| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 multiple metal pans on corner drying rack in warewashing area stored as clean with sticker residue left on them after warewashing. CDI: Pans in question were removed and sent for re-washing. REPEAT. |
|
23
|
1
|
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 Menu still only states "contains raw fish..." as the disclosure, even though raw beef is still offered. Disclosure must include all items that are offered raw or undercooked. Spoke with owner who is in the process of getting menus changed to include a proper consumer advisory. Owner was provided with the exact text of what should be included. VERIFICATION REQUIRED within 10 days to determine compliance. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabelled spice shakers and oil squeeze bottles on cook line area. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food product stored on the floor of walk in freezer at the beginning of inspection that had just been delivered. Food had still not been stocked on shelved by the end of inspection. REPEAT. |
|
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 two damp wiping cloths stored on prep surfaces around cook line and sushi prep area. Observed an extremely soiled sanitizer bucket next to fryer area. CDI: Both cloths were placed in sanitizer buckets and bucket removed from use as sanitizer bucket until cleaning could occur. |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
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. Observed one large bin of dry goods with the scoop stored with the handle down into product. Improvement shown since last inspection. REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked metal pans on drying rack to the right of dish machine. |
|
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 damaged gasket on door of walk in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles directly in front of prep unit on cook line. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in front beverage reach in over top of clean glasses and bottled beverages. CDI: Employee food removed and relocated to the back of restaurant on a shelf with other items for employees. |