SAKURA GABLES JAPANESE REST

Violations (21)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at microwave lo mein (124F - Hot Holding).

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler and and reach in cooler raw fish and chicken stored over sauces and salads.

  High Priority

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed for sushi rice at cook line. As per operator was placed 2 hours ago. Operator placed time onto rice. **Corrected On-Site**

  High Priority

• 24-27-4

  Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

  Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed stored in bucket next to hand sink next to walk in cooler.

  Basic

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout.

  Basic

• 14-25-5

  Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.

  Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed large sushi rice bowl used to mix sushi rice untreated wood.

  Basic

• 36-22-4

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water.

  Basic

• 36-24-5

  Hole in or other damage to wall.

  Basic - Hole in or other damage to wall. Observed throughout kitchen.

  Basic

• 10-01-5

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed throughout in containers of breading, flour, rice.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets, counters and shelves soiled with food/ grease build up.

  Basic

• 35B-03-4

  Outer openings not protected with self-closing doors.

  Basic - Outer openings not protected with self-closing doors. Observed for kitchen exit door.

  Basic

• 35B-13-4Repeat

  Screening is not 16-mesh to the inch.

  Basic - Screening is not 16-mesh to the inch. Observed at open kitchen exit door. **Repeat Violation**

  Basic

• 08B-12-5

  Stored food not covered.

  Basic - Stored food not covered. Observed at kitchen reach in cooler plates of salads stored uncovered.

  Basic

• 36-50-4Repeat

  Unclean building components, attachments or fixtures.

  Basic - Unclean building components, attachments or fixtures. Observed hood filters soiled with grease build up **Repeat Violation**

  Basic

• 14-17-4Repeat

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen a front sushi area.

  Basic

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed kitchen hand sink used to store utensils and lids.

  Intermediate

• 14-01-5

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed in container of flour.

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine.

  Intermediate

• 36-37-5

  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

  Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.

  Basic

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout.

  Basic