SAKURA KING

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of cooked meat and egg rolls not dated in storage cooler

Basic - Reuse of single-service or single-use articles. Observed cardboard box reused to hold pre-fried egg rolls in reach in cooler

Basic - Stored food not covered. Observed multiple containers of cooled meats in storage cooler not covered

High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple bags of frozen meats in to go bags in walk in freezer Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by rack. Manager removed Corrected On-Site Repeat Violation

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager ordered test strips and made three compartment sink and tested sanitizer. Tested at 50ppm

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line hand sink by walk in cooler. Manager refilled Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current copy displayed expired 2-1-2025 Warning - From follow-up inspection 2025-03-12: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies in container of cooked rice. Manager discarded rice. Stop sale issued. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags with cooked pork in walk in cooler and freezer Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by walk in cooler blocked by rack and is inoperable with broken faucet. Warning

Basic - In-use knives stored in cracks between pieces of equipment. 2 knives in between make line and steam table. Manager removed Warning

Basic - Stored food not covered. Observed cut broccoli, cut cabbage and cooked chicken in walk in cooler not covered. Warning

Basic - Wood food-contact surface not properly sealed. Observed 2 wooden shelving units not sealed. Discussed proper sealing with operator. Warning

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

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

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

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

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

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. 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. Cooked meat,

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

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

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

High Priority - Nonfood-grade bags used in direct contact with food.

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

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 - Time/temperature control for safety food thawed in an improper manner. Standing in Repeat Violation

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

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. Shelves in walkin in cooler Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water Corrected On-Site

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

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

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

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

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

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

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

Basic - Reuse of single-service or single-use articles.plastic Togo containers

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