Yoki Express
PASSMonday, March 18, 2019 at 3:26 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Raw fish stored on top of case of avacado in walkin cooler. Bus buckets of raw chicken stored in close proximity to produce. Store raw TCS foods in a manner that prevents potential cross contamination. COS.
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.
M-2-103.11
PIC Performing Duties
The CFPM is not monitoring HACCP plan requirements and proper storage of TCS raw foods. Provide active managerial control as it is defined in the 2013 food code under PIC duties.
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
Lab report for sushi rice is expired. Provide current. HACCP plan binder is disorganized and missing recipes. CFPM has in electronic form Print contents of the HACCP plan and organize in binder at restaurant for access for ISD health. Provide cut sheets and manuals for sushi rice rollers.
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
Walkin cooler is over capacity with raw TCS foods being stored in close proximity to raw chicken and produce. Provide additional refrigeration or re organized and use current on site refrigeration to properly seperate TCS raw foods. ie. Glass cooler being used to store commercially prepared Mae Ploy Sauce with a PH of 3.8 Product is able to be stored without refrigeration. Would rather see on site refrigeration being utilized to seperate raw TCS foods. COS.
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.