Sarku Japan
FAILMonday, August 1, 2011 at 2:37 PM
Violations Cited
03-3-501.16
Hot Holding
teriaki sauce holding at grill without proper heat control at 95F(Discontinue use of indirect heat to hold foods).Properly utilize equipment and/or proper procedures to hold all hot foods at 140F or above.
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
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw chicken stored over vegetables in walk-in.
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.
08-3-302.15
Washing fruits and veg's.
Staff observed not washing vegetables in rear prep before production.Properly wash all vegetables before use.
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.