Nhu Lan Fast Food
FAILTuesday, April 3, 2012 at 2:31 PM
Violations Cited
03-3-501.16(A)
Cold Holding
AT TIME OF INSPECTION found cooked rice NOT UNDER REFRIG- tested at 56.8 degrees F .-KEEP at 41 F. degrees or less or at 140 degrees or more--mgr. disposed of rice ( appx 10 lbs.)
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-2-102.11
PIC Knowledge
AT RE-INSPECTION provide proof that at least one full-time staff has passed the SERVE / SAFE food protection course-
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.
06-3-501.13
PHF's Properly Thawed
AT INSPECTION found pork being thawed in standing water-CORRECT provide proper thawing of foods-by 1. in refrige-or 2. in cold ( 70 degrees or less ) running drinking water- or 3 from freezer to cooking- pork tested at 33 degrees & method corrected at inspection-
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.