AKI SUSHI

High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked shrimp on cook line stored on paper towels.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over cooked dumplings in reach-in freezer at end of cook line. Manager placed chicken on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained. Shelves in walk-in cooler soiled with old food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in cook line hand washing sink. Employee removed steel wool during inspection. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer for cold items. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles stored in walk-in cooler. Manager stated noodles cooked the previous morning.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour from bag next to old walk-in freezer. Manager removed bowl during inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard used on dry storage shelf beneath panko crumbs. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep counter across from sushi prep counter. Employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Plastic containers of soy sauce stored on floor in old walk-in freezer. Cases of cooking oil stored on floor next to back door. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Dish racks in dish area soiled with mold-like substance.

Basic - Soiled floors/carpeting. Floor beneath fryers greasy.

Basic - Stored food not covered. Bag of flour stored next to old walk-in freezer propped open.

Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's restroom covered with plastic bag.

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

Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink next to back door. Manager fixed drain pipe during inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on sushi prep counter.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered sushi area from dining room and began handling utensils and food without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over mayonnaise in walk-in cooler. Manager placed eggs on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Bags and bungee cords stored in hand washing sink next to back door. Manager removed items from hand washing sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to back door. Manager provided hand towels at hand washing sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. No manager certificate number on employee training certificates.

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

Basic - Cardboard used to line food-contact shelves. Shelf on reach-in cooler beneath front counter. Manager removed cardboard during inspection. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles used throughout the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from front counter reach-in cooler. Manager discarded water during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in reach-in cooler across from cook line oven. Manager removed food from cooler. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Container of flour stored on prep table next to cook line hand washing sink.

Basic - Food stored on floor. Bag of salt on floor next to back door.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Dumpster behind building. Manager closed lids. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on front counter shelf. Manager turned containers over. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink next to back door. Manager fixed pipe during inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Several bottles of over the counter medicines stored above prep table by sushi bar. Manager removed medicine Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade towels covering and touching washed vegetables in walk-in-cooler. Manager removed towels. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink on cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.

Intermediate - No soap provided at handwash sink. No soap available at cookline hand wash sink

Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard on shelves in kitchen, on the kitchen floor and sushi bar shelves.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are acoustic type tiles that are not smooth or easily cleanable.

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on pipes coming off reach in cooler and on shelves in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table. Manager removed drinks Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled gloves stored on top of black pepper container.

Basic - Employee with no hair restraint while engaging in food preparation. Male cooks on cookline do not have any hair restraint

Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice at server station. Manager removed scoop. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf support over back door hand wash sink is not sealed or easily claenable. Wood palet under reach in freezer by dishmachine is not sealed or easily cleanable

Basic - Outer openings not protected with self-closing doors. Exterior back screen door has no self closing mechanism

Basic - Stored food not covered. Frozen rolls uncovered in reach in freezer

Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's bathroom covered with plastic bag. Out of order

Basic - Uncovered food stored near sink exposed to splash. Uncovered flour and egg wash stored next to hand wash sink in kitchen

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee at the sushi bar area stated cleaning and organizing his work station and placed back used gloves to started working with food, Manager addressed situation, employee change to new gloves, no hand washing occurred. Inspector instructed to stop, washed his hands and continued working with food. Corrected On-Site Warning - From follow-up inspection 2024-02-05: At the sushi bar area, male employee using his personal phone, placed gloves and grab rice for a sushi roll, no hand washed occurred, Inspector instructed to stop, washed hands and continued working with food. Also another male sushi chef, started working with food, after checking dish machine and no hand washing. Admin Complaint Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. June 1, 2023 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw pork and raw shrimp above vegetables bag, manager moved and stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, raw shell eggs 76F, unable to determine for how long eggs were out.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw shell eggs 76F, unable to determine for how long eggs were out.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the cook line, interior of the microwave, Employee cleaned during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to back door, plumbing disconnected and sink not available for use, Manager fixed during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.

Intermediate - No soap provided at handwash sink. Handwash sink at the cook line, o soap, also at the front server station, No paper towel, Manager provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line and walk-in cooler, noodles no date marked, per manager noodles cooked 09/05/23.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line, employee moved. Corrected On-Site

Basic - Food stored on floor. At the cook line, oil jug under table. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knifes stored between reach-in cooler and prep table, employee moved all to dish machine. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in 84F standing water, Manager removed the water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the prep area, container with white substance not labeled, per manager substance was backing soda. Repeat Violation