SUSHI TIME
FAILMonday, July 25, 2011 at 3:23 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw fish stored over RTE foods in refridgeration(front and back).PLease properly store items as required.
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.
20-4-703.11
Food Contact Surfaces Clean
Dishwasher registering 0ppm with test kit.Provide the minimum 50ppm as required.Able to retest at 50ppm-OK(TM).
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-8-103.12
Conformance w/ Approved Procedures
No current lab report for accidification of rice(HACCP Plan indicates validation from lab report every 6mo) nor a current frozen fish letter indicating fish maintained according to reqiurements.Provide atleast annual updated information unless otherwise specified in HACCP Plan.
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.
10-3-304.12
Food Utensil Storage
Utensil(knife) stored in sanitary solution with wiping cloth.Discontinue storing utensil(s) in sanitary solution.
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
Hot water registering 140F out of faucet at handsink(Repaet issue).Please permanently repair plumbing to maintain 110F at handsinks out of hot water faucet.
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.