Kaju Tofu House
PASSMonday, March 7, 2016 at 5:24 PM
Violations Cited
03-401.11-.12
Cooking Temperatures
Manager confirmed that customers are allowed to crack a raw hard shelled egg into an order of soup. All cooking should be completed by the restaurant before meal is served to a customer. Discontinue the practice of allowing a customer to crack and add a raw egg to an order of soup.Customers should not be part of the cooking process for any menu item
Why This Matters
DEADLY CONSEQUENCES: Undercooked foods kill. Salmonella in undercooked chicken affects 1.35 million Americans yearly, killing 420. E. coli O157:H7 in undercooked ground beef causes kidney failure in children. Undercooked pork can transmit Trichinella parasites. Raw eggs may contain Salmonella Enteritidis. Just 10 E. coli bacteria can cause severe illness. Cooking is the ONLY step that kills pathogens in contaminated food.
Code Requirements
MINIMUM COOKING TEMPERATURES: Poultry (chicken, turkey, duck): 165°F for 15 seconds; Ground meats (beef, pork, lamb): 155°F for 15 seconds; Eggs for hot holding: 155°F for 15 seconds; Whole meats (beef, pork, lamb): 145°F for 15 seconds; Fish and seafood: 145°F for 15 seconds; Reheated foods: 165°F within 2 hours; Microwave cooking: 165°F and let stand 2 minutes. MUST verify with calibrated thermometer in thickest part.
Corrective Actions
IMMEDIATE: Continue cooking ALL undercooked items to proper temperature; Discard if cannot reheat properly; Calibrate all thermometers NOW; Post cooking temperature chart at all stations; Assign temperature checking to specific staff; Log all cooking temperatures; Retrain all cooks immediately
15-4-202.16
Non-Food Contact Surfaces
repair door gasket to 2 door reach in near the hot line.
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
Keep in use wiping cloths in a sanitizing solution when not in uise.
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.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean range top in the kitchen on the hot line. Clean all shelves in the kitchen exterior of all the bulk food products and other surfaces in the kitchen. Surfaces are dirty to the touch.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
Observed new ice machine being installed in the basement. Provide plans to Health Division for approval from the Health Division. Discontinue work on installling ice machine until approval is granted by Health Division.
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.
37-6-201.11
Walls/Ceilings Designed Constructed Installed
Replace stained ceiling tiles on ceiling of the kitchen.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
Remove car seats painting supplies old pipes and various other materials stored throughouit the basement. Clean out room where ice machine is being installed. Remove all debris tools and pipes from room. Construction is next to an active walk in cooler. Keep area near the ice machine clean at all times. In the baseement prep room. Remove all unecessary items from storage. Prep room should be treated like a kitchen not a storage area.
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.