| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on-site upon arrival not able to demonstrate that they had ANSI accredited certified food protection manager certification. CDI by instruction. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee handle soiled wiping cloths and equipment then change gloves and proceed to handle clean equipment/ food preparation. CDI by instruction to wash hands when changing gloves if proceeding to new task.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed no handwashing towels available for use at handwashing sink behind sushi bar or at beverage bar area. CDI, disposable towels provided during inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cream cheese and several fish above 41 degrees F in sushi display case. PIC stated items recently placed in unit. CDI, foods relocated to walk in cooler to rapidly cool. Ambient air showing 36 degrees F as indicated by thermometer. Staff indicated dressing container may have turned off unit during operation. Monitor to ensure unit maintaining TCS foods at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. |
|
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 rice and crab mix cooling in tightly covered container. CDI, covers partially removed and crab mix relocated to walk in cooler to rapidly cool. |
|
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 wrist bands worn on wrists of food handler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held on 3 compartment sink and counter surface. Repeat. |
|
41
|
1
|
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 ice scoop stored in container collecting debris. Observed scoop stored in container of raw fish in walk in freezer. Repeat. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed several single-service manufacture containers washed and re-used according to PIC on clean equipment rack. Observed some single-service to-go bags used in direct contact for food storage. Ensure proper food grade single-service wrapping or containers used for food storage. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a heavily damaged wire strainer and scratched glass behind bar. CDI, operator removed equipment from use. |
|
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 over consumer food in refrigerator behind bar. |