AKI SUSHI (Health Operation# 428737) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 12, 2018.
| NYS Health Operation ID | 428737 |
| Operation Name | AKI SUSHI |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
2724 Main Street Lake Placid NY 12946 |
| Municipality | N. ELBA |
| County | ESSEX |
| Permitted Operator Name | GEORGE TUCKER |
| Permit Expiration Date | 08/31/2019 |
| Local Health Department | Saranac Lake District Office |
| NYSDOH Gazetteer | 152300 |
| Date: 2018-12-12 | Type: Inspection |
Violations:
2 critical,
4 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 7F (Critical): Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours. Item 8A: 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) Item 8B: In use food dispensing utensils improperly stored Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
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| Date: 2018-05-15 | Type: Inspection |
Violations:
0 critical,
4 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 8F: Improper thawing procedures used Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Comments: The high temperature dishwasher was observed working in accordance with the manufacturer specifications. All food temperatures measured were within acceptable ranges. The onsite Time as a Public Health Control logs for sushi rice were reviewed and were acceptable. |
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| Date: 2017-12-05 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 8B: In use food dispensing utensils improperly stored Comments: All of the violations cited during the previous inspection have been corrected. The high temperature dishwasher was observed working in accordance with the manufacturer specifications. Proper cooking, cooling, reheating and hot holding temperatures and methods were discussed, at length, with the operator. |
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| Date: 2017-06-09 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 8A: 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) Item 15D: Improper storage of cleaning equipment, linens, laundry unacceptable Item 8D: Single service items reused, improperly stored, dispensed, not used when required Comments: Time as a Public Health Controls logs were reviewed and need a little more attention to accuracy. The high temperature dishwasher was observed working in accordance with the manufactures specifications. |
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| Date: 2016-12-22 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 8A: 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) Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Comments: Temperatures measured: shrimp = 44° F, sliced tomato = 42° F. The floor of the storage room at the back of the building has been repaired. |
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| Date: 2016-07-29 | Type: Inspection |
Violations:
1 critical,
1 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: Thermometer calibrated. High temp dishwasher reached required rinse temp. Cold holding temps in all units and sushi coolers were less than 45 degrees F. |
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| Date: 2015-12-22 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: The 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. | ||
| Date: 2015-10-01 | Type: Inspection |
Violations:
1 critical,
6 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 8B: In use food dispensing utensils improperly stored Item 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) Comments: A Second inspection will be completed prior to end of 2015. Sushi rice tphc logs reviewed. |
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| Date: 2014-12-12 | Type: Inspection |
Violations:
1 critical,
0 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
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| Date: 2014-04-11 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8A: 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) Comments: Facility 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. |
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| Date: 2013-12-26 | Type: Inspection |
Violations:
0 critical,
0 noncritical |
| Comments: All 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. | ||
| Date: 2013-09-13 | Type: Inspection |
Violations:
0 critical,
1 noncritical |
|
Item 8A: 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) |
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| Date: 2012-12-27 | Type: Inspection |
Violations:
2 critical,
0 noncritical |
|
Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. |
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| Date: 2012-04-13 | Type: Inspection |
Violations:
2 critical,
8 noncritical |
|
Item 2C (Critical): Cooked or prepared foods are subject to cross-contamination from raw foods. Item 6A (Critical): Potentially hazardous foods are not kept at or above 140°F during hot holding. Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 8B: In use food dispensing utensils improperly stored Item 8D: Single service items reused, improperly stored, dispensed, not used when required Item 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
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| Street Address | 2724 MAIN STREET |
| City | LAKE PLACID |
| State | NY |
| Zip | 12946 |
| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| DOWNTOWN DINER | Gioia Maria's Baking Company | 2728 Main Street, Lake Placid, NY 12946 | 2018-11-21 |
| FARMHOUSE CAFE | Farmhouse Cafe Inc. | 2726 Main Street, Ste 1, Lake Placid, NY 12946 | 2018-09-21 |
| AMERICAN LEGION POST #326 | American Legion Post 326 | 2710 Main Street, Lake Placid, NY 12946 | 2018-06-01 |
| MR MIKE'S PIZZA | Mike & David Nicola | 2742 Main Street, Lake Placid, NY 12946 | 2018-03-16 |
| HIGH PEAKS MOUNTAIN GUIDES HOUSE | High Peaks Cyclery | 2733 Main Street, Lake Placid, NY 12946 | 2017-09-07 |
| FARMHOUSE CAFE | 2726 Main Street, Ste 1, Lake Placid, NY 12946 | 2014-11-07 | |
| SPITFIRE GRILL | Spitfire Depot LLC | 2726 Main Street, Ste 1, Lake Placid, NY 12946 | 2013-09-30 |
| ASHLEY'S CAFE | Ashley Hoogkamp | 2726 Main Street, Ste 1, Lake Placid, NY 12946 | 2013-01-18 |
| BIG MOUNTAIN DELI & CREPERIE | Barlow Adv. Inc | 2475 Main Street, Lake Placid, NY 12946 | 2018-11-21 |
| WISEGUYS | Nx Entertainment Inc. | 11 School Street, Lake Placid, NY 12946 | 2018-11-08 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).