SAKURA JAPANESE RESTAURANT

Violations (8)

• 22-41-4CriticalRepeat

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine exceeds 200 ppm. Advise manager to used 3 compartment sink for sanitization unit machine fixed. **Repeat Violation** **Admin Complaint**

  High Priority

• 09-01-4CriticalCorrected on site

  Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

  High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cream cheese and peel avocado with bare hands. After brief education, employee wash hands and wear gloves. **Corrected On-Site**

  High Priority

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese cold held at sushi station at 45F. Per operator, item transfer to unit 2 hours prior to the inspection. Operator transfer to reach in freezer for quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 10-06-5Corrected on site

  In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.

  Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored inside container with drinking ice. Operator removed **Corrected On-Site**

  Basic

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substances buildup inside ice machine.

  Basic

• 08B-17-4Corrected on site

  Unwashed fruits/vegetables stored with ready-to-eat food.

  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed bananas stored over dressings in reach in cooler. Operator relocate bananas to bottom shelf. **Corrected On-Site**

  Basic

• 08B-49-4

  Employee personal food not properly identified and segregated from food to be served to the public.

  Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee milk store on top shelf in walk in cooler not segregated or identified from restaurant food.

  Basic

• 08B-38-4Repeat

  Food stored on floor.

  Basic - Food stored on floor. Observed containers with cooking oil stored on dry storage floor. **Repeat Violation** **Admin Complaint**

  Basic