WAKAME SUSHI & ASIAN BISTRO

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Inspection history

1. Apr 3, 2026

   ✓
   3 violations

   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Have a test kit for the type of sanitizer used.

2. Apr 4, 2025

   ✕
   3 violations

   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

3. Apr 4, 2024

   ✕
   5 violations

   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep the physical facilities in good repair.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep a log to record employee illness symptoms. Have it available upon request.

4. Apr 21, 2023

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5. Apr 7, 2023

   ✕
   13 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Food employees must use the following procedure when cleaning their hands and exposed portions of their arms: rinse their hands under clean, warm running water; apply hand soap to their hands; rub their hands together vigorously for at least 10 to 15 seconds; remove soil from beneath fingernails while cleaning their hands; thoroughly rinse their hands under clean, warm running water; and thoroughly dry their hands with individual, disposable towels, or a continuous towel system that supplies the user with a clean towel.
   • Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.
   • Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.
   • Equipment food-contact surfaces and utensils must be clean.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
   • Clean non-food contact surfaces of equipment. Keep them clean.