Maki Maki
PASSFriday, September 11, 2015 at 2:35 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The eel is between 50F and 70F spicy tuna 48F - 70F. The fish is starting off around 50F as the refrigerators are open and the employees are rolling the maki. Then they are placing it on the buffet without chilling it down and the rolls on the buffet are around 70F. This is not an approved procedure and the sushi fish needs to be maintained at 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
41-7-207-09.11
Medicines FirstAid Storage
There are containers of medicine and first aid supplies on the shelves above the prep areas in the front areas. Keep all medications and first aid supplies in a separate area.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
There is no person who is able to demonstrate knowledge in the sushi area. Properly train all the employees in food safety and employee illness policy.
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.
M-8-103.12
Conformance w/ Approved Procedures
They cannot find the pH logs for the sushi rice. Employees are unfamiliar with rice testing procedures they had trouble locating the pH meter and HACCP plan. Properly train all the employees in the approved HACCP plan. The plan calls for two buffer testing and they only have one buffer. Update HACCP plan and submit for approval. There are no parasite destuction letters. Provide updated letters. The lab test for the sushi rice has expired. Provide updated lab test. The HACCP plan has not been updated. Update the plan and submit a new copy of the HACCP plan
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.
01-3-203.12
Tags & Records
They cannot find the tags for previous shellstock. Keep the tags organized for 90 days.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There is no soap at the handwash sink next to the sushi station. Provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.