SAKURAABANA INC
FAILThursday, January 6, 2011 at 4:01 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw meat stored over vegetable in refridge and rte foods.Properly store raw animal foods to avoid cross contamination.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Staff touching face and then toyching product without handwashing until instructed by Inspector/PIC.Please review with all personnel the when/how to wash hands.Staff at dishwash station also observed handling soiled dishes and clean/sanitized dishes with same pair of gloves-no handwashing.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
41-7-207-09.11
Medicines FirstAid Storage
Rubbing alcohol and first aid supplies stored over customer dishes and food.Properly store seperate/below to avoid contamination.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
CFM not onsite and PIC interviwed had difficulty stating required temperature controls for cooking cooling reheating and holding as well as Employee illness policy.Please utilize whatever educational materials needed to aid staff in process(Post requirements in back of house to read when needed).PIC was professional-very good.(HACCP logs are being filled out properly and tests are performed properly-very good).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Use of newspaper to line shelving.Discontinue and use ONLY hard non-porous materials(sheet pans hard plastic trays etc.).
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
Plastic tubing draining into handsink in DR waitress area.Remove from handsink and properly plumb.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
No sinage or insufficient sinage at handsinks.Handsink sinage shall inform staff to wash hands before/after returning to work or similar sinage and handsinks are for handwashing only.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Worn upper walls and ceiling area in kitchen due to possible water damage.Please provide estimated time fro repairs and ensure that there is no contamination from loose debis to pots/pans food storage etc.(May need to scrape any loose debris).
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones