SAKURAABANA INC
FAILTuesday, February 18, 2020 at 4:35 PM
Violations Cited
590.006/6-301.12-PF
Hand Drying Provision (Pf)
Provide paper towel dispensers for the hnd sinks in the sushi prep area.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Keep all in use wiping cloths in a sanitizing solution when not in use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
In the bsement cooler keep all food supplies at least 6 inches off the floor.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
In the bsement remove hesvy ice buildup inside the "coffin" style freezers.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
clean interior of the one door white freezer in the kitchen. Remove ice buildup from interior of unit and clean the bottom shelf. Remove buildup of soils. Clean tables on and around the prep/hot line. Multiple tables sinks and sides of euipment have heasvy buildup of food debris and soils. Clean as needed. In the basement dry goods storage area clean the exterior of all bulk food containers. Remove buildup of food encrustments and soils on surfaces. Cooking equipment on the hot line has built up food encrustments and soils. Clean all cooking equiment as needed.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Clean floor area around the gresse trap on bssement ledge. Also remove buildup of soils on ledge. Keep area clesn nd free of contaminants at all times. On the hot line. Remove grease buildup on the hood filters. Clean floor area under snd behind the hot line. Remove buildup of grease and soils on floor area.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
In the kitchen employees are leaving thier personal belongings on prep table shelving. Provide proper storage of all personal items. Keep away from an active prep area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.