Commonwealth of Pennsylvania

Department of Agriculture 2301 N CAMERON ST

HARRISBURG, PA 17110
Bureau of Food Safety and Laboratory Services 717-787-4315

Retail Food Facility Inspection Report

Facility: SAKURA JAPANESE STEAKHOUSE Facility ID: 37526 Insp. ID: 660107
Owner: SAKURA JAPANESE STEAK HOUSE LLC Insp. Date: 2/26/2018
Address: 415 ORCHARD PLAZA Insp. Reason: Regular
City/State: ALTOONA PA No. of Risk Factors: 5
Zip: 16602 County: Blair Region: Region 5 No. of Repeat Risk Factors: 1
Phone: (814) 941-8588 Overall Compliance: OUT

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

Risk Factors are important practices and procedures identified as the most prevalent contributing factors of foodborne illness or injury.
Public Health Intervention are control measures to prevent foodborne illness or injury.

IN = In Compliance, OUT = Out of Compliance, N/O = Not Observed, N/A = Not Applicable, C = Corrected On Site, R = Repeat Violation
Supervision Protection From Contamination
1. Person in charge present, demonstrates knowledge, & Out 14. Food separated & protected Out, R
performs duties 15. Food-contact surfaces: cleaned & sanitized Out, R
Employee Health 16. Proper disposition of returned, previously served, In
2. Management, food employee & conditional food employee In reconditioned, & unsafe food
knowledge, responsibilities & reporting Time/Temperature Control for Safety
3. Proper use of restriction & exclusion In 17. Proper cooking time & temperatures N/O
4. Procedure for responding to vomiting & diarrheal events In 18. Proper reheating procedures for hot holding N/O
Good Hygienic Practices 19. Proper cooling time & temperatures N/O
5. Proper eating, tasting, drinking, or tobacco use In 20. Proper hot holding temperatures In
6. No discharge from eyes, nose, & mouth In 21. Proper cold holding temperatures In
Preventing Contamination by Hands 22. Proper date marking & disposition Out
7. Hands clean & properly washed In 23. Time as a public health control: procedures & records N/A
8. No bare hand contact with RTE food or a pre-approved In Consumer Advisory
alternate method properly followed 24. Consumer advisory provided for raw / undercooked foods In
9. Adequate handwashing sinks properly supplied & accessible Out Highly Susceptible Population
Approved Source 25. Pasteurized foods used; prohibited foods not offered N/A
10. Food obtained from approved source In Food/Color Additives & Toxic Substances
11. Food received at proper temperature N/O
26. Food additives: approved & properly used N/A
12. Food in good condition, safe, & unadulterated In
27. Toxic substances properly identified, stored & used; held for In
13. Required records available: shellstock tags, parasite N/A retail sale, properly stored
destruction
Conformance with Approved Procedures
28. Compliance with variance, specialized process, reduced N/A
oxygen packaging criteria or HACCP plan
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Safe Food & Water Proper Use of Utensils
29. Pasteurized eggs used where required In 42. In-use utensils: properly stored Out
30. Water & ice from approved source In 43. Utensils, equipment & linens: properly stored, dried & In
31. Variance obtained for specialized processing methods In handled
Food Temperature Control 44. Single-use/single-service articles: properly stored & used Out
45. Gloves used properly In
32. Proper cooling methods used; adequate equipment for In
temperature control Utensils, Equipment & Vending
33. Plant food properly cooked for hot holding In 46. Food & non-food contact surfaces cleanable, properly Out
34. Approved thawing methods used Out designed, constructed, & used
35. Thermometers provided & accurate In 47. Warewashing facilities: installed, maintained & used; test In
strips
Food Identification
48. Non-food contact surfaces clean Out
36. Food properly labeled; original container In
Physical Facilities
Prevention of Food Contamination
49. Hot & cold water available; adequate pressure In
37. Insects, rodents & animals not present Out
50. Plumbing installed; proper backflow devices Out
38. Contamination prevented during food preparation, storage & Out
51. Sewage & waste water properly disposed In
display
52. Toilet facilities: properly constructed, supplied, cleaned In
39. Personal cleanliness In
53. Garbage/refuse properly disposed; facilities maintained In
40. Wiping cloths: properly used & stored Out
54. Physical facilities installed, maintained, & clean Out, R
41. Washing fruit & vegetables In
55. Adequate ventilation & lighting; designated areas used In
FOOD EMPLOYEE CERTIFICATION
Certified Food Employee Certificate
56. Certified Food Employee employed; acts as PIC; accessible In 57. Certified food manager certificate: valid & properly displayed In
Visit Date Person In Charge Person In Charge Sig. Date Sanitarian Sanitarian Signature Sig. Date Time In Time Out
Signature
2/26/2018 Zhen Chen 2/26/2018 Nannett Peterman 2/26/2018 12:30 PM 4:00 PM

3/1/2018 2:45:29 PM Page 1 of 3

 Commonwealth of Pennsylvania
Department of Agriculture 2301 N CAMERON ST
HARRISBURG, PA 17110
Bureau of Food Safety and Laboratory Services 717-787-4315

Retail Food Facility Inspection Report

Facility: SAKURA JAPANESE STEAKHOUSE Facility ID: 37526 Insp. ID: 660107
Owner: SAKURA JAPANESE STEAK HOUSE LLC Insp. Date: 2/26/2018
Address: 415 ORCHARD PLAZA Insp. Reason: Regular
City/State: ALTOONA PA No. of Risk Factors: 5
Zip: 16602 County: Blair Region: Region 5 No. of Repeat Risk Factors: 1
Phone: (814) 941-8588 Overall Compliance: OUT

OBSERVATIONS AND CORRECTIVE ACTIONS

Violations cited in this report must be corrected within the timeframes below

Item Violation of Comment Correct By Date Repeat Violation

Number Code
1. 2 - 102.11(A- The Person in Charge does not have adequate knowledge of food safety in this food facility as
C1)(C4-16) evidenced by this non-compliant inspection.
9. 6 - 301.11 NO SOAP NOTED AT KITCHEN HANDSINK.
9. 6 - 301.12 NO PAPER TOWELS NOTED AT THE HANDSINK IN THE KITCHEN AND WAITRESS
STATION.
14. 3 - 302.11 Bowls of salads and containers of vegetables noted to be nested on top of each other with bottom Repeat Violation
of one container in direct contact with food. Instructed firm to dispose of foods.
14. 3 - 302.11 SHRIMP AND CUT VEGETABLES NOTED TO BE STORED IN OPEN PANS/BOWLS IN THE Repeat Violation
WALKIN COOLER WITHOUT ANY COVERING.
14. 3 - 302.11 Several raw animal foods(beef and chicken) were stored above ready to eat food(vegetables) in Repeat Violation
the walkin cooler.
15. 4 - 601.11(A) ROUND CLEAN DISHES AT THE COOKLINE WERE NOTED TO HAVE DRIED FOOD DEBRIS
AND THE RED SALAD BOWLS BESIDES THE WALKIN FREEZER HAD FOOD DEBRIS IN
BOWLS. INSTRUCTED FIRM TO RE WASH-RINSE-SANITIZE.
15. 4 - 602.11 TWO CUTTING BOARDS ARE HEAVILY STAINED. Repeat Violation
22. 3 - 501.17 BOWLS REFRIGERATED SALADS HELD MORE THAN 24 HOURS WERE NOT DATE
MARKED.
34. 3 - 501.13 VACUUM PACKED OF PREVIOUSLY FROZEN TUNA WERE NOT REMOVED FROM
PACKAGE WHEN THAWED.
37. 6 - 501.111 AT LEAST 280 MOUSE DROPPINGS NOTED ON FLOOR UNDER THE BAR, IN THE OFFICE,
WAITRESS STATION AND UNDER DRY INGREDIENTS STORED ON PALLETS IN STORAGE
ROOM.
37. 6 - 202.15 EXTERIOR DOOR ARE BADLY RUSTED AND DETERIORATED ON THE EXTERIOR OF THE
FACILITY. SCREEEN DOORS WERE NOTED TO HAVE 1 FOOT TEARS IN THE SCREENS.
DOORS DO NOT PROTECT AGAINST RODENT AND INSECT ENTRY.
38. 3 - 305.12 TRAY OF MEAT NOTED TO BE STORED UNDER DUSTY CONDENSER UNIT IN THE
WALKING COOLER.
38. 3 - 303.12 WALMART BAG FILLED WITH CUT LEMONS NOTED TO BE STORED DIRECTLY IN ICE
MACHINE DRINKING ICE.
38. 3 - 305.11 BAGS OF DRY INGREDIENTS ARE NOT STORED 6 INCHES OFF THE FLOOR, FOOD IS
STORED ON PALLETS THAT CANNOT BE EASILY MOVED.
40. 3 - 304.14 Observed wet wiping cloths in the kitchen, sushi area, not being stored in sanitizer solution.
42. 3 - 304.12 FIRM IS USING PLASTIC SCOOPS TO SCOOP OUT INGREDIENTS AND THESE SCOOPS
DO NOT HAVE ANY HANDLES TO PREVENT CONTAMINATION.
44. 4 - 502.13 FIRM RE-USING SINGLE USE PLASTIC CONTAINERS OF SEAWEED SALAD AND
WALMART BAGS.
46. 4 - 101.11 FIRM USING LINOLEUM 2X2 FOOT PIECES TO LINE SHELVES OF 2 DOOR UPRIGHT
COOLER. FIRM USING SARAN WRAP COVERED CARDBOARD BETWEEN LAYERS OF
SALAD BOWLS. MATERIALS ARE NOT EASILY CLEANABLE.
48. 4 - 602.13 TOP OF COOKLINE, AROUND WOK HOLDER WAS NOTED TO HAVE GREASY, CHARRED
BUILDUP.
48. 4 - 602.13 WIRE SHELVING IN THE WALKIN COOLER AND 2 DOOR UPRIGHT COOLERS WERE
NOTED TO HAVE HEAVY BUILDUP OF OLD STICKY FOOD RESIDUE.
48. 4 - 601.11(B- PLASTIC SHELF LINER IN WALKIN COOLER WAS NOTED TO HAVE POOLED STAGNANT
C) WATER AND MOLD ON SURFACES.
50. 5 - 205.15 RIGHT SIDE BOWL OF THE THREE BOWL DRAIN LINE WAS NOTED TO BE LEAKING.
50. 5 - 205.15 FLOOR DRAIN UNDER 3 BOWL SINK WAS NOTED TO DRAIN SLOWLY, TOP OF GREASE
TRAP HAD STAGNANT WATER.
54. 6 - 501.11 4 CEILING TILES WERE NOTED TO BE STAINED FROM PRIOR ROOF LEAK Repeat Violation
54. 6 - 201.11 WOODEN FLOOR AT THE ENTRY WAY TO THE KITCHEN IS DRY ROTTED AND
DETERIORATING. COUNTER TOP AT WAITRESS STATION WAS NOTED TO BE PEELING
AND FLAKING.

3/1/2018 2:45:29 PM Page 2 of 3

 Commonwealth of Pennsylvania
Department of Agriculture 2301 N CAMERON ST
HARRISBURG, PA 17110
Bureau of Food Safety and Laboratory Services 717-787-4315

Retail Food Facility Inspection Report

Facility: SAKURA JAPANESE STEAKHOUSE Facility ID: 37526 Insp. ID: 660107
Owner: SAKURA JAPANESE STEAK HOUSE LLC Insp. Date: 2/26/2018
Address: 415 ORCHARD PLAZA Insp. Reason: Regular
City/State: ALTOONA PA No. of Risk Factors: 5
Zip: 16602 County: Blair Region: Region 5 No. of Repeat Risk Factors: 1
Phone: (814) 941-8588 Overall Compliance: OUT

OBSERVATIONS AND CORRECTIVE ACTIONS

Violations cited in this report must be corrected within the timeframes below

Item Violation of Comment Correct By Date Repeat Violation

Number Code
54. 6 - 501.12 WALLS, FLOOR, CEILING AND EXTERIOR DOOR OF THE WALKIN COOLER WERE NOTED
TO HAVE BLACK,STICKY, GREASY FOOD BUILDUP. CEILING WAS NOTED TO HAVE
DUST BUILDUP. FLOORS UNDER 5 GALLON CONTAINERS OF OIL, BEHIND COOKLLINE,
UNDER DISHWASHER, UNDER 2 DOOR UPRIGHT COOLER,HIBACHI STATIONS, UNDER 3
BOWL SINK AND UNDER WOODEN PALLETS WAS NOTED TO HAVE OLD GREASY BLACK
FOOD BUILDUP AND RICE. MOLD NOTED ON THE CAULKING BEHIND THE 3 BOWL SINK.

PUBLISHED COMMENTS
PURPOSE FOR VISIT WAS A ROUTINE INSPECTION. TEMPERATURES 36, -7, 38, 34.
46.1144 - The Retail Food Facility license will not be renewed until such time as this facility is compliant as per Pa. Code §46.1143 (FDA Food Code 8-304.11(B))
regulations, and this facility may be subject to $150 or $300 inspection fees if a 2nd or 3rd follow-up inspection is necessary to achieve compliance. The facility has been
closed by order, and shall not reopen until approved by this Department. The Closure Order posted by the Department shall not be removed, altered or concealed in any
way, under penalty of Law. (FDA Food Code 8-304.11(E))
The person in charge stated that the report will be provided to the owner for review. JOINT INSPECTION WITH BRENDA TYLER, RICK CHOBOY. INSPECTION
REVIEWED WITH ZHEN CHEN. INSPECTION WILL BE POSTED ON THE DEPARTMENTS WEBSITE.

3/1/2018 2:45:29 PM Page 3 of 3