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• Panera Bread, 6 Plaza Drive, Auburn: satisfactory.

• Sakura Buffet (Jan. 24 inspection), 315 Genesee St., Auburn: unsatisfactory. Approximately 20 pounds of cooked chicken wings was cooling in a food grade bin on a shelf on the main cook line. The chicken was cooked within the last two hours. The temperature of the chicken was 72 degrees F at the time of inspection. The chicken wings were portioned into smaller trays and placed inside the walk-in cooler to be properly cooled to under 45 degrees F. One pound of chicken nuggets was being improperly stored on a shelf adjacent to the main cook line. The temperature of the chicken nuggets were noted to be 74.6 degrees F at the time of inspection. The chicken nuggets were voluntarily discarded at the time of inspection. Approximately four pounds of breaded cooked chicken for sweet and sour chicken was also being improperly stored on a shelf adjacent to the main cook line. The chicken was noted to be at 64.8 degrees F at the time of inspection. The chicken was voluntarily discarded at the time of inspection. Eight hard boiled egg halves being actively held for service to patrons on the cold buffet line were noted to be improperly held at above 45 degrees F. The temperature of the eggs was 62.4 degrees F at the time of inspection. Approximately 5 pounds of crab salad being held on the cold buffet line for service to patrons was also being improperly noted to be improperly held above 45 degrees F. The temperature of the crab salad was 64.2 degrees F at the time of inspection. The eggs and the crab salad were voluntarily discarded at the time of inspection. Multiple bins of both raw and cooked chicken being stored in the walk in cooler uncovered. Accurate thermometers not being actively used to evaluate cooked and or cooled foods during preparation and cold storage. Tuna steak and smoked eel to be used as an ingredient to sushi at the sushi bar were being thawed at room temperature during the time of inspection. Both the sushi and eel were still partially frozen and below 32 degrees F and were placed in the cooler to be thawed under refrigeration. The filters in the exhaust hood require cleaning. The filters are covered in an excessive amount of grease.

• Ichiban, 181 Grant Ave., Auburn: satisfactory. Missing approximately four square feet of the floor tiles in the walk in cooler. Missing a portion of wall paneling in the bar area.

• Subway-Auburn Plaza (Jan. 25 inspection), 217 Grant Ave., Auburn: unsatisfactory. The soup of the day which was being held for service to customers was noted to be improperly hot held. The actual temperature of the soup was 119.1 degrees F at the time of inspection. The soup was placed in the holding unit at 11 a.m. Approximately three pounds of loaded potato soup was voluntarily discarded at the time of inspection. The floor of the walk in cooler requires cleaning due to grease and food debris build up.

• Sunset Restaurant, 93 N. Division St., Auburn: satisfactory. The door of the walk-in freezer in disrepair and does not completely close. Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained.

• Sakura Buffet (Feb. 1 re-inspection), 315 W. Gensee St., Auburn: satisfactory.

• Subway-Auburn Plaza (Feb. 1 re-inspection), 217 Grant Ave., Auburn: satisfactory.

• Downtown Deli, 217 Grant Ave., Auburn: satisfactory. The floor of the walk in cooler is no longer smooth and easily cleanable.

• New China Royal, 103 Genesee St., Auburn: satisfactory. Duct tape being used to attached cardboard to the shelves in the main preparation area. Multiple food products noted to be double stacked on multiple shelving units through the facility.

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