Tiki Rock/Niku Ramen
PASSFriday, August 7, 2020 at 6:35 PM
Violations Cited
590.003/3-501.14-P
Cooling (P)
The pork broth cooked earlier in the day is in the refrigerator cooling in a deep container and the temperature is 98F. Provide proper cooling methods to be sure items are cooling properly. (the broth was rehaeted and will be cooled properly with an ice bath)
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
The interior of the ice machine is soiled with pink mold-like buildup. Clean to remove.
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.