| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties PIC shall ensure/oversee safe food processes including buyt not limited to proper santization of utensils/equipment, proper handling of food , proper hot/cold holding / final cook temperatures and handwashing.Observed PIC very busy and unaware of multiple handwashing violations and multiple bare hand contact violations. VR for PIC oversight |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco Ensure employee beverages are stored so as not to contaminate food/food preparation areas, clean utensils and hand sinks. Observed multiple emplyeee beverages stored on hand sink. CDI- removed |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash Ensure food employees wash hands at appropriate times so as not to contaminate food. Observed multiple employees handling raw sashimi and ready to eat foods without washing hands in between. Observed multiple food employees not washing hands in between glove changes. Observed food employee handle sashimi then place ready to eat foodson plate without washing hands. Observed food employee working with raw chicken and ready to eat foods and not washing hands in between. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands Ensure no bare hand contact of ready to eat foods. Observed multiple sushi chefs rolling sushi with bare hands and food employee placing ready to eat foods on plate with bare hands . CDI-PIC had them donn gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation Ensure all raw proteins are stored to prevent accidental contamination of ready to eat foods. Observed raw shrimp stored above cooked chicken rolls.VR for reorganization. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness Ensure in use sanitizing solutions are at proper concentration and not visibly soiled. Observed sanitizingsolution visibly soiled with floating debris. CDI- removed to remake |
|
21
|
1.50
|
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 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days). Observed multiple TCS date mark applicable foods not date marked including but not limited to multiple trays of thawed sashimi fish, cooked chicken rolls and crab salad out of date. CDI- crab salad discarded VR for date marking |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control Ensure written procedures for TPHC are properly followed. Observed sushi rice containerr labeled 1030-430 CDI- relabeled correctly. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking Ensure TCS foods are properly and effectively thawed to prevent contamination. Observed chicken in sink in container of water, no running water. and tuna thawed in package when manufactureer label says removed from package before thawing. CDI- through instrucition |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises Ensure foods are not stored on floor. Observed open boxes of chicken stored on floor being worked out of and bag of onions on floor in rear kitchen. CDI- removed from floor |
|
44
|
0.50
|
Gloves used properly |
Yes |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations Observed food employee washing disposable glove in between raw and ready to eat foods. CDI- instruction provided If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P |