|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a tall trash can blocking the narrow entrance to the sushi handwashing sink. CDI by moving. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed ready to eat striped bass in the sushi prep area cooling from room temperature preparation for 5 hrs at 51F. CDI by voluntary disposal. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products overstacked in the prep cooler above 45F, including but not limited to: bean sprouts, guacamole, chopped cabbage. Also observed masago and blue cheese stuffed olives stored on insufficient amounts of ice above 45F in the sushi area and bar. CDI by voluntary disposal. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed brown rice marked with a discard time of 3:00pm still stored in the sushi bar for use at 4:15pm. CDI by voluntary disposal.
3-501.19 Time as a Public Health Control - P,PF (B) (2) Food on TPHC shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control (135F or greater). Observed written Time as a Public Health Control (TPHC) reading as if to state that the time starts when the sushi rice is cooled to 100F. VR- advised PIC to clearly state the discard time is 4 hours past the point of removal from 135F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottles stored next to boxes of soy sauce and chopsticks. CDI by removing or segregating. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large, deep plastic containers with red curry sauce (made in house with TCS items) cooling on an ice bath at 50F for close to to hours. Advised to actively stir the product. Once a wand was added and actively stirred the sauce decreased to 45F within the remaining 30 mins left of cooling. Observed ready to eat raw stripped bass used for sushi stacked high and double/tripled wrapped with plastic wrap and left to cool in the prep cooler at 51F after 5 hrs. CDI by voluntary disposal. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small dry food containers of spices and large containers of sugar, salt, etc. unlabeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a small amount of plastic food containers stacked while wet. |
|