SUSHI ZANMAI

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Inspection history

1. Apr 28, 2026

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   4 violations

   • 3-501.19 Time as a Public Health Control (Pf) Facility keeps cooked sushi rice out for 3 hours without temperature control or have proof of ph testing. They do sometimes write the time they make rice on the top of the pot. Facility lacks an approved Time as a Public Health Control plan. A Time as a Public Health Control written procedure template will be provided to operator to fill out and send back to inspector and keep on file at restaurant; and time stamp product that will be kept out of temperature control.
   • 6-301.11 Handwashing Cleanser, Availability (Pf) 6-301.12 Hand Drying Provision (Pf), 6-301.14 Handwashing Signage (C), 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf). Handwashing sinks next to sushi prep station with a collander in it, and/or without soap, paper towels, and signage. Kitchen sink lacking soap. Hand sinks must be equipped with soap and paper towels, be easily accessible, and have signage indicating employees must wash their hands. Manager will address issue.
   • 7-102.11 Separation-Storage (P). Observed two unlabeled chemical spray bottles in the back. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Corrected on site.
   • 3-402.11 Parasite Destruction (P). Records not up to date and incomplete to show parasite destruction for sushi fish. (A) Except as specified in B) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of -20°C (-4°F)or below for a minimum of 168 hours (7 days) in a freezer; P (2) Frozen at -35°C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a minimum of 15 hours; P or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. (B) Paragraph (A) of this section does not apply to: (1) MOLLUSCAN SHELLFISH; (2) A scallop product consisting only of the shucked adductor muscle; (3) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus(Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern);or (4) Aqua cultured FISH, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aqua cultured FISH. (5) FISH eggs that have been removed from the skein and rinsed Education provided.