|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed sushi employee not washing hands for long or using a protective barrier. Observed other sushi employee not using a protective barrier. CDI Discussion with PIC and employee directed to wash their hands. REPEAT
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee take off old gloves and start to don new gloves. CDI PIC stopped food employee. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment, utensils, and pans deemed as clean with food debris on it. CDI Items returned to warewashing. REPEAT.
Observed sushi rice marked for discard at 8:20 am; sushi employee informed it was a new batch of rice. CDI Spoke to PIC regarding of food contact surface should have been cleaned before reuse.
**Discussion with food employee regarding cleanliness of slicers; was informed slicer only cleaned at the end of the night and wiped down every 4 hours only with sanitizer. Upon speaking to PIC, was informed slicer cleaned in place; wash rinse and sanitize every four hours. Was informed had records of cleaning frequency but unable to produce records. CDI Informed PIC to retrain employees regarding correct cleaning procedure. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 rotesserie chicken salad marked for 2/20 and compound butter marked for shelf life of one month. CDI Items discarded. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice marked for discard at 8:20. CDI Sushi employee stated it was new rice. Allowed to back date sushi rice. |
|
31
|
0.50
|
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 sushi being placed in cold holding unit and tightly sealed. CDI Spoke to PIC and sushi employee regarding following variance paperwork of cooling down sushi in walk in cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Upon entry to food establishment, observed food on the floor in the freezer. Make sure to keep food off the floor.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans. CDI Cans removed and spoke to PIC about a designated area. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches and bracelets. Make sure food employees only wear a plain wedding band to facilitate cleaning. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood surfaces with food debris throughout on gaskets, tracks of coolers and cooler handles. Increase cleaning frequency. |
|