Genji Sushi No. 10084
PASSTuesday, January 21, 2025 at 5:33 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Prepared packaged sushi being placed in service regrigeration at 44F Employee is removing product from walkin refrigeration too soon Ensure product is at 41F or below before placing out for service
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)
Violation for cold holding of packaged sushi products has been noted on multiple inspection reports. Establishment shall properly train employees and products shall be properly cooled and cold held prior to placing out for service
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.