| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Observed two pans with sticker residue on them on the drying rack adjacent to dish machine. Significant improvement has been shown since the previous inspection on cleaning food contact surfaces and points were de-escalated accordingly. CDI: The two pans in question were removed and sent for re-washing. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs holding in flip top unit across from grill holding at 50F and sushi fish in far left display cooler holding between 48F and 53F. CDI: Eggs were voluntarily discarded, as they had been in the unit over night, and replaced with eggs from walk in reading 39F. After 15 minutes, ambient thermometer in sushi display case read 41F. PIC stated that doors had most likely been left open, causing temperatures to rise. Sushi fish removed ands sent to walk in for cooling. |
|
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 Observed freshly cooked chicken cooling in a densely packed bowl in the walk in, as well as a bowl of freshly peeled shrimp cooling inside of a holding unit on main prep line. CDI: Chicken spread out on sheet pan and shrimp relocated to walk in for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 a few unlabelled squeeze bottles of oils/sauces on grill line. Tremendous improvement has been shown since previous inspection, as almost all working containers of sauces/oils were labelled, compared with almost none labelled previously, thus points were not escalated. REPEAT. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee making a salad while wearing a wristwatch. |
|
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 gasket on walk in freezer (not the same gasket mentioned previously) badly frayed at the bottom and in need of replacement. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non food contact surfaces of some pieces of equipment on grill line and on blender base in back prep room. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 in between flip top unit and grill line and damaged ceiling tiles in room between warewashing area and walk in cooler. REPEAT. |
|
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 employee food from breakfast stored in reach in units throughout facility. EHS informed PIC that employee food must be stored separate from food for the restaurant, preferably on a bottom shelf in the walk in to eliminate potential for contamination. REPEAT. CDI: All employee food and drinks were relocated to bottom shelf of the walk in cooler. PIC stated that he would label this shelf for employee items in the future. |