| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st, 2015. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Food employee recontaminated hands by grabbing handles with bare hands after washing. CDI - Instructed emplyee to use a barrier such as a paper towel to turn off water after washing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Spray bottle of windex and bucket stored in handwashing sink behind bar. CDI - Items were relocated. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Skewers of raw beef, raw tuna, raw shrimp, raw scallops, and raw chicken stored together on sheet pan in low prep cooler. Also, raw chicken stored on top of raw beef in walk in freezer. CDI - All items were relocated according to final cook temperatures of each. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine reading at 0ppm cholrine. Staff indicated that the concentrate bottle had just been changed. CDI - Machine was primed; tested at 100ppm chlorine. Observed build up inside one tea nozzle and inside ice machine. CDI -Both cleaned during the inspection. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General Comment
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Sushi rice was cooked last night at 10pm, then moved into walk in cooler. Rice rice is still at 100F in center. CDI - Rice discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Sushi rice was at sushi station, ready to be used but had no time stamp. CDI - Rice was discarded due to improper cooling; rice made this moring was stamped with correct start and discard times. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Large metal container of sanitizer at cook line was not labeled. CDI - Labeled during the inspection. |
|
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 Sushi rice cooked the night before was placed in walk in cooler to cool in the same deep, insulated steam pot it was cooked in. CDI - by iinstruction on proper cooling methods; rice was discarded due to cooling time violation. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Frozen shrimp thawing in an empty contrainer ofn the drain board of the sushi prep sink. CDI - Placed in the cooler to thaw. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on cutting board. When asked to move it, PIC placed it on the counter next to the sanitizer buckert. CDI - Placed into sanitizing solution. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.11 Maintain equipment in good repair. Observed gasket a couple of the low prep coolers starting to crack and split. Replace. Many of the wire shelves in low prep coolers are rusted and have peeling paint. Repaint or replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Many gaskets on low prep coolers in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Freezer floor in need of cleaning. |