Sakura 88

Inspector notes: Observed employee washing dishes in three-compartment sink. Sanitizer concentration observed at 0ppm. COS PIC added sanitizer (bleach). Final concentration measured at 50ppm. All dishes rewashed/sanitized Required CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

Inspector notes: Observed steel wool pads being stored in the handsink on the cook line and at the sushi bar. COS PIC removed steel wool pads Observed PIC rinsing/filling pitchers in the handsink at the sushi bar COS PIC emptied pitches and moved to another location Required CA: Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Inspector notes: Observed steel wool pads being stored in the handsink on the cook line and at the sushi bar. COS PIC removed steel wool pads Observed PIC rinsing/filling pitchers in the handsink at the sushi bar COS PIC emptied pitches and moved to another location Required CA: Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Inspector notes: Observed food items (e.g., sauses, seasonings, tempra coating) on prep tables and shelving unit being stored without convers. COS - PIC covered items Required CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Inspector notes: Observed food items (e.g.,corn starch, sauces, seasonings) that were removed from original packaging that was labeled with common name. Required CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Inspector notes: Observed utensils (rice scoops) stored in standing water at 79F. Required CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);...

Inspector notes: Observed cross contamination of ready to eat food and raw meat throughout all cold holding units in the facility. Improper separation observed in reach in cooler (front food service area) were raw shelled eggs next to cooked chicken and vegetables, raw beef next to raw and cooked chicken, and raw fish stored next to raw beef. Improper separation in reach in cooler in back of facility observed were raw chicken stored next to raw beef, raw shrimp stored among ready to eat dairy (cream cheese), raw shelled eggs stored next to produce, and raw chicken stored next to cut carrots. COS/CA: PIC removed all items from unit and rearranged to ensure that the proper separation hierarchy was followed. All vegetable and cooked foods were placed on the top shelf and raw meats were separated with divid...

Inspector notes: Observed handwashing sink in front food service area to be used as a dish sink. Sink contained a scrubber and dish debris catcher. Observed handwashing sink in the back kitchen area by three compartment sink to have a pot covering the sink, when removed, dish washing items were within the sink COS/CA: PIC removed scrubber, food collector, pot from sink. RCA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Inspector notes: Observed containers of mixed vegetables, mushrooms and cooked chicken stored within the reach in cooler in the front food service area uncovered. Observed container of chicken and mix vegetables on the prep table behind the cooking line uncovered. COS/CA: PIC covered food items. PIC moved mix vegetable on prep top table into prep top cooler. RCA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Inspector notes: Observed facility to be cooling chicken at room temperatures next to the fryer. PIC stated item was on the table for roughly 30 minutes prior to the start of inspection. COS/CA: PIC placed chicken within an ice bath under instruction. RCA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf...

Inspector notes: Observed all cold holding units to have either have missing or broken internal thermometers. RCA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Inspector notes: Observed bowl to be used as a scoop for chicken in the reach in cooler near the front food service area. Observed spoon stored in container for crab Rangoon mix with handle in contact with the food product. COS/CA: PIC remove items from food containers. RCA: Bowls shall not be used as scoops. Any in use utensils shall be stored in such a way that the handle is not in contact with any part of the food product. RCA:

Inspector notes: Observed multiple personal food items and drinks ( ice cream, salad, breakfast dough-like item, dessert) stored next to and amongst items being sold/used for the facility purposes. COS/CA: PIC moved all items to the designated employee section, (bottom shelf of cooler behind register). RCA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.