- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
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02/13/2013 | Re-Inspection | |
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
- Critical: All pork or any food containing pork is not heated to 150oF or above. (2,046 penalty points)
- Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. (2,046 penalty points)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
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01/30/2013 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. (2,046 penalty points)
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points)
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
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02/27/2012 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
- Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. (2,046 penalty points)
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10/24/2011 | Inspection | |
| No violation noted during this evaluation. | 02/07/2011 | Re-Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. (2,046 penalty points)
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing (2,046 penalty points)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained (2,046 penalty points)
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01/31/2011 | Inspection | |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points)
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods. (2,046 penalty points)
- Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points)
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11/03/2010 | Inspection | |
Restaurant representatives - add corrected or new information about Sakura Japanese Hibachi, 283 Main Street, Farmingdale, NY 11735 »