| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
1
|
Food in good condition, safe and unadulterated |
No |
Yes
|
Yes |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed "whitefish" listed on lunch menu for bento box to indicate striped bass. CDI-PIC corrected menus. REPEAT |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE foods in walk in. CDI-PIC rearranged products in walk in. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed warewash machine at bar not dispensing sanitizer. PIC is calling ecolab to get machine serviced will use main dish machine until repairs made. VR |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked rice ineffectively cooling. Rice dropped from 135F to 89F in 2.5 hours. CDI-Volunteerly dicarded rice. REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts and a small amount of steamed broccoli left on the prep table for storage during lunch on ice at 56F and 61F. CDI-products were volunteerly discarded. Suggested TPHC or storage in ice on all sides of container and keep at 45F or below. REPEAT |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lunch menu with Teriyaki Steak, NY Strip, and Filet Mignon without consumer advisory. CDI- PIC corrected menus. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed shrimp cooling in container with lid, and rice in large batches in walk in cooling. CDI- Shrimp had ice added to the containers and lids vented and rice was volunteerly discarded due to not meeting cooling parameters. REPEAT |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in at sushi area. Overall improvement on equipment, so points remain the same. REPEAT |
|
47
|
0
|
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. Observed debris and dust on shelving for clean utensils and equipment storage, debris on handles of equipments and units, debris on side of reach in unit, and food debris in reach in unit in the sushi area. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female employee restroom. REPEAT |