IKURA
FAILThursday, May 8, 2014 at 4:25 PM
Violations Cited
M-8-103.12
Conformance w/ Approved Procedures
HACCP plan recipe for rice slurry not consistent with actual testing practices. PH documented once a day but more than one pot prepared. Document each pot. Review plan and follow procedures. Rice pH 3.8 OK. Other procedures for prep of rice and acidification OK.
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.
08-3-305-307.11
Food Protection
Remove the pots of soil next to the knife rack. Sliced zucchini stored in water. Discontinue.
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.
10-3-304.12
Food Utensil Storage
In use utensils for rice stored in stagnant water.Discontinue.Store in clean and sanitized surface. Remove the cups from the vinegar solutions and provide handled utensils stored above not in solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
14-4-202.11
Food Contact Surfaces Design
Remove home style equipment with pitted surface. Provide only commercial grade equipment.
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.
15-4-202.16
Non-Food Contact Surfaces
No separation between prep sink and dish machine.Provide.
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.