AFC Zenshi @ Shaw's 4572
PASS W/ CONDITIONSFriday, August 27, 2010 at 4:31 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
The hand sink behind the sushi station was dry at the time of the inspection. Hot water did not reach the faucet for approximately 30 seconds suggesting that the sink had not been utilized recently. Review proper hand washing technique and frequency.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
20-4-703.11
Food Contact Surfaces Clean
Staff were not properly washing and sanitizing plastic storage containers and utensils. The containers were washed with soap and rinsed appropriately. However the three basin sink was not filled with sanitizer and no sanitizing procedure was utilized. Provide proper training of employees.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
M-2-102.11
PIC Knowledge
The staff on-site during the inspection were unable to demonstrate proper operation of the pH meter. They could not test the pH of the rice for the inspector.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-8-103.12
Conformance w/ Approved Procedures
Staff on-site during the inspection were not properly trained in the HACCP procedures for the establishment. Specifically the staff could not properly calibrate the pH meter and test the rice. The sushi rice was last submitted for analysis on 6/16/09. Laboratory results were not provided for the 2010 calendar year. The HACCP certification was not present within the HACCP folder. The PIC/ownership must annually certify that the permitted HACCP recipe has not been modified. No HACCP training log was observed. All establishment staff must be properly trained. Upon completing the training the staff member must sign and date the training log.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
At the start of the inspection the rainbow roll was stocked to the edge of the reach in display case. Food products must be properly stored low/within the unit to provide proper refrigeration.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
The storage rack within the walk-in refrigerator is soiled and rusted. The food debris must be cleaned from the unit. Should the rust become loose the shelving unit will need to be resurfaced or replaced.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log