| 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 Certified Food Protection Manager - C. Observed no certified food protection manager present in facility at beginning of inspection. PIC, Dennis, who is not certified placed phone call to certified manager, Hank, who arrived for remainder of inspection.
2-103.11(D,E) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC present at beginning of inspection not ensuring rules for food safety were being met. EHS observed multiple instances of improper hand washing practices with no intervention from PIC and EHS corrected multiple instances of improper and/or no hand washing during duration of inspection. EHS also observed delivery of TCS food items with no oversight from PIC and no delivery temperatures taken of TCS items during or after delivery. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
2-301.14 When to Wash - P. Observed multiple instances of employees handling raw animal foods including raw shrimp and fish and then changing gloves with no associated hand washing. Observed employee leaving restroom begin to don gloves with no hand washing. Upon each observation, EHS directed that employee to wash hands before donning gloves. Hands observed to be washed and new gloves donned.
2-301.15 Where to Wash - PF. Observed employee washing hands in sushi prep sink in lieu of hand sink. CDI - EHS directed employee to only use hand sinks for hand washing. Employee washed hands in hand sink.
Staff hand washing practices overall observed to be non-compliant with EHS making numerous corrections over course of inspection. EHS strongly recommends that management re-train staff on hand washing and glove usage procedures.
Verification required. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed soiled wiping cloths laying in basin of hand sink at front sushi prep area. CDI - cloths removed. Hand sinks may only be used for washing hands. Do not place items in the basin of the hand sink. REPEAT |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw salmon stored directly above iceberg lettuce in walk in cooler. CDI - PIC relocated lettuce. Observed cream cheese wrapped in plastic wrap laying under raw fish on plate in front line reach in cooler. Cream cheese may or may not be used to make rolls containing raw fish. Do not store cream cheese under or in direct contact with raw fish. CDI - PIC discarded cream cheese. Do not store raw animal products above ready to eat food items. REPEAT |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 including cut lettuce, cut cabbage, prepared tofu, wrapped sushi fish, cream cheese, containers of ready to eat fish roe, and more. PIC confirmed items prepared on previous days. 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.
EHS strongly recommends management retrain staff on date marking procedures.
Verification visit within 10 days. |
|
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 sushi rice in back of house area not marked with time for TPHC holding at room temperature at beginning of inspection. Observed sushi rice in sushi area with time/date marked for 5/28 at beginning of inspection. Approximately 15 minutes later date was changed to today’s date of 6/1 and time was changed. PIC corrected date and time marking. 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 and must be updated with each batch of rice produced and held each day. This time must be updated throughout the day as the 4 hour hold time expires and each TCS food is discarded and replaced. REPEAT
Verification visit required. |
|
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 spray bottle of unlabeled red chemical employee later identified as dish machine liquid from bulk dish machine automatic dispenser in back of house area. CDI - PIC applied label. All chemicals must be labeled as to contents. REPEAT
7-201.11 Store toxic materials to avoid contamination. -P. Observed spray cans of stainless steel shine stored on dry storage food shelving immediately adjacent to and directly above food items. CDI - PIC relocated to chemical storage area.
No escalation at this time as some improvement was noted in overall chemical labeling system. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. Observed lobster tail wrapped in plastic cooling in sushi display cooler at 72f at beginning of inspection. Employee noted the lobster had been thawed and placed into cooler approximately 30 minutes prior. CDI - lobster relocated to walk in freezer to quickly chill before returning to display unit. Do not tightly wrap and cool foods in sushi display cooler. REPEAT
PIC should also follow up to ensure thawing method in use is appropriate as the water temperature may have been too high during thaw process which elevated lobster temperatures above 70f before start of cooling process. |
|
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 several squirt bottles of sauces and liquids in front area reach in cooler with no labeling or identification. Observed bulk containers labeled as mayonnaise holding shrimp sauce in front line coolers. Label all working containers of food. Ensure the label on food containers accurately identifies the food inside. |
|
36
|
2
|
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 live cockroach and various dead cockroaches on flooring in establishment both in back of house and at front area near hand sink. Contact PCO for service. REPEAT |
|
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 in use pickled ginger and saketored directly on floors. Store food at least 6 inches off of floor to prevent contamination. REPEAT
3-305.12 Food Storage, Prohibited Areas - C. Observed frozen condensate drippage in walk in freezer present on exterior packaging of food items. Do not store food in areas where they can come into contact with sources of contamination including unclean condensate drip, |
|
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 prep employee wearing braided bracelet on wrist while rolling sushi. |
|
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 significant condensate drippage present from fan units inside of walk in cooler and walk in freezer units. Bulk tubs in place in both units to attempt to contain liquid but frozen buildup present on shelving, packaging and flooring of walk in freezer and liquid drips in walk in cooler blowing across unit due to high fan velocity. Repair.
Observed rice cooker with severely damaged bottom and exposed insulation. PIC discarded.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy wear/deep cuts no longer smooth and cleanable. Replace or resurface if possible. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed tape/label residue on exterior surfaces of food containers and lids stored as clean. Observed buildup on various shelving units in back of house areas. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air Gap - P. Observed pre-rinse nozzle at dish machine when released from hook extended down into pre-rinse sink below flood plane of the sink. Spring may not be operating as designed or hose is elongated eliminating the air gap. Repair.
Verification required.
5-205.15 Maintain a plumbing system in good repair. Observed leak from drainage pipe work under pre-rinse sink of dish machine. Foul water collecting in bucket under leaking pipe. Repair. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.116 Cleaning Receptacles - C. Observed long term grease buildup on grease receptacles and especially accumulated on surfaces around grease receptacles. Establishment is the only facility that handles or disposes of food grease in the shopping center. REPEAT
No point escalation as overall area around dumpsters shows improvement. |
|
53
|
1
|
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
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Damaged wall and missing tiles at the floor/wall junction and other areas behind equipment need repair. |