SAKURA RAMEN

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 Ppm chlorine. Operator added chlorine rechecked 100 Ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (54-56F - Cooling) in walk-in cooler. Per operator prepared 24 hours ago. Held in walk-in cooler overnight. See stop sale.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 71F in storage room. Per operator held out of temperature less than 2 hours. Operator placed in walk-in cooler to chill Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (54-56F - Cooling) in walk-in cooler. Per operator prepared 24 hours ago. Held in walk-in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler beans spout (45-47F - Cold Holding) per operator removed from walk-in cooler (not portion or prepared today) and placed in holding unit. Held out of temperature less than 3 hours. Operator voluntarily discarded. Observed fried tofu (47F - Cold Holding) per operator operator removed from walk-in cooler (not portion or prepared today) and placed in holding unit. Held out of temperature less than 3 hours. Operator voluntarily discarded. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed rice cooker pot stored in hand washing sink. Employee removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Operator provided. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauce prepared 2/16 not date marked in walk-in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior right side has an accumulation of black/green mold-like substance.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in standing water temperature 79F located by rice cooker pot

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

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink by three compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - sliced beef (51F - Cold Holding); chicken nugget (50F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for approximately 2 hours. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal phone stored on top of beer case. Employee removed and stored correctly. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at walk in cooler - personal drink store with food to be served to customers. Employee removed and stored correctly. Observed at flip flop cooler - yogurt stored with food to be served to customers. Employee removed and stored correctly. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Hot shot spay can stored in dry goods room Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer - raw ribs (not commercially packaged) stored over Ready to Eat dumplings.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw pork stored over sliced cabbage. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prepping table in front of triple sink - cooked pork (66F - Cold Holding); sliced pork (51F - Cold Holding) as per operator items held out of temperature for approximately 2 hours. Items not portioned or prepared today. As per employee items left outside cooler by accident.

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

Basic - Food stored on floor. Observed box of oil stored directly on the floor near fryer. Observed in walk in cooler - container of eggs stored directly on the floor.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then proceeded to plate food without washing hands.

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. Observed employee plate a fried donut with bare hand. Operator discarded at will.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed insecticide stored on shelf above mop sink. Operator discarded at will. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at chest freezer with sliding glass doors - raw pork not separated from frozen baked cakes. Operator stored correctly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in dry storage room - raw shell eggs (74F - Cold Holding) boxes of raw shell eggs stored at room temperature. As per operator eggs delivered 3 hours prior to inspection and forgot to put in walk in cooler - operator placed eggs in walk in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in container of prepping table in front of grill - cooked beef (86F - Hot Holding); cooked pork (126F - Hot Holding) as per operator items held for future orders. As per operator items held out of temperature for approximately 1 hours, operator discarded at will.

High Priority - Toxic substance/chemical improperly stored. Observed insecticide stored next to jugs of cooking wine on shelf above mop sink. Operator discarded insecticide at will. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink. Observed at handwashing sink in front counter area. Operator provided items. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator printed license certificate. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed pot of boiled pork in front of fryer station.

Basic - Food stored in a location that is exposed to splash/dust. Observed pot boiled boba and rice maker pot stored underneath handwashing sink next to triple sink.

Basic - Food stored on floor. Observed bucket of soy sauce stored directly on floor near rear exit.

Intermediate - - From initial inspection : 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. Poster emailed. Warning - From follow-up inspection 2024-05-22: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-05-22: Observed same Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cook line, next to triple sink. Warning - From follow-up inspection 2024-05-22: Observed same Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, substantial build up of grease Warning - From follow-up inspection 2024-05-22: Observed same Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at cook line- observed sanitizer bucket inside hand washing sink. Operator removed sanitizer bucket. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter across from ice machine- observed no paper towels at hand washing sink. Operator provided paper towels. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Front counter- observed ice scoop handle inside ice. Operator removed ice scoop. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Main kitchen cook line- observed noodles out of original packaging being stored inside shipping case.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Deep freezer- observed raw beef being stored over ready to eat noodles.

High Priority - Toxic substance/chemical improperly stored. Main kitchen cook line- observed bottle of bleach being stored next to ready to eat rice inside rice cooker.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink- observed metal brush being stored inside hand washing sink.

Basic - Bowl or other container with no handle used to dispense food. Main kitchen rice warmer-observed 16 ounce Togo container being stored in ready to eat rice.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Ice scoop handle in contact with ice. Observed at ice machine at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand washing sink.

Basic - Reuse of single-service or single-use articles. Main kitchen rice warmer- observed 16 ounce Togo container being stored in ready to eat rice.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line- observed soiled wiping cloths on cold holding unit prep table.

Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizing bucket stored in handwash sink next to three compartment sink. Operator removed.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink in service area. Operator provided. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwash sink in service area. Operator provided paper towel. Corrected On-Site Repeat Violation - From follow-up inspection 2021-11-15: Time Extended