Aki Sushi

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

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.