Aki Sushi, 2724 Main Street, Lake Placid, NY 12946 - Restaurant inspection findings and violations

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Business Info

Restaurant name: AKI SUSHI
Address: 2724 Main Street, Lake Placid, NY 12946
County: Essex
Local health department: Saranac Lake District Office
Restaurant type: Restaurant
Total inspections: 12
Last inspection: 12/22/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 12/22/2015InspectionThe facility maintains a Time as a Public Health Contro, waiver for sushi rice. The waiver requires that,operator maintain discard logs for each day the restaurant is operating and sushi rice is served. Per interview, the operator follows the same procedure each day and is only serve dinner and is open from 5 to 9. The sushi rice is discarded at the end of each shift. The on-site logs were incomplete. The operator stated that rice at sushi bar is discarded at the end of each meal and not reused. A log sheets were available for previous months, but discard logs have not been kept up to date. The DOH inspector explained to the operator that discard logs would still be required. If discard logs are not available for review during future inspections violations will be recorded.
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • In use food dispensing utensils improperly stored
  • Single service items reused, improperly stored, dispensed, not used when required
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 10/01/2015InspectionA Second inspection will be completed prior to end of 2015. Sushi rice tphc logs reviewed.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
 12/12/2014Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 04/11/2014InspectionFacility is approved to use tome as a public health control was sushi rice. Please continue to keep your time as a public health control logs every day you are open.
No violation noted during this evaluation. 12/26/2013InspectionAll hot & cold hold food temperatures measured were 140 degrees F or above & 45 degrees F or below respectively, Good. Bleach water sanitizer 200ppm, Ok. Glove use observed. Choking poster & CPR equipment observed. Thank you.
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 09/13/2013Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 12/27/2012Inspection
  • In use food dispensing utensils improperly stored
  • Single service items reused, improperly stored, dispensed, not used when required
  • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Non food contact surfaces of equipment not clean
  • Miscellaneous, Economic Violation, Choking Poster, Training.
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
 04/13/2012Inspection
No violation noted during this evaluation. 08/18/2011Inspection
  • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 07/16/2010Inspection
No violation noted during this evaluation. 07/17/2009Inspection
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 10/24/2007Inspection

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