| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - (P),(C): Raw meats should be stored according to final cook temp and below ready to eat / precooked foods. Noted the raw chicken over raw beef (panned up in house) on speed rack in walk-in freezer. Also noted cooked pork under raw beef in walk-in cooler. From top to bottom: cooked meats, seafood, whole raw beef & raw chicken. Corrected by re-arranging.
Unwashed produce shall be stored below washed produce and ready to-eat foods. Noted cut vegetables under unwashed pineapple in produce walk-in and noodles / sauces under unwashed ginger in main walk-in. Repeat.
Food shall be stored in packages, covered containers, or wrappings unless during periods of constant use or cooling. Noted seaweed in storage area that needed to be in sealed containers / bags. Also noted several items (i.e. sauces) uncovered in walk-in cooler that were not in continuous use. Repeat. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils : (Pf): Food contact surfaces shall be clean to sight & touch. Noted food debris on outside of large gray bins. PIC asked employee to start cleaning these.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - (C): Ice machines shall be cleaned at a frequency which prevents film. Noted minor cleaning needed in the chute compartment (behind steel cover). |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - (P): TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or below within a total of 6 hours. An average cooling rate of .12F / minute should be achieved when going from 70F to 41F. Noted broccoli that did not move in temp in 30 minutes; then it only cooled another 6F in 90 minutes (should have cooled 11F).
Also noted pans of chopped crab in sushi refrigerator that went from 53F to 45F in 120 minutes; it should have cooled to 41F by that time. See #23 for corrective actions. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking - (Pf) and 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - (P): Refrigerated, ready to eat, potentially hazardous food held in the establishment for longer than 24 hours shall be date marked. Noted a few small items such as edamame at sushi bar that had been prepared yesterday. Corrected by dating. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - (P): TCS foods which are held under Time as a Public Health Control must be discarded at the end of the 4 hr period (this includes wontons, chicken, sushi rice). Noted a pan of wontons that still said 11-3 at 4:30 pm (temped at 111F at that point). Corrected by discarding. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - (Pf): All meat, poultry or seafood items which are offered raw or undercooked must have a disclosure & reminder on the menus. The tuna roll on new menus need the fish symbol to point to the disclosure & reminder at the bottom of the menu. PIC started marking these today. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage - (P): Chemicals should not be stored above food prep or storage areas, clean equipment, clean utensils, single service items or linens. Noted a sealant stored on shelf with avocados in storage room and butane stored beside sauces at sushi bar. Corrected by moving chemicals to chemical area.
7-102.11 Common Name - Working Containers - (Pf): All chemicals should be labeled once removed from original container. Noted an unlabeled soapy water solution. Corrected by labeling. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - (Pf): Cooling shall be accomplished in accordance with proper time and temperature by using one or more of the following methods: shallow pans, thinner portions, rapid cooling equipment, metal containers (facilitate heat transfer), ice wands, stirring the food in a container stored in an ice-water bath, adding ice as an ingredient, pre-chilling ingredients, venting lids, proper top shelf cooling, or other effective means.
Noted deep bins of steamed broccoli which were stacked 3 high (alternating directions) that were not cooling fast enough. Corrected by moving pans to a single layer. These still did not cool fast enough and ice was added.
Also noted chopped crab that was in plastic pans not cooling fast enough; corrected by moving to shallow layers. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-502.11 (B) Good Repair and Calibration - (Pf): Thermometers should be calibrated to 32F in ice water & accurate within 2F. Noted that red digital thermometer was reading 36F. Corrected by removing it since black one was still available & accurate. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - (C): Uneasy to identify dry goods must be labeled once removed from original container. Noted one small container of salt / sugar. Corrected by labeling. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - (C): Linens may only come into contact with non-TCS food (i.e. bread) that is for table service. Noted that linens are being placed over rice in warmers to help prevent it dry out. Discussed using a disposable cheese cloth instead; this was reported to not be as effective for quality. Please continue looking for another utensil that can be washed, rinsed & sanitized or another single service item which works well. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - (C): When utensils are stored in food, the handle should be stored upright out of food. Noted sushi rice paddle that needed to be upright; corrected by moving. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Cleaned equipment and utensils/ laundered linens shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination. Cleaning is needed of utensil shelves (i.e. near back door).
4-901.11 Equipment and Utensils, Air-Drying Required -(C): Utensils & cups should be air dried prior to stacking. Noted cups stacked wet at wait station. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) . Equipment shall be maintained in good repair. Repair any rusted shelving in refrigerators / freezers. Repair any areas of rusted table or sink legs throughout. Continue to work on defrosting ice buildup in walk in freezer. Repeat.
Replace missing handle on middle rice cooker to right of the single door make unit. Noted torn gaskets on 3 door make unit.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - (C): Utensils should be in good repair. Noted some knives with taped handles.
4-205.10 Food Equipment, Certification and Classification -(C): Equipment should be used for its intended purpose. Noted a domestic blender; PIC reported purchasing this one since the blades can easily be removed. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (C): Nonfood contact surfaces of equipment shall be kept clean. Cleaning is needed on dry good bins, handles of thermometers, handles / doors / sides of refrigerators & freezers, grates at bottoms of refrigerators, underneath countertop equipment at sushi area, walk-in cooler fan covers, fryers, mechanical compartment of ice machine to remove dust, etc. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C: Cleaning is needed of floors underneath equipment and floors/ walls behind line, walk in cooler floors and at the floor wall junction throughout establishment. Repeat.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - (C): Repair any areas of damaged walls or doors with chipping paint (i.e. small dry storage room in front of the produce walk-in cooler as turning to go back into main kitchen or doors in that area). Noted a few cracked floor tiles in wait station also. |