Sakura Sushi Inc., 1960 Grand Ave 11 West Des Moines, Ia 50265, , IA - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths shall be maintained in sanitizer between use. Housekeeping needed: exteriors of equipment, shelving
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observed outdated, moldy shell eggs in maketable -- eggs were voluntarily discarded. REPEAT VIOLATION: If time is used then the rice and all prepared sushi containing the rice must be disposed of in 4 hours -- observed rice not marked with time. Corrected on-site. Rice will be discarded on future inspections if out of compliance.
- Using a handwashing sink- operation and maintenance
Observed container of shrimp placed inside kitchen handsink. Provide soap and paper towels at all handsinks.
- Food shall be obtained from sources that comply with law
Observed outdated, moldy shell eggs in maketable -- eggs were voluntarily discarded. REPEAT VIOLATION: If time is used then the rice and all prepared sushi containing the rice must be disposed of in 4 hours -- observed rice not marked with time. Corrected on-site. Rice will be discarded on future inspections if out of compliance.
- Poisonous or toxic materials used and applied
Observed two cans of RAID on premise -- voluntarily discarded
- Handwashing cleanser, availability
Observed container of shrimp placed inside kitchen handsink. Provide soap and paper towels at all handsinks.
- Food on display is protected from contamination by consumers
All foods in maketable shall be covered/protected -- observed foods stored directly on shelves without containers or plastic wrap.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of employee health policy. Owner arrived and explained that Form 1B is being used -- recommend re-training all food employees.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
REEPAT VIOLATION: Ensure ingredient bins are kept separate for preparation of sushi containing raw fish and sushi that does not contain raw fish -- corrected
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment. Observed ice on condenser in walk-in.
|
09/25/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw seafood products stored on same sheet pan as products that were not raw -- owner voluntarily discarded products that were not raw
- Where to wash
Food employe was not aware of proper handwashing requirements -- owner addressed immediately
- Bare hand contact with ready to eat foods
Observed bare hand contact with RTE food -- food was discarded
- When to wash
Food employe was not aware of proper handwashing requirements -- owner addressed immediately
|
07/25/2013 | Routine |
- In-use utensils, between-use storage
ice scoops shall be stored with handle above ice
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Person in charge unable to adequately demonstrate knowledge of food safety as defined by code -- sushi requirements
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Establishment shall have separate preparation areas for preparing sushi that contains raw fish and sushi that does not contain raw fish
- Miscellaneous sources of contamination
Observed ice from condenser unit dripping on foods in walk-in cooler -- open foods were discarded, and all other foods were moved away from unit -- repair immediately
- Posting of a valid license
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths shall be maintained in sanitizer between use
- When to wash
Glove use does not replace hand washing
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Owner provided receipts for all items, however receipts to not distinguish aquacultured fish from those frozen for parasite destruction. REPEAT VIOLATION: If time is used then the rice and all prepared sushi containing the rice must be disposed of in 4 hours -- this policy shall be submitted in writing to Regulatory Authority.
- Handwashing cleanser, availability
soap disensers empty at handsinks
- Records, creation and retention for parasite destruction
Owner provided receipts for all items, however receipts to not distinguish aquacultured fish from those frozen for parasite destruction. REPEAT VIOLATION: If time is used then the rice and all prepared sushi containing the rice must be disposed of in 4 hours -- this policy shall be submitted in writing to Regulatory Authority.
|
05/15/2013 | Routine |
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