| 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. Repeat. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed 1 container of raw squid stored over ready to eat soy sauce in walk in cooler. CDI, foods relocated for proper storage. |
|
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 tofu overstacked in flip top prep unit and lettuce held on ice above 45 degrees F. CDI, operator relocated foods to rapidly cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked egg in packaging not date marked and over 24 hours at sushi area according to operator. CDI, egg voluntarily discarded by PIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 working containers of flour and dry ingredients not labeled at food prep area. Label with common name of food. |
|
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 some utensil handles in contact with containers of food in kitchen. Ensure handle is out of food. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF- Food contact surfaces shall be free from heavy cracks, chipping, etc. Observed metal container with food but container had crack. CDI, bowl voluntarily discarded by PIC.4-101.11 Characteristics-Materials for Construction and Repair - P - Materials used on construction of utensils and food contact surfaces may not allow the migration of deleterious substances or impart colors, odors and taste to food and shall be safe, durable, corrosion resistant and nonabsorbant. Observed absorbent wood , non NSF ANSI, stick utensils being used as utensils in kitchen. CDI.4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty shelving in walk in cooler. Professionally resurface or replace. Do not spray paint. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing equipment shall be cleaned as often as necessary to keep them clean. Observed clean drain board accumulating soil residues. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damage to dumpster lid and some boxes stored around dumpster. Replace dumpster and ensure that pest harborage is prevented. Improvement made since previous inspection. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed some soil and debris accumulating in hard to reac|h areas in corners of kitchen and on floor near ice machine as well as between cooking equipment. |