| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Employees may not handle any ready to eat foods with bare hands. Observed employee place lettuce on plate using bare hands. CDI by discarding lettuce and having employee wash hands and put on gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Store all potentially hazardous foods in relation to one another to prevent cross conatmination. Observed raw beef stored over sauces in prep unit on line and observed raw chicken stored over raw beef in walk in cooler. CDI by rearranging items to correct locations. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.115 Maintain chlorine sanitizer at 50-200ppm. Observed 0ppm in spray bottle and bucket. CDI by remaking to proper concentration. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumer advisory on sushi menu has every item including vegetable only and cooked items marked with an asterisk. Only items that are under cooked or contain undercooked ingredients should be marked. CDI by discussion with PIC. PIC will work on changing menu before next reprinting. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Facility requires a variance for acidification of rice to be able to maintain rice at room temperature. Facility has submitted a variace request to state but has not been approved yet. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Facility must maintain variance and HACCP plan on site. Facility could not produce any copies of HACCP plan or Variance application. Facility was unable to demonstrate that rice had a pH of less than 4.2. CDI by having rice discarded. New rice was made and PIC agreed to use time as a public health control until further notice. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Rapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented; use walk in cooler for cooling instead of prep units that are regularly worked out of. Observed deep container of covered noodles in prep unit. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Once wet or dirty all wiping cloths must be stored in sanitizer in between use. Observed multiple dirty, wet towels on surfaces throughout. CDI by placing in buckets of sanitizer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 (A), (B) and (D) Store all utensils in a manner to prevent contamination. Observed clean cutting boards stored behind faucet of prep sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Maintain non-food contact surfaces in good repair. Observed rusted shelving throughout facility. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 General cleaning needed of non-food contact surfaces throughout including but not limited to shelving in walk in cooler, shelving above prep unit on line, exterior of equipment, wok line exterior of dish washer, exterior of dry storage containers etc. |