Shabu Shabu Toki
FAILFriday, November 5, 2010 at 5:22 PM
Violations Cited
03-3-402.11-.12
Parasite Destruction
Provide updated / current parasite destruction records for the sushi fish. They should be maintained in the HACCP plan.
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.
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
The following were observed during the inspection. A styrofoam container of raw fish was observed above a carton of green onion. The rice cooker is located beside the mop sink. The internal and external components of the cooker are subject to contamination from the mop sink. The food utensils stored above the mop sink basin are subject to contamination from the mop sink. Both food equipment and utensils must be securely stored to avoid cross contamination issues. Staff were observed cleaning the rice cooker and other utensils in the food preparation sink. The two-basin food preparation sink should not be utilized for ware washing. Soaps food soils and sanitizer from the ware washing activities could cross contaminate the foods washed within the sink. The large wooded sushi rice mixing bowl observed within the basement is not an approved food contact surface. Furthermore the wooden surfaces have been stained by mold. The bowl is not to be utilized for food production.
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.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
The sushi chef continued to wash his hands within the three-basin sink behind the sushi preparation area. Once the violation was identified the chef continued to avoid the hand sink. Provide proper training. The chef and staff must wash their hands after a change of duties.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
12-3--301.11
Prevention of Contamination from Hands
The chef must wear gloves when handling raw fish for sushi use. Review.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
20-4-703.11
Food Contact Surfaces Clean
No sanitizing buckets or sanitizing spray bottles were observed within the active food preparation areas. The surfaces must be properly cleaned and sanitized each morning before the start of food preparation. Sanitizing buckets must be maintained at each station throughout the day.
Why This Matters
INVISIBLE KILLERS: Bacteria survive on 'clean-looking' surfaces for days. Inadequate sanitization caused Salmonella outbreak affecting 1,500 people via ice cream. Cutting boards can harbor 200 times more fecal bacteria than toilet seats. E. coli survives 1-4 hours on surfaces. Norovirus survives 2 weeks. One contaminated slicer infected 300 people with Listeria.
Code Requirements
SANITIZATION MANDATORY: Chemical sanitizers: Chlorine 50-100 ppm, Quaternary Ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds by immersion; Contact time: minimum 7-30 seconds depending on sanitizer; Test concentration EVERY 2 hours; Change solution when visibly soiled; ALL food contact surfaces must be sanitized: After each use with different foods; When switching raw to ready-to-eat; Every 4 hours in continuous use.
Corrective Actions
IMMEDIATE: Set up proper sanitizer at ALL stations; Test and adjust concentration NOW; Re-sanitize ALL food contact surfaces; Obtain test strips immediately; Post sanitizer concentration chart; Train staff on test strip use; Create sanitization log; Change solutions every 2 hours minimum
M-2-101.11
Person in charge Assigned
During morning preparation there was no assigned person in charge. During restaurant operation a knowledgeable person must be assigned to oversee proper food preparation and hygienic practices.
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.
M-2-102.11
PIC Knowledge
The person in charge could not perform the testing required for the sushi HACCP plan. The person in charge has not educated the staff as to the proper execution of the plan performance of proper hand washing and/or hygienic practices. The person in charge is not familiar with the proper storage of clean utensils. Review with staff and management.
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.
M-2-103.11
PIC Performing Duties
As a PIC it is the duty of the PIC to educate their staff about food safety hygienic practices illness policy HACCP compliance etc. Based on the violations cited and the observations made by the Health Division the PIC that has been assigned has not been performing duties as required by law.
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
M-3-603.11
Consumer Advisories
The consumer advisories have to be updated/corrected as discussed during the inspection. *(the allergen information must be posted as discussed)
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.
M-8-103.12
Conformance w/ Approved Procedures
pH logs for the sushi rice have not been maintained since 3/10/10. The staff were not observed to be following the HACCP plan that was approved by the City of Boston Health Division. The staff management and chef must follow the proper HACCP Plan or submit a revised plan for approval. The sushi rice must be submitted to a certified laboratory for pH testing.
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.
22-4-601/602.11
Food Contact Surfaces Clean
The rice cooker was soaked and cleaned within a two-basin vegetable preparation sink. Equipment and utensils must be cleaned and sanitized in a three-basin sink (washed rinsed and sanitized) or the high temperature dish machine.
Why This Matters
BIOFILM FORMATION: Visible soil indicates biofilms - communities of bacteria protected by slime layers that resist sanitizers. Biofilms on slicers have caused Listeria outbreaks killing 30% of victims. Meat slicer contamination sickened 300 across 6 states. Grease harbors Listeria which grows at refrigeration temperatures.
Code Requirements
Food contact surfaces must be: Visibly clean with no food debris; Free of grease accumulation; Smooth and cleanable; Cleaned and sanitized after each use; Cleaned every 4 hours if in continuous use; Equipment must be disassembled for cleaning when necessary.
Corrective Actions
Clean and sanitize ALL equipment immediately; Disassemble equipment for thorough cleaning; Establish cleaning schedule with assigned responsibilities; Use cleaning checklist; Train on proper disassembly; Increase cleaning frequency
02-3-602.11-.12/3-302.12
Food Container Labels
Several bulk containers of food products were observed within the basement storage areas without labels. The containers included dried shrimp or bonito flakes a five gallon container of unknown content and another plastic container of unknown product. Provide proper food product labels.
Why This Matters
Improper labeling can lead to using wrong or expired ingredients
Code Requirements
Immediate correction required. Follow health code section . Implement proper food labeling procedures. Train all staff. Document corrective actions taken.
08-3-302.15
Washing fruits and veg's.
The spinach was not washed prior to preparation. The adjacent food preparation sink contained the interior components of the rice cooker.
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
Bulk containers must be properly sealed or contained once opened. The bag of potato starch was open during the inspection. A glove was observed within the bag. Gloves/utensils should not be left within the bag.
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
Food utensils cannot be stored above the mop sink. Utensils cannot be stored between preparation tables and the refrigeration units. Rice scoops cannot be stored in stagnant water.
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.
14-4-202.11
Food Contact Surfaces Design
Provide separation between the rice cooker and the mop sink basin. The barrier must be adequate to prevent splash/contamination from the mop basin and bucket.
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.
15-4-202.16
Non-Food Contact Surfaces
The bare wooden shelving within the basement must be sealed. Surfaces must be smooth durable cleanable and non-absorbent.
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.
17-4-302.14
Test Kit Provided
Provide chemical test strips for the three-basin sink and sanitizing buckets. The staff were not familiar with the location or presence of any test strips.
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.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths must be stored within sanitizer when not in use.
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.
24-4-903.11
Clean Equipment & Utensils Storage
Clean equipment cannot be stored above or within the mop sink area. Once cleaned dining utensils must be stored properly to avoid bare hand contact with the food contact surfaces.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Hand wash signage soap and towels must be stored at each hand sink. The soap and towels must be promptly replaced once the dispensers are empty.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
Clean to remove the ice build-up on the floor/entrance of the walk-in freezer.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas
42-6-501.113/.114
Premises Maintained
Cell phones cannot be stored within active food preparation areas.
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.