Crudo
FAILThursday, February 23, 2017 at 2:55 PM
Violations Cited
12-3--301.11
Prevention of Contamination from Hands
Observed sushi chef handling cooked shrimp and cutting cucumber with bare hands / Restrict bare hand contact with all ready to eat foods
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.
31-5-204/05.11
Location Accessible
Sushi hand sink clogged with food debris / Remove and ensure hand sink remains free and clear for hand washing only. Sushi has a prep sink.
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-8-103.12
Conformance w/ Approved Procedures
pH logs for sushi stop logging at 2/6/17 / Ensure every batch of sushi rice is tested and pH is logged.
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.