Wagamama Restaurant
FAILThursday, April 21, 2016 at 2:08 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Employees without adequate means to properly wash hands. Ensure employees washing hands with proper frequency between tasks.
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Observed cookline employees portioning shrimp and sprout dish in impermeable plastic bags stacked in a deep plasting container with temperature of 56F. Ensure foods are cooled properly to 41F or below before packaged in plastic bags. Discussed change in methods with chef Barnaby to remedy.
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
Latch at basement walkin cooler in disrepair held together with duct tape. Repair/replace latch so unit tightly closes properly.
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
Noodle boiler unit at cookline drain in disrepair. Hot water from unit has melted PVC waste drain that water from unit drains into at a high temperature per conversation on phone with contractor Peter Walsh. Establishment must discontinue using noodle boiler unit until drain has been replaced and repaired. When unit drains waste water is leaking into basement area next to walk in cooler. Contractor to provide detailed plumbers report to healt division via email per phone conversation.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Handsink in downstairs prep area with no soap and paper towels. Cookline handsink without working soap or paper towel dispenser. Provide operable soap and paper towel dispensers fully stocked at all handsinks.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
Cookline floor with several broken tiles and missing grout. Repair/regrout floors.
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
Hood sticker at cookline expired. Hood sticker at dish machine duct vent expired. Provide updated properly hole punched hood stickers from licensed BFD hood maintenance company.
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