SAKURA JAPENESE RESTAURANT

Violations (13)

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed employees drinks stored on food prepared areas in the kitchen.Corrective Actions: Ensure to store employee drinks separated from food contact surfaces.

• 8

  Hands clean and properly washed

  Observed no employees washing hands after changing tasks and resume to doing food preparation.Corrective Actions: Ensure to wash hands with soap and water for at least 20 seconds before doing food prep.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed hand sinks in the kitchen was not supplied with soap. *Observed hand sinks in the with food debris in the basin.Corrective Actions: Emsure all hand sinks are supplied with soap. * Ensure hand sinks are only used for hand washing.

• 13

  Food in good condition, safe and unadulterated

  Observed multiple food items in the reach in freezer not properly covered and protected. Corrective Actions: Ensure all food items in the reach in freezer has a protective cover to prevent any foreign debris or contamination.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed food debris accumulated on the blade of the can opener from previously food.Corrective Actions: Ensure to wash rinse and sanitize the can opener blade before using.

• 23

  Proper date marking and disposition

  Observed various prepped and perishable items not labeled in the walk in cooler.Corrective Actions: Ensure to use required date label on all prepp and perishable food items.

• 24

  Time as public health control: procedures and records

  Observed sushi chef not using proper time control on the sushi rice. Chef was using PH but did not have the equipment to test the PH.Corrective Actions: Ensure sushi rice is discarded every 4 hours for proper time control.

• 36

  Thermometers provided and accurate

  Observed no thermometer to test the temperature of food. at the time of inspection.Corrective Actions: Ensure to maintain a food thermometer to be able to test for correct temperatures.

• 38

  Insects, rodents and animals not present

  Observed gnats around the three compartment sink.Corrective Actions: Ensuring to contact pest control to help maintain gnats.

• 41

  Wiping cloths; properly used and stored

  Observed wipimg clothes stored on food contact surfaces.Corrective Actions: Ensure to store wipimg cloths in a sanitizer solution bucket while no actively being used.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed plastic to-go containers not stored inverted with food debris on food contact surfaces.Corrective Actions: Ensure to store plastic to go containers, inverted to help prevent any food debris or contamination from getting on food contact surface.

• 49

  Non-food contact surfaces clean

  Observed food debris, accumulating on refrigerator, handles, and other equipment and walls throughout the kitchen Sushi barCorrective Actions: Ensure to increase the frequency of the kitchen and refrigerator handles to prevent contamination and to maintain a clean surface to sight and touch.

• 55

  Physical facilities installed, maintained, and clean

  Observed gap between the back exterior door and the door frame creating exposure to the outside of elements.Corrective Actions: Ensure to completely seal the back exterior door to prevent any pest entry.