| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - When employee was asked if he knows about his employee health policy he could not answer. It is vital that all employees in establishment understand that they have a policy in place that discuss the reporting of illness. Employee stated he was new so he didn't sign the policy. Ensure that all new employees understand and sign the policy prior to beginning as a food worker.
Verification required. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed all the employees enter the store at beginning of shift without washing hands. Observed employee enter from outside dumping mop water open walk in cooler door without effectively washing hands. Observed employee donning gloves without washing hands. CDI- Corrected with education.
Hand washing shall occur once employees enter the kitchen area from any outdoor activities, when they contaminate hands, or when changing task. Employees who enter the establishment and work with clean utensils and equipment shall first wash hands to prevent contamination. Recommend training on handwashing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed robocoupe with debris on the inside unit. CDI- Placed in wash area to be rewashed.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed ice machine chute with some moderate build up. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed several containers of noodles, shrimp, eel salad, sprouts, and other items not dated. CDI- Dated on site. Ensure that all product is properly dated at all locations if it last more than 24 hours.
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 noodles dated for 11/28. CDI- Discarded. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Menu states "contains raw fish.. " as the disclosure but the menu contains raw beef as well. Disclosure should be changed to state that "items are served raw or undercooked" or "items may contain raw or undercooked ingredients".
Verification required by 12/15 |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed mice droppings in back kitchen area. Observed one live small roach. Observed gnats.
A pest management program that will remove the pest above shall be in place. Currently establishment does a monthly pest treatment which may not be sufficient as droppings were observed throughout the entire back wall of 3 compartment sink, under prep table, and dish washing area. |
|
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. - 0 pts - Remove onions that are near hand sink for splash. / Observed several containers stored under a prep table that should be at least 6 inches off the floor until the pest issues are fixed. |
|
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. - Observed clean utensils, squeeze bottles, wrapped noodles and other items stored in containers that are soiled. Containers shall be washed as needed to prevent build up of food debris. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Repeat - Observed dark grooves in cutting boards today.
4-501.11 Maintain equipment in good repair. - Repeat - Observed torn gasket on the make table and rusted shelving in some cold units and on storage racks. Observed one unit not used as it is not in good repair. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat -
Observed cleaning needed in gaskets - all shelving throughout - over head shelving - splash areas under sushi display case - exterior of equipment stored on prep areas including receipt machine - fans for severe dust build up - exterior of white ingredient containers |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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.- 0 pts -
Floor: Cleaning needed on floors throughout. |