Aji Sushi & Asian Cuisine

What the inspector found

• Time As A Public Health Control: Procedures And Records (critical): Not following written procedures for using time as a public health control. Time not being kept for sushi rice held at room temperature.
• Hot And Cold Water Available; Adequate Pressure; Plumbing Maintained: Plumbing not maintained in good repair. Leak at 3-compartment sink.
• Food And Nonfood-Contact Surfaces Cleanable, Properly Designed, Constructed, And Used: Reach-in freezer in poor repair. Equipment is not maintained in good repair or does not allow for proper adjustment. Ice build-up inside of reach-in freezers. Spatula and scoop in poor repair. Produce stored inside of garbage bags.
• Proper Cold Holding Temperatures (critical): TCS food not maintained at 5°C (41°F) or below. Sushi cooler holding crab meat and various items at 48 degrees F. (discarded)
• Proper Date Marking And Disposition (critical): Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
• Food Separated And Protected: Raw eggs stored over ready-to-eat foods.
• Nonfood-Contact Surfaces Clean: Dishware counters soiled.
• In-Use Utensils, Properly Stored: Scoop with handle not provided.
• Contamination Prevented During Food Preparation, Storage And Display: Food not stored at least 6 inches above the floor.
• Adequate Hand Washing Facilities Supplied And Accessible: Individual disposable towels and/or hand drying device not provided at lavatory or hand sink.
• Plumbing Installed; Proper Backflow Devices (critical): Hand sink in dish washing area is full of water and not draining.
• Proper Eating, Tasting, Drinking, Or Tobacco Use (critical): Personal drinks stored next to food preparation and storage. Employee observed eating next to food preparation.

As listed in the inspection report.