ARI SUSHI

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line and hanging up next to triple sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing soap not labeled on bottom shelf on cooks line. Operator labeled spray bottle. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle stored next to cutting board at sushi station. Water bottle on pass thru window on cooks line. Operator moved items. 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 stored next to cutting board on sushi station. Keys and wallet stored on shelf above passenger thru window, operator moved items. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Next to fryers and hand sink on cooks line soiled with old food debris.

Basic - Food stored on floor. 5 gallon bucket of soy sauce stored on floor in dry storage. Operator moved soy sauce onto rack. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of cart next to fryers on cooks line. Operator moved tongs. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice machine. Scoop handle in container of salt and pepper mixture. Operator moved handles out of product. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled with grease. Side of small make table on cooks line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind hand sink next to fryers on cooks line soiled with grease Wall behind grill on cooks line soiled with grease

High Priority - Container of medicine improperly stored. Eye drops next to clean plates on cooks line Dayquil stored at sushi bar next to sauces

High Priority - Non-food grade paper/paper towel used as liner for food container. Shrimp tempura at pass through window stored on paper towel.

High Priority - Raw animal food stored over canned/bottled drinks. Raw beef in reach in cooler on cooler on cooks line stored above canned sodas, operator moved items to another shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and salmon stored over wontons on speed rack in walk in cooler. Operator moved items. Corrected On-Site

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Extra pans and containers stored outside unprotected. Per operator used for events.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. AirPods next to cutting board at sushi station. Operator removed item from area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees cooking without any hair restraint, operator had employees put on hats. Corrected On-Site

Basic - Food stored on floor. Bucket of soy sauce stored on floor at dry storage. Raw chicken stored on floor in walk in freezer. Rice cooker stored on floor at sushi bar Operator moved items onto shelves. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On cart next to fryers on cooks line. Operator moved tongs. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef thawing at room temperature. Operator moved items to walk in cooler for proper thawing method. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to fryers and hand washing sink on cooks line

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4/1/2025

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine e inter is soiled

Basic - Standing water in bottom of reach-in-cooler. Fried station reach in cooler

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 eggs and raw chicken stored on top and at the bottom there's a noodles and raw shrimp on bottom. Warning - From follow-up inspection 2024-12-20: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Fried chicken stored bottom of raw beef at the reach-in freezer. Warning - From follow-up inspection 2024-12-20: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Under the 3 compartment sink . Warning - From follow-up inspection 2024-12-20: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front area bottom table at the sushi bar . Warning - From follow-up inspection 2024-12-20: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. Warning - From follow-up inspection 2024-12-20: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom table at the sushi bar . Warning - From follow-up inspection 2024-12-20: Time Extended

High Priority - Raw animal food stored in same container as ready-to-eat food. Shell egg in same container as onion on cookline.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw wagyu over ready-to-eat raw salmon at sushi bar.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at bar at start of business, 11am per operator. Time observed 3:26pm. Operator discarded. Corrected On-Site

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 at sushi bar observed at 3:26pm, placed at sushi bar at start of business, 11AM per operator.

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. Provided to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator utilizes TPHC for sushi rice. Provided operator with time plan.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice in reach-in cooler stored overnight per operator.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverages in cookline reach-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at sushi bar in standing water at room temperature.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent baffles have grease accumulation, lower shelving storing pots and pans on cookline soiled. Cookline reach-in cooler gaskets soiled with food debris. Repeat Violation

Basic - Reuse of single-service or single-use articles. Masago and Roe containers storing cut cucumber.

Basic - Working containers of food removed from original container not identified by common name. Multiple powdery and granulated substances through kitchren. Repeat Violation

High Priority - Container of medicine improperly stored. Advil on prep table Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Heavy cream Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler and reach in cooler Educated Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Both bathrooms provided one for operator Corrected On-Site

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above raw salmon Operator moved chicken Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. From sushi station to handsink

Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid in spray bottle no label Operator labeled Corrected On-Site

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

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

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On cook line oven doors

Basic - Unnecessary items stored in garbage enclosure. Broken equipment stored far corner of dumpster area

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket

Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable On cook line Warning - From follow-up inspection 2023-05-10: Time Extended

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

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs behind ready to eat broccoli at prep line. Coached employee and employee switched. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning steel wool scrubber in hand wash sink by breading station Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid and no label. Advised manager to label Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink by 3 compartment sink. Employee turned on Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice chute at coke dispenser machine and interior of ice machine

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook with bracelet on. Manager coached and employee removed Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour in large container. Manager corrected Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed vegetables in to go bag in walk in cooler. Operator corrected Corrected On-Site - From follow-up inspection 2022-02-24: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs behind ready to eat broccoli in prep table. Operator corrected Corrected On-Site - From follow-up inspection 2022-02-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice in walk in cooler made Sunday with no date mark. - From follow-up inspection 2022-02-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser with no label or name. Advised operator to mark with contents. - From follow-up inspection 2022-02-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By 3 compartment sink. Employee turned hot water feed on. Corrected On-Site Repeat Violation - From follow-up inspection 2022-02-24: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2022-02-24: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers by dishwasher - From follow-up inspection 2022-02-24: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in rice in large container of rice - From follow-up inspection 2022-02-24: Time Extended