Restaurant Inspections: AKA Sushi Cited for 11 Health Violations

AKA Sushi, located at 10474 Bristow Center Drive, received a visit from the The Prince William Health District who cited the Asian-themed restaurant with 11 violations of the health code.

According to the Health District report, the Oct. 3 critical violations included:

Critical: The handsink next to the 3-vat sink has been removed.

Critical (Corrected During Inspection): Raw shell eggs stored over produce in Frigidaire 1-door upright cooler.

The non-critical violations included:

• Repeat: No disposable towels were provided at the hand washing sink in the front sushi prep area.
• A sign or poster that notifies food employees to wash their hands is not provided at the handsink in the front service area.
• Repeat: There were no thermometers in the 1-door prep cooler, the 1-door upright display cooler, the Frigidaire 1-door upright cooler, and the Magic top-loading freezer.
• Food and single-service items stored in hallway adjacent to the restroom and utility room.
• Clean tableware stored next to handsink in front service area.
• Repeat: Magic top-loading freezer not elevated off the floor.
• Repeat: Heavy accumulation of frost in GE 1-door upright freezer.
• Accumulation of dust on 1-door prep cooler coils.

• Repeat: Accumulation of trash and debris under & behind the top-loading freezer.

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“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When inspectors observe violations during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), they said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency, “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”