Ueno Sushi
FAILTuesday, February 23, 2016 at 6:29 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Eeel being held in back area refrigerated unit at 54F shredded carrots 69F tempura shrimp 57F cooked pork 56F. Maintain cold holding for potentially hazardous foods 41F or below. PIC Stated foods held out of temperature for more than 4 hours. Foods disposed of and denatured on site. (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
15-4-202.16
Non-Food Contact Surfaces
Back area reach in refrigerated unit with a holding temperature of 49F according to interior equipment thermometer. Repair unit to maintain a cold holding temperature of 41F or below. Provide detailed report from refirgeration repair company stating repairs made to unit.
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.
39-6-304.11
Rooms and Equipment Vented
Table top fryer in use in back area. Provide proper ventilation for grease eminating equipment or remove.
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.