| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. At least one certified PIC on site at all times shall be an Ansi accredited certified food protection manager. Observed no certified PIC on-site during inspection. Repeat. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Use proper methods to wash hands. Observed a food employee turn faucet off with their bare hands after washing their hands. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed container of raw squid stored in contact with container of soy sauce in walk in cooler. Observed packages of raw fish with commercial packaging open stored over ready to eat foods in tall reach in freezer. CDI, foods relocated for proper storage. |
|
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 - TCS foods shall be hot held at 135 degrees F and above. Observed soup hot held at 117 degrees F. CDI, soup reheated to required temperature. |
|
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 breading station at fryer with flour mixture at 71 degrees F. CDI, time as a public health control discussed with PIC as option. |
|
21
|
0
|
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 a container of potatoes salad with a date of preparation of 2/18 but operator stated was prepared today. CDI, potatoe salad voluntarily discarded by PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed containers of soy sauce with food debris used as prep table with cutting board located on top of. |
|
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 wet wiping cloth stored next to clean equipment on storage rack. Observed absorbent single-service towel located underneath cutting board at sushi prep area. |
|
42
|
0
|
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. Store clean equipment in a clean, dry location. Observed clean equipment stored in container collecting food debris and soil. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed 2 some ceiling lights out in back storage area near exit door and low lighting provided.4-202.11 Food-Contact Surfaces-Cleanability - PF - Food contact surfaces shall be free from heavy cracks, crevices and be smooth and easily cleanable. Observed large bowl with deterioration on finish. CDI, equipment removed from use
4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards. Observed tea machine not ANSI or NSF listed and intended for "household use only". |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soil and food debris accumulating in hard to reach areas in corners of kitchen, on floors near back exit door, on floors near ice machine and between cooking equipment. Repeat. |