Sweet Rice
PASS W/ CONDITIONSTuesday, July 31, 2018 at 5:20 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The two door refrigerator in the back is reading 50F; dressing made the previous day 50F tofu 50F chili sauce 48F. Provide proper cold holding of 41F or below. (The chef was asked to leave the refrigerator closed so the temperature could be tested to see if the unit was getting colder as they were putting away an order while temeratures were taken. After 40 minutes the items were still out of temperature and needed to be discarded. See disposal order.) There are items stored outside of refrigeration; raw eggs 76F bean sprouts 68F garlic and oil mixture 80F. Provide proper cold holding of these items at 41F or below. (Items were discarded. See disposal order.)
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
41-7-201/04.11
Separation/Sanitizer Criteria
Wipling cloths were originally setup with over 200 ppm chlorine. The manger dumped the bucket and set it up with over 400 pm quats. After multiple attempts the sanitizer buckets were finally set up with 200 ppm quats. Properly train employees and make sure the sanitizer buckets are set up correctly.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
At the onset of the inspection there was no person in charge assigned. Provide a PIC assigned during all oeprational hours. The certified food manager arrived and was able to take some corrective action but the manager's job is to train the staff to be sure they are monitoring the safety of the food. The certified food manger needs to retrain staff and closely monitor food safety. The HACCP plan does not have a signature from the board of health. Review the HACCP plan and submit a copy to Health Department. July 31 2018 There is no approved HACCP plan for this location. Provide an approved HACCP Plan July 31 2018 They have a new meter and buffer solution but the meter calls for a calibration of 6.86 for the buffer solution and they have 7.00 buffer solution so the meter cannot be correctly calibrated. They do also have 4.00 buffer that they did second and correctly calibrated with that buffer. Detail calibration method in the HACCP plan for approval.
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-8-103.12
Conformance w/ Approved Procedures
They are reusing the buff The logs reflect a 3.8 pH the first test with the meter was 2.7 and the second and third tests with the meter were over 5.0. Properly train employees to provide both precise and accurate measurements. (They did have pH paper as a backup and the rice was tested with a 4.0 pH with the papers)
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.