SAKE THAI & SUSHI BAR
4401 SHERIDAN ST #1
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/11/2025
High Priority
3
Intermediate
3
Basic
4
Total
11
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer/walk in freezer. Observed at glass slide top on cook line, chest freezers, condenser in walk in freezer
- 10-08-5:Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water or 90F on cook line. Operator removed utensils to ware wahing area and discarded water **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in prep area
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw chicken, raw shell eggs stored above bottled drinks in walk in cooler operator reorganized **Corrected On-Site**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw fish in cook line reach in freezer. Operator reorganized **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (60F - Cold Holding) being held in bowl on top of cook line items. Employee states sprouts have been out for 1 hour. Employee moved to reach in cooler **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles at wait station soiled
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at hand wash sink in ware washing area
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing yellow substance at ware washing area not labeled. Operator labeled bleach **Corrected On-Site** **Repeat Violation**
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher in prep area near back door
Food safety inspection conducted on 3/11/2025 revealed 11 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 8/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/27/2024
High Priority
8
Intermediate
3
Basic
8
Total
19
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic soup containers in bulk containers of sauces in front walk in cooler. Manager removed all cups. **Repeat Violation** **Warning**
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not draining water between wash and rinse cycles and sanitizer pump operating with no chemical pumping through line. **Warning**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed. **Corrected On-Site** **Warning**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Scoop handle touching ice in ice machine bin. Employee removed scoop from bin and properly hung. **Corrected On-Site** **Warning**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in back prep area. **Warning**
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At expo line in kitchen containers of spoons and forks not properly sorted to have handles presented properly. Employee began to re-sort utensils. **Corrective Action Taken** **Warning**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sushi counter sanitizer bucket reading 10ppm chlorine. Employee added bleach to correct to 100ppm chlorine. **Corrected On-Site** **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of sugar, salt, and msg at cook line prep table not labeled. **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading 0ppm chlorine after 3 attempts. Observed machine pump not operating properly. **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on new gloves and returned to cook line after handling raw shrimp without washing hands first. Reviewed proper procedures with employee and employee washed hands. **Corrected On-Site** **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In True reach in freezer by cook line, open case of raw lobster tails above container of individually wrapped precooked corn dogs. Manager rearranged items for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, tray of individual non commercial wrapped pieces of cut salmon above containers of curry sauces. Employee moved raw salmon down to lower shelf above whole raw salmon. 2) In cook line left fliptop lower cooler, container of raw shell eggs on shelf above container of chopped garlic. Employee inverted for proper separation. 3) In both sushi reach in coolers, containers of raw cut fish and prepared raw sushi rolls above bottled sauces and containers of ready to eat items. Employee rearranged both coolers for proper separation. **Corrected On-Site** **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of cut raw chicken on shelf above bus pan of bagged cut raw beef. Employee rearranged to put chicken on bottom shelf. **Corrected On-Site** **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line handled raw chicken breast and continued to handle multiple cooking utensils and plates without washing hands and changing gloves. Reviewed with manager and employee proper procedures and employee washed hands. **Corrected On-Site** **Warning**
- 03F-02-5: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 cannot be determined. Tempura shrimp under heat lamp in front of kitchen listed as being held on time control - no time mark. Manager stated cooked about 2:00pm and added time mark to 5:00pm. **Corrected On-Site** **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit In cook line mini steam well units, red curry sauce (126F - Hot Holding); yellow curry sauce (109F - Hot Holding). Per employee both reheated on stove and moved to units just over two hrs ago. Employee removed to stove and reheated to above 165F for proper hot holding. Yellow curry (174F); red curry (178F). **Corrected On-Site** **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not properly marked to correspond to consumer advisory on printed menus. Employee began to mark items on menus. **Corrective Action Taken** **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple non commercial sauce containers in front walk in cooler missing date labels. Manager added date marks. **Corrected On-Site** **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging above dish machine. **Warning**
Food safety inspection conducted on 8/27/2024 revealed 19 total violations (8 high priority, 3 intermediate, 8 basic).