Akita Sushi

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed numerous small live flies throughout the food preparation area. [CA] The premises of a food facility shall be free of vermin and other non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed holes in the back screen door, creating gaps into the facility from the outside. [CA] Repair back screen door. The facility shall be fully enclosed to prevent pest entrance and harborage.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Measured the sanitizer concentration in the 3-compartment sink at 0 ppm. No active warewashing at the time of inspection. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee adjusted chlorine sanitizer level to 100 ppm during inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Thermometers provided, accurate

Inspector’s notes

1) Facility lacks probe thermometer for measuring internal temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2) Facility refrigeration units lack thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

Observed restroom lacks a self-closing device. [CA] Restroom doors shall be equipped with a functional, self-closing device.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

At the time of inspection, observed both handwash stations in the food preparation areas were fully obstructed with equipment and box of plastic wrap. [CA] Handwash stations shall be fully stocked and accessible at all times. [COS] Employees cleared the handwash sink during inspection.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Observed lack of time markings on sushi rice and shrimp tempura. Per employee, items are to be time marked for discard. No written procedures available for review. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee time marked sushi rice and shrimp tempura during inspection.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility lacks testing materials for sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured salmon in sushi bar case between 43-48, less than 4 hours. [CA] Maintain potentially hazardous food 41F and below.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed bags of rice, bulk container of rice, bag of onions, food equipment, to go containers stored outside below overhang. [CA] Store all food and food related equipment indoors.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack of thermometers at sushi bar case, 2 door food prep sushi unit and single door prep unit in sushi bar area. [CA] Provide thermometers for these units.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Food separated and protected

Inspector’s notes

Observed raw chicken stored above ready to eat crab meat. [CA] Store raw chicken below ready to eat foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Back door left wide open. [CA] Keep back door closed at all times to prevent entrance of vermin.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Proper cooking time & temperatures

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

Lack of self closing device for the restroom door. [CA] Install a self closing device.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Lack of time label for the sushi rice. Per employee sushi rice was made at 11a and will be discarded at 3p. Unable to located time as a public health control procedures on site.

In plain English

An issue that does not fit the common categories. Check the official wording for details.