SAKADA JAPANESE STEAK HOUSE

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer raw chicken over raw pork. Person in charge moved chicken to bottom shelf. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Hose is below the the rim of sink.

Basic - Carbon dioxide/helium tanks not adequately secured. At drink machine. Person in charge secured. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from gas line. Person in charge removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board. Person in charge removed rag. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs above unwashed carrots in walk-in cooler. Person in charge moved unwashed carrots from under eggs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler stained with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hose connected to hand washing station at kitchen entrance. Person in charge removed hose during inspection. Corrected On-Site Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles above hand washing station in kitchen soiled with grease.

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding at sushi bar Broken Repeat Violation

Basic - Dead roaches on premises. Observed one dead roach on top of paper towel dispenser on kitchen wall. Person in charge cleaned and sanitized top paper towel dispenser. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging off food trash receptacle on cook line. Person in charge removed tongs from trash receptacle and placed in ware washing. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler soiled with food debris. Observed top of paper towel dispenser soiled with grease. Person in charge cleaned top of paper towel dispenser. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw animal food stored over or with unwashed produce. Observed raw chicken and shrimp stored over ready to eat soy sauce. Observed raw chicken stored above unwashed carrots. Observed raw beef stored above raw fish in walk-in freezer all not in manufacture packaging. Person in charge started rearranging walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed one package each of mackerel, tuna, and white fish in reduced oxygen environment completely thawed. Packages indicated to remain frozen or removed from package. Discussed with person in charge. See stop sale.

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. Observed big bowl of fried rice on cook line without time mark. Person in charge added time mark.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed green hose connected to thread attachment in hand washing station by kitchen entrance without a vacuum breaker. Person in charge disconnected hose. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee in kitchen exit walk-in cooler and wash hands in triple sink when inspector entered kitchen. Discussed its person in charge.

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 written procedures and discussed with person in charge. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed green hose hooked up to hand washing sink at entrance of kitchen. Person in charge removed hose. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing station at sushi bar. Person in charge added dish detergent. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk-in freezer handle soiled with food debris.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed one package of mackerel, tuna, and white fish in reduced oxygen environment completely thawed. Packages indicated to remain frozen or removed from package. Discussed with person in charge. See stop sale. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food per person in charge stored with establishment food in walk-in cooler not segregated or labeled. Repeat Violation

Basic - Floors, walls, ceilings soiled/has accumulation of debris. Observed walls on cook line soiled with grease. Observed floors under equipment throughout kitchen and floors at sushi bar soiled with food debris, black sludge, and grease. Repeat Violation

Basic - Food stored on floor. Observed case of meat on floor under prep table. Person in charge placed inside of walk-in cooler on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black/green mold like substance build up around splash guard of hand washing station at sushi bar. Observed multiple gaskets on reach in coolers soiled with black/green mold like substance and food debris. Observed gasket on walk-in cooler soiled with black/green mold like substance. Repeat Violation

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw chicken and proceeded to touch clean bowl of ready to eat food and clean plastic wrap. Discussed with cook. Cook washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over ready to eat rice. Observed raw chicken over ready to eat soy sauce. Raw animal food stored over or with unwashed produce. Observed raw shell egg above unwashed vegetables. Raw animal food stored in same container as ready-to-eat food. Observed raw ground pork in same sheet pan as prepared salads. All above items in walk-in cooler. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed frozen chicken on sheet pans above frozen sushi fish on sheet pans not in original packaging in walk-in freezer. Person in charge correctly organized walk-in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected to hand washing station by kitchen entrance without a vacuum breaker. Person in charge disconnected hose. Corrective Action Taken

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 written procedures and discussed with person in charge.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hose connected to hand washing station sink. Person in charge removed hose. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed reduced oxygen fish in walk-in cooler thawed out without being removed from reduced oxygen packaging. Person in charge cut open all bags of fish. Corrected On-Site

Basic - Dead flying insects on premises. Observed 6 dead flying insects stuck in grease on top of paper towel dispenser. Person in charge cleaned and removed the dead insects from the paper towel dispenser. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several employee food, per person in charge, in multiple reach in cooler and walk-in cooler not labeled or segregated from food served to public.

Basic - Equipment in poor repair. Observed gaskets throughout kitchen on reach in cooler torn or removed. Repeat Violation

Basic - Floor, wall, ceiling soiled/has accumulation of debris. Observed floors throughout kitchen soiled with old food debris and grease. Observed walls near cook line and walk-in cooler soiled with grease build up. Observed ceiling through out kitchen soiled with grease and dust. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils in 74F water in prep sink. Observed cook placed spatula into water and take out of water to flip-top cooler vegetables. Discussed with person in charge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach in coolers and walk-in cooler throughout kitchen heavily soiled with black/green mold like substance. Observed top of paper towel dispenser heavily soiled with grease and food debris. Observed hood filters soiled with dust and grease in kitchen and hibachi stations.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp in bucket of water on prep table. Person in charge dumped water and placed shrimp in walk-in cooler. Corrected On-Site

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. Dishwasher is at 0ppm. Out of sanitizer. Set up 3 compartment sink at 50ppm. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 77F; ( - Cold Holding). Butter out 4+ hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table; Butter 77F; ( - Cold Holding). Butter was not on time control. Person in charge discarded.

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. Missing on garlic in oil. Eggs not time stamped. Person in charge time stamped. Out since 11Am. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Inside of tall cooler; thermometer not working.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink has soap, accessories in it. Person in charge removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in flour. Person in charge removed cup. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on tall cooler on back line are torn. Also walk in freezer floor is peeling upwards.

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind cookline. Repeat Violation

Basic - Food stored on floor. Oil and soy sauce on floor. Person in charge moved to store properly. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from pipes in front of wok. Person in charge removed tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board. Person in charge removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at back hand washing sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados still have sticker on them. When I asked they were not washed. Person in charge washed and removed stickers. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rags on prep table. Person in charge removed. Corrected On-Site

High Priority - Container of medicine improperly stored. 1) two containers of personal medicines stored above establishments drinks in reach in cooler. Person in charge removed medication. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. 1) 4 bottles of wine stored in ice bin near dry good storage. Ice is used for drinks per person in charge. Paper contamination in ice. See stop sale.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 1) dishes in triple sink sitting in detergent water, washed, rinsed and placed to dry. No sanitation step. Discussed with person in charge. Person in charge set up triple sink. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw chicken over ready to eat noodles in reach in cooler. Person in charge moved chicken below ready to eat foods. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. 1) raw frozen salmon on top shelf of reach in freezer above frozen Rangoons and noodles. Person in charge move frozen fish below other product. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1) 4 bottles of wine stored in ice bin near dry good storage. Ice is used for drinks per person in charge. Paper contamination in ice. See stop sale. 2) raw shrimp stored on floor of walk-in cooler under shelves exposed to dripping substance. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards at sushi bar and main flip-top cooler in kitchen are soiled and stained with food debris. 2) food squirt bottle in kitchen soiled with black/green mold like substance on nozzle.

Basic - Carbon dioxide/helium tanks not adequately secured. 1) three tanks not secured in dry goods storage area by drink station. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1) vent tiles on ceiling soiled with black/green mold like substance.

Basic - Floor soiled/has accumulation of debris. 1) food debris underneath equipment in kitchen. 2) grease build up on floor under fryers in kitchen.

Basic - Food stored on floor. 1) raw shrimp stored on floor of walk-in cooler under shelves exposed to dripping substance. See stop sale.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1) microwave by sushi bar soiled with food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on flip-top cooler and reach in cooler in kitchen soiled with food debris. 2) Hood filters on cook line soiled with grease. 3) Igloo cooler used to keep dressings and sauces on ice soiled with black/green mold like substance on interior of lid. 4) Both Hibachi hood filters soiled with grease.

Basic - Unclean building components, attachments or fixtures. 1) walk-in cooler fans soiled with black/green mold like substance.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler; raw eggs over scallops. In walk in freezer; raw chicken over beef, raw chicken over pork. Person in charge rearranged all foods to store properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cookline; Butter 72F ; ( - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line; Butter 72F ; ( - Cold Holding). Admin Complaint

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. Missing on tempura. Person in charge time stamped. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi; rice 116F; ( - Hot Holding). Person in charge turned rice up. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Person in charge replaced soap. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. By soda machine. Person in charge labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In storage area; 4 co2 tanks not secured.

Basic - In-use ice scoop stored on soiled surface between uses. Person in charge moved ice scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Person in charge emptied water from spoons. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Several wet rags under cutting boards. Person in charge removed all rags. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees, pic replaced sign. Repeat Violation

High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose hangs below the rim. - From follow-up inspection 2021-10-21: No change. Time Extended