| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no one with food safety certification during time of inspection. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P 2-301.15 Only wash hands in handwashing sink.-PF Observed employee washing hands in prep sink by rinsing only, also observed employee doing numerous activities including checking in food order then going back to prepare foods without washing hands or putting on gloves. Observed cook putting on gloves without washing hands and waitress dishing out rice into customer bowls after bringing back dirty dishes without washing hands. Instructed all employees when and where to wash hands. |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee putting tempura shrimp and fried vegetables onto plates with bare hands. Instructed employee about not touching ready to eat foods with bare hands and foods were discarded. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can and service rolling cart in way of hand sink upon arrival. These items were placed back due to limited space numerous times making the hand sink not accessible to employees. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tempura shrimp and fried vegetables on draining rack (from fryer) upon entering kitchen at 104F degrees. Shrimp and vegetables discarded. |
|
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 pooled eggs used for batter sitting on counter top at 68F degrees. Eggs discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment- 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous items in walk in cooler cooked and cooled with no date marking. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of deodorizer stored on shelf above customer multi use plates and utensils. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Protect food from contamination sources not specifically noted by code. Observed plated foods stored on counter directly beside preperation sink where dumping and rinsing occured without splash guards and splash all around on counter top. Provide splash guards to protect foods or store plated foods in a separate area while additional menu items are still being prepared. Observed cut and preped foods on the drain board of the 3-compartment sink with dirty dishes in two compartments of the 3-compartment sink. Ensure that the 3-compartment sink is not used for food storage and dish washing at the same time. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment- 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths used under cutting boards throughout. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored directly behind hand sink in sushi area (touching the faucets) with splash and debris. Also observed some clean dishes and some dirty dishes on the drain board of the preperation sink above dish machine co-mingled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed several small residential rice cookers and warmers. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in bottoms of coolers and in gaskets. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment- Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall damage near the ice machine and under front sushi counter. |