SUSHI AJI

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Inspection history

1. Aug 20, 2026

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   6 violations

   • 3-302.11 Food separation to avoid cross contamination. Observed raw animal foods such as raw fish being stored above ready to eat foods such as produce in several cooling units. Food shall be stored properly to avoid cross contamination. Provided education and handouts.
   • 3-501.17 Date marking. Observed time/temperature ready to eat foods such as fish for sushi. Time/temperature control ready to eat foods shall be properly marked and be discarded after 7 days of date marking. Talked to owner about date marking foods.
   • 2-102.12 Certified Food Protection Manager (CFPM) The facility does not have proof of having a CFPM. Facility does not have proof of having a CFPM on staff. Facility will provide proof.
   • 3-501.13 Thawing. Observed raw salmon being thought out inside a bucket with standing water. Thawing shall be done using a proper method such as submerged in cold water with cold running water or placing in refrigerator a couple of days prior to use. Talked to owner and staff they corrected thawing method immediately.
   • 2-102.11 Demonstration of Knowledge. The sushi chefs were not able to answer basic food safety questions such as cold hold temperature. The person in charge shall demonstrate knowledge of food safety knowledge and practices. Educated on site.
   • 5-205.11 Hand Sink Accessibility. The hand sink by the three compartment sink was completely obstructed with large items. The hand sink by the cooking line was obstructed with large items A hand washing sink shall be maintained so that it is easily accessible at all times for employees. All the items were removed during inspection. 6-301.11; 6-391.12; The hand sink by the 3-comparment sink does not have hand soup, nor paper towels. Hand sinks shall provide hand soap and paper towels at all times. Provided hand soap and paper towels