Sushi Koi
Last inspected: Jan 4, 2024
45
Score
Public records show six inspections at Sushi Koi stretching back to 2020. Sushi Koi was last inspected on Jan 4, 2024. A high risk rating points to multiple serious findings at the most recent inspection. The file hasn't been updated since Jan 4, 2024, so take the current picture with that in mind.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly five violations earlier in the record.
The most common issue across all inspections has been “physical facilities installed, maintained & clean”, showing up six times.
The city-wide average sits at 81, which Sushi Koi's 45 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
2
Critical latest
0
Major latest
10
Minor latest
Inspection History
Jan 4, 2024
Complaint
2 critical violations. 10 minor violations.
View 12 violations
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: OBSERVED 2-DOOR PREP COOLER IN REAR PREP AREA MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 78.9F COOLER WAS USED TO STORE TCS FOODS. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41.F OR BELOW, CDPH CONTACTED FOR TAG REMOVAL. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
33
Proper cold holding temperatures
Inspector notes: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE 2-DOOR COOLER LOCATED IN REAR FOOD PREP AREA. SALMON AT 57.3F, IMITATION CRAB AT 56.5F, GROUND TUNA 56.8F, CREAM CHEESE 58.1F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 40# OF FOOD WORTH $450. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
22
Thermometers provided & accurate
Inspector notes: MUST PROVIDE VISIBLE AND WORKING THERMOMETERS IN ALL REFRIGERATION UNITS. MUST MAINTAIN.
36
Food properly labeled; original container
Inspector notes: MUST LABLE FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
37
Contamination prevented during food preparation, storage & display
Inspector notes: OBSERVED ICE SCOOPS STORED INSIDE ICE BIN IN FRONT SMOOTHIE AREA. MUST PROPERLY STORE SCOOS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
39
Personal cleanliness
Inspector notes: OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINS WHEN FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINTS AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
40
Wiping cloths: properly used & stored
Inspector notes: OBSERVED WIPING CLOTHS STORED ON TOP OF FOOD PREPARATION TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITAZIG SOLUTION WHEN NOT IN USE.
41
In-use utensils: properly stored
Inspector notes: OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN FRONT SMOOTHIE PREP AREA. MUST PROPERLY STORE ICE SCOOPS TO PREVENT CONTAMINATION.
43
Plumbing installed; proper backflow devices
Inspector notes: ADDITIONAL WATER PRESSURE NEEDED AT THE EXPOSED HAND WASHING SINK IN SUSHI FOOD PREP AREA. MUST REPAIR/PROVIDE WATER PRESSURE.
51
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED GREASE AND FOOD DEBRIS ON WALLS BEHIND COOKING EQUIPMENT, BEHIND 3-COMPARTMENT SINK AND CEILING ABOVE DISHWAHING AREA. MUST CLEAN AN MAINTAIN WALLS AND CEILING AT ALL TIMES.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED DUST BUILD UP ON VENTILATION VENTS IN CUSTOMERS WASHROOMS. MUST CLEAN AND MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED DIRT AND DEBRIS ON FLOOR THROUGHOUT REAR DRY STORAGE AREA, UNDER AROUND AND BEHING ALL COOKING EQUIPMENT REFRIGERATION UNITS AND REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN FLOOR CLEAN AT ALL TIMES.
55
45
Mar 3, 2023
Reinspection
2 minor violations.
View 2 violations
Non-food/food contact surfaces clean
Inspector notes: 4-602.13-- MUST NOT USE TOWELS, CARDBOARD FOR LINER FOR SHELVING, EQUIPMENT.
49
Plumbing installed; proper backflow devices
Inspector notes: 4-301.16--- INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK THAT IS NEEDED IN THE FRONT SUSHI PREP AREA, SEPARATE FROM THE HAND WASHING SINK.
51
90
Feb 24, 2023
Complaint
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
Proper hot holding temperatures
Inspector notes: NOTED APPROXIMATELY 5 LBS COOKED WHITE RICE IN A HOT HOLDING UNIT ON COOKS LINE AT AN IMPROPER TEMPERATURE OF 99.6F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #20 FOR CITATION.
21
Proper cold holding temperatures
Inspector notes: NOTED FRIED SHRIMP HELD INSIDE THE COOKS LINE COOLER AT AN IMPROPER TEMPERATURE OF 47.5F AND FRIED CRAB AT 45.5F. REVIEWED PROPER COLD HOLDING TEMPERATURES. PRIORITY VIOLATION SEE THE ABOVE VIOLATION #20 FOR CITATION.
22
Proper cooling time and temperature
Inspector notes: OBSERVED APPROXIMATELY 30 LBS ASSORTED FRIED SEAFOOD AND MEATS IMPROPERLY COOLING THROUGHOUT THE COOKS LINE IN DEEP, COVERED CONTAINERS. NO TEMPERATURE COOLING LOGS FOR FOODS. MANAGER STATED THE FOODS WERE COOKED IN THE MORNING WITH AN UNSPECIFIED TIME. TEMPERATURES RANGED BETWEEN 81.8F TO 87.2F. ALL FOODS DISCARDED. REVIEWED PROPER COOLING TIMES AND TEMPERATURES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
20
Food separated and protected
Inspector notes: OBSERVED FOODS NOT PROTECTED DURING STORAGE. NOTED RAW, ANIMAL ORIGIN SHRIMP, RAW CHICKEN AND UNSHELLED RAW EGGS BEING STORED DIRECTLY ABOVE FRESH VEGETABLES AND OPEN FRESH LETTUCE. RAW FROZEN CRAB THAWING ON TOP SHELVING ABOVE PREPARED FOODS AND FRESH VEGETABLES ALL INSIDE THE TALL REACH-IN COOLER. ALL FOODS REMOVED. REVIEWED PROPER STORAGE OF RAW AND READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
15
Previous core violation corrected
Inspector notes: PREVIOUS CORE VIOLATIONS FROM 8-31-22 REPORT #2563047 NOT CORRECTED.-- #37-3-302.12: LABEL DRY FOOD INGREDIENTS IN PLASTIC CONTAINERS WITH THE COMMON NAME.---#39-3-307.11: SPLASH GUARD IS NEEDED AT THE HANDWASHING SINK IN THE SUSHI AREA, BETWEEN THE MENTIONED SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL.---#41- 3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.---#47- 4-201.11: BROKEN RUBBER GASKET INSIDE THE DOOR OF DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
60
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED BOTH HANDWASHING SINKS NOT ACCESSIBLE FOR USE. FRONT SUSHI PREP HAND WASHING SINK BEING USED AS PREP SINK. OBSERVED EMPLOYEE RINSING OUT GLASSWARE AND NOTED DISHWASHING TOOLS SUCH AS SPONGES AND SCRUBBERS. REAR PREP/DISH HAND WASHING SINK BLOCKED BY PLASTIC CART AND LARGE GARBAGE CAN. REVIEWED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030)C) CITATION ISSUED.
10
Single-use/single-service articles: properly stored & used
Inspector notes: ALL STORED ITEMS THROUGHOUT THE ENTIRE ESTABLISHMENT, IN ALL AREAS OF PREP, STORAGE, BAR MUST BE ELEVATED FROM THE FLOORS.
45
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZER. MUST USE FOOD GRADE PLASTIC DISPOSABLE BAGS OR WASHABLE CONTAINERS.----RAW WOODEN BLOCKS USED AS PROPS/LEG EXTENSIONS FOR THE ICE MACHINE BEHIND THE BAR MUST BE SEALED TO BE NON-ABSORBENT.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST PROVIDE A LID FOR THE BAR ICE MACHINE.
47
Non-food/food contact surfaces clean
Inspector notes: MUST NOT USE TOWELS, CARDBOARD, PLASTIC WRAP OR STYROFOAM FOR LINER FOR SHELVING, EQUIPMENT AND AS GUARDS ON DISH EQUIPMENT. MUST BE SMOOTH CLEANABLE MATERIAL.----ALL SHELVING THROUGHOUT THE FACILITY INCLUDING ALL FOOD CARTS IN SUSHI PREP, CLEAN DISH STORAGE, REAR DRY STORAGE AND BAR WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----RAW, PRESSED WOOD ON SHELVING FOR CLEAN DISH STORAGE. MUST REPLACE OR SEAL TO BE SMOOTH AND CLEANABLE.----CRACKED/DAMAGED PLASTIC COVER ON THE ABOVE MENTIONED RAW WOOD SHELVING MUST BE REPLACED.
49
Non-food/food contact surfaces clean
Inspector notes: ALL TOASTER OVENS, COOKS LINE EQUIPMENT WITH EXCESSIVE GREASE. ALL INTERIOR/EXTERIOR COOLERS AND FREEZERS, EXTERIOR OF ALL BULK FOOD CONTAINERS WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN ALL.
49
Plumbing installed; proper backflow devices
Inspector notes: INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK THAT IS NEEDED IN THE FRONT SUSHI PREP AREA, SEPARATE FROM THE HAND WASHING SINK.
51
Physical facilities installed, maintained & clean
Inspector notes: HOOD AND ATTACHED FILTERS AND EQUIPMENT ABOVE COOKS LINE AND FRYERS WITH EXCESSIVE DRIPPING GREASE. MUST CLEAN AND MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: NOTED MOLDY PEELING CAULKING SURROUNDING THE SUSHI PREP HAND WASHING SINK AND BLACKENED MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK. MUST REPLACE.----WALLS, FLOORS AND CEILINGS THROUGHOUT THE FACILITY IN ALL PREP, DISH, BAR, REAR STORAGE WITH DIRT, GREASE, FOOD SPLATTER AND EXCESSIVE DUST. MUST CLEAN ALL AND MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: NOTED DIRTY BROOMS AND SWEEPING BUCKETS BEING STORED IN THE FOOD PREP AREA. MUST PROPERLY STORE CLEANING TOOLS AWAY FROM FOOD AREAS.
55
All food employees have food handler training
Inspector notes: NO PROOF OF FOOD HANDLER TRAINING, CERTIFICATES OR NEW HIRE DOCUMENTATION FOR ALL EMPLOYEES. MUST PROVIDE.
57
27
Aug 31, 2022
Reinspection
5 minor violations.
View 5 violations
Food properly labeled; original container
Inspector notes: 3-302.12: LABEL DRY FOOD INGREDIENTS IN PLASTIC CONTAINERS WITH THE COMMON NAME
37
Contamination prevented during food preparation, storage & display
Inspector notes: 3-307.11: SPLASH GUARD IS NEEDED AT THE HANDWASHING SINK IN THE SUSHI AREA, BETWEEN THE MENTIONED SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
39
Wiping cloths: properly used & stored
Inspector notes: 3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
41
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-201.11: BROKEN RUBBER GASKET INSIDE THE DOOR OF DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE
47
Plumbing installed; proper backflow devices
Inspector notes: 5-205.15: PIPE LEAKING UNDER THREE COMPARTMENT SINK, REPAIR ISSUE
51
78
Aug 29, 2022
Routine
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Proper cold holding temperatures
Inspector notes: FOUND TCS FOODS AT IMPROPER TEMPERATURE STORED INSIDE PREP COOLER IN PREP AREA: COOKED CRAB RANGOON AT TEMP OF 47.8F; MARINATED KABOB CHICKEN AT TEMP OF 48.3F; BROCCOLI AND CHICKEN AT TEMP OF 71.7F. COLD FOOD MUST MAINTAIN A TEMP OF 41F. FOOD DISCARDED AND DENATURED POUNDS 10, VALUE 30 PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
22
Adequate handwashing sinks properly supplied and accessible
Inspector notes: HANDWASHING SINK AT REAR PREP AND BAR AREA NOT ACCESSIBLE FOR FOR HANDWASHING. THE HANDWASHING SINK IN THE BAR AREA WAS FILLED WITH STAINLESS CONTAINERS, AND THE OTHER SINK IN THE REAR PREP AREA COVERED CLEAN UTENSILS IN THE BASKET. UPON MY REQUEST, ITEMS WERE REMOVED FRON SAID HANDWASHING SINKS. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CONSOLIDATE WITH THE ABOVE VIOLATION
10
Adequate handwashing sinks properly supplied and accessible
Inspector notes: NO PAPER TOWELS ARE PROVIDED AT THE HANDWASHING SINK IN THE BAR, PREP AND SUSHI AREAS. UPON MY REQUEST PAPER TOWEL WAS PROVIDED AT SAID HANDWASHING SINK. PRIORITY FOUNDATION VIOLATION:7-38-030(C), CITATION ISSUED
10
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED CHLORINE CHEMICAL SANITIZING DISH MACHINE NOT PROPERLY DISPENSING CHLORINE SANITIZER WHILE DISHES WERE BEING WASHED. 10PPM CHLORINE WAS NOTED AFTER SEVERAL ATTEMPTS. TAGGED UNIT DO NOT USE. USE A THREE-COMPARTMENT SINK(WASH, RINSE AND SANITIZE). RECOMMEND USING TEST STRIPS TO CHECK SANITATION LEVELS DAILY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
48
Food properly labeled; original container
Inspector notes: LABEL DRY FOOD INGREDIENTS IN PLASTIC CONTAINERS WITH A COMMON NAME
37
Contamination prevented during food preparation, storage & display
Inspector notes: A SPLASH GUARD IS NEEDED AT THE HANDWASHING SINK IN THE SUSHI AREA, BETWEEN THE MENTIONED SINK AND PREP COUNTER. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
39
Wiping cloths: properly used & stored
Inspector notes: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKETS BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
41
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: BROKEN RUBBER GASKET INSIDE THE DOOR OF DOOR REACH-IN COOLER ACROSS FROM COOKING EQUIPMENT. REPAIR/REPLACE
47
Plumbing installed; proper backflow devices
Inspector notes: PIPE LEAKING UNDER THREE COMPARTMENT SINK,REPAIR ISSUE
51
50
Dec 22, 2020
License
1 major violation. 1 minor violation.
View 2 violations
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION OF EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010.
3
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ICE MACHINE WATER LINE AT BAR AREA. MUST INSTALL.
51
86
Frequently Asked Questions
When was Sushi Koi last inspected?
The most recent health inspection at Sushi Koi on file is from Jan 4, 2024. The public record contains six inspections in total.
What is the most common violation at Sushi Koi?
Across the inspection record, “physical facilities installed, maintained & clean” has been cited six times, more than any other issue at Sushi Koi.
Has Sushi Koi's inspection record improved over time?
No. Recent inspections at Sushi Koi have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Koi means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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