SAKEGURA JAPANESE RESTAURANT scored 54; newer inspection records 94

1. 01

   Person in charge

   Item 1-2A ↗

   No active managerial control. Several risk factors out of compliance. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   No active managerial control. Several risk factors out of compliance. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Employee health reporting

   Item 2-2A ↗

   Sushi chef did not have a signed employee health agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Sushi chef signed an agreement during the inspection.

   Inspector’s full note +

   Code .03(2)(o)

   Sushi chef did not have a signed employee health agreement. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Sushi chef signed an agreement during the inspection.

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
3. 03

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Clean up procedures do not explain how carpet is cleaned during an event. A food establishment shall have written 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)

   Inspector’s full note +

   Code .03(6)

   Clean up procedures do not explain how carpet is cleaned during an event. A food establishment shall have written 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)

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
4. 04

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Unwashed produce was stored above ready to eat foods. Raw steak was stored above lobster tails. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Unwashed produce was stored above ready to eat foods. Raw steak was stored above lobster tails. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Items in coolers rearranged.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
5. 05

   Food-contact surface sanitation

   Item 4-2B ↗

   Interior of ice machine unclean. Microwave unclean with debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Interior of ice machine unclean. Microwave unclean with debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
6. 06

   Cold holding

   Item 6-1A ↗

   Several cold holding foods were above 41. See temperature log (steak, salmon, tuna, etc.) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded or placed in cooler to cool to 41.

   Inspector’s full note +

   Code .04(6)(f)

   Several cold holding foods were above 41. See temperature log (steak, salmon, tuna, etc.) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded or placed in cooler to cool to 41.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
7. 07

   Cooling time and temperature

   Item 6-1C ↗

   Cooked chicken and shrimp cooling for more than 2 hours and did not reach 70 degrees. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food discarded.

   Inspector’s full note +

   Code .04(6)(d)

   Cooked chicken and shrimp cooling for more than 2 hours and did not reach 70 degrees. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Food discarded.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
8. 08

   Time as a public health control

   Item 6-1D ↗

   Sushi rice not labeled as being on time control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for…

   Inspector’s full note +

   Code .04(6)(i)

   Sushi rice not labeled as being on time control. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Rice temped at 135 and a discard time was placed on rice during inspection.

   Official report · Item 6-1D ↗
   No correction or repeat marker recorded.
9. 09

   Date marking and disposition

   Item 6-2 ↗

   Several items in freezer that had been thawed and then portioned and then placed back in freezer were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)

   Inspector’s full note +

   Code .04(6)(g)

   Several items in freezer that had been thawed and then portioned and then placed back in freezer were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
10. 10

    Food labeling and containers

    Item 10D ↗

    No allergen disclosure. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

    Inspector’s full note +

    Code .04(7)(d)

    No allergen disclosure. 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

    Official report · Item 10D ↗
    No correction or repeat marker recorded.
11. 11

    Food labeling and containers

    Item 10D ↗

    Escolar called white tuna on menu. 1. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) 2. Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. (C)

    Inspector’s full note +

    Code .04(7)(b)

    Escolar called white tuna on menu. 1. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) 2. Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. (C)

    Official report · Item 10D ↗
    No correction or repeat marker recorded.
12. 12

    Cooling methods and equipment

    Item 11A ↗

    Chicken and shrimp left while covered to cool on prep table. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Food discarded.

    Inspector’s full note +

    Code .04(6)(e)

    Chicken and shrimp left while covered to cool on prep table. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Food discarded.

    Official report · Item 11A ↗
    No correction or repeat marker recorded.
13. 13

    Washing fruits and vegetables

    Item 12D ↗

    Zucchini peeled before washing and avocado that was cut still had the sticker. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Food discarded.

    Inspector’s full note +

    Code .04(4)(g)

    Zucchini peeled before washing and avocado that was cut still had the sticker. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Food discarded.

    Official report · Item 12D ↗
    No correction or repeat marker recorded.
14. 14

    Required permits and notices

    Item 13A ↗

    No handwashing signage in restrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

    Inspector’s full note +

    Code .07(3)(d)

    No handwashing signage in restrooms. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

    Official report · Item 13A ↗
    No correction or repeat marker recorded.
15. 15

    Utensil storage

    Item 14A ↗

    In use utensils stored in water that was at 82 degrees. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 4. in running water of sufficient velocity to flush particulates to the…

    Inspector’s full note +

    Code .04(4)(k)

    In use utensils stored in water that was at 82 degrees. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C)

    Official report · Item 14A ↗
    No correction or repeat marker recorded.
16. 16

    Facility maintenance and cleanliness

    Item 17C ↗

    Carpet rugs placed in hibachi grill areas and is not easily cleanable. Curtains placed at door to kitchen and are not cleanable. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

    Inspector’s full note +

    Code .07(2)(a)

    Carpet rugs placed in hibachi grill areas and is not easily cleanable. Curtains placed at door to kitchen and are not cleanable. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. (C)

    Official report · Item 17C ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.