A-AKI SUSHI

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw over raw shrimp bottom of make table . Operator switch it . Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 faucet one of them missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board .

Basic - Bowl or other container with no handle used to dispense food. To go soup container used as scoop at the rice . Operator discard it . Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. Observed 1 dead roaches at the corner of the storage area . Operator clean it out . Next routine visit per supervisor. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket torn walk-in cooler door . Repeat Violation

Basic - Floor soiled/has accumulation of debris. All the kitchen corners need clean . Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Broken tile back of the house by the exit door .

Basic - Light not functioning. One out by the hoods.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. The 3 make table Bottom and walk-in cooler shelves.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table .

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside make table top and bottom. Repeat Violation - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar area employee hand sink used as dump sink . - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar area employee hand. Repeat Violation - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. To go soup container used as scoop At the soy sauce and the crumble. - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout equipment. Repeat Violation - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to the walk-in cooler . - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: 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. Employee Keys stored on shelf above make table in kitchen - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn bottom of make table next to mop sink ,bottom table at sushi area and walk-in cooler door . - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen under equipment really heavy . - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed insect device control next to the to go container at the cook line . - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand sink next to the grill . No hand wash sign at the bar area. Repeat Violation - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table . Repeat Violation - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom make table the one next to mop sink . Repeat Violation - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom make table . - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation - From follow-up inspection 2026-02-03: Time Extended - From follow-up inspection 2026-02-04: Time Extended

High Priority - Container of medicine improperly stored. Bottle of ibuprofen on shelf over boba tea and ice tea dispenser in kitchen. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab sticks (48F - Cold Holding)per operator for 1 hour Operator added ice to cool down Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach cleaner on counter in sushi bar by clean dishes Operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board big make table, sushi station Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Silverware in sink bar area Operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar

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. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms

Basic - Buildup of food debris/soil residue on equipment door handles. Throughout Repeat Violation

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table by fry station Operator removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Bar

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom of small make table

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline Operator removed Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the make table .

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Soup bowl without handle uses as scoop at the make table for the vegetables ,at the soy sauce and the rice vinger .

Basic - Buildup of food debris/soil residue on equipment door handles. Bottom of make table all of them . Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some disrepair at the storage area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage areas not inverted. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f . Repeat Violation

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above ready to eat sauce at the walk-in cooler .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth Stored at front area (sushi station (above cutting board . Repeat Violation

High Priority - Live, small flying insects found Observed 2 live flying insects around the dishwasher . Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of clean and cut vegetables (sweet potatoes-onion )and imitation crab at the top of make table the small one next to the wall . Operator moved it to the bottom table . Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. No hand wash soap at the employee hand sink at the kitchen.

Basic - Bowl or other container with no handle used to dispense food. Observed bowels without handle used as scoop at the white rice and the soy sauce .

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and bottom of make table handle . Repeat Violation

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

Basic - Dead roaches on premises. Observed 2 dead roaches at the storage area next to the ice machine.

Basic - Equipment in poor repair. Gasket torn at the reach-in cooler (the salad color).

Basic - Floor soiled/has accumulation of debris. Floor sticky all around kitchen. Repeat Violation

Basic - Food stored on floor. Soy sauce stored on floor at the kitchen. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between make table and prep table at the kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on stove handle at the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored on hot water at 85f. Repeat Violation

Basic - Light not functioning. 3 out by the hoods. No light at the storage area missing both of them . Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table the one next to the mop sink . Repeat Violation

Basic - Stored food not covered. Food not covered at the reach-in freezer kitchen area .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at the make table .

High Priority - Live, small flying insects found Observed one live flying insects by the dishwasher area not touching any food . Observed one live flying insects at the sushi bar station not touching any food stored. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Welcome bag used to stored a seafood at the reach-in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of dumpling fish at the walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored on top of lettuce at the walk-in cooler and. Raw beef stored on top of soy sauce bottom of make table . Repeat Violation

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 stored on top of raw salmon at the walk-in freezer.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping coffee at employee hand sink kitchen area .

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. At the flour -at the dry rice . Operator removed it . Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler Handle and all the equipment Handles at the kitchen .

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

Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked tile front of the 3 compartment sink .

Basic - Food stored on floor. Fryer oil stored on floor at kitchen. A lot of food stored on floor at the walk-in freezer (meat -fish)

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 101f.

Basic - Light not functioning. 2 missing at the hoods and multiple missing around kitchen. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink- the hoods . Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment ,walk-in cooler and walk-in freezer shelves. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Bottom of make table. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef left at room temperature to thawed out still at 40f. Operator move it back to the walk-in cooler . Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored top of unwashed vegetables at the walk-in cooler . - From follow-up inspection 2024-08-27: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Under dishwasher. - From follow-up inspection 2024-08-27: 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. Cellphones stored top of the make table . - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Sauce at the floor at kitchen area and a lot of food on floor atthe walk-in freezer. Repeat Violation - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Throughout Back of the house kitchen and the hoods. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. By the dishwasher area. - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . Repeat Violation - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . Corrected On-Site - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Most of the food at the reach-in freezer at the kitchen not covered . - From follow-up inspection 2024-08-27: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour-sugar no label . Repeat Violation - From follow-up inspection 2024-08-27: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored in top of raw bacon at the bottom of make table the one next to the mop sink .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. top make table the one next to the mop sink (); white fish (47F - Cold Holding); beef steak (47F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. top make table the one next to the mop sink (); white fish (47F - Cold Holding); beef steak (47F - Cold Holding). Operator discarded when I'm conducting my inspection. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator.

Basic - Bowl or other container with no handle used to dispense food. At the rice . Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Through kitchen equipment.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage are . Corrected On-Site

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 and salmon. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor at the kitchen. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar no label. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar 00pm due to empty sanitizer container . Operator replaced, retested 50ppm Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling cooked chicken to cut for Bento box. Advised employee to reheat to 145F and wash hands and put gloves on. Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mayo based sauce insufficient ice bath in kitchen. 54F less than 2hours per operator. Operator immediately re-iced with proper ice bath Corrective Action Taken

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. No time mark on sushi rice. Operator put time mark Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna and miso salmon. Operator corrected menus . Corrected On-Site

Intermediate - No soap provided at handwash sink. handsink at cookline Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl in salt, lemon, sauce and rice containers Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on table in sushi station Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor underneath grill heavily soiled

Basic - Food stored on floor. Buckets of ginger

Basic - Ice scoop handle in contact with ice. In ice bin at soda fountain Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. underneath microwave FilterCovers to ice machine

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon and tuna commercially packaged not removed from packaging according to manufacturer instructions. Per operator thawing same day. Advised operator to remove from packaging Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken from yesterday (45F - Cold Holding); shrimp (45F - Cold Holding from yesterday Warning - From follow-up inspection 2023-05-22: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken from yesterday (45F - Cold Holding); shrimp (45F - Cold Holding from yesterday Warning - From follow-up inspection 2023-05-22: Time Extended

High Priority - - From initial inspection : 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. Manager added time mark to noodles. Corrected On-Site Warning - From follow-up inspection 2023-05-22: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2023-05-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black rice pot. Warning - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler on cook line Warning - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach in cooler at sushi bar. Warning - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table. Warning - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Manager removed Corrected On-Site Warning - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F . Staff discarded water. Corrected On-Site Warning - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Repeat Violation Warning - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table underneath. Warning - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Gaskets on reach in cooler on cook line 2. Space around soda nozzle and door to ice bin. Warning - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : 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. Stainless steel spray and screws next to takeout utensils. Manager moved equipment. Corrected On-Site Warning - From follow-up inspection 2023-05-22: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. lime . Manager discarded Corrected On-Site Warning - From follow-up inspection 2023-05-22: Time Extended

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. Doesn't register

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook. Educated staff Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white sauce (45F - Cold Holding) less than 4 hours. Added ice to holding pan to cool products. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white board on make table. Manager threw out. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pan and utensils in the sink. Manager removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer for warewashing machine or wiping cloths.

Intermediate - No soap provided at handwash sink.manager filled in kitchen. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided time plan and manager filled out during inspection. Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Sides of fryer, ice machine

Basic - Clean utensils stored between equipment and wall. Knife, manager removed. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Reach-in handle

Basic - Employee eating in a food preparation or other restricted area.cook in kitchen educated staff. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor not cleaned when the least amount of food is exposed. Under equipment on cook line

Basic - Food not stored at least 6 inches off of the floor. Fish in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between make table and prep. Manager removed . Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 73F , manager placed utensils on clean surface. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands./ dish washer used cell phone several times and returned to dishwashing without hand washing. Manager educated staff. Corrective Action Taken Warning - From follow-up inspection 2022-06-10: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ salmon (45F - Cold Holding) placed 2 hours ago. Manager moved portions to another unit to cool. Pan was above full line. krab salad (46F - Cold Holding) Corrective Action Taken Warning - From follow-up inspection 2022-06-10: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Yummy sauce, tempura batter, butter, sushi rice, krab, shrimp, lobster tail. Repeat Violation Warning - From follow-up inspection 2022-06-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing./ utensils in sink. Manager moved. Corrected On-Site Warning - From follow-up inspection 2022-06-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products./ bought a thermometer. Corrective Action Taken Warning - From follow-up inspection 2022-06-10: 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./ backpack in kitchen. Warning - From follow-up inspection 2022-06-10: Time Extended

Basic - - From initial inspection : Basic - Light not functioning./ over prep area. Repeat Violation Warning - From follow-up inspection 2022-06-10: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./ ); rice from yesterday (47°F - Cold Holding)/ ); rice from yesterday (47°F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ ); rice from yesterday (47°F - Cold Holding)

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./ butter and sushi rice . Manager states he uses time control for butter and rice . manager add time mark. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection./ spicy salmon 55° - 46° within 1 hour. Manager moved to different cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ cutting board / ice machine

Basic - Current Hotel and Restaurant license not displayed.

Basic - Duct tape used to repair nonfood-contact surface./ reach in near breading station.

Basic - Equipment or utensils not designed or constructed in a durable manner. / table next to dishwasher rusted with holes.

Basic - Light not functioning./ kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ microwave

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / cream cheese under tomatoes. manager moved. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle./ hand sink near breading station. Manager adjusted Corrective Action Taken