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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Observed employee loading and washing soiled dishes then unload clean dishes at dish area without first washing hands in between. Observed employees not washing hands in between glove changes. CDI, discussed with PIC proper handwashing. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance. Observed handsink at sushi bar blocked by trash can. CDI, trash can relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed chemical dishmachine not sanitizing properly at bar. Checked at 0ppm chlorine. Chemical company was called out. Dishmachine is not in use. All dishes will be taken back to be washed in dishmachine back in the kitchen. Verification visit needed. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed several items stored in flip top prep cooler on cook line above 45F (*see temperature chart above). PIC reports that they have been having problems with this unit and has had it serviced several times. Maintenance was called on phone during inspection. All TCS/PHF's were taken out of cooler and either put on ice for lunch rush or transferred to walk-in cooler. Verification visit is required to ensure cooler had been repaired and temperatures are maintained 45F/below. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance Requirement. Facility is using specialized processes that have not been approved by the State committee. Observed no variance for sushi rice. CDI, facility has decided to start using TPHC; explained procedure and had facility fill out application on site. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification. Facility is using specialized processes that have not been approved by the State committee. Observed no varinace for sushi rice. CDI, facility had decided to start using TPHC; explained procedure and had facility fill out application on site. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods. Observed some items cooling in walk-in cooler with lid on. Ensure that the items that are cooling are vented and stored in shallow pans for rapid cooling. CDI, discussed proper cooling methods with PIC. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. Observed plastic containers stacked wet in dish area. Observed employee towel drying dishes. Dishes are to be air-dried. Space is limited throughout kitchen and especially at dish area. Discussed with PIC alternate ways to utilize space. |
|