| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Current PIC is a certified food handler but no manager on site had an ANSI accredited certified food protection manager certification. CDI by instruction. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw animal fish removed from commercial packaging and stored over ice cream and cooked foods in reach -in freezers. CDI, operator relocated foods for proper storage. Repeat. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
l4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed ice machine starting to accumulate some black mold residue in ice machine. CDI, clean. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed beef placed in walk in unit to cool overnight in a tightly covered container at 6pm . Food was at 49 degrees F at 11am during inspection. CDI, operator voluntarily discarded beef. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Observed cut lettuce near sushi station at 67 degrees F. CDI, operator relocated lettuce to rapidly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 a container of cooked squid, and cooked carrot dish not date marked in walk in cooler. Observed a container of cooked fish with a date of preparation of 7/20. CDI, operator voluntarily discarded foods. Operator stated several food items were prepared the day before. Consistantly date mark required foods. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
Yes |
3-501.19 Time as a Public Health Control - P,PF - Implement time as a public health control. Observed PIC sushi chef using time as a public health control and identifying time on a log. Observed no written procedures on site for process. Time as a public health control discussed with PIC and handout provided. Verification return to ensure that Time as a Public Health Control is being effectively implemented. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed consumer advisory on sushi takout menu in very small font and hard to read. Ensure that consumer advisory is legible and in 11 point font. Observed no consumer advisory on sushi items on lunch menu. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed several spray bottles of toxic cleaners located over clean equipment in facility. CDI, toxic substances relocated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 beef cooling in container from night before in a tightly covered pan. CDI, operator voluntarily discarded beef. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Protect food from contamination sources not specifically noted by code. Observed food employee handling shrimp in 3 compartment sink near soiled dishes. Separate process and ensure to clean and sanitii 3 compartment sink prior to being used as a food preparation sink. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on prep tables throughout kitchen. |
|
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. Observed in-use utensils stored in water at room temperature. |
|
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 several clean cloths stored on soiled areas and racks in kitchen and storage space.
4-803.11 Storage of Soiled Linens - C - Observed several soiled linen cloths stored on prep tables. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Clean warewashing sink as often as necessary to keep them clean. Observed drainboards of 3 compartment sink accumulating soil. Clean;. |
|
47
|
1
|
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. Observed a lot of food debris, grease and soil accumulating in between cooking equipment in kitchen and on bottom of flip top prep coolers, in fryer equipment and on shelving. Clean. Repeat. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Floors, walls, and ceilings shall be cleaned as often as necessary to keep them clean. Observed heavy accumulation of food debris and soil in hard to reach areas of kitchen, including under racks and behind storage racks near ice machine.Observed ceiling accumulating soil. Clean. Repeat. |