Typhoon Restaurant
PASS W/ CONDITIONSMonday, October 24, 2016 at 3:16 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
No hand washing performed by food handlers/ware washing staff/employees Establishment was not operating at the time of inspection - Employees were arriving approx. 11:30 AM PIC stated not formal training has been preformed.
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
Chlorine at dish machine 0PPM - Observed ware washing staff using low temp machine without proper method of sanitation Dish washing company contacted - Ware washing will be performed in 3 bay sink with chlorine sanitizer.
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-2-103.11
PIC Performing Duties
Duties 2-103.11 Person in Charge. The person in charge shall ensure that: Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused through routine monitoring of solution temperature and exposure time for hot water sanitizing and chemical concentration pH temperature and exposure time for chemical sanitizing Employees are properly trained in food safety as it relates to their assigned duties. This food establishment provided 2 full time on site certified food protection manager's however establishment is not operating in a sanitary manner and PIC not overseeing day to day operations and taking immediate correct active. From observing practices there is proof that all employees have not been properly trained in food safety and santiation as it relates to their assigned duties by the Certified Food Protection manager PIC stated a formal training has not be done - Will be preformed Wednesday October 26 2016.
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
22-4-601/602.11
Food Contact Surfaces Clean
Clean interior of all bulk food containers free of built up soils/caked on foods throughout kitchen/prep/ware washing/storage
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
Flies throughout prep/kitchen/ware washing/dining/storage areas Evidence of cockroaches - Sushi Bar Reviewed pest control report dated 10/07/16 - Report does not include all of the following: The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): •Inspection of premises •Identification of pests pest damage and/or potential for pest infestation •Determination of the extent of the pest problem •Appropriate treatment •Action plan for correction including follow up Provide IPM report for each Extermination Services
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
08-3-305-307.11
Food Protection
Paper towel dispenser over food prep sink - Sushi bar
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
Duct tape on counter top - Sushi Bar
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
Rust/build up on exterior of grease trap (must be smooth durable and easily 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.
23-4-602.13
Non-Food Contact Surfaces Clean
Clean all shelving/cabinets throughly thoughout free if built up soils
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
26-4-502.13
Re-use of Single Service Articles
Reusing single use food containers food storage - All food containers for reuse must be NSF approved for reuse
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
Cold water at hand sink turned off from underneath due to a cold water issue at 3 bay sink Hot water temperature water temperature 80 F after filling 3 bay sink - Plumber called to address issues. At end of inspection hot water was temping at 110 F
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.
33-5-501.13-.17
Adequate Number Frequency Vermin Proof
Dumpster overflowing
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.
36-6-501.11-.12
Improper Maintenance of Floors
Broken/cracked/missing floor tiles/floor in disrepair Built up soils/organic materals on floor under around behind equipment (Food prep/sushi bar/ware washing wait station/storage room) Basement: Construction company working at building next door opened walls causing dust/debris to permeate basement of this food establishment- Clean floor free of all built up soils and debris/Floor in storage areas must be smooth durable and easily cleanable.
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
Ceiling in disrepair thoughout Kitchen/prep/ware washing/storage room and mens room (ceiling must be constructed smooth durable non absorbant and easliy cleanable) Stained ceiling tiles seating area Peeling paint on walls of wait station Large opening in ceiling in upstairs storage room Built up soils food splashing etc on walls and attachments throughout Kitchen/prep/ware washing/wait station/storage area Chipping/warn walls and attachments Basement: Construction company working at building next door opened walls causing dust/debris to permeate basement of this food establishment Stained and missing ceiling tiles throughout basement food storage area
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
38-6-303.11
Inadequate Lighting
Very dim lighting in Wait station/sush bar/kitchen/prep/ware washing/storage/changing room/bathrooms Provide adequate and fixed lighting throughout
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.
42-6-501.113/.114
Premises Maintained
Unused/unnecessary articles thoughout Remove and keep organized Construction company working at building next door placed lift in stairway to basement and has their equipment storage in walk way/hallway of basement
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.