Saki Endless Sushi And Hibachi Restaurant

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of reach in cooler shelf cooks line and single serving containers shelf.

Basic – Food stored on floor. Batter in a bowl under single service storage area.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with employees the importance of washing hands before touching other equipment.

High Priority – Nonfood-grade containers used for food storage – direct contact with food.wantons in plastic Togo bags in reach in cooler across the stove.

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 100 ppm discussed with employee to add more tablets. Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp raw chicken over ready to eat wantons ready to eat sauces. Reach in cooler by rice makers Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler raw shelled eggs 57 f wanton 47 f 2nd temp operator placed in freezer 2nd temp 43 f Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Sushi rice operator determined time and placed mark Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Handwash sink used for purposes other than handwashing. Wet wiping cloth in hand washing sink cooks line. Repeat Violation

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management manager singed and multiple employees signed. Next unannounced inspection.

Intermediate – No soap provided at handwash sink. By dish washing machine.