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Sakura Japanese Restaurant in Shawnee fumbles inspection; Seagram’s 7 liquor with visible winged insects inside, liquid ant bait trap on counter top

Sakura Japanese Restaurant in Shawnee fumbles inspection; Seagram’s 7 liquor with visible winged insects inside, liquid ant bait trap on counter top

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Shawnee, KS

Sakura Japanese Restaurant

7474 NEIMAN
SHAWNEE, KS 66203
913-962-6361

The Kansas of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 2/20/2020. As a result of that inspection, and due to the severity of the specific violations Sakura Japanese Restaurant was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of XX violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • The hand wash sink in the grill area will not turn on either hot or cold.
  • No soap was available at the sushi bar hand washing sink. Not corrected
  • No paper towels or other hand drying provisions at the sushi bar and prep area’s hand washing sinks. COS = Paper towels provided
  • In a cabinet in the grill area, one working spray bottle of sanitizer was being stored next and in contact with multiple condiment bottles.(no leakage) COS = Sanitizer bottle moved
  • By the hand sink in the bar area, one liquid ant bait trap was being stored on the counter top. This is not a food safe pest control measure. COS = Ant trap removed
  • At the bar, one bottle of Seagram’s 7 liquor was being stored with visible winged insects inside. COS = Liquor discarded
  • When inspector walked into kitchen, A male employee was pulling fried calamari from the fryer in the basket. Then without a hand wash or donning gloves he began to place the calamari onto the plates for service. Corrected on site (COS) = Educated employee, hands washed, gloves donned and calamari discarded
  • In the walk in cooler, one pan of raw mussels was being stored on a speed rack (no leakage) over a sheet pan with pre-made salads. COS = Mussels moved under salads
  • No parasite destruction paperwork is available for the raw fish products served in the FE.
  • At the sushi bar on the counter, raw mussels were holding at 54.9F. Person in charge (PIC) said they had been out for approximately 5 minutes. COS = Returned to WIC for rapid chill
  • In the sushi bar under counter reach in cooler (RIC), one container of cooked zucchini was being held without a date label. PIC said it was made on 2-18-20. Today is 2-20-20 which is over 24 hours. COS = Dated
  • When inspector arrived both the rice cooker and sushi roll maker were holding at 105.3F. PIC said that they were using TPHC but neither of the containers were marked with time. PIC said they were made at 11:30AM. COS = Marked with time
  • In the under counter RIC at the sushi bar, Raw sliced radish was being stored in a non-food grade (sterlite) container with the food in direct contact with the plastic. COS = Radish removed
  • In the reach in freezer in prep Raw chicken and beef were being stored in a non-food grade plastic “thank you bag” with the food in direct contact with the plastic. Not corrected.
  • At the sushi bar, approximately 50 ceramic plates were being stored as clean with visible chips and breaks. In the dish area, one plastic spatula was being stored as clean with visible tears, breaks and gouges. COS = discarded
  • In the dish area, one vegetable ribbon cutter and three peelers were being stored as clean with visible food debris and/or residue on the FCS. COS = All items moved to dish