Beijing Kyoto
PASS W/ CONDITIONSTuesday, April 3, 2012 at 4:57 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
One of the sushi knives was observed within the hand sink. The hand sink is a source of cross contamination for a utensil utilized to prepare a raw ready to eat food.
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.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
One kitchen hand sink was dry and missing towels. A second kitchen hand sink was observed dry with a container of cooked chicken. Based on the observations it does not appear that the hand sinks were utilized within a reasonable time prior to the start of the food service. Review proper hand washing practices.
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
Without any sanitizing solution or wiping cloths at the sushi station it does not appear that the sushi preparation surfaces are being properly cleaned and sanitized.
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
31-5-204/05.11
Location Accessible
A container of cooked chicken was observed in the hand sink to the left of the cooking line. The sink must be maintained free from equipment.
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-2-103.11
PIC Performing Duties
The establishment was in violation of most of the requirements stipulated within their HACCP plan. According to the management the former sushi chef took the HAACP plan and other related documentation. No replacement documentation was provided for review. If this documentation cannot be replaced the establishment may be required to prepare a new HACCP plan for review and certification. Management should have taken corrective actions as soon as the plan went missing. Prior to opening for the day new equipment logs etc. should have been prepared and completed.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-8-103.12
Conformance w/ Approved Procedures
The HACCP plan and all of the other required documentation was missing from the establishment. The pH meter was not operating properly and could not be calibrated. As such there was no way in determining whether the rice had been properly prepared for the day. The sushi station therefore should have never been opened or operated for the day. The chef was not properly cleaning or sanitizing the sushi station. One of the sushi knives was in the hand sink. No sanitizing buckets were present. If the sushi rice cannot be properly tested the sushi station is not to open for dinner service.
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
The ownership stated that the prior chef had taken the sushi HACCP plan and the other documentation. BISD will return the following day to review the documentation.
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
The undercounter refrigerator beneath the sushi counter is no longer operating. It should be repaired.
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.
08-3-305-307.11
Food Protection
Bulk bags of tempura batter and sushi rice were observed open on shelving in the rear and on top of an unopened 5-gallon container beside a mop bucket. Provide proper food storage. Bags should be properly closed and secured. Bulk bins should be provided if there is not sufficient shelving for the storage of rice batter etc. Whole shelled eggs were observed stored above raw vegetables within the walk-in. The shelled eggs are a potential source of cross contamination. Shelled eggs should be stored on the lower shelving with raw chicken. Cooked chicken was observed within a food storage pan within the hand sink. A separate pan containing pork was observed on the drying rack of the three-basin sink. The food should be properly and securely stored at all times. Food storage containers were observed on the floor of the refrigerated walk-in and the freezer. Provide proper storage.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Soiled wiping cloths were observed along the food service line. No sanitizing buckets were available.Wiping cloths must be stored in sanitizer when not in use. Sanitizing buckets must be properly calibrated and available where required.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Knife sharpening stones and other utensils were observed on the top of the grease trap. No clean equipment should be stored on top of the grease trap.
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.
25-4-904.11
Single Service Articles Stored Dispensed
Several bulk packages of take-out containers were observed on the floor beneath the dish machine. Provide proper storage.
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.
26-4-502.13
Re-use of Single Service Articles
Disposable sushi trays and other single-service food storage trays were observed on racks that had been passed through the dish machine. These items are not designed for reuse and should be discarded.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
The towel dispenser to the right of the cooking line was missing towels. The towels must be promptly replaced.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.