By: Robert Dewey | [email protected]

Shawnee, KS

Sakura

7474 NEIMAN
SHAWNEE, KS 66203
913-962-6361

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/12/2020 following a complaint from the public. As a result of that inspection, and due to the severity of the specific violations the Sakura was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 13 violations were found.

This inspection marks the third time Sakura failed to be, “In compliance” following a restaurant inspection. (See links below)

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

• In the walk in cooler, one case and one bowl of molded jalapenos was being stored. Correction on site (COS) = Jalapenos discarded In the main walk in cooler, two cases of imitation crab in ROP were thawing without having a slit cut into the packages. In the beer walk in cooler (WIC), one package of yellow tail,one package of halibut and one package of tuna in all in ROP, without a slit cut into package. Person in charge (PIC) said that all packages were removed from the freezer last night. COS = All products were slit
• In the WIC, on a speed cart, one container of raw tuna with a plastic wrap cover(no leakage), was being stored on a sheet pan over RTE side salads covered with plastic wrap. COS = Tuna moved to bottom pan
• In the beer WIC, raw tuna, raw yellow tail and raw halibut were being stored on plastic trays, on a wire rack, (no leakage) directly over open boxes of wine and beer. COS = Raw product separated from RTE product
• In the back dish area, Inspector walked by an employee washing his hands when inspector noticed that the employee was still wearing gloves while washing his hands. At the sushi bar, an employee was asked labeled a chemical container once finished he proceeded to wash his gloves rather than remove them and wash his hands. COS = Educated PIC in regards to glove usage and hand washing. All hands washed correctly.
• No parasite destruction paperwork was available for any of the Raw fish that is served at the FE. Not corrected
• The main walk in cooler was holding an ambient temperature of 47.3F per min/max. The following foods were holding at the following temperatures in the walk in cooler: Cream cheese – 45.1F, 44.8F, 45.6F, 45.1F, 44.7F, 45.5F, 45.9F, 45.9F, 46.1F Tofu – 44.9F, 49F, 45.7F Butter blend – 45.9 Raw chicken – 46.1F Sliced tomato – 48.6F Side salad(lettuce & cut tomato) – 48F Uncooked crab Rangoon – 47.6F Cut lettuce – 46F Sweet n sour sauce – 51.9F (Made on site) Yummy yummy sauce – 48.9F (made on site) Teriyaki Sauce – 48.5F (made on site)* All products had been in the WIC overnight. COS = All products discarded. Repairman called for WIC
• At the sushi bar, two rice cookers were holding rice on TPHC but these cookers were not marked with the time the rice was made. PIC said it was made at 10:45am. COS = RIce cookers labeled with time
• At the sushi bar one non-food grade spray bottle was being used to hold oil for sushi. COS = Bottle removed
• The meat slicer was being stored as clean with visible food debris on the FCS. One bucket of utensils that were being stored as clean had visible debris and/or residue on the FCS. COS = All items either cleaned or moved to dish
• At the sushi bar, one container of blue liquid was being stored without a label of common name. PIC said it was hand soap. COS = Labeled
• Under the waitress station, one working aerosol spray bottle of air freshener was being stored next to and in contact with a case of bottle water. Under the counter at the sushi bar, one working bottle of windex was being stored next to with the nozzle pointed at single use plastic containers COS = All chemicals segregated
• In the back dish area, multiple portable ranges with the Gas still attached were being stored on a wire rack directly over stored as clean dishes. COS = Ranges moved
• One non-food grade (terro) ant trap was being stored at the bar, next to and in contact with Sake dispenser. COS = Educated and trap removed

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.

Sakura in Shawnee bumbles follow-up 2nd inspection in 10 days with 10 violations; No hand wash- Employee rinsing off dirty dishes, places them on rack, then handles clean dishes

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