Jefferson County Department of Health

SAKANA SUSHI BAR & GRILL

1944 HOOVER CT HOOVER 35226

1/27/202511/4/20248/6/2024

92 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	1/27/2025

Deducted	Remarks
1	3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.///Scoops and cups in barrels of rice, and flour. (cups removed) 3-304.12 Store between-use utensils in a container of water at 135 F or above.///Spatula stored in bucket of water by grill.
1	4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use.
1	5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Drains under dish machine, grill and 2 compartment sink have black build up present.
1	6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Cell phone on prep table across from grill.
1	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. ///All RI coolers have food debris on shelves.
1	4-901.11 Allow utensils to air dry before stacking.///Several metal pans and drinking cups stacked while wet.
1	6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood has grease visible. 6-501.14 Clean restroom exhaust vent cover.///Restroom vents have dust build up.
1	6-501.113 Store maintenance tools (brooms, mops, vacuum cleaners, etc.) in an orderly manner that facilitates cleaning the area and so that they do not contaminate food, equipment, utensils, linens, and single-service/single-use items.///Drills on wire shelf next to WI cooler with other foods.

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

Deducted

Critical

Remarks

Yes

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.

Yes

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.

3-501.13 (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.

3-304.12 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

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

5-501.113 Keep dumpster doors and lids closed.///Both dumpsters sliding doors and flip lids open.

6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. ///Vents in hood over flat top grill has grease build up visible.

Yes

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.

Yes

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.

3-302.12 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.

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

Deducted	Remarks
1	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.
1	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.
2	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.
5	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	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.
4	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	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.
1	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.