Ruka Restobar Nikkei
PASSThursday, December 22, 2022 at 7:20 PM
Violations Cited
590.004/4-501.114-P
Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (P)
Sanitizer not testing on kitchen dish machine. Service call has been placed. Use chemical sanitizer at 3 compartment sink for all utensils and equipment
Why This Matters
INEFFECTIVE SANITIZATION: Below 50ppm chlorine or 200ppm quat, bacteria survive on 'clean' dishes. Above 200ppm chlorine leaves toxic residue causing chemical burns, nausea. 70% of restaurant outbreaks linked to improper sanitization.
Code Requirements
Maintain sanitizer at: Chlorine 50-100ppm, Quaternary Ammonium 200-400ppm, Iodine 12.5-25ppm. Test every 2 hours with test strips. Change solution when cloudy/dirty. Train all staff on mixing procedures.
590.003/3-501.15-PF
(A )Cooling Methods (Pf)
Shiitake salad in cooler with lid at 120F. Spread out on sheet tray 80F in 20 minutes. Do not cover cooked foods until cooled to 41F
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.