| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 - Observed hand sink blocked by large box. CDI- Moved.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towel at one hand sink. CDI- Placed. |
|
14
|
3
|
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 - Observed blender 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. - Repeat - Observed ice machine chute with some moderate build up. |
|
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 - 0pts -Observed cooked chicken holding at 99F. CDI- Discarded. |
|
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 crab salad (3) reading 3/14. CDI - Discarded.
Observed significant improvement in date marking. Ensure product doesn't last past the allowed time/temeprature parameters. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Repeat - 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 3/31 |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
7 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Repeat - Observed food in walk in cooler and freezer on the floor. / Observed several containers stored under a prep table that should be at least 6 inches off the floor until the pest issues are fixed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. / 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0 pts - Sanitizer buckets are extremely soiled and read 0 ppm due to the debris that is being introduced. Discontinue storing utensils in buckets and change as needed. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. -0pts - Avocados are not being washed prior to cutting. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - 0 pts - Observed utensils being stored in sanitizer and cold water. Discontinue. Observed containers with no handles being used. Observed handles touching ingredients. |
|
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 on - 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 - interior of containers holding squeeze bottles. |