SAKURA RESTAURANT

3 findings recorded on Oct 13, 2026. 3 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed strainers stored in both hand-sinks of sushi bar. C/A: A handwashing facility may not be used for purposes other than handwashing.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed strainers stored in both hand-sinks of sushi bar. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: Items removed. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 2-2D ↗

   Handwashing

   Observed several containers blocking the hand-sink located in main kitchen. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use COS: Containers removed.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed several containers blocking the hand-sink located in main kitchen. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use COS: Containers removed. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

3. Violation recordedItem 6-1A ↗

   Cold holding

   Observed spicy mayo and mayo stored on the counter of the sushi bar temping above 41F. Observed salmon, mackerel, tuna, and crab sticks in sushi display cooler of sushi bar temping above 41F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed spicy mayo and mayo stored on the counter of the sushi bar temping above 41F. Observed salmon, mackerel, tuna, and crab sticks in sushi display cooler of sushi bar temping above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.