| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C PIC present during inspection with no manager food safety certification. REPEAT
A person in charge who is an ANSI certified food protection manager must be present whenever food is being handled. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal employee beverages stored on back area prep table immediately adjacent to food items in preparation process. Store personal beverages away from food and food contact surfaces to prevent contamination. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee scraping soiled dishes with bare hands and loading into dish machine, then unloading and handling clean dishes with no hand washing. Observed employee consume personal beverage and then handle clean dishes with no hand washing. CDI - PIC directed employee to wash hands. Hands washed. REPEAT Wash hands after doing activities that contaminate them and before touching food or food contact surfaces.
Continued non-compliance with proper hand washing requirements may result in permit action. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC pick up ready to eat cooked rice with bare hands and then place back into bulk container while taking the temperature of the rice. CDI - PIC discarded container of rice. Do not contact ready to eat foods with bare hands. Use gloves or a utensil when handling food that is ready to eat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior surfaces of bulk ice machine with black organic buildup. Clean the ice machine frequently to prevent buildup. REPEAT
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food pans stored as clean on clean dish rack with food residue present. CDI - PIC returned to dish machine for re-cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 cooked chicken breast tightly covered on countertop placed into reach in cooling at a rate of .07 degrees per minute. Diced chicken tightly covered on countertop placed into walk in cooler cooling at a rate of .13 degrees per minute. See chart above. CDI - PIC discarded. REPEAT Hot foods that are cooling must cool from 135f - 70f within two hours and then to 41f or lower within a total of 6 hours. |
|
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 Cooked tempura shrimp observed covered in pan on countertop at 85f. PIC indicated they pre-cook to have available for making sushi rolls. CDI - PIC discarded. Do not allow hot foods to sit out on countertop with no temperature control. Keep hot foods above 135f, properly cool for cold storage at 41f or lower, or use TPHC procedures. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tofu on ice bath at server station at 60f with ice level lower than tofu level. Bulk containers of rice in walk in cooler and in line reach in cooler at 46-50f. Employee verified had been allowed to sit out at line for portion of lunch period. CDI - PIC discarded tofu and spread rice for rapid cooling. REPEAT Do not allow cold TCS foods to sit out of refrigeration. If placed into ice bath, tofu level must be below ice/water level for cooling. All TCS foods must be maintained at 41f or lower or use TPHC procedures.
Continued non-compliance with cold holding requirements may result in permit action. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 with only one time label present. Written procedures provided by PIC state rice will be marked with both start and end times. REPEAT follow written procedures when holding food using TPHC. All food items using TPHC must be documented on the written procedures. Procedures must be available for review by EHS.
Return visit required within 10 days to ensure TPHC procedures complete for all products and time marking is applied to foods as required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed yellow disinfectant cleaner stored hanging from cook line shelf immediately adjacent to rice cooker and above food wrap. CDI - PIC relocated. Do not store chemicals in the food prep area where they can contaminate food or food contact surfaces. |
|
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 Cooked chicken breast placed into deep pile and covered tightly at 103f and chopped chicken placed in deep pan covered tightly at 90f for cooling. Raw salmon prepared and placed directly into display cooler at 48f. CDI - PIC removed chicken from pans and spread thin for cooling. Salmon relocated to WIF for quick chill. REPEAT Do not cool foods in deep tightly covered containers. Use a cooling method that allows air flow around the product to quickly cool. Ensure prepared sushi fish is properly cooled before placing into display unit. Continued non-compliance with proper cooling methods may result in permit action. |
|
37
|
1
|
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 multiple food items stored directly on floor in walk in freezer and multiple containers of cooking oil stored directly on floor in back of house. REPEAT Do not store food on the floor. Store all food items at least 6 inches off of the floor to prevent contamination.
3-305.12 Food Storage, Prohibited Areas - C Observed frozen condensation drippage present pooled on surfaces of food packaging in walk in freezer. Do not store food directly under condensation drips. |
|
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 multiple soiled wiping cloths laying on equipment surfaces not placed into sanitizer between uses. Sanitizer bucket holding wiping cloths at front area with 0ppm quat sanitizer. REPEAT Store used wiping cloths in sanitizer at the proper concentration between uses or remove them to soiled linen container. |
|
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. Observed white rice spoon used to portion cooked rice stored in pan of room temperature standing water at cook line. Store the scoop on a clean surface or in water at least 135f. |
|
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. Multiple clean metal and plastic pans stacked together wet at clean dish storage area. Air dry pans before stacking together. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Countertop oven at front line with damaged/missing door handle repaired with wire. Internal drop plate inside ice machine damaged. REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed personal cell phone laying on shelving unit in front sushi prep area adjacent to in use utensils. Designate an area away from food and food contact surfaces for the storage of personal items including cell phones. |