|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
No |
Yes
|
Yes |
2-301.14 Wash hands after activities that contaminate them.-P Observed an employee take soiled dishes to the dish pit then proceed with other tasks without washing her hands. CDI- employee washed her hands.
2-301.15 Only wash hands in handwashing sink.-PF Observed an employee wash his hands in the 3 compartment sink and another employee attempt to wash their hands in the 3 compartment sink. CDI- PIC advised employees to wash their hands in the handwashing sink.
VR REQUIRED TO ENSURE COMPLIANCE |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the mens restroom. CDI- dispenser was refilled. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored in contact with raw chicken in the walk in cooler, raw chicken stored above raw shrimp in a flip top reach in cooler, and bagged onions stored underneath a prep. counter while raw chicken was being sliced above it. CDI- storage rearranged. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed one sanitizer spray bottle stored on a shelving unit above the chicken hot pot. CDI- spray bottle was relocated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper chemical concentrations. Observed one sanitizer bucket at the sushi prep. area with a chlorine concentration of 0ppm. Improvements made since last inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop stored in rice hot pot with handle in direct contact with the ice. |
|
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 1 torn gasket on the reach in cooler door where sushi items are stored in the kitchen. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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. Observed debris accumulation on the floor underneath cook line equipment. |
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