SAKURA JAPANESE STEAKHOUSE 10722

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come on kitchen from outside and touch food container without washing hands. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 130 F cooked on hour ago, discussed time as a public health control. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking and Foil covering hand wash sink on cook line. Employee replaced removed foil at time of inspection. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, salmon, and yellow tail items served raw not identified on menu. Warning

Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cook line. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above dish machine. Warning

Basic - Food stored on floor. Fryer oil and sauces on floor. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Working containers of food removed from original container not identified by common name. Container of flour and sugar not labeled. Warning

High Priority - Container of medicine improperly stored. A container of medical clean up alcohol stored on food storage shelf in kitchen. Removed. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. A few raw shell eggs (58F - Cold Holding) stored on cook line. Operator moved to walk-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Cleaning soap and metal scrubbing pads stored in handwash sink next to ice machine. Removed. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on upper shelf over prep tables at cook line. Multiple employee drinks stored on prep tables in kitchen.

Basic - Food not stored at least 6 inches off of the floor. A few cases of frozen seafood stored on floor in walk-in freezer. Repeat Violation

Basic - Ice buildup on door frame and air curtain strips in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water temped 81 F.

Basic - No handwashing sign provided at a hand sink used by food employees. Next to ice machine.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained in kitchen at time of inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Cooked pasta being rinsed in hand wash sink by ice machine at time of inspection.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by entrance to kitchen. Operator had employee fill soap dispenser at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. - Observed bowl in bulk white rice in walk in cooler at time of inspection - Observed plastic bowls in bulk flour and bulk sugar at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on cooks line by rice cookers.

Basic - Food stored on floor. Observed bulk carrots and sauce buckets stored on floor in walk in cooler at time of inspection

Basic - Open dumpster lid. Observed dumpster lid open at beginning of inspection.

High Priority - Container of medicine improperly stored. Observed eye drops next to salt and pepper in server station. Manager moved Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw shrimp and scallops in reach in cooler on cook line. Manager moved Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottles of yellow cleaner in server station not labeled. Manager labeled Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on cook line by sauce and spices. Manager moved Corrected On-Site

Basic - Food stored on floor. Observed multiple buckets of sauces and foods stored on floor and walking cooler and walk in freezer

Basic - Ice buildup around door frame in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Next to ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed, mold, like substance on exterior of portable blue cooler in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table in protein prep area

Intermediate - Handwash sink used for purposes other than handwashing. Usin as dump sink,ice In sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Food stored on floor. Chicken in walk in cooler

Basic - Ice scoop handle in contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled

Basic - Stored food not covered. Walk-in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Sugar

Intermediate - Handwash sink not accessible for employee use at all times. Observed push cart blocking hand sink Corrected -observed employee label Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 spray bottles not labeled at service area Corrected-observed employee label Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee voluntarily discard Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed stored in ice at soda machine Corrected-observed employee remove Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster thawing at room temperature at prep sink Corrected -observed employee place under cold running water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not label at storage shelf Corrected-observed employee label Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At soda machine,service area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of cooler on cookline

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline,

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice Cooked shrimp , meats

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Walkin in cooler

Basic - Food stored on floor. Case of chicken in walkin in cooler floor Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket Walkin in cooler gasket

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walkin in cooler gasket

Basic - Stored food not covered.p Yum yum sauce in walkin in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs on prep table Put in cooler Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles,rice

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on prep table

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Repeat Violation

Basic - Ice scoop handle in contact with ice. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Time/temperature control for safety food thawed in an improper manner. On prep table,

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Tempura shrimp and chicken

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator called for repairs during inspection

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. Cutting cabbage

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over zucchini in walkin in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 30 tempura shrimp 10 tempura chicken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on reach in cooler

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi cooler

Basic - Single-service articles not stored inverted or protected from contamination. On cookline

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.