SAKURAABANA INC
PASSMonday, March 29, 2010 at 1:56 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw shelled eggs stored ontop shelf over RTE foods in walk-in refridge in basement.
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.
12-2-401.11-.12
Good Hygienic Practices
Multiple staff observed drinking from Open beverage containers in kitchen area.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
PIC/CFM not performing required Codes as evidenced from Inspection and violation cited/noted including bare bhand contact with RTE foods as witnessed from staff at front counter with CFM.(Cucumber).Pan in handsink at front counter.Raw shelled eggs on top shelf in Walk-in over Produce(lettuce etc)..CFM trying to test a Chlorine sanitizer with Quat test paper.No available approved HACCP plan available for review logs not filled outr(PH) no letter from vendor on frozen fish CFM/PIC has NO idea what method of Calibration is used on meter-cant explain procedure-no logs available as well as Time/temperature controls for procedures utilized.It's clear from Initial Inspection and 24hr compliance for critical violations that PIC who happens to be the CFM is unsure of what are proper safe food principles and practices.I asked the same questions today on type of Sanitizer used in 3bay sink with associated concentration and he didn't know(although there is a sign posted at sink).Same issue with dishwasher.Staff observed again today using bare hand contact with RTE food washing pan in food prep sink and using handsinks for additional usage.PIC doesn't seem to understand the concept of cross-contamination as evidenced by raw animal foods again stored over produce and RTE fruit in Walk-in.Also the same cutting board was observed usage for cutting raw fish and for vegetable use.I tried to explain seperate cutting surfaces knives bamboo mats sanitizer buckets etc.Due to this disconnect and lack of basic understanding of Safe food practices that was learned by individual back in 2008 by Certificate hanging on wall a recertification needs to occer ASAP.Provide documentation that an upcoming course has been signed up for.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
08-3-305-307.11
Food Protection
Use of home storage bins in walk-in refridge and elsewhere within facility.Discontinue use and provide proper NS7 approved food storage containers.
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.
10-3-304.12
Food Utensil Storage
Utensil(s) stored in stagnant water(for rice).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
29-5-201/02.11
Installed and Maintained
Ice machine tubing draining into handsink in bottom DR service station.
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.
32-6-501.11-.12/6-202.14
Toilet Enclosed Clean
No covered wate receptacle in unisex restroom in basement DR area.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.