| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Ensure that employees are only eating and drink in designated areas. Observed an employee eating behind cook line upon arrival to inspection. Employee moved to exterior seating area. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce at 45F after 25 minutes of cooling time. Ensure that lettuce is cooling at a faster rate to meet cooling time parameters. Lettuce was broken down in to smaller portions and vented during the inspection. |
|
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 Observed shrimp tempura out on countertop at a temperature of 86F. Shrimp tempura discarded during the inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as tuna, crab sticks, and shrimp not meeting cold holding threshold of 41F. Foods were observed stacked to high in sushi case. Both of which were cooled inside of reach in and walk in freezer. |
|
31
|
0
|
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 foods such as cajun chicken egg roll filling and lettuce both cooling inside of walk in cooler tightly packed with lids and plastic cling wrap. Ensure that foods are vented and divided in to smaller portions to meet cooling parameters. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths left on prep tops in between uses. Ensure that wet wiping cloths make it back to sanitizer solution in between uses. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service containers are stored in a protected manner. Observed take out sushi tray left open ended in multiple locations. Inverted during the inspection. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed torn gasket seals in two reach in units. Replace as needed to maintain seals. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Continue to build a relationship neighboring facilities in efforts to prevent a possible harborage or attraction of pests. Dumpster doors closed during the inspection. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a cell phone on prep table upon arrival. Ensure that employees have designated storage areas for their belongings to prevent possible contamination. |