Wagamama Restaurant
FAILTuesday, April 18, 2017 at 2:35 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Portioned beef in plastic bags at cookline 52F. Maintain cold holding temperatures at 41F or below. PIC stated product commerically prepared frozen product thawed and placed into service out of temperature for one hour PIC placed in walkin cooler to cool to 41F. Cookline unit temperature 38F.
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
M-8-103.12
Conformance w/ Approved Procedures
Establishment offering unpasturized juice by the bottle for sale and has not submitted a HACCP plan to the health division. Discontinue offering fresh juice for sale until detailed HACCP plan provided to health division regarding processes for fresh juicing. Handouts and guidance documents have been provided to the CFPM via email.
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.
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Establishment pre portioning product into non permeable plastic bags sealing and placing into cookline reach in units without first incorporating a cooling step. Cooked chicken and vegetable dish in plastic bag 54F at the time of inspection. Cool PHF foods to 41F or below during portioning before being introduced to service.
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
Gaskets at cookline reach in units broken. Replace. Units holding proper temperature at 41F and 38F
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.