AKIRA

High Priority - Non-food grade paper/paper towel used as liner for food container. - white single use paper towel used to wrap various fish at sushi bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw calamari over cooked dumplings at cookline Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tuna (60F - Cold Holding); - salmon (60F - Cold Holding); - cream cheese (60F - Cold Holding); - imitation crab (60F - Cold Holding) Observed in sushi display cooler. Cooler apparently not on. Operator states employee forgot to turn on. Operator states cooler was loaded at 12 noon. All items were brought to freezer for expedited cooling.

Basic - Bowl or other container with no handle used to dispense food. - bowl no handle used to scoop tempura flakes

Basic - Buildup of food debris/soil residue on equipment door handles. - coolers at sushi bar - cookline cooler door

Basic - Employee with no hair restraint while engaging in food preparation. - cook line employee Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. - side door

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles

Basic - No Heimlich maneuver/choking sign posted. - provided to operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers dusty

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado stored in reach in cooler at sushi bar. Operator brought to back for washing Corrective Action Taken Repeat Violation

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - Sanitizer Bucket (Chlorine >500ppm) Operator made new solution. Final reading 100ppm Corrected On-Site

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - handles on both cook line cooler soiled Warning - From follow-up inspection 2024-08-26: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-08-26: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - exit door next to restrooms Warning - From follow-up inspection 2024-08-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior microwave at cook line soiled Warning - From follow-up inspection 2024-08-26: Time Extended

High Priority - Faucet at three-compartment sink does not reach all compartments. Faucet is missing the spout on the left side.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pork and beans not dated

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta and rice not dated

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape over the prep area are full opererator removed Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee items mixed with the rest

Basic - Equipment in poor repair. Fry basket damaged Line cooler gasket ripped

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler racks are soiled -grease build up at the fryer

Basic - Time/temperature control for safety food thawed in an improper manner. Beef and shrimp in standing water

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Shrimp in container lined with paper towel at sushi bar - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk cooler - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Display case where sushi is displayed does not close seal - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Emergency exit door in hallway with bathroom - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around door of walk in freezer - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on doors of reach in coolers at cooks line are soiled - From follow-up inspection 2024-02-01: Time Extended

Basic - - From initial inspection : Basic - Standing water on floor of walk-in-cooler. - From follow-up inspection 2024-02-01: Time Extended

High Priority - Food stored in ice used for drinks. See stop sale. Juice bottle stored in the ice bin at the wait station

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 60°

Intermediate - Handwash sink not accessible for employee use at all times. At the dish area linen bag blocking the sink and utensils in the sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hws at the hibachi room both sinks

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items not dated

Basic - Dinning plates with chopsticks partially eaten in the cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat in the store age rack

Basic - Equipment in poor repair. -gasket to the make cooler dirty -gasket to the sushi low boy cooler -low boy cooler at the sushie station is down

Basic - Food stored on floor. In the freezer case of shrimp on the floor

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave

Basic - Kitchen area not maintained clean and organized. -make cooler is disabled and filled with old papers, hand tools

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Line hand sink faucet handles -hood filters soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the make cooler water and food debris

Basic - Screening is not 16-mesh to the inch. Back door

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp sitting in standing water Frozen fish in the lowboy cooler cooler , unit is not maintaining temperature

High Priority - Container of medicine improperly stored. Medicine stored over the main line make cooler, operator removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -rice from prior night (50F cold hold in the walk in cooler

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -storage bins and lids -heavy build up

Intermediate - Handwash sink not accessible for employee use at all times. Item stored in the hand sink at the cooks line

Intermediate - Handwash sink used for purposes other than handwashing. Trash in the line hand sink

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -In the habatchi area the paper towel dispenser is not operating both sinks

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in the cooler not dated . Rice, Lomein, cut lettuce

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly tape in the kitchen is full of insects, operator removed Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jackets stored over soda bag in box

Basic - Equipment in poor repair. -gasket to the Pepsi cooler in prep -gasket on the main make line cooler -gasket at the sushi bar low boy

Basic - Floor not cleaned when the least amount of food is exposed. -cooks line heavy grease build up under the equipment and along the wall

Basic - Ice buildup in reach-in freezer and/or walk-in freezer Walk in freezer has a large ice build up from the unit draining into the freezer and frost throughout the freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -floor sinks at the 3 compartment sink , dish area -grease build up on the exterior the fryers

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed a open drink from the main make cooler

Basic - Plumbing system in disrepair. Faucets in the habatchi area cold water does not work

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli crowns without being washed

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -interior of the main make cooler

Basic - Screening is not 16-mesh to the inch. At the back door

Basic - Storage area not maintained clean and organized. -in prep old make cooler I'd covered with papers, uniforms , mail . Area needs to be organized

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O PPM Chlorine , soap added to the sanitizer bucket.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0PPM Unable to prime no solution is being drawn

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. All hand sinks are blocked and unavailable to the staff

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Zucchini was prep/cut and returned to the original box .

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

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 not labled

Intermediate - Handwash sink not accessible for employee use at all times. -Sink at the dish are is blocked by several 5 gal buckets and items in the sink -sink in the wait station blocked by cases of wine -sushi bar sink has dishes in the hand wash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hank sink at the dish washer -hand sinks in the hibachi area have no paper towels

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items are not dated or labled

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. In the rice a bowl with no handle

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed in a sealed bag

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over the lines make cooler employee drink

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.walk in freezer has a large mound os ice on the floor 2 feet square

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 80°

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave oven is damaged

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooks range grease build up - exterior of the fryers grease build up -brown cabinet next to the fryer - grease build up -exterior the make cooler tops need cleaning -exterior to the seaweed box

Basic - Old labels stuck to food containers after cleaning. Old white sushi containers have labled npresent

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the low boy cooler at the sushie bar soiled inside

Basic - Screening is not 16-mesh to the inch. At the back door

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Dirty extension cord on a bag of sugar in the kitchen

Basic - Unnecessary items/unused equipment on the premises. -Old make cooler in the kitchen not working and is now home to a little of everything. Reduce the clutter in the prep are -sushie cooler not working

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the dishwasher blocked, operator removed trash cans Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded krab not tabled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the cooks line, batter present on the wall

Basic - Water leaking from pipe and/or faucet/handle. At the dishwasher pressure release valve

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

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over fresh veggies, raw duck over sauces in the walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer put up dirty

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the dish washer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sinks at the dinning room grills

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the back kitchen no dating system in place. Pasta, rangoons mix ect not labled

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip in prep kitchen full . Needs to be removed

Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine

Basic - Dead roaches on premises. 4 dead roaches in a portable cooler at the sushi bar, operator removed the cooler Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses

Basic - Equipment in poor repair. Slicer repaired with tape

Basic - Food stored on floor. In the walk in cooler

Basic - Ice scoop handle in contact with ice. At the front soda bin

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave dirty

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Line make cooler has water, food debris and a strong smell

Basic - Stored food not covered. In the freezer , stock room and walk in cooler

Basic - Unnecessary items/unused equipment on the premises. Mattress stored in the kitchen , old broken make cooler

Basic - Water leaking from pipe and/or faucet/handle. At the pressure value on the dish machine