| 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 employee food stored above establishment clean bowls and dishes. Food moved. |
|
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 sec, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands, not using barrier, after handwash. CDI, food employee corrected by instruction, food employee washed hands properly. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand washing sink at the bar. CDI, soap provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cups stored in hand washing sink near dish machine. CDI, cups removed.
6-301.14 Post a handwash sign at each handsink. Observed missing hand washing sign at hand washing sink in bar and sushi bar. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw shrimp. CDI, items moved.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish, shrimp and chicken stored over produce. CDI, items re-organized.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container stored with bottom directly inside a batch of chicken. CDI, container removed. Ensure food is only in contact with clean surfaces. |
|
21
|
1.50
|
Proper date marking and disposition |
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 items such as cabbage, not date marked. Cabbage was prepared on 5/10. Observed items such as tempura shrimp cooked on 5/10 marked with 5/11. CDI, date mark corrected. |
|
31
|
0
|
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 and cut tomatoes cooling in flip top. CDI, items moved to walk in cooler to rapidly cool.
Ensure food is cooled in equipment designed for cooling. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed raw beef thawing in standing water on a counter. |
|
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 squeeze bottles not labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items stored on the floor in the walk in cooler and freezer. Items moved. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing head covering. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts can no longer be effectively cleaned and sanitized. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed establishment in need of cleaning. Observed build up of debris and heavy oily residue under and between equipment. |