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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple employees standing around kitchen with gloves on and then moving to begin food preparation. Observed employees wearing gloves gathering supplies for carts from mutliple locations such as walk in cooler and reach in coolers where gloved hands are being used in direct contact with foods. CDI by instruction with PIC and having employees remove gloves, wash hands and put on new gloves before resuming food preparation.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed mushrooms that had been washed stored on a rack used for washing dishes through dish machine that was not clean and in good repair. CDI- mushrooms placed in proper food storage container.
3-302.11(A) Separate raw animal foods from ready to eat foods. Observed raw fish items stored above sauces, cooked products and seaweed in cooler at sushi area. CDI by rearranging items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed bamboo mat at sushi counter wrapped in plastic. Sushi chef stated that plastic is changed daily. CDI- by instruction that plastic must be changed at least every 4 hours. Suggested to change plastic on same rotation as sushi rice is discarded for ease. Chef agreed. Repeat violation.
Observed 3 compartment sink and prep tables being used to prepare raw shrimp and raw meat upon arrival. Sink and table were not washed, rinsed and sanitized after preparation was completed. CDI by instruction. Surfaces were cleaned and sanitized during inspection.
Discussed washing, rinsing and sanitizing of chefs knives from carts upon return from hibachi tables. Chef stated that they are washed in the 3 comp sink and dried with a towel (knives are not run through dishmachine) CDI by instruction. Recommended to have Ecolab set up chemicals at 3 compartment sink for ease of setting up sinks for use by chefs in between tables.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0-50ppm in spray bottle upon arrival. CDI- bottle refilled and Ecolab representative came on site to confirm dispenser was working properly. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
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 all food items in sushi cases not labeled with dates. Observed several items in sushi cooler and drawers not labeled with dates. Observed small containers of sauces and various items in reach in unit in kitchen not labeled with dates. Verification required.
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 Observed one 5 gallon container of ginger dressing past 7 date expiration. CDI by discarding. |
|
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 multiple squeeze bottles of liquids on chefs carts not labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on surface at sushi area. |
|
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 one shelf in dish area with peeling coating and rusted. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone charger and keys on shelf near cook line in kitchen, sweatshirt in cabinet in sushi area with single service items and bottled beverag on shelf with food in reach in cooler. |
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