Sushi Sakura Express

Violations (13)

• 3

  Management, food employees, and conditional employees; knowledge, responsibilities, and reporting

• 15

  Food separated and protected

• 16

  Food-contact surfaces: cleaned & sanitized

• 22

  Proper cold holding temperatures (41°F/45°F)

• 24

  Time as a public health control: procedures and records

• 37

  Food properly labeled; original container

• 39

  Contamination prevented during food preparation, storage, and display

• 45

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

• 47

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

• 48

  Warewashing facilities, installed, maintained, used, test strips

• 49

  Non-food contact surfaces clean

• 56

  Adequate ventilation and lighting; designated areas used

• 58

  Permit (Current & Valid)