| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Raw scallops and raw fish eggs stored on shelf above imitation crab in walk-in cooler. Same tempura batter used for raw shrimp, raw crab, and raw chicken. Use different containers of batter for raw animal foods with different final cook temperatures. Use a separate tempura batter container for raw chicken. CDI - Owner educated and imitation crab moved to top shelf in walk-in cooler. *No point escalation due to improvement from last inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Cutting board used to cut sushi rolls during service are cleaned weekly according to manager. In-use utensils and cutting boards that contact TCS foods must be washed, rinsed and sanitized every 4 hours. CDI - Cutting boards taken back to be washed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Tofu in ice bath measured 69F. TCS foods in cold holding shall measure 41F or less. CDI - Tofu moved to walk-in cooler. 0 pts. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Yellow tail, flying fish egg, smoked salmon, tilapia, and tuna used for sushi were not date marked. Also, seaweed salad in sushi reach-in cooler was not date marked. TCS ready-to-eat foods shall be date marked if held in establishment for longer than 24 hours. CDI - Items dated. // 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - Squid salad had a date mark of 8-20 and had not yet been discarded. TCS ready-to-eat foods shall be used within 7 days of preparation or opening. CDI - Squid salad discarded by PIC. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - California rolls on plate are held using time as a public health control. No time was present on plate. CDI - Time placed on plate by chef. 0 pts. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Salt beside grill was not labelled. All containers of ingredients or food that are not "readily identifiable" must be labelled. 0 pts. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
Yes
|
No |
3-302.15 Washing Fruits and Vegetables - C - Repeat - Radish sprouts are not washed prior to use. Container states "wash before use". |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Sushi shipping boxes and soy sauce buckets are being reused to store other foods. Single-use and single-service articles shall not be reused. 0 pts. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Torn gaskets on sandwich unit and reach-in cooler doors. Condensate dripping in walk-in cooler and walk-in freezer. Equipment shall be maintained in good repair. Replace torn gaskets and repair walk-in units so they do not drip condensate. Shield food or store food away from the condensate leaks. // 4-501.12 Cutting Surfaces - C - Cutting boards in sushi prep area have deep cut marks and are stained. Replace or resurface cutting boards if they can't be cleaned effectively. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Shelves have grease buildup on them in dry storage area. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P - Spray attachment on mop sink hose that allows hose to be at pressure. Mop sink faucet only has atmospheric backflow preventer. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure on the mop sink faucet. CDI - Attachment removed during inspection. 0 pts. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles - C - Grease receptacles' lids were opened. Keep lids on receptacles when not in use. 0 pts. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floor tiles damaged/missing in front of 2-compartment sink in sushi prep area. Floors, walls and ceilings shall be easily cleanable and in good repair. 0 pts. |