| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC present during inspection with no manager food safety certification. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed prep employee take out trash, re-enter kitchen and wipe sweat from forehead, then proceed to work with cooked rice with no hand washing. CDI - Manager instructed employee to wash hands before continuing to work with foods and replaced utensil. REPEAT |
|
14
|
0
|
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 can opener with organic buildup on blade and assembly. CDI - manager removed can opener to dish machine.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup inside ice machine around baffle.
4-602.12 Cooking and Baking Equipment - C Countertop oven used to cook fish products with heavy encrusted greasy buildup present. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed two bulk containers of cooked rice prepared previous day cooling in walk in cooler overnight with temperatures of 50 - 57f. CDI - manager discarded rice |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items including tofu and raw fish inside prep area reach in cooler holding 43-44f. Unit ambient air temperature 49f. CDI - manager voluntarily discarded items held in cooler overnight and adjusted equipment |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked rice using TPHC with no written procedures available. CDI - TPHC procedures provided during inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-206.11 Restricted Use Pesticides, Criteria - P Observed household pesticide present in sushi prep area which manager indicated was used for ants. CDI - pesticide discarded and manager to contact PCO for pest control when needed |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 bulk pans of rice tightly covered cooling overnight with temperatures remaining above 41f. CDI - Instructed manager to place cooling products in uncovered or vented shallow containers to facilitate cooling. Manager voluntarily discarded rice. REPEAT |
|
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 multiple working containers of sauces and food grade oil at front line area with no identification. |
|
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. Observed multiple containers of food grade oil, soy sauce, and salt in kitchen area and cases of food products inside walk in freezer stored directly on floor. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed prep employee wearing large metal bracelet on wrist above glove while rolling sushi |
|
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 used wiping cloth stored on front line countertop not held in sanitizer between uses. |
|
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 missing handles on countertop oven used to prepare fish at front line area and damaged baffle inside bulk ice machine. |
|
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 greasy buildup and accumulated food debris on shelving unit above prep cooler near fryer area. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on both dumpsters open with exposed trash falling out onto surrounding ground. Dumpster is shared between multiple tennants. |