Irashai Sushi and Teriyaki
FAILFriday, October 21, 2022 at 3:27 PM
Violations Cited
590.003/3-302.11-P
Packaged and Unpackaged Food-Separation Packaging and Segregation (P)
Old cardboard chuicken boxes in kitchen. Discard chicken boxes after removing chicken. Assume chicken boxes are contaminated.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Basin of hand sink at sushi line soiled. Use hand sink for washing hands only. Clean and maintain to prevent conatmination.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Case of avocados stored on floor at sushi line. Store food off the floor to prevent contamination.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Reduced oxygen packages of tuna in refrigerator without being opened. Pierce or open packages prior to thawing to prevent the proliferation of c. botulinum.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Floors in kitchen and dry storaeg with soils and debris. Dry storage with mouse droppings. Clean under cookline equipment refrigeration wok station fryer and shelving in dry storage to avoid attracting pests.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.