| 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 No person present in unit with food safety certification at time of inspection. PIC, Kathy, not certified. A certified food protection manager must be present anytime food is being handled. REPEAT |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 lay bare hand on cooked rice in WIC to verify temperature during inspection. CDI - container of rice discarded. Do not touch ready to eat food with bare hands. Use gloves or a utensil when touching foods that are ready to eat. REPEAT |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed shelving unit pushed in front of front line hand sink blocking access for hand washing. CDI - PIC moved shelf. Ensure hand sinks are accessible for use at all times. Do not block hand sinks. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed small black foreign objects in direct contact with ice in both server ice bin and bar ice bin. CDI - PIC discarded ice. PIC and EHS unable to identify objects or source of black material contaminant. Bulk ice machine appears free of buildup, ice bins and ice buckets also appear free of buildup. EHS recommends closely monitoring ice machine, ice transport, scoops and ice bins to prevent future contamination. |
|
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 can opener with dark buildup on blade and vegetable peeler with dried food residue at front sushi area. CDI - PIC removed to dish area for recleaning. REPEAT Ensure food contact equipment and utensils are cleaned after use. |
|
18
|
3
|
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 container of rice cooling from previous day still in cooling process at 46f in walk in cooler. All other TCS foods in WIC at 41f or lower. CDI - PIC discarded rice. Ensure that rice is cooled from 135 - 70 within 2 hours and then to 41f or lower within a total of 6 hours. REPEAT
Continued non-compliance with cooling temperature requirements may result in permit action. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked tempura chicken at 46f, raw chicken at 48f, raw shrimp at 44f, and egg rolls at 44f in reach in cooler at fryer station. CDI - PIC discarded tempura chicken and raw chicken that were in unit overnight and returned raw shrimp and egg rolls to WIC since placed into reach in 1 hour ago. Cooler unit ambient air temp 44f recovering to 41f at end of visit. PIC called for service and to evaluate defrost cycle timing cycle. Do not store TCS foods in the cooler until it maintains food temperatures of 41f or lower. REPEAT Improvement in cold holding noted during visit however cold holding violations still present. Return visit within 10 days to evaluate reach in cooler temperatures.
Continued non-compliance with cold holding requirements may result in permit action. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple raw fish items, cream cheese, limitation crab, etc. removed from sushi display cooler and placed into reach in cooler for overnight storage with no date marking present. CDI - PIC replaced date marks. Ensure that all TCS foods that are kept longer than 24 hours are properly date marked. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 rice held using TPHC from previous day in front sushi area. Rice container still had timing labeled 11 - 2 but had not been discarded at end of time and continued use through service at night. CDI - PIC discarded. When using TPHC, product must be discarded at the end of the hold time and cannot be returned to refrigeration or remain on site for next day use. REPEAT EHS recommends re-training staff on TPHC requirements. Continued non-compliance with Time as a Public Health Control standards may result in permit action. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of orange degreaser hanging from fryer area shelf directly above food packaging sandwich bags. CDI - PIC removed to chemical storage area. REPEAT Hanging chemical located in same location as chemicals noted on previous inspection. Do not store chemicals above food contact items or food packaging.
7-102.11 Common Name-Working Containers - PF Observed spray bottles of pink and clear chemicals under counter at server area with no labeling or identification present. CDI - PIC discarded. Label all working containers of chemicals with identification of contents. |
|
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 large deep bulk container of rice tightly packed and lidded cooling in WIC from previous night. CDI - PIC discarded rice. Do not cool rice in deep bulk covered containers. Use a method that allows air flow around the rice to facilitate proper cooling such as dividing into smaller portions and spreading onto sheet pans or ice bathing. REPEAT Continued non-compliance with proper cooling methods may result in permit action. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed bucket of packaged fish fillets thawing in standing 72f water in front prep sink. Use an approved method for thawing frozen foods. If using water to thaw, the water must be flowing around the food and be less than 70f. Do not thaw food in standing water. |
|
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. Multiple squirt bottles of liquid sauces at grill area with no identification present. Label all foods that are not easily identifiable. |
|
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 pickled ginger and both sealed and open in use bulk containers of soy sauce stored directly on floor in back of house. Do not store food items on floor. REPEAT Improvement noted from last inspection. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic food containers stored stacked together wet at clean dish area. REPEAT Air dry food containers before stacking together.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed clean knives hanging on unclean shelving unit beside prep table. Store clean utensils in clean locations. |
|
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 sushi area with damaged/missing door handle repaired with tape. REPEAT |
|
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 buildup on shelving in back kitchen area and heavy buildup on wall mounted fan above back prep area. Clean frequently to prevent buildup. |