Toro Sushi & Grille
PASS W/ CONDITIONSMonday, September 20, 2010 at 6:40 PM
Violations Cited
01-3-201.11
Approved Source
The ownership or management must provide documentation to demonstrate that the sushi fish and other items are obtained from an approved source.
Why This Matters
SEVERE PUBLIC HEALTH THREAT: Unapproved sources bypass all safety controls. Home-prepared foods have caused botulism deaths. Uninspected meat may contain parasites, E. coli O157:H7, or BSE prions. Black market foods linked to tuberculosis, brucellosis outbreaks. Illegal dairy products cause Listeria infections killing 20% of victims. One contaminated batch can sicken hundreds across multiple locations.
Code Requirements
ALL food MUST be from: Licensed, permitted, inspected suppliers; USDA inspected meat and poultry; Grade A dairy products; Approved shellfish dealers on Interstate Certified Shellfish Shippers List; No home-prepared foods EVER; No wild mushrooms unless certified; Documentation required for all suppliers; Invoices must be kept 90 days.
Corrective Actions
IMMEDIATE: Discard ALL food from unapproved sources; Obtain approved supplier list from health department; Verify all current suppliers are licensed; Create approved supplier program; Train receiving staff on checking sources; Post list of approved suppliers
03-3-402.11-.12
Parasite Destruction
Whereas no source documentation (wholesale receipts) could be provided during the inspection BISD could not verify that the sushi fish had gone through proper parasite destruction.
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
Raw proteins including chicken beef pork and fish were observed on the refrigeration shelving above vegetables ready to eat items and items with a lower final cooking temperature. Proper food storage must be provided to prevent cross contamination.
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
A staff member had changed the bag within a trash bin and then returned to washing dishes and other surfaces without first washing their hands. Proper hand washing practices must be employed. Staff must know how and when to wash. The staff were cleaning (without proper sanitization) food preparation surfaces without first washing their hands. Correct.
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.
12-2-401.11-.12
Good Hygienic Practices
Open beverage containers were left on the food preparation line from a prior day of operation. No open food containers are permitted within a food preparation area.
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.
20-4-703.11
Food Contact Surfaces Clean
The staff were utilizing a glass cleaner to clean the kitchen and sushi area shelving. When applied to an ammonia test strip the ammonia concentration did not appear to be of appropriate sanitizing strength. The owner was also utilizing vinegar to clean and sanitize the sushi area. An approved sanitizer maintained and utilized at an approved/appropriate concentration must be utilized on food contact surfaces. The high temperature dish machine was not reaching a proper sanitizing temperature. A maximum rinse temperature of 132 F was observed. Food storage/contact surfaces run through the dish machine on September 20 2010 must be rewashed and sanitized.
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
27-5-103.11-.12
Hot and Cold Water
Hot water was not available to the cleaning staff at the start of the day. It must be available before the staff can start the cleaning of food contact surfaces.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
The hand sink within the food preparation area was blocked by a food storage bin. Utensils including a fork and fryer basket were observed in the sink during the start of the inspection. The sink is for hand washing only.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
41-7-201/04.11
Separation/Sanitizer Criteria
Toxic chemicals including degreasers are not permitted within a food preparation area. Degreaser was observed on the counter behind the sushi preparation area. Staff were observed using the cleaner to wash/clean non-food preparation surfaces within the sushi preparation area.
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-2-102.11
PIC Knowledge
The HACCP for sushi rice requires a demonstration and verification of knowledge. The knowledge requirement extends beyond that of the sushi rice and includes knowledge of illness policy the implementation and compliance with proper cleaning and sanitization processes and additional items. The PIC was unable to demonstrate or provide verification of knowledge as relates to the HACCP plan proper cleaning and sanitization procedures temperature parameters for reheating and cooling and illness. Proper training must be provided. A proper demonstration of knowledge is required before the TSOP can be lifted.
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
The record keeping training and verification processes specified within the HACCP plan had not been met. They must be completed as specified. The hot water heater had been turned off for two days. Staff were observed cleaning equipment without proper handwashing and operating the dish machine out of temperature. When identified by the inspectors management failed to stop address and correct these and other incorrect procedures.
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
In 2007 a HACCP plan for sushi rice was approved for the establishment. The following was observed during the inspection. 1) The PIC was unable to properly calibrate the pH meter 2) The PIC was unable to properly test the pH of the sushi rice 3) The PIC was not familiar with the proper frequency of cleaning and sanitizing of equipment 4) The PIC was unable to provide wholesale receipts for the raw fish pH log results training documentation or an annual verification that the sushi recipe had not been modified from that which was originally approved. In addition the ownership was fermenting radishes and cabbage on-site. Variances have not been granted to the ownership for these two processes.
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
During the start of the inspection food storage equipment and utensils were run through the dish machine. At that time the wash temperature was not registering above 100 F. It was not until approximately 2 hours into the inspection that a proper wash temperature of 150 to 155 F was acheived. The food storage containers washed on the morning of September 20 2010 must be rewashed.
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
35-6-501.111/.115
Insects Rodents Animals
Mouse droppings were observed throughout the cabinets behind the sushi preparation area and the beverage storage area. At the time of the inspection an exterminator had not been contracted. One must be provided. In addition an integrated pest management plan for the mice must be provided.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
02-3-602.11-.12/3-302.12
Food Container Labels
Labels must be provided on the bulk food storage containers (flour rice etc.) the bottles of oils and other liquids.
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.
05-4-302.12
Food Thermometers Provided
Several of the internal food thermometers were not accurate. These thermometers should be replaced.
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
Opened bags of food were observed in areas of rodent activity. Food products were observed on the top of the walk-in refrigerator beside fluorescent light bulbs. Miscellaneous items were stored on top of the ice machine. Food containers were observed on the floor. Proper food storage and protection procedures must be practiced.
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.
14-4-202.11
Food Contact Surfaces Design
Electrical tape was observed on several surfaces within the sushi area. The electrical tape must be removed.
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 broken cabinets must be repaired. The soiled cardboard containers must be removed from the shelving. The broken cart used to store the sushi rice container must be removed. The cart is crumpled and not readily cleanable.
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
Sanitizer test strips must be provided.
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.
19-4-501.18-.110
Wash Rinse Water Clean Proper Temperature.
According to the owner the hot water heater had been turned off since September 18 2010. During the morning of September 20 2010 the dish machine was initially operating under 100 F during the wash cycle. It was not until approximately two hours into the inspection (2:00 P.M.) that a proper wash temperature was achieved. Proper wash temperatures must be provided before the equipment is washed.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
Food soil and grease was observed on the exterior of many of the food storage containers the fryer the bottom interiors of the equipment the handles of the equipment and the shelving within the food storage areas. These surfaces must be properly cleaned.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
25-4-904.11
Single Service Articles Stored Dispensed
Open containers of single service articles were observed within cabinets full of mouse droppings. Mouse droppings were observed on the exterior containers. Single service articles must be stored clean and secure.
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.
26-4-502.13
Re-use of Single Service Articles
The establishment is reusing shopping bags and other single-use containers for food storage within the establishment. Proper food storage bags and containers must be utilized.
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.
29-5-201/02.11
Installed and Maintained
The elbow to the hand sink beside the sushi preparation area is leaking. The leak must be repaired.
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.
32-6-501.11-.12/6-202.14
Toilet Enclosed Clean
The two restrooms were soiled. Paper towels were observed on the floor. The fixtures and sink basins were soiled. The toilets were dirty. The restroom must be maintained clean.
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.
33-5-501.13-.17
Adequate Number Frequency Vermin Proof
The trash container outside of the building was open and accessible to vermin. It must be maintained covered and secure.
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.
34-5-501.111/.115
Outside Storage Improperly Maintained
Discarded cardboard containers were observed on the ground beside the rear exit. The cardboard and trash must be properly stored.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
The broken and missing floor tiles within the former bar area must be replaced/repaired.
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
36-6-501.11-.12
Improper Maintenance of Floors
The heavy grease and food soil build up beneath the kitchen cooking equipment must be removed. Spills within the rear food storage area must be cleaned. The floor surfaces beneath the fryer were poorly maintained. The interior of the walk-in must be cleaned.
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
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
The broken and missing baseboard must be replaced. The damaged wall (chipped paint and scored surfaces) within the dining area must be repaired. The missing ceiling tiles within the food preparation area must be replaced with tiles that are washable/cleanable.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
42-6-501.113/.114
Premises Maintained
All tools and unnecessary equipment must be removed from the sushi and 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.