Ta-Ke Sushi and Grill

The inspector came back, found the problems fixed and allowed the business to reopen.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water.
  • Basic: Floor soiled/has accumulation of debris.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach on prep table 2 dead roaches underneath dish machine 2 dead roaches at sushi server bar. 1 dead roach on sliding door reach in cooler by cooks line = 6 total dead roaches
  • High priority: Roach activity present as evidenced by live roaches found. 4 live roaches in dining area 1 live roaches underneath dishwasher = 5 total live roaches
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water.
  • Basic: Floor soiled/has accumulation of debris.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. dumplings (53°F - Cold Holding) in reach in cooler
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy tuna, krab salad, white rice, and fried shrimp in reach in cooler over 24 hours per operator not date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. dumplings (53°F - Cold Holding) in reach in cooler
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Glass door from reach in cooler at entrance to back of the house kitchen.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all equipment throughout facility, underneath display case at sushi serving station and wooden table used to hold rice cooker.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Hand sink by dish machine has container lids.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises. Broken ice machine in back of the house by cooks line
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches in dining area 3 dead roaches back of the house by cooks line 1 dead roach on sliding door reach in cooler by cooks line. =6 dead roaches total
  • High priority: Roach activity present as evidenced by live roaches found. 12 live roaches on the floor by cooks line 2 live roaches underneath prep table on cooks line 2 live roaches on the dish machine 3 live roaches in mop sink area wall. 1 live roach on wooden self by sushi station =20 live roaches total
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Underneath dish machine Underneath prep table on cooks line
  • Basic: Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line.