SARKU JAPAN #078

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 and the time removed from temperature control cannot be determined. Sushi rice not marked. Operator marked 10:30 am. Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves Repeat Violation

Basic - Floor soiled/has accumulation of debris. Underneath all equipment and cooking equipment back of the house. Underneath ware wash area. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area.

Basic - Working containers of food removed from original container not identified by common name. Container by back of the house cook line. Operator labeled adobo. Corrected On-Site Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. On the wall located at front service counter. Staff killed and sanitized the area. Corrected On-Site

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. Less than 4 hours. Staff added time mark. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Door to ice bin at soda machine.

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Back kitchen area

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in drawer with cut greens. Staff removed. Corrected On-Site Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. Cut cabbage in wak in cooler. Staff added lid. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed cabbage over prepared cabbage. Staff moved cabbage. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Seasoning in medium plastic container. Located on cook line in back kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Sink in back kitchen blocked with tumbler. Moved tumbler from in front of sink. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice. Sink on front counter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink located on front counter.

Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler. Repeat Violation

Basic - Hole in or other damage to wall. Next to entrance of walk-in cooler.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong in cut cabbage. Staff removed tongs. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F at make table for sushi.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep table located in back kitchen. Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dish area , lower half of wall.

High Priority - Vacuum breaker missing on fitting next to soda fountain on front counter.

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher I sink o front counter. Staff removed. Back hand sink has meat tumbler in front. Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves.

Basic - Cove molding at floor/wall juncture broken/missing. Throughout back kitchen.

Basic - Equipment in poor repair. Refrigerator on cook line Gasket on walk in cooler door torn.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon ad tongs in the drawer of shrimp and noodles in cooler on cook line.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep table.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen area

Basic - Water leaking from faucet handles

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. Manager added time-mark. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. In back kitchen. Large tumbler blocking hand sink.

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

Basic - Food stored on floor. Oil in back kitchen Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over noodles. Manager removed eggs. Corrected On-Site - From follow-up inspection 2023-09-11: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); Less than 4 hours cut cabbage (67F - Cold Holding) - From follow-up inspection 2023-09-11: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection 2023-09-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder. Staff cleaned Corrected On-Site - From follow-up inspection 2023-09-11: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door. - From follow-up inspection 2023-09-11: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In back kitchen - From follow-up inspection 2023-09-11: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table - From follow-up inspection 2023-09-11: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation.two male cooks - From follow-up inspection 2023-09-11: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lid to ingredient bin - From follow-up inspection 2023-09-11: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Soy sauce in buckets - From follow-up inspection 2023-09-11: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in shrimp on front line. Manager removed. Corrected On-Site - From follow-up inspection 2023-09-11: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-09-11: Time Extended

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 operator with form. Corrected On-Site

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 operator with form. Form must be filled out for each person and kept on file in facility.v Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles and vents throughout kitchen area soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs on clean storage rack.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One shield missing on hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on bulk containers food debris.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of avocado above shredded carrots. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk at back door of kitchen.

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on walk in cooler. Warning - From follow-up inspection 2023-01-30: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Operator will add quaternary to bring to proper minimum.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cut cabbage in walk-in cooler, operator moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen and behind front counter

Basic - Equipment in poor repair. Left exterior of walk-in cooler damaged, pulling away from unit

Basic - Ice buildup in walk-in freezer.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw beef with bare hands and then grabbed spatula to cook chicken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 49f. Less than 4 hours. Advised to rapid chill.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear handsink.

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn under flat grill.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Repeat Violation