SAPPORO SUSHI AND GRILL

Order for delivery

Inspection history

1. Apr 20, 2026

   ✓
   3 violations

   • 7-204.11 sanitizers criteria. The sanitizer bucket by the hand sink at the kitchen entrance had high levels of sanitizer concentration making the solution toxic. All sanitizer solutions shall have the proper amount of concentration so the solution is at its proper concentration. Owner immediately made a new solution.
   • 5-205.11 Accessible - The hand sink by the sushi bar was obstructed with a large garbage can. Hand sinks shall always be easily accessible to allow employees to wash their hands. Owner immediately removed large garbage can and placed it in a different spot.
   • 3-501.17 Date marking - obseved ready to eat, time/temperature control foods including raw fish for sushi without date mark. All ready to eat, time/temperature control foods shall be properly date mark the day is prepared and disposed after day 7. Owner will start properly date marking foods.

2. Mar 17, 2026

   !
   5 violations

   • 3-301.11 Preventing contamination from hands. Observed the cook touching cooked chicken then immediately placed food in the customer's plate. Employees shall never touch ready to eat foods. They must use gloves, tongs or othwe utensils to prevent contamination.
   • 2-401.11 Eating - observed the cook eating at the cooking line. Employees shall not eat while operating and they must eat in assigned areas only.
   • 3-602.12 Allergens - The facility does not have a written notification for the major food allergens to protect customers. Provided a handout with proper written notification of allergens.
   • 3-501.13 - Thawing. Observed frozen fish being thawed inside a container with standing water and not completely submerged. Thawing must be done under running cold water and completely submerged. Otherwise place in refrigerator a couple of days before using.
   • 5-205.11 Hand sink accessible. The hand sink by the cooking line was being used to store containers making it not easily accessible for hand washing. Always have all of your hand sinks easily accessible to allow employees to wash their hands.