Jo Jo Taipei
FAILFriday, April 8, 2011 at 4:07 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Two cutting boards had been stored on the basement floor. They were leaning against the sewer pipe leading to and from the grease trap. Food preparation equipment MUST be safely and properly stored when not in use. The cutting boards must be brought to the kitchen cleaned sanitized and properly stored.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
20-4-703.11
Food Contact Surfaces Clean
The basement staff stated that there were no sanitizing buckets or acceptable sanitizing bottles within the basement area. Active food preparation areas must have properly prepared sanitizing buckets or spray bottles so that active food preparation surfaces can be properly cleaned and sanitized between uses.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
31-5-204/05.11
Location Accessible
In the basement two meat tenderizing hammers were observed within the hand sink. No equipment can be stored within the hand sinks.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
06-3-501.13
PHF's Properly Thawed
Staff in the basement were thawing product in the food preparation sink. The sink had been partially filled with water. The water was not running. When thawing in water the water must be running and not stagnant. Review proper thawing procedures with the staff.
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.
08-3-302.15
Washing fruits and veg's.
Bamboo shoots cut peppers and several other vegetable products were observed beneath containers of raw chicken and beef. This practice MUST stop. Foods within the walk-in must be stored safely according to final cooking temperature. One of the wait staff was observed straining loose particles from a commercially produced food product. The strainer was set down on the soiled side of the dish machine drainage board while the bag containing the product was sealed. The product should have been strained above/within the food preparation sink to reduce the potential for cross contamination. Two plastic containers of beef were observed on the floor of the basement food preparation area. Food should not be placed on the floor.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths were observed on the food preparation tables of the kitchen and basement food preparation area. The cloths must be stored in sanitizer when not in use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
24-4-903.11
Clean Equipment & Utensils Storage
When cutting boards and utensils are cleaned they must be safely and properly stored away from potential sources of contamination.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
42-6-501.113/.114
Premises Maintained
Boxes of take-out storage containers and other items were haphazardly stored within the rear of the basement. The dry storage area should be cleaned and organized.
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.