Sarku Japan
PASSTuesday, January 18, 2022 at 7:14 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cold Holding- Raw chicken in cold draw on service line- 48 F. Proviode a cold holding temperature of 41 F or below. Chicken was placed in walk in cooler to cool to 41 F. PIC reports chicken stored in draw for less than 30 minutes.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
On the service line/grill area replace missing hood filter to the hood system above the cooking line.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean