SAKURA BUFFET

High Priority - Container of medicine improperly stored. - ibuprofen, vitamins stored on high shelf over prep coolers. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. - fried noodles in open pan not under sneeze guard Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - chlorine provided for manual sanitization is not rated for sanitizing food contact surfaces . Operator purchased approved sanitizer. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - oyster shells used to hold crab stuffing

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over sauce buckets in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - eel, 45F, sushi prep area

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - sausage, 130F, on buffet less than 1 hour

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

Basic - Bowl or other container with no handle used to dispense food. - MSG Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee backpack stored on table by rice pot Corrected On-Site

Basic - Floor area(s) covered with standing water. - near ice machine in server area

Basic - Food not stored at least 6 inches off of the floor. - bins, buckets on the floor in walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoon at buffet Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - plastic box used to hold food wrap - hood filters

Basic - Open dumpster lid.

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates at sushi area Corrected On-Site

Basic - Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. - oyster shells reused for crab stuffing

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed produce over sauces in produce cooler. Operator relocated . Corrected On-Site

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

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

Basic - Working containers of food removed from original container not identified by common name. - sugar, MSG, salt mix