Genji Sushi No. 10084
PASSFriday, September 27, 2024 at 3:08 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sushi products containing raw fish placed out in the retail area with temperatures of 48F-50F Reviewed procedures with the PIC to ensure products are at 41F or below prior to placing out for service. All products above 41F were removed from retail shelving and placed in a blast chiller to below 41F Review process with staff Refrigeration was at 37F
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
At the time of the inspection priority violations were noted on the inspection report- Procedures for rice testing and temperature control shall be reviewed with all staff
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.008/8-103.12-PF
Conformance with Approved Procedures (Pf)
At the time of the inspection sushi products had been prepared and placed out for service There is no documentation of PH testing for 09/20/24 Employee onsite had difficulty finding all of the equipment to properly test the sushi- Employee while testing did not calibrate the PH meter Retrain staff to properly follow HACCP requirements for calibrating the PH meter and proper testing of sushi rice prior to placing the product out in the retail area Rice was tested at this time with a ph of 4.0
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.008. Implement proper food safety procedures. Train all staff. Document corrective actions taken.