SAKURA JAPANESE SUSHI STEAK HOUSE health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean fan vent covers in WI cooler. Clean backs and sides of cooking equipment such as fryers and flat top grill.

Store between-use utensils in a container of water at 135 F or above.//Scoop for cooked rice stored in room temperature water.

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.//Cardboard used to line shelves and floors of WI units.

5-205.15(B) Repair condensate leak in refrigeration units.//Condensate leak WI freezer.

Store food at least 6 inches above the floor.//Boxes of broccoli stored on floor.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.//Cardboard used to absorb spillage in WI cooler.

Store clean equipment and utensils covered or inverted.//Clean utensils stored on top of clean dish rack in basket not inverted.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Employee drink stored on clean cutting board.

Store between-use utensils in a container of water at 135 F or above.//Rice paddles stored in room temperature container of water.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Leak coming from prep sink next to 3-compartment sink. 5-205.15(B) Repair condensate leak in refrigeration units.//Condensate leak in WI freezer. 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).//Slow drain under 3-compartment sink. Remove food debris from drain.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean exterior of fryers to remove grease and food debris build up.

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Fried tempura shrimp held on countertop at 78F. COS food was discarded.

Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.//Cardboard used to absorb splash and spillage on shelving units and on floors of WI units.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood to remove grease build up.

Store food wrapped, in packages or in covered containers to prevent contamination.//Pot of cooked noodles stored in rice maker on top of cooked rice.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Clean interior of ice bin to remove black and pink residue.