| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage. Have sign at each handsink that employees must wash their hands. Observed no signage at sushi sink. CDI - made sign. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Observed raw shell eggs above lettuce in walk in cooler. CDI - moved. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed shell eggs sitting on cook line shelf and measuring 68F. CDI - discarded. Observed cooked shrimp cooled to 67F on pan in kitchen. CDI - discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage. Observed three spray bottles of 409 cleaner stored above open food. CDI - moved.7-102.11 Common Name-Working Containers. Label containers of sanitizer - observed tub and spray bottle unlabeled. CDI - labeled. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance Requirement. Variance required for sushi rice. No such variance obtained. Changed to Time as a Public Health Control. Will check next Friday October 4th to ensure compliaqnce. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification. No variance approval letter on site. CDI - see #27. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food. Label small containers of food with name of food - salt, pepper. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. Store damp wiping cloths between uses in labeled container of sanitizer at proper strength. Observed two damp wiping cloths stored on kitchen countertops. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Observed whisk stored in room temperature water at breading station. Keep in clean dry area or in water at 135F or above. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Observed a couple split gaskets. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Light Bulbs, Protective Shielding. Shield light bulbs in food prep areas. Observed unshielded light bulbs above beverage station just outside sushi area. Repeat violation.6-501.110 Using Dressing Rooms and Lockers. Use lockers for personal storage. Observed pack of cigarettes on shelf above prep cooler on cook line. Moved. |