Health Report #108786
Sadako Japanese Restaurant
||Eating, Drinking or Tobacco
||I found two uncovered drinks on the main prep line. As discussed, at the time of inspection, staff may only drink from covered beverages, while working. Educate all the employees about this rule and monitor the cooking areas to ensure that it is being followed. Corrected at the time of inspection. The drinks were discarded.
||Frequency Before Use After Cle
||Clean utensil(s) and food-contact surface(s)
||The dish machine is not providing fifty parts per million (ppm) chlorine sanitizer as designed. This machine must provide sanitizer at all times to properly disinfect dishes and utensils. If sanitizer is not being provided, harmful bacteria will not be killed. This could cause food borne illness. Staff must be taught how to properly prime the dish machine before use. Additionally, they must know how to check sanitizer levels by using the chlorine test strips. It is not satisfactory, to allow them to wash dishes without knowing these things. Corrected at the time of inspection. I instructed the dishwasher in spanish about how to prime the machine and check sanitizer levels. I also spoke with the owner about educating the dishwashing staff.
||Using Dressing Rooms and Locke
||Locker(s)/designated storage area(s)
||dry storage area
||I observed several jackets on top of canned goods. As discussed, do not allow staff to store their personal items in food storage areas. Food containers must be protected from sources of contamination while in storage.
||Food Temperature Measuring Dev
||Cooks on the prep line do not have food thermometers. Frequent food temperature monitoring is critical in preventing food borne illness. The prep cooks must use food thermometers to verify proper food holding temperatures. Provide food thermometers.