Samurai Kuang Eatery
PASSTuesday, December 17, 2013 at 7:37 PM
Violations Cited
03-3-501.16
Hot Holding
Eel is in the toaster at 64F. Provide proper hot or cold holding of above 140F or below 41F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
M-8-103.12
Conformance w/ Approved Procedures
They stopped using the meter and switched to pH strips but haven't updated the HACCP plan. Update plan. The pH logs only go back 30 days and the HACCP plan is unorganized. Organize the plan so everything can be found quickly
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
Fish is thawing at room temperature. Thaw properly.
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.
08-3-305-307.11
Food Protection
They are working on the whole order if chicken. When a delivery is received move to the refrigerator and work on one case at a time to keep items under 41F
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.
14-4-202.11
Food Contact Surfaces Design
They are using plastic strainers that have chipping plastic and bamboo boards with large spaces in them. Provide food grade equipment that is smooth cleanable and durable.
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.