AHI SUSHI

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on reach in deli cooler stained light yellow. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at hand sink next to three compartment sink. Bottle of dish soap was placed at the hand sink. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting boards stained stored above the three compartment sink.

Basic - Insect control device installed over food preparation area. Installed on knife strip storing clean knife's above three compartment sink. Discussed with operator.

Basic - Wiping cloth sanitizing solution stored on the floor. Discussed with operator and moved item off the floor. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on sushi bar counter and reach in deli cooler in kitchen area. - From follow-up inspection 2026-01-23: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. In front sushi counter. Repeat Violation - From follow-up inspection 2026-01-23: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator observed entering kitchen and began cutting raw tuna without washing hands after providing necessary license documents to inspector

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw fish over dumplings in reach in freezer, order corrected 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. Emailed to operator

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle next to prep sink in rear of kitchen not labeled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and cell phone on dry storage shelf with packaged food Repeat Violation

Basic - Food stored on floor. Cases of cooking oil on floor across from cook line

Basic - Single-service articles not stored inverted or protected from contamination. Plastic to go containers above sushi display cooler at bar not inverted to protect from possible contamination

Basic - Wiping cloth sanitizing solution stored on the floor. Behind sushi bar Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat plant food in reach in freezer, not all items commercially packaged.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution over 200 ppm chlorine. Employee corrected to 100 ppm chlorine. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on food storage shelf in kitchen.

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

Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink by three compartment sink.

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

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee donned gloves without first washing hands to make sushi.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over salmon in walk in cooler. Operator arranged correctly. 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 beef, not commercially packaged, over salmon not commercially packaged in upright reach in freezer in rear storage area. Operator stored correctly. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 old and dry rodent dropping on hot water heater. Rodent dropping is removed from any food preparation area. Operator removed and sanitized the area. 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 held on time behind front counter but no time stamp. Time was determined to be 11:00 am and time stamp was put on rice. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution over 100 ppm chlorine. Operator adjusted to 100 ppm chlorine. Corrected On-Site Repeat Violation

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

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor of kitchen.

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. Dish machine is currently sanitizing at 0 ppm chlorine. Sanitization will be done in three-compartment sink at 100 ppm chlorine. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear dining room hallway not landing on food or food contact surfaces. 1 live fly in ware washing area not landing on food or food contact surfaces.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket over 200 ppm chlorine. Manager corrected to 50 ppm chlorine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink behind front counter blocked by garbage can. Manager moved garbage can. Repeat Violation

Basic - Stored food not covered. Panko bread crumbs in dry goods storage area not covered. Manager covered properly. Corrected On-Site