| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Container of food stored in handsink by sushi station. CDI- Food relocated without being asked. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P The cashier or waitress hands order tickets to sushi chefs who place the tickets on the cutting board and/or directly onto the food that is being prepared. CDI - Contaminated food discarded; cutting board cleaned and sanitized. Instructed PIC to devise a system to relay orders to the sushi chefs without contaminating food and food contact surfaces. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed peppers and potatoes stored on top shelf above ready to eat crab spread. CDI - Cooler rearranged with correct storage order. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Sushi rolls with a time stamp of "11am - 3pm" and date mark of 6-4 in low prep cooler. CDI - Rolls discarded; PIC said rolls were made today but labeled incorrectly. |
|
22
|
1
|
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 Written procedure is not approved; items held on time are not listed on procedure; written procedure includes cooling times and methods but item held off temperature control is not cooled. CDI - EHS printed and explained new TPHC form and reviewed after PIC filled out. In use sushi rice labeled "11am-3pm". CDI - Explained that the time stamp needs to reflect the actual time the food is off temperature control and not the lunch hours. Rice discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Tub of noodles cooling in walk in cooler with no lid on. CDI - Lid vented to allow rapid cooling. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Wait staff in kitchen plating food with no hair restraint on. Ensure staff use hair restraints any time they are working with food. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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. Rice scoop stored with handle contacting cooked rice in the steamer. CDI - Scoop removed. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans and metal bowls wet stacked. Separated to allow air drying. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards with heavy scoring and no longer smooth to the touch stored by the prep sink for later use. Have these re-planed or replaced. 4-501.11 Maintain equipment in good repair. Shelves becoming rusty in salad cooler. Replace |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and low prep cooler door gaskets. |