Jiro's Sushi
FAILThursday, August 26, 2021 at 6:12 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Raw eggs and hot dogs with an elevated temperature of approximately 54F. Disocntinue and ensure all TCS foods are being maintained at below 41F. Eggs and hot dogs were removed at the time of the inspection.
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.
590.003/3-307.11-C
Miscellaneous Sources of Contamination (C)
PVC pipe from first floor draining into the 3 bay sink where equipment is being cleaned and sanitized. Disocntinue and re-route PVC to ensure no contamination to the 3 compartment sink.
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 safety procedures. Train all staff. Document corrective actions taken.
590.004/4-101.16-C
Sponges Use Limitation (C)
Sponge observed at the 3 bay sink. Discontinue use. Sponge was removed at the time of the inspection.
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.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Single door Avantco refrigeration unit in the basement area with an elevated temperature of 52F. Discontinue use for storage of TCS foods unless the unit is able to maintain a temperature of below 41F. All TCS foods were removed at the time of the inspection and placed into a unit that was at below 41F.
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.