PU PU PLATTER RESTAURANT
PASSMonday, December 13, 2010 at 7:49 PM
Violations Cited
03-3-501.16(A)
Cold Holding
One strainer of white rice was observed on the counter at 45 F. The rice must be maintained at 41 F or below to prevent the growth of bacillus cereus.
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Provide proper storage of raw meat products within the refrigerated walk-in. Raw chicken was stored above beef. Raw pork was stored beside vegetables. Raw teriyaki container was stored beside a container (open) of cooked chicken. Whole shelled eggs were stored above raw beef. The eggs and raw chicken should be stored on the bottom shelf. Raw chopped beef and pork should be stored above the chicken. Commercially prepared foods vegetables and cooked foods should be stored on the top shelves. The prepared foods and vegetables could be stored on the right side of the walk-in. The raw beef pork chicken and eggs could be stored on the left side. The vinegar eggs should be stored covered. They should not be stored in the rear storage room.
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.
35-6-501.111/.115
Insects Rodents Animals
One moth was observed beside the rice stored in the rear room of the first floor. Monitor the two rice storage areas for grain moths. The exterminator/pest control provider should inspect the establishment for moths on his/her next visit/inspection.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Hood and vent cleaning was due in October as stated on tag on hood. Have routine cleaning and maintenance service performed per schedule.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
Discard all empty cases of raw chicken in the basement. Approximately 15 empty cases of chicken were observed. The cases have been in contact with raw chicken and may be contaminated with salmonella.
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.