| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages stored without lids. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed an employee rinsing hands off in the handsink without using soap. CDI by instruction.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling raw steak with gloves on and then removing gloves and switching to other tasks without washing his hands afterwards. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sushi fish stored over ready to eat foods in reach in coolers along the sushi prep. line. CDI- storage rearranged.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several packages of dry goods that were opened and stored uncovered. CDI- items were covered/wrapped. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on the lid of the sushi rice storage container. CDI- item was cleaned. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
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 cut lettuce at ~65F cooling in the walk in cooler in large bowls while covered in plastic wrap. CDI- lettuce was split into multiple pans, plastic wrap was removed, and ice was added to the lettuce for more rapid cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Maintain sanitizer buckets at proper concentrations. Observed 1 sanitizer bucket at the sushi prep. area with 0ppm chlorine concentration. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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. Observed bowls without handles being stored in sauce buckets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test kit on site for measuring quat sanitizer. The facility has a quat chemical dispensing line at the 3 compartment sink. VR within 10 days. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a metal storage shelf along the cooking line, on the top of the broiler oven, and on the inside of an oven. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items scattered throughout the walk in cooler and on the dry storage shelving. Instructed PIC to create one location for employee items. |