SAKEBA BENTO EXPRESS

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cut vegetables and sushi krab sticks on cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over raw fish, and raw fish over Krab sticks in walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach-in cooler below maketable on cook line. Operator moved. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic to go container in containers of rice and flour in dry storage area. Operator removed. Corrected On-Site

Basic - Food stored on floor. Buckets of ginger in dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops next to rice warmers on cook line in water temping 72F, operator removed. Corrected On-Site

Basic - Light not functioning. One light under hood.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapeños over prepped carrots and onions in walk-in cooler. Operator moved. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two on maketable cutting board at cook line. Operator removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line several prepped vegetables throughout facility. Operator removed during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw fish in walk-in freezer. Raw chicken over raw beef in walk-in cooler, operator moved. Raw fish over sauce in maketable cooler on cook line. Operator moved. Corrected On-Site

Basic - Food stored on floor. Buckets of ginger on floor at dry storage area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over prepped bean sprouts and cut carrots. Operator moved. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in direct contact with cut vegetables in reach-in cooler on cookline. Operator discarded. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used for raw meats in walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce containers in reach-in cooler on cookline. Raw fish over sauce containers in walk-in cooler. Operator moved. Corrected On-Site

Basic - Food stored on floor. Containers of ginger stored on floor in dry storage area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Utensils between equipment on maketable at cookline, operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water temping 73F next to rice cookers on cookline. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over containers of prepped vegetables. Operator moved. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Chicken in nonfood grade bags in walk in freezer

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside flour and soy sauce. Operator discarded Corrected On-Site

Basic - Food stored on floor. Soy sauce container next to cook line Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers at cook line Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 80F. Operator changed water 150F Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cook line reach in cooler. Operator discarded Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef next to pork, in the walk in cooler raw pork next to fish in the walk in cooler.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line food-contact shelves. Used on the prep table under the oil , soiled .

Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage rack.

Basic - Food stored on floor. Oil on the floor in the kitchen . Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On clean containers .

Basic - Working containers of food removed from original container not identified by common name. Two containers of sugar like substance not labeled Corrected On-Site

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 moved trash can for convenient location on prep line prior to handling food at cutting board

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -inside walk in cooler, raw poultry stored above noodles Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 118F at edge, 135F in middle inside rice warmer on cook line. Manager stated less than 30 minutes, advised to use time as public health control. Manager stated attempting to locate paperwork previously used for time as a public health control. -manager placed time marking for sushi rice, Corrective Action Taken

Basic - Cardboard used to line nonfood-contact shelves. -cardboard used to line shelving for chemicals in back

Basic - Clean bowls not stored inverted or in a protected manner. -above steam table

Basic - Employee beverage container on a storage rack next to single service items. -above sushi rice warmer

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket on top of bag of rice inside dry storage area Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food not stored at least 6 inches off of the floor. On cook line, container of food product on floor in front of steamwell. -case of broccoli on floor under hand sink -fryer oil case on floor inside kitchen -bag of onions on floor next to ice machine

Basic - Food stored in a location that is exposed to splash/dust. -case of broccoli under 3 compartment sink exposed to splash

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -bulk rice container

Basic - Numerous In-use utensils stored in standing water less than 135 degrees Fahrenheit. -various locations around cookline

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler . Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink.observed employees washing their hands in the 3 comp sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice .

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the dry storage shelf

Basic - Food stored on floor. Cases of Avocados stored on the flood in the walk in cooler , buckets of sesame sauce stored on the flood in the walk in cooler .

Basic - Old labels stuck to food containers after cleaning. On plastic containers on the dry storage shelf

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