Koy
PASSFriday, August 3, 2018 at 6:25 PM
Violations Cited
03-3-501.16
Hot Holding
They are storing rice at room temperature for sushi rolls and fried rice but they do not have a HACCP plan; rice between 80-90F. Provide an approved HACCP plan or store rice either hot or cold below 41F or above 140F. (Rice was discarded by manager)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
03-3-501.16(A)
Cold Holding
The items on the top of the sandwich unit are elevated; kimchi 46F raw egg 51F garlic 54F. Provide proper cold holding of 41F or below (items on the top of the unit were discarded) Items in the upright refrigerator were also elevated; raw pork 45F. Provide proper cold holding of 41F or below.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
M-3-603.11
Consumer Advisories
The consumer advisory is incomplete. Provide a complete disclaimer to identify items that are served raw from items that are cooked to customer's specification. The consumer advisory and allergen warning can't be any smaller than the smallest menu item on the menu.
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.