Sakura 88

Inspector notes: 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

Inspector notes: 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

Inspector notes: 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;

Inspector notes: 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)

Inspector notes: 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.

Inspector notes: 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);...