| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Repeat - One employee beverage stored on the line with rice cookers and single service containers. Employee food stored in low boy. CDI- Item moved. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed one employee wash hands properly but recontaiminate hands with hand sink handles. To avoid recontamination use a barrier such as a paper towel. CDI- Corrected by PIC. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -Repeat - Bowl stored in hand sink. CDI- PIC moved bowl. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Unwashed produce stored over ready to eat foods. CDI- PIC moved boxes.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Dry noodles and salt stored in dry storage uncovered. Observed employee dump corn starch used for crab into unused corn starch in bin. CDI- Products covered and corn starch discarded. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Several plates and some containers observed visibly soiled. CDI- Items sent to be rewashed.
4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer at bar sink read 0 ppm. CDI- Sanitizer read 200 ppm. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Schezwan sauce and cooked scallions read 68F and 72F. Items placed on the line this morning. Items are considered PHF until proven otherwise. CDI- PIC completed TPHC forms and during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Food in sushi, salad, raw proteins, and raw vegetable make tops were reading 45-54F. Multiple items holding above 45F.
Temporary: PIC states that i the units are not repaired for evening service they shall be placed in ice baths and maintained at 45F or below. Units shall be repaired before service tomorrow.
Verification required. |
|
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 - Sushi rice was not labeled upon removal from rice cooker (temeprature control). CDI- Labeled after placed in pot. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - 0pts - Observed food employee with a watch, another with ring with stones. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed lettuce head being cut without being washed. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. -0 pts - Observed scoop handles stored in contact with ingredients. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Several pans stacked wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Containers storing utensils are soiled. Maintain containers that store multi use utensils clean. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Repeat - Observed three rice cookers with broken handles. Several cutting boards are worn, stained, and with deep cuts. Replace.// Replace any cracked or broken containers. // Shelving in dry storage area beginning to rust. Assess and repair/replace. // Make top unit holding food 45-54F. Maintenance arrived during inspection. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed on shelving in protein walk in cooler, dry storage, and air drying racks. Cleaning needed on gaskets through out. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - 0pts - Leak at can wash faucet. Repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Walls: Minor wall damage in small dry storage room near base board and wall. // Recaulking needed at hand sink near warewashing area.
Floors: Re-grouting needed on floors throughout. // Cleaning needed on floors especially under grill line. |