| 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. Observed no certified PIC on site during inspection. CDI by instruction. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed food employee turn off facet with their bare hands after handwashing behind sushi bar. CDI by instruction. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - No bare hand contact with ready to eat foods. Observed food employee prepare cauliflower with their bare hands and place food in flip top prep unit. Food employee stated that this food was going to be cooked. CDI by instruction, operator relocated food to initiate cooking process. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF- Handwashing sinks shall be easily accessible for employee use. Observed clean containers stored at handwashing sink behind sushi bar. CDI, containers relocated. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw fish over boiled egg in low reach in unit. ready to eat foods stored with raw meat in walk in cooler. CDI foods relocated. Repeat.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Unwashed produce shall be separated from ready to eat foods. Observed unwashed cabbage stored over ready to eat foods in walk in cooler. CDI by instruction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
l4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed knives stored as clean in holster but soiled with food debris. CDI, knives relocated for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cut lettuce cold held at sushi bar at 63 degrees F and food employee stated that they hold it out for lunch. CDI, lettuce relocated to walk in cooler to rapidly cool. Time as a Public Health Control discussed with PIC. Repeat. Observed rice sitting on prep table at 53 degrees F. CDI, rice voluntarily discarded by operator. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed rice date marked with the wrong month in walk in cooler and package of turkey and ham not date marked as well as several containers of cooked pork and cooked beef not date marked in walk in cooler. CDI, foods voluntarily discarded by PIC. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed several wet wiping cloths stored on counter surfaces throughout kitchen and on counter near dining area. Repeat. |
|
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 below 135 degrees F at 3 compartment sink. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be designed and constructed to be smooth, nonabsorbant, easily cleanable and free of breaks or cracks. Observed iced tea urn with heavy cracks and with tape covering cracks on lid. CDI, operator removed equipment from use.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Saki preparation unit as well as a vegetable slicer not NSF /ANSI certified. Repeat. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on low reach in refrigerator. Repeat. Observed rust developing in shelving of same unit at sushi bar. |