Health Inspections: Sake Japanese Steak House & Sushi Bar

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Health Inspections: Sake Japanese Steak House & Sushi Bar

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Restaurant inspections.

 

Address: 2146 Miamisburg-Centerville Road, Centerville

Date of inspection: Aug. 15

Violations: Observed PIC and staff using barehands to prepare small salads. Gloves, Utensils, or deli paper shall be used to handle ready-to-eat foods so that contamination is prevented. If gloves are worn, ensure gloves are changed when tasks (including after handling raw meats and eggs, money, and cell phones) are changed and hands are washed in between changing of gloves.

- PIC and staff voluntarily discarded approximately 24 prepared salads.

Observed sushi fish and salad dressing being held cold above 41F. Ensure foods are held cold at or below 41F in order to limit the growth of bacteria.

- Salad dressing- CH- 45.6F- inside reach-in display cooler near soda machine

- White tuna- CH- 49.0F

- Crab- CH- 46.5F

PIC was informed to remove salad dressing from reach-in cooler and place it in another working cooler. No perishable foods shall be stored in reach-in cooler until it can hold foods cold at or below 41F.

PIC was informed to remove white tuna and crab from sushi display cooler and place them on another working cooler. Each shall not be served until they are held cold at or below 41F.

- Other sushi fish, inside sushi display cooler, were observed holding cold below 41F. PIC was informed to ensure display cooler is “turned on” very soon after entering building so that it is cold when sushi is placed inside (from bottom reach-in coolers).

Observed white cutting board, in sushi area, being stored on floor. Ensure all food contact surfaces are stored in a clean, dry location in order to prevent contamination.

- Staff removed cutting board from location and washed, rinsed, and sanitized in kitchen.

Observed multiple non-food contact surfaces with build-up of food residue. Ensure non-food contact surfaces are cleaned more frequently and maintained so that they are free of build-up.

- Ventilation filters

- Shelving inside walk-in cooler

- Inside microwave, top portion

- Sides of each hibachi grill

Observed build-up of food residue under shelving in dry goods storage area. Ensure floors, including in hard to reach areas, are cleaned more frequently and maintained so that they are free of build-up.

Observed multiple working spray bottles, sitting near dish machine, not supplied with labeling. Ensure all spray bottles are labeled with name of contents in order to prevent contamination.

Comments: PIC was informed to ensure all hibachi carts are placed in a working cooler when they are not being used.

A re-inspection occurred on Aug. 21. 

Violations/comments: observed build-up of food residue under shelving in dry goods storage area. Ensure floors, including hard to reach areas are cleaned more frequently and maintained so they are free of build-up.

The follow-up report on past violations is as follows: 

At time of re-inspection, no barehand contact of foods was observed.

White tuna and crab were observed, in sushi cooler, being held below 41F/

- White tuna- CH- 38.0 F

- Crab- CH- 39.0 F

PIC was informed to monitor temperature of salad dressing. Salad dressing was observed holding cold at 43.0F. PIC was informed to place salad dressing in another working cooler and ensure display cooler can hold cold at or below 41F. Display cooler shall not be overstocked. 

At time of inspection, no cutting boards were observed to be stored on floors. PIC was informed to ensure cleaning of non-food contact surfaces is continued daily so that build-up is prevented. Working spray bottles were observed with name of contents.

No further re-inspection needed at this time.

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