SAKE JAPANESE STEAKHOUSE AND SUSHI

6-1A: .04(6)(f)Observed that the salmon, butterfly shrimp, and smoked salmon that were being stored in the small low boy refrigerator by the sushi counter were being held higher than 41° F for more than four hours. ( See Temp Chart). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The salmon, butterfly shrimp, and smoked salmon were discarded.//

15A: .05(6)(a)Observed that the low boy cooler in the sushi bar is not holding temperature at or below 41° F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

17A: .07(5)(h)Observed that the restroom toilets need to be cleaned and sanitized as well as the floor of the bathrooms.// Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. (C)

1-2B: .03(3)(a)The certified food safety manager certification expired in January of 2025.// Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. (Pf)

8-2B: .07(6)(b)Observed that the facility had several spray bottle that contained sanitizer or degreaser that were not labeled.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: The person in charge labeled all spray bottles with the common name.//

10D: .04(4)(d)Observed that several containers of Teriyaki, Oil, salt, pepper, garlic butter, soy sauce, and msg did not have a label with the common food name.// 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. (C) Corrective Actions: Person in charge labeled all containers with the common food name.//

14C: .05(6)(r)Observed soy sauce buckets being reused for storing food items.// Single-service and single-use articles may not be reused. (C)

15C: .05(7)(a)2,3The two microwave ovens in use have an accumulation of debris which needs to be removed.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

18: .07(2)(m)Observed that the back door does not self close completely.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

6-1D: .04(6)(i)Observed that the sushi rice did not have a start time or end time for time control. The rice was being held lower than 135° F.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The sushi rice was discarded. New rice was made and a start time was added to the rice.//

12C: .04(4)(m)Observed wet wiping cloths being stored on the prep counter and grill in between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge stored the wet wiping cloths in the sanitizer bucket in between uses.//

17D: .07(2)(i)Observed two light coverings that were missing in the kitchen above the walk-in cooler.// Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. (C)