AJI LIMO
3306 W SPRUCE ST STE D
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on prep table at time of inspection
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles on cooks line not labeled at time of inspection. Employee labeled bottles during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained in kitchen at time of inspection.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.observed unlabeled bottle filled with blue liquid in dining room at time of inspection.
Food safety inspection conducted on 3/27/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 8/28/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee place on shelf Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor in kitchen Corrected -observed employee place on shelf Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water temped at 85F
- 25-05-4:Basic - Single-service articles improperly stored. Observed a box of Togo boxes stored on floor at dessert make station adjacent to bar Corrected observed employee place on shelf Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored behind ready to lettuce in reachin cooler on cookline Corrected observed employee place raw chicken in front of ready to eat lettuce Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with green sanitizer not labeled on prep area Corrected observed employee label Corrected On-Site
Food safety inspection conducted on 8/28/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 3/29/2024
High Priority
4
Intermediate
3
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 3 dead roaches on sticky trap located behind espresso machine in bar area Observed employee discard, clean, and sanitizer areas Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on floor in the restroom Observed employee discard, clean, and sanitize areas Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on service line prep counter, on shelf in dish area, in reach in cooler in bar area, on dry storage shelf by kitchen side exit.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Two sticky fly trap over dish pit. Six fly traps at bar three compartment sink. Employee discarded all fly traps. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed cases of plastic water bottles stored on floor next to bakery case.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up in reach in freezer in kitchen, by kitchen side exit, and kitchen hallway furthest from exit.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup stored in bulk sugar on service line adjacent to bar.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils standing in water tempted at 73F. Employee discarded water. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Thermometer missing from 4 silver Premium Levella refrigerator in back kitchen
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp stored outside of freezer. Thawing on a storage shelf next to kitchen side exit.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled jar of powdered sugar next to soda refrigerator, unlabeled salt on service shelf above prep table on service line.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Lettuce stored in a non food grade bag in reach in refrigerator in kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked octopus in reachin cooler. Employee removed octopus to another refrigerator. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes 44F inside reachin cooler in back kitchen (made on 3/28,see stop sale.)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes 44F inside reachin cooler in back kitchen ( made on 3/28,see stop sale.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink in dish area
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No sanitizer test kit available at time of inspection
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical bottle on cart next to hostess stand. Two unlabeled bottles next to side kitchen exit on storage shelf. Observed employee label Corrected On-Site
Food safety inspection conducted on 3/29/2024 revealed 18 total violations (4 high priority, 3 intermediate, 11 basic).
Inspection on 7/28/2023
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table in kitchen area . Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bulk oil stored on floor in kitchen area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several employees changing gloves with no hand washing between glove usage, corrected action taken , inspector discussed with management proper hand washing when changing gloves . **Corrective Action Taken** Repeat Violation
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Electrical cords and plastic bag blocking usage of employee hand wash sink in kitchen area, corrected, manager removed items during inspection. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at employee hand wash sink in kitchen area. Corrected manager supplied soap at time of inspection. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp held in reach in cooler date marked. Repeat Violation
Food safety inspection conducted on 7/28/2023 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).