Beijing Kyoto
PASSWednesday, November 26, 2008 at 4:33 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Provide separate utensils for the raw beef chicken and fish stored in the top of the refrigeration unit located in front of the wok station. Separate utensils are required to prevent cross contamination of the raw beef chicken and fish.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Keep utensils and other items out of the hand sinks. The hand sinks are for hand washing only.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
M-3-603.11
Consumer Advisories
A disclosure (*) should be placed next to the Fresh Fish Rolls Tuna Rolls and Salmon Rolls to be in compliance with the Consumer Advisory requirements in the Federal Food Code. Have placed placards or the display case until the menus are reprinted.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Store soiled wiping cloths in sanitizing buckets when not in use. Sanitizing buckets should be present at each active work station.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.