- Basic - Bowl or other container with no handle used to dispense food. Sugar and soy
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Container of food products in walk in freezer . **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. In rice cooker to cover sushi rice . **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Temp 84°f **Corrected On-Site**
- Basic - Plumbing system in disrepair. Below triple sink . Water leaking from dish machine onto floor area into grease trap .
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers . **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Batter and breading mixture in kitchen .
- High Priority - Food stored in ice used for drinks. Bottle of sauce stored in ice bin at front area . **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice **Repeat Violation**
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cornstarch and sugar . **Corrected On-Site** **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil container and containers of soy sauce , boxes in walkin cooler .
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Throughout walkin cooler . **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front area.
- Basic - Reach-in cooler gasket torn/in disrepair. Front area. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out trays in front and kitchen area. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Salads.
- Basic - Working containers of food removed from original container not identified by common name. Fish products .
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 56° f in reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over vegetable. Endame **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over seafood **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- High Priority - Toxic substance/chemical stored by or with food. Butane fuel on shelf in front area.
- Intermediate - Food establishment lacking required variance for using vinegar to render sushi rice nonpotentially hazardous (non-time/temperature control for safety). **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart in front area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ready to eat fish.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Case/container/bag of food stored on floor in kitchen.Oil containers and sauce .
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Several boxes of food products.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walkin cooler **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop temp 88°f **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Front sushi area. **Repeat Violation**
- Basic - Reuse of single-service articles. Egg tray being used for storing tongs. **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Flour, salt **Repeat Violation**
- High Priority - License is expired and is more than 60 after expiration date. Operator provided current license which was delivered while conducting inspection. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. - temp 67°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Fish - temp 53°f, and bean sprout 53°f
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over vegetables in reach in cooler and walkin cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler and reach in cooler . Chicken and beef over seafood. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front customer area.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Rinsed hands in Prep sink.
- Intermediate - Food establishment lacking required variance for using vinegar to render sushi rice nonpotentially hazardous (non-time/temperature control for safety).
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Crab salad in walkin cooler. **Repeat Violation**
- Intermediate - Soil residue in food storage containers. Flour containers.
- Intermediate - Wipe cloth bucket containing toxic substance not labeled. Bleach
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Identity of food or food product misrepresented. White tuna listed in numerous places on menu . The word " escolar " handwritten next to a single menu item containing " white tuna".Manager initially identified fish in the display case as " red snapper " . When she was unable to produce invoices confirming its identity , she retracted her previous statement and said they don''t serve red snapper and its actually " white fish" **Admin Complaint** **Repeat Violation** 6/24/13-White tuna listed in numerous places on menu. Spoke to manager who stated " a new menu was ordered from company and would be delivered today".
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6/24/2013 | Complaint Partial | Admin. Complaint Callback Not Complied |
- Intermediate - Identity of food or food product misrepresented. White tuna listed in numerous places on menu . The word " escolar " handwritten next to a single menu item containing " white tuna".Manager initially identified fish in the display case as " red snapper " . When she was unable to produce invoices confirming its identity , she retracted her previous statement and said they don't serve red snapper and its actually " white fish" **Admin Complaint** **Repeat Violation**
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5/8/2013 | Complaint Partial | Administrative complaint recommended |
- No Violations Were Observed
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5/8/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Handwash sink not accessible for employee use at all times in sushi area.
- No currently certified food service manager on duty with four or more employees engaged in food service.
- Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Observed employee with no hair restraint.
- Observed food stored on floor of walk-in freezer and cooler.
- Observed gaskets/seals in poor repair on sushi cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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2/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cloth used as a food-contact surface. Over sushi rice
- Basic - Cracked, broken or missing grease trap lid. Lid does not fit securely over grease trap.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. In walkin cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Admin Complaint** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish thawing in handsink **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen area. **Admin Complaint** **Repeat Violation**
- Basic - Reuse of single-service articles. Containers in walkin .
- Basic - Reuse of single-use gloves.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. **Admin Complaint** **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Fish head, onions, lettuce.
- Basic - Water draining onto floor surface. From dish machine pipes due to clogged drain.
- Basic - Working containers of food removed from original container not identified by common name. Rice container.
- High Priority - Container of medicine improperly stored.In kitchen on shelf .
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice 118 ?f . Provide laboratory report for sushi rice or utilize time as a Public Health control. Tempura batter 78?f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 121?f
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken and beef over containers of bottled water.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored with raw seafood.
- High Priority - Toxic substance/chemical improperly stored. Cans of butane fuel. **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Serving tilapia. **Admin Complaint**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Serving escolar . **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use at all times. Tray stored in sink and blocked by cart. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing fish.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Sushi display case.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front area and kitchen
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/26/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times in sushi area. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink in kitchen area. Corrected On Site.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food service.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee engage in food preparation, put on gloves without washing hands FIRST.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. TRIPLE SINK.
- Critical - Observed food stored on floor of walk-in freezer and cooler.
- Observed gaskets/seals in poor repair on sushi cooler.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed lemons stored in ice used for drinks. Corrected On Site.
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11/5/2012 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Aki Sushi, 303 Se 17 St Ste# 306, Ocala, FL »