SAKURA SUSHI & HIBACHI RESTAURANT

Violations (18)

• 3-501.17CriticalCorrected on site

  Iowa food code item 23 (Risk Factors)

  Observation: Several food items in the walk in cooler and in the prep coolers not date marked. Corrected by: placing dates on food products.

  Risk Factors | PF | Item 23

• 7-102.11CriticalCorrected on site

  Iowa food code item 28 (Risk Factors)

  Observation: A Spray bottle of bleach and water not labeled. Corrected by: Placing label on bottle.

  Risk Factors | PF | Item 28

• 7-201.11CriticalCorrected on site

  Iowa food code item 28 (Risk Factors)

  Observation: Windex and bleach water above and next to food items in the sushi prep area. Corrected by: Removing the chemicals from food products.

  Risk Factors | P | Item 28

• 3-302.11(A)(1)CriticalCorrected on site

  Iowa food code item 15 (Risk Factors)

  Observation: Raw shell eggs over miso in walk in cooler. Corrected by: Rearrange the eggs to the other side of the shelf.

  Risk Factors | P | Item 15

• 3-302.11(A)(2)CriticalCorrected on site

  Iowa food code item 15 (Risk Factors)

  Observation: Raw steak stored over raw tuna in the prep cooler in sushi area. Corrected by: Placing steak on the bottom of the cooler.

  Risk Factors | P | Item 15

• 4-601.11(A)CriticalRepeat

  Iowa food code item 16 (Risk Factors)

  Observation: Large ice chest has back debris on plastic plate.

  Risk Factors | PF | Item 16

• 4-302.14, 4-501.116Critical

  Iowa food code item 48 (Good Retail Practices)

  Observation: Expired Chlorine test strips 1/26.

  Good Retail Practices | PF | Item 48

• 3-301.11(B)(D)(E )CriticalCorrected on site

  Iowa food code item 9 (Risk Factors)

  Observation: Touching cooked rice with bare hands while using a plastic container and not a scoop with a handle. Corrected by: Using a spoon with a handle on it.

  Risk Factors | P | Item 9

• 4-903.11(A)(C )Corrected on site

  Iowa food code item 45 (Good Retail Practices)

  Observation: Paper goods stored in the ceiling where ceiling tile is missing. Corrected by: Removing paper goods from the ceiling.

  Good Retail Practices | C | Item 45

• 4-101.11(B-E)

  Iowa food code item 47 (Good Retail Practices)

  Observation: Cardboard lining the shelves in the kitchen, on the walk in floor and near the 3 compartment sink. Cardboard is not a cleanable surface. Corrected by: Removing cardboard from the area.

  Good Retail Practices | C | Item 47

• 6-501.11

  Iowa food code item 55 (Good Retail Practices)

  Observation: Ceiling tile missing in back storage room.

  Good Retail Practices | C | Item 55

• 3-501.13(A),(B),(C)Corrected on site

  Iowa food code item 35 (Good Retail Practices)

  2 sheets pans of frozen raw chicken breast on thawing out on prep table. Chicken was still frozen. Corrected by: Placing chicken breasts in walk in cooler.

  Good Retail Practices | Unknown priority | Item 35

• 3-302.12Corrected on site

  Iowa food code item 37 (Good Retail Practices)

  Observation: Several food items in small plastic containers not labeled. Corrected by: Labeling food containers.

  Good Retail Practices | C | Item 37

• 3-307.11Corrected on site

  Iowa food code item 39 (Good Retail Practices)

  Observation: Comingling personal foods items with food being served to the public. Such food items as granola and dry teas. Corrected by: Labeling food products.

  Good Retail Practices | C | Item 39

• 3-305.11Corrected on site

  Iowa food code item 39 (Good Retail Practices)

  Observation: Food stored on the floor in walk in cooler such as miso. Corrected by: Removing food product from the floor.

  Good Retail Practices | C | Item 39

• 3-305.11Corrected on site

  Iowa food code item 39 (Good Retail Practices)

  Observation: Bulk plastic container of dry rice not covered in the back storage room. Corrected by: placing lid on container.

  Good Retail Practices | C | Item 39

• 3-304.14Corrected on site

  Iowa food code item 41 (Good Retail Practices)

  Observation: Wet wiping clothes stored on prep surfaces in the kitchen and in the sushi prep area. Corrected by: Placing wet wiping cloths in a sanitizing solution.

  Good Retail Practices | C | Item 41

• 3-304.12Corrected on site

  Iowa food code item 43 (Good Retail Practices)

  Observation: Sushi rolling mats washed only once a day. A continuous use of kitchen equipment needs to be washed, rinsed and sanitized every four hours. Corrected by: Washing sushi mats.

  Good Retail Practices | C | Item 43