot TCS food item not held at or above 140 °F.
   • CRITICAL Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • minor Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
   • CRITICAL Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.