| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed all employees except one with no knowledge of reportable illnesses and symptoms. Employees dont remember last time they were educated on policy. Verification required. |
| 6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed employee handle soiled then clean dishes without washing hands. CDI hands washed. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee rinsing pitcher at handsink. CDI practice stopped. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw seafood over cooked shrimp, cream cheese and aoili. CDI items relocated. Observed raw chicken and raw beef stored next to each other in display case with no barrier between products. CDI items separated. Repeat. |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed plates that were stacked clean soiled with food debris. CDI items moved to sink for cleaning. |
| 20 |
0 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed beef teriyaki sauce that is prepared with beef stock held on the counter at 72F. Told facility they must keep it at temperature or use TPHC. CDI item held out at the begining of service and discarded at the end of lunch. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
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 tuna, salmon, pico, tofu, fish cake, lettuce wedge, kimchi, octopus, tilapia, and sliced cabbage not dated. CDI items dated. |
| 23 |
0.50 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
No |
No |
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed china moon roll, kale me crazy roll, inaki Yasai soup, lunch nabeyaki soup, and hamachi roll not asterisked on menu. Verification required. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
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
Observed containers of crab salad and container of lettuce that was covered with plastic wrap while cooling. CDI items uncovered and placed in walk in unit. |
| 36 |
2 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed storage area where walk in unit is located with open spaces to outside at the door and water dripping from ceiling. Repeat. |