Sakura Japanese Restaurant

EHS observed old cardboard box used as grill scraper holster, cardboard used as soda fountain splash guard.

Single-service and single-use articles may not be reused.

PIC to discard and replace with durable, cleanable, nonabsorbent material.

EHS observed central pillar of grill area with grease buildup sufficient to cause dripping down drywall.

The physical facilities shall be cleaned as often as necessary to keep them clean.

PIC to increase frequency of wall cleaning.

EHS observed between-use wiping cloths stored in solution under 3C sink in red sanitizing bucket that did not test positive for sanitizer.

Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.

PIC filled container with appropriate solution. PIC to maintain.

EHS observed:

-debris, grease buildup on maketable behind grill's lower shelf -debris, grease buildup on storage/maketable in main kitchen area

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

PIC to increase cleaning frequency.

EHS observed wall area on leftmost part of grill facing kitchen with significant grease buildup, dripping.

The physical facilities shall be cleaned as often as necessary to keep them clean.

PIC to increase frequency of wall cleaning.

EHS observed unmarked bottle of blue fluid above 3C.

Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

PIC discarded. PIC to ensure labeling on future bottles.

EHS observed between-use wiping cloths stored in solution that returned zero on quaternary, chlorine, or lactic acid tests.

Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.

PIC to replace with appropriate solution.

EHS observed use of single-use tin foil used as permanent grease barricade on leftmost side of grill area.

Single-service and single-use articles may not be reused.

PIC to replace with cleanable, reusable barrier material.

EHS observed wall, ceiling tiles to left of grill area with significant grease buildup, dripping.

The physical facilities shall be cleaned as often as necessary to keep them clean.

PIC to increase frequency of wall cleaning.

EHS requested for the bodily fluid kit. PIC could not provide the kit to EHS.

Corrective action- Facility needs to get a bodily fluid kit. If the facility does have a kit then PIC needs to be made aware of where the kit is located.

511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

EHS observed multiple items in the reach in cooler behind the grill without lids for containers containing food.

Corrective action- PIC needs to make sure that all items placed in the walk in cooler needs to be covered. This is reduce any type of contamination.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

EHS requested for pest control from facility. PIC stated that the owner keeps up with all that. PIC did not provide any documents.

Corrective action- PIC must make sure that a certified pest control company is servicing the facility. Also PIC needs to keep record of inspection reports.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

EHS observed employee cutting meat on a table and his cell phone was on the same table.

Corrective action- PIC needs to create a station or area for employee belongings. Also educate employees to not have their phone at their working stations where they are preparing food.

511-6-1.07(3)(h) - Dressing Areas and Lockers, designated and provided (C) (h) Dressing Areas and Lockers.

1. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment.

2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.