Jefferson County Department of Health

SAKANA SUSHI BAR & GRILL

1944 HOOVER CT HOOVER 35226

11/4/20248/6/2024

70 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	11/4/2024

Deducted

Remarks

2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.///Forms signed by employees not provided at time of inspection.

3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Salmon at sushi bar in RI cooler had temperature of 49-50F.

3-501.17(A) (If food has been frozen--per guidance from FDA) Properly date mark all TCS food prepared in-house with: date prepared; date frozen; date removed for thawing; date to discard—not to exceed 7 days total (exclude days that the product was froze./// (1)WI cooler has several containers of prepared vegetables not date marked. (2) RI cooler/make table has meats, and boiled eggs (sliced) not date marked.

3-603.11 Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness.///Majority of menus not marked with asterisk denoting consumer advisory.

3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) /// (1) Sauce bottles next to grill not labeled with contents.(2) Food in WI cooler not labeled.

3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.///Fish thawing in WI cooler in ROP packaging no slit present.

3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.///Crunchy toping for shrimp stored on shelf next to WI cooler door uncovered.

3-304.12 Store between-use utensils in a container of water at 135 F or above.///Scoops stored in water at 89F. 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.///Scoops and bowls laying in barrels of batter

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. ///(1) Packaged food laying on the floor of the freezer. (2) Grim/debris on floor of freezer

4-901.11 Allow utensils to air dry before stacking.///Dishes and cups stored wet.

84 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	8/6/2024

Deducted	Critical	Remarks
5	Yes	3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Roasted eel, chicken and shrimp and butter with garlic. temp 47-48F. COS ,EEL and butter placed in cooler, chicken and shrimp placed on ice in make table.
1	No	3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.///Crunchy topping for shrimp not covered in storage area and at bar.
1	No	3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Knife stored between make table and prep table. 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.///Self serve cup used for scooping rice.
4	Yes	4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)///Inside of ice machine has black residue and outside of ice machine on door and surrounding area has build-up and debris.
1	No	4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Lids on sauce dispensers and rolling cart for sushi rice at the bar has visible residue/build-up.
1	No	5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Drain under dish machine has black build-up around edges. 6-501.18 Clean hand sinks as often as necessary to keep them clean. ///Hand sink next in prep area has large amounts of food residue.
2	No	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)Wall behind flat cook top has grease build-up. (2) Floor under dish machine has build-up. (3)WI freezer floor has food debris.
1	No	7-209.11 Store personal care items away from food, utensils, equipment, linens and single service/single use articles.///Apron and hat stored on prep table and with clean pans.