AKINA

High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -raw chicken and beef over cooked noodles and rice noodles on make table on cook line - From follow-up inspection 2026-06-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine -interior of microwave -dry goods shelves in dry storage - From follow-up inspection 2026-06-03: Progress made -interior of microwave -dry goods shelves in dry storage Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -rice container and vinegar container in kitchen - From follow-up inspection 2026-06-03: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones and beverage cup on shelves with dry goods and above make table on cook line, operator removed. Corrected On-Site - From follow-up inspection 2026-06-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf holding pans and slicer in dish area - From follow-up inspection 2026-06-03: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors. For reporting purposes only. - From follow-up inspection 2026-06-03: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line handled his cell phone with gloves on then handled cooking pans and utensils on the cook line without gloves change

High Priority - Raw animal food stored over or with unwashed produce. -raw beef next to unwashed green beans and snow peas in walk in cooler, operator moved beef to raw rack Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sweet potato crisps (60F - Hot Holding), cook,line, held less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator determined time cooked, placed sticker on sweet potatoes and added to their time plan. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves have residue buildup -interior of spray hose at dish machine

Basic - Carbon dioxide/helium tanks not adequately secured. -server area, operator secured Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen

Basic - Food stored on floor. -bag of onions in kitchen, operator placed on shelf Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -fried rice container on cook line, operator removed ladle Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. -in kitchen, operator removed Corrected On-Site Repeat Violation

Basic - Light not functioning in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back exterior of ice machine -walls in kitchen have dust and residue buildup

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -drink cooler in server station, operator removed Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -sushi takeout containers on sushi line, operator inverted Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -bottle of oil on cook line, operator labeled Corrected On-Site

High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then got single service to go items for guests without washing hands. Warning - From follow-up inspection 2025-05-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer under table in dish area Warning - From follow-up inspection 2025-05-28: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2025-05-28: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Retail bags used to store broccoli in walk in cooler. Manager placed in correct bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw breaded Chicken and calamari over cooked vegetable in walk in cooler. Operator corrected. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw Chicken over raw beef in walk I freezer. Manager corrected. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to freezer for quick chill. Garlic in oil (55F - Cold Holding) Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the end of cook line. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In rice container. Operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls in storage area not inverted. Operator inverted Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Earbuds above pre table Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. 3 cooks on cook line . Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white chest freezer at the end of cook line.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site

Basic - Light not functioning. One bulb on cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cookline soiled. Operator cleaned. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.

High Priority - Dented/rusted cans present. See stop sale. -1 can of sliced mushrooms.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over or with unwashed produce. -Raw chicken over avocados. -Raw chicken over sweet potatoes. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Strainer in handsink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -Round cutting board in warewash.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone over prep table.

Basic - Floors not maintained smooth and durable.

Basic - Food stored on floor. -Box of butter in walk in freezer. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of large plastic tubs.

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. - in server station used as a dump sink - drain line going into hand wash sink at sushi bar Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2024-02-06: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning - From follow-up inspection 2023-08-08: Time Extended - From follow-up inspection 2023-08-16: Time Extended

Intermediate - Equipment drain line draining into handwash sink in sushi bar Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times in dish bar blocked by plastic bucket Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing filled bucket with water in sushi bar. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cloth used as a food-contact surface. Ready to eat cucumber stored on wiping towel in sushi bat Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hat a sweater stored on bag of rice in dry storage. Corrected On-Site

Basic - Food stored on floor. Buckets of ginger stored on floor in sushi kitchen Corrected On-Site Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Sushi rice bowl

Basic - Interior of toaster oven has accumulation of black substance/grease/food debris in sushi area

Basic - No copy of latest inspection report available. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large plastic storage containers soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Stored food not covered rice paper in dry storage area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper mannermeat thawing in standing water. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area .

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items in walk in cooler stored in plastic grocery bags. Chef put products in food storage bags. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/2022. Operator renewed license during inspection. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Drain line draining into hand washing sink in sushi bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade and guard soiled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over make table. Corrected On-Site

Basic - Food stored on floor. Jug of oil on floor in dry storage.

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of debris in oven interior.

Basic - Open dumpster lid.

Basic - Walk in cooler shelves have accumulation of soil residues.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut vegetables in walk in cooler. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sushi rice has beginning time of 9:30AM, no ending time marked. Inspector checked time marking at 3:20PM, exceeding 4 hours.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice has beginning time of 9:30AM, no ending time marked. Inspector checked time marking at 3:20. Stop Sale. Chef discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard soiled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink with food on dry storage rack. Corrected On-Site

Basic - Food stored on floor. Bag of onions on floor by dry storage. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed stickers on cut avocados. Corrected On-Site