SAKURA JAPANESE RESTAURANT

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat salad dressing. Operator removed raw shell from over ready to eat salad dressing located in walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar, operator cleaned and sanitized soda gun Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in the kitchen Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Operator removed from soy sauce in walk in cooler. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

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. 0 ppm Dishwasher- three compartment sink set up for sanitizer 100ppm. Operator prime dishwasher 100ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at the bar

Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand washing sink at cook line, operator removed. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Handbag stored in the bar area on top of the cases of bud light. Employee moved item Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. ** Soda dispensers nozzle at the bar. Operator put in soaking solution. Repeat Violation** Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hot water was shut off employee turned the hot water nozzle on from the bottom valveCorrected On-Site Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized ice machine panel shield. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corn meal Operator removed scoop Corrected On-Site

Basic - Stored food not covered. Stacked bowls on top of each other not covered with food inside by broth. Operator covered the bowls. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First test 0ppm.Sanitizer bucket was replaced. Second test 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler raw shrimp over lettuce. Operator moved raw shrimp to another shelf over raw chicken Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar back panel at drink station

Basic - Single-service articles improperly stored at the sauce prep station. Operator removed from the floor. Corrected On-Site

Basic - Stored food not covered. Coconut shrimp in reach in freezer not covered. Operator covered items. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw. Calamari stored over raw onions in walk-in cooler. Operator removed Calamari from over onions. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (48F - Cold Holding); shrimp (47F - Cold Holding) In reach in cooler across from the cook line. At. 1:50 pm. Temperature recheck at 2:54 beef 43 F, shrimp 40F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar drink dispenser. Operator cleaned and sanitized area with sanitizing solution. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup in dry storage stored on top of drinking can. Operator discarded drink. Corrected On-Site

Basic - Food stored on floor. In walk-in cooler and walk-in freezer

Basic - Garbage on the ground and/or pad around dumpster. Operator removed boxes from around the dumpster.. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Juice dispenser in hand washing sink next to the bar. Operator removed dispenser from hand washing sink. Corrected On-Site

Basic - Stored food not covered. Crab Rangoon in reach in freezer. Operator covered items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over condiments In reach in cooler. Operator switched items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice was placed on both items. Shrimp -56F Beef steak 56F Temperature at 2:38 43F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar. Operator cleaned and sanitized soda gun. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container in hand wash sink at the bar operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Next to the walk-in cooler operated removed items. Corrected On-Site

Basic - Food stored on floor. Buckets on the floor in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes removed location front bar. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At the sushi station fish lined with non-food grade paper towel.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw diced chicken 52F. Employee discarded. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice in the hand washing sink by kitchen entrance. Ice removed from hand washing sink. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. On cook line employee replaced soap. Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. License displayed is from 2/2022

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. By walk-in cooler soda box shelf by the back exit door. Employee removed items. Corrected On-Site

Basic - Food stored on floor. Through the kitchen.

Basic - Open dumpster lid. Employee closed lid. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Inside walk-in cooler light shield panel.

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. 00 ppm. The chlorine was out. The operator changed the container. 100 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut vegetables inside the walk in cooler. Operator removed the vegetables. Corrected On-Site

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. Blocked by utility tray. Repeat Violation

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.

Intermediate - Spray bottle containing toxic substance not labeled. 1 clear liquid in bottle on stand next to the sushi entrance. Repeat Violation

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

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flies on the glue trap in the kitchen/ dishwasher area. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in walk-in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in prep area has bus pan, gloves and plastic wrap in sink. Hand washing sink in bar area blocked by equipment.

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottle 2 blue liquid under sink in service area, 1 clear liquid in shelf by bathroom

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly stripes in kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service. boxes of staples stored on upper shelf above maketable on cookline.

Basic - Food not stored at least 6 inches off of the floor. Cases of lettuce on floor in walk-in cooler.

Basic - Food stored on floor. Cases of food on floor in walk-in freezer.. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline. Manager moved knives. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 55°F in reachin cooler. Operator discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine

Basic - Bowl or other container with no handle used to dispense food. Quart container in corn starch. operator moved container. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Bar items stored in dirty container in bar area.

Basic - Food stored on floor. Cases of food stored on floor in walk-in freezer.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice scoop handle in contact with ice. Frontline and Bar area. Operator removed ice scoop. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Operator moved towels. Corrected On-Site