SARKU JAPAN

Violations (10)

• 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.

  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. Observed at 10:24 a.m., no time mark on sushi rice held using time as a public health control. Per operator, rice prepared at 10:00 a.m. Operator correctly time marked. **Corrected On-Site**

  High Priority

• 22-45-4Critical

  Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

  High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash food containers without sanitized. After brief education, employee transfer containers to dishwashing area. **Corrective Action Taken**

  High Priority

• 25-05-4Corrected on site

  Single-service articles improperly stored. -

  Basic - Single-service articles improperly stored. -Observed case with napkins stored on floor at front line. Operator removed to shelf. **Corrected On-Site**

  Basic

• 08B-12-5

  Stored food not covered. -

  Basic - Stored food not covered. -Observed an uncovered container with cooking oil stored in kitchen area.

  Basic

• 21-38-4Corrected on site

  Wiping cloth sanitizing solution stored on the floor at front line. Operator relocate.

  Basic - Wiping cloth sanitizing solution stored on the floor at front line. Operator relocate. **Corrected On-Site**

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on cutting boards.

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash food containers in hand wash sink.

  Intermediate

• 12B-07-4

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open container with drinks stored on food preparation table.

  Basic

• 41-17-4

  Spray bottle containing toxic substance not labeled.

  Intermediate - Spray bottle containing toxic substance not labeled. Observed several unlabeled spray bottles with degreaser at dishwashing area.

  Intermediate

• 08B-38-4

  Food stored on floor. -

  Basic - Food stored on floor. -Observed various food items stored on kitchen floor. -Observed cases with cabbages stored on walk in cooler floor.

  Basic