SAKI JAPANESE KITCHEN II

Intermediate - Handwash sink not accessible for employee use at all times. There is a five gallon bucket in front of and the bucket lid inside of the hand washing sink. Operator cleared the hand washing sink. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. An employee scooped ice from the ice bin at the bar either drink glasses.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice around the walk in freezer door frame.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There used to be a grease buildup on the hood filters.

Basic - Time/temperature control for safety food thawed in an improper manner. There is shrimp thawing in standing water in the triple sink. Operator turned on the cold running water. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee touched a garbage can then clean utensils without changing gloves and washing their hands. Educated the employee on proper hand washing. Employee removed their gloves and washed their hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw chicken and raw pork are stored above ready to eat carrots and cabbage. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. There is a plastic container inside the hand washing sink next to the walk in cooler. Operator removed the plastic container. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink at the bar has been used as a dump sink, it is filled with ice.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine.

High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. tempura shrimp (84F - Cooling), per operator the shrimp were cooked 2 1/2 hours ago. Instructed operator to lat shrimp out flat and place into the walk in cooler. Corrective Action Taken Priority: High Priority

Intermediate - Observed: Handwash sink not accessible for employee use at all times. There is a water pitcher in the hand washing sink at the bar. Operator removed the water pitcher. Corrected On-Site Priority: Intermediate

Basic - Observed: Food stored on floor. There is a case of salmon and a bag of rice on the floor in the kitchen. Priority: Basic

High Priority - Raw animal food stored over or with unwashed produce. In the kitchen make table raw shell eggs are stored over unwashed asparagus. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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. See stop sale. There is a container of sushi rice that the sushi chef does not know when it was prepared.

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. See stop sale. There is a container of sushi rice that the sushi chef does not know when it was prepared.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ice chute and the interior walls of the ice machine. Operator cleaned and sanitized the interior of the ice machine. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. At the bar the ice scoop is stored on top of the lid to the ice bin. Operator properly stored the ice scoop. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. There is a scoop with the handle in contact with cornstarch in a container by the back door.

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Operator is serving escolar marked as super white tuna on the menu. Admin Complaint - From follow-up inspection 2023-10-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. Repeat Violation Warning - From follow-up inspection 2023-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. The hand sink next to the triple sink is blocked by a stack of five gallon buckets and. Bin of rice. Repeat Violation Warning - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. There is fish and chicken stored on the floor in the walk-in freezer. Warning - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the door and door frame of the walk-in freezer. Warning - From follow-up inspection 2023-07-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters over the grills. Warning - From follow-up inspection 2023-07-31: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled fried shrimp with their bare hands. Inspector educated the employee on proper handling of ready to eat foods. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (133F - Hot Holding), operator turned up the heat under the miso soup. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided the operator with a copy of the written procedures for the cleaning of vomiting and diarrhea. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. There is a bin of rice in front of the hand washing sink next to the triple sink.

Intermediate - Handwash sink used for purposes other than handwashing. An employee used the hand washing sink next to the deep fryer to rinse out a towel.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the bar.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided the operator with a copy of the employee reporting agreement. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment does not have written plan for time as a public health control. There is no written plan for holding sushi rice above 41F or below 135F. Inspector provided the operator with a copy of the written plan. Corrective Action Taken

Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. There is a wet wiping towel under a cutting board on the cook's line next to the make table cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. There are multiple wet wiping towels on the cook's line not stored in sanitizer solution.