Sakura 88 Inc

Observed raw chicken stored over shell eggs, cooked shrimp, and tofu. Observed raw shrimp stored in prep top cooler over cooked beef, shrimp and vegetables. Observed raw shell eggs stored over fresh vegetables (onions, broccoli) in the back main kitchen reach-in cooler.

CA: Items were rearranged in the coolers to allow for proper separation between raw animal product and cooked ready to eat items. Rule: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and Cooked ready-to-eat food.

Observed steel wool brush in the front food service hand sink.

CA: PIC removed steel brush from hand sink. Rule: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Observed steel wool pads being stored in the handsink on the cook line and at the sushi bar. COS PIC removed steel wool pads Observed PIC rinsing/filling pitchers in the handsink at the sushi bar COS PIC emptied pitches and moved to another location Required CA: Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

Observed steel wool pads being stored in the handsink on the cook line and at the sushi bar. COS PIC removed steel wool pads Observed PIC rinsing/filling pitchers in the handsink at the sushi bar COS PIC emptied pitches and moved to another location Required CA: Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

Observed food items (e.g., sauses, seasonings, tempra coating) on prep tables and shelving unit being stored without convers. COS - PIC covered items Required CA: 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;

Observed employee washing dishes in three-compartment sink. Sanitizer concentration observed at 0ppm. COS PIC added sanitizer (bleach). Final concentration measured at 50ppm. All dishes rewashed/sanitized Required CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Observed food items (e.g.,corn starch, sauces, seasonings) that were removed from original packaging that was labeled with common name. Required CA: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed utensils (rice scoops) stored in standing water at 79F. Required CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed cross contamination of ready to eat food and raw meat throughout all cold holding units in the facility. Improper separation observed in reach in cooler (front food service area) were raw shelled eggs next to cooked chicken and vegetables, raw beef next to raw and cooked chicken, and raw fish stored next to raw beef. Improper separation in reach in cooler in back of facility observed were raw chicken stored next to raw beef, raw shrimp stored among ready to eat dairy (cream cheese), raw shelled eggs stored next to produce, and raw chicken stored next to cut carrots. COS/CA: PIC removed all items from unit and rearranged to ensure that the proper separation hierarchy was followed. All vegetable and cooked foods were placed on the top shelf and raw meats were separated with dividers. RCA: All food shall be kept separated to ensure there is no cross contamination across food items.

Observed multiple personal food items and drinks ( ice cream, salad, breakfast dough-like item, dessert) stored next to and amongst items being sold/used for the facility purposes. COS/CA: PIC moved all items to the designated employee section, (bottom shelf of cooler behind register). RCA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed handwashing sink in front food service area to be used as a dish sink. Sink contained a scrubber and dish debris catcher. Observed handwashing sink in the back kitchen area by three compartment sink to have a pot covering the sink, when removed, dish washing items were within the sink COS/CA: PIC removed scrubber, food collector, pot from sink. RCA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Observed containers of mixed vegetables, mushrooms and cooked chicken stored within the reach in cooler in the front food service area uncovered. Observed container of chicken and mix vegetables on the prep table behind the cooking line uncovered. COS/CA: PIC covered food items. PIC moved mix vegetable on prep top table into prep top cooler. RCA: 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;

Observed facility to be cooling chicken at room temperatures next to the fryer. PIC stated item was on the table for roughly 30 minutes prior to the start of inspection. COS/CA: PIC placed chicken within an ice bath under instruction. RCA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed all cold holding units to have either have missing or broken internal thermometers. RCA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed bowl to be used as a scoop for chicken in the reach in cooler near the front food service area. Observed spoon stored in container for crab Rangoon mix with handle in contact with the food product. COS/CA: PIC remove items from food containers. RCA: Bowls shall not be used as scoops. Any in use utensils shall be stored in such a way that the handle is not in contact with any part of the food product. RCA:

Observed cross contamination of ready to eat food and raw meat throughout all cold holding units in the facility. Improper separation observed in reach in cooler were raw shrimp next to cooked lo mein, vegetables next to raw chicken, raw chicken stored next to raw beef, cooked chicken and beef stored next to raw seafood COS/CA: PIC removed all items from unit and rearranged to ensure that the proper separation hierarchy was followed. All vegetable and cooked foods were placed on the top shelf and raw meats were separated with dividers. RCA: All food shall be kept separated to ensure there is no cross contamination across food items.

Observed handwashing sink in main kitchen to be used as a dish sink for woks. Sink contained a scrubber and dish debris catcher. COS/CA: PIC removed scrubber and food collector from sink. RCA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Observed old food debris throughout the cold holding units in the facility. RCA: Cleaning frequency shall be increases to avoid any old food debris accumulation. Food Service Rule: Nonfood-contact surfaces of equipment shall be cleaned at a frequency

Observed gaskets of reach in cooler near the three compartment sink to be heavily soiled with debris. RCA: Cleaning frequency shall increase to prevent any debris accumulation.

Observed a container of beef to be thawing at room temperature on the shelfing unit above the prep top table in the front food service. COS/CA: Item was just placed on the shelf at 10am. PIC moved item to the reach in unit. Food Service Rule: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);
3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or
4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed 3 of the cold holding units to be missing internal thermometers. RCA: All cold holding units shall have internal thermometers. Food Service Rule: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed old food debris throughout the cold holding units in the facility. RCA: Cleaning frequency shall be increases to avoid any old food debris accumulation. Food Service Rule: Nonfood-contact surfaces of equipment shall be cleaned at a frequency

Observed grease lining the back of fryers and stove in the front food service area. RCA/Food Service Rule: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed discolored and damaged ceiling tiles throughout the facility (mainly the main kitchen area). Observed food splatter along the walls in the front food service area. RCA: All damaged and discolored (water damage) tiles shall be replaced. Facility shall put up splash guard and increase cleaning frequency of walls. Food Service Rule: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. All physical facilities shall be maintained in good repair. Food S