SAKE HOUSE II

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cucumbers and lettuce in walkin cooler. Chicken removed at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in dish area hand wash sink. Pan removed during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Restocked at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Maximum temperature of 72F obtained at hand wash sink behind bar.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle and cook line reaching cooler door handles soiled. Repeat Violation Warning

Basic - Equipment in poor repair. Gaskets on cook line cooler door falling off, repaired with tape.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.

Basic - Floor soiled/has accumulation of debris. Floor soiled under cook line reachin cooler and in walkin cooler. Repeat Violation

Basic - Food stored on floor. Cases of tuna on floor in walkin freezer. Repeat Violation

Basic - Ice buildup in walk-in freezer. Ice expanding in walls of walkin freezer causing door frame to swell Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan in dry storage area. Soiled walkin cooler shelves.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler shelves soiled. Interior of doors and inside make table lid soiled. Warning

Basic - Residue build up on dishwasher racks.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef stored over broccoli and celery. Operator moved raw items during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of doors and make table lids on cook line reach in cooler soiled. Soiled cutting board on sushi station.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of shoes stored next to blender. Operator removed shoes and cleaned blender. Corrected On-Site

Basic - Floor has build up of oil under the fryer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dishwasher soiled. Soiled microwave and microwave shelf over cook line. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop curled up on floor in walk-in cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm. Operator put new chlorine in bucket. Retested at 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flour scoop soiled. Operator sent scoop to dish pit for washing. Food residues built up on interior of cook line cooler doors and make table lids. Corrective Action Taken

Basic - Abrasives and detergents not removed during the rinse process. Observed soap on dishes after wash/rinse/sanitize cycles of dish machine completed. Operator set up 3 compartment sink for ware washing. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build on walk-in cooler shelves, on exterior of cook line reach in, exterior of dish machine, shelves on cook line.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash knife and return knife to cook line, no sanitizer step.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: pooled eggs 70F, less than 1 hour per manager, returned to cold holding at time of inspection. On top of make table: cooked chicken 46F, rice 51F, Napa cabbage 45F, less than 1 hour per operator, returned to cold storage at time of inspection. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter: previously heated miso soup 99F, employee put soup in cooler. Corrective Action Taken Warning

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. Provided flyer with written instructions to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of food/residue on sushi station cutting board.

Intermediate - Manager or person in charge lacking proof of food manager certification. No certification for Chang Lung Chang.

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. Provided employee reporting agreement to operator.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Imitation crab meat on sushi station still in sealed bag.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on grease stained card board box lid.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled walk-in cooler handles, glass door cooler handles, bottom of cook line prep tables, rice cooker table. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over broccoli in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo counter: tofu soup set up bowls 67F, less than 2 hours, operator added to Time as a Public Health Control plan and marked for time. Corrected On-Site Repeat Violation

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. Pooled eggs on cook line on Time as a Public Health Control written plan, no time mark. Marked at time of inspection. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Chang Lung Chang expired 3-4-22. No other certified food manager at establishment. Warning

Basic - Equipment in poor repair. Gasket on cook line cooler doors in disrepair.

Basic - Food stored on floor. Buckets of beef, pork, and onions on floor in walk-in.

Basic - Grease/food debris build up under and behind cook line equipment. Mold like substance on floor in walk-in cooler by freezer door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and handles on cookline make table lids and doors. Soiled handles on glass door cooler near walk-in cooler. Soiled gaskets and handles on walk-in cooler. Mold like substance on walk-in cooler shelves. Exterior of expo rice warmer soiled. Exterior of crock pots around knobs. Food debris/grease on cook line prep table. Grease/residue build up on cook line microwave. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink on cook line.