| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 sushi rolling mat laying in basin of hand sink at front sushi prep area. CDI - PIC removed. Hand sinks may only be used for washing hands. Do not place items in the basin of the hand sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed package of raw quail eggs laying on container of fried sushi rolls in reach in at sushi prep area. CDI - PIC relocated eggs. Do not store raw animal products above ready to eat food items. |
|
14
|
3
|
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 multiple metal food containers stored as clean with food debris and/or other residue present on interior food contact surfaces. CDI - PIC removed for cleaning. Ensure all food contact items are cleaned before storing. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup present in tea dispenser nozzles. Clean frequently to prevent buildup.
- Full 3 point deduction. Continued non-compliance with food contact item cleaning and sanitizing standards may result in the implementation of a Risk Control Plan or in permit action. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple raw and cooked sushi items in front countertop display unit holding above 41f. See chart. CDI - PIC relocated all items to WIC to quickly chill back to 41f. Most items stored in unit wer found to be holding above 41f. Items are stored in the under counter reach in cooler overnight and re-stocked into the display icooler n the morning. Display cooler is turned off at night and must cool properly before re-stocking each morning. Make sure display cooler has fully chilled to proper cold holding temperatures before re-stocking. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 opened and/or prepared TCS foods in both the front line coolers and in the walk in coolers with no date marking present. PIC confirmed items kept longer than 24 hours. CDI - PIC discarded items with unknown prep dates and applied date marking to items with known prep dates. All TCS foods which are opened or are prepared and kept longer than 24 hours have a date mark present including sushi fish items which a re-wrapped at end of day and used agin on following days. REPEAT - full 3 point deduction.
Continuing non-compliance with date marking standards may result in the implementation of a Risk Control Plan or in permit action. |
|
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 sushi rice in back of house area not marked with time for TPHC holding at room temperature at beginning of inspection. CDI - PIC discarded. All foods that are using TPHC must have time applied as required in the written procedures. Time must accurately reflect the actual time the food item has been removed from temperature control along with accurate time for when the product must be discarded. This time must be updated throughout the day as the 4 hour hold time expires and each TCS food is discarded and replaced. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed daily lunch special sushi board with no consumer advisory present. CDI - PIC applied consumer advisory to lunch menu. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two different spray bottles of unknown chemicals in back of house area. CDI - PIC discarded both items. All chemicals must be labeled as to contents. REPEAT
- full 2 point deduction
Continued non-compliance with standards for identification of chemicals in the establishment may result in the implementation of a Risk Control Plan or in permit action. |
|
31
|
0
|
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 sushi rolls wrapped in plastic and stacked onto dish and wrapped again cooling in countertop display cooler. CDI - PIC removed overwrap and spread into single layer and placed into WIC to quickly cool to 41f. Do not stack and seal cooling foods and do not cool TCS foods in display coolers. Spread cooling food out into shallow layers, uncover, and place into the walk in cooler to quickly cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live cockroaches in establishment both in back of house and in bar area. Contact the PCO for service. REPEAT - 1 point |
|
37
|
2
|
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 buckets of soy sauce, sake, and case of seaweed stored directly on floors in back of house areas. Store food at least 6 inches off of floor to prevent contamination. REPEAT - 2 point deduction |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths laying on equipment surfaces throughout front of house areas. Once used, place soiled wiping cloths into sanitizer solution to be used again or remove the soiled wiping cloth to soiled linen receptacle. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use with stickers present and container of avocados at front also with stickers. PIC noted that he was unaware that avocados must be washed prior to use. Discussed with PIC that all produce not received in ready to eat form must be washed before use including avocados. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C. Observed egregious buildup on interior surfaces of dish machine and on in use dish racks. Follow manufacturers instructions to clean the dish machine and dish racks. Clean frequently to prevent buildup. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed old labels and label residue present on exterior surfaces of food containers stored as clean. Debris present on non-food surfaces of various pieces of equipment and cabinetry. - REPEAT - 1.0 point |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
5-501.116 Cleaning Receptacles - C
Observed long term grease buildup on surfaces around grease receptacle needs cleaning.
Recycling dumpster overflowing and extreme accumulation of material present around the dumpster with establishment branded material visible throughout. Old ice machine removed from establishment present in dumpster area. Remove the excess waste and equipment from the dumpster area. Dumpster is shared however a great quantity of waste items were from establishment. EHS recommends contacting property manager for assistance/information. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring under and behind equipment with debris and buildup present. Clean to prevent pests. REPEAT - 0.5 points. |
|
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 multiple instances of employee’s personal items stored on prep surfaces or mixed with food items in back of house storage areas. Cell phones, chargers, employee beverages, etc. prevalent throughout the facility. Designate a place away from food or food contact surfaces for the storage of personal items. Do not store employee beverages on the prep surfaces in kitchen areas. |