CONDITIONAL
Ushitaro Gets Conditional Pass on Health Inspection
September 26, 2025
12:35 PM - 3:00 PM
Routine Inspection
4
Total Violations
1
Critical
2
Major
1
Minor
Inspector's Report
Routine inspection found multiple violations requiring follow-up by October 3rd. Critical issues include a malfunctioning prep cooler holding food at unsafe temperatures (45-48°F), dried mouse droppings behind freezer equipment (repeat violation), and missing food handler certifications. The facility remains open pending reinspection to verify corrective actions.
Violations Cited
4
#23
CRITICAL
No Insects, Rodents, Birds or Nonservice Animals (Repeat)
Why This Matters
Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.
What Was Observed
Observed dried mouse droppings on the floor behind the white walk-in freezer in the dry goods storage shed. Pull out all freezers, thoroughly clean and sanitize the floor, and remove all trash and rubbish before placing the freezers back. In addition, ensure that no items are stored directly on the floor. A citation may be issued if this violation is not corrected by the reinspection date BECAUSE it is a RECURRING VIOLATION.
CA Retail Food Code: Section 114259, 114259.1, 114259.3
#35
MAJOR
Equipment Approved: Clean; Installed; Good Repair; Capacity
Why This Matters
Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.
What Was Observed
Remove the standing water on the bottom shelf of the 2-door food preparation cooler, at the cookline. Adjust ambient temperature of the 1-door food preparation cooler, at the cookline, to 38F or below. Observed ambient temperature of this unit around 48F.
CA Retail Food Code: Section 114130, 114160
#7
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Observed all potentially hazardous foods (e.g., soft-boiled eggs and beef) in the 1-door food preparation cooler at the cookline holding between 45-48°F. The unit's ambient temperature was also measured at 48°F. Contact your refrigeration technician immediately to service and restore this unit to proper operating temperature i.e. 38°F, or below.
CA Retail Food Code: Section 113996, 114037
#7
MAJOR
Proper Hot and Cold Holding Temperatures
Why This Matters
Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.
What Was Observed
Observed all potentially hazardous foods (e.g., soft-boiled eggs and beef) in the 1-door food preparation cooler at the cookline holding between 45-48°F. The unit's ambient temperature was also measured at 48°F. Contact your refrigeration technician immediately to service and restore this unit to proper operating temperature i.e. 38°F, or below.
CA Retail Food Code: Section 113996, 114037
Inspector Information
Received By
YAOZHONG (HUGO) HANG
Follow-up Required
October 3, 2025