|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 salmon being stored over produce in walk in cooler. Raw salmon was also being stored over RTE foods in sushi reach in cooler. Observed bucket of ginger being stored in direct contact with the floor. CDI- foods were rearranged and uplifted as needed. -1.5 points. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salmon, tuna, shrimp etc. along sushi cooler was cold holding foods at greater than 41 degrees. Ambient air of this unit was 44-50 degrees F. Sliced tomatoes, Fish and shrimp in the back reach in 2 door was also cold holding >41 degrees. Out of temp sushi, salmon and shrimp were moved to the freezer to cool. Other out of temp foods were discarded. REPEAT - 3 points. Will return to verify that sushi cold hold case has been fixed. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw pork thawing in water greater than 70 degrees F. Due to it being spring/summer time, recommend facilitating the thawing water with ice so that foods don't exceed passed 70 degrees while thawing. 0 points |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Thermometers were missing in sushi display cold hold case and cold hold unit located in back of facility. VR- will return to ensure that thermometers are installed in unit. -.5 points. |
|
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. Food cooks were conducting food prep without wearing proper hair restraints. 0 points. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed straws being stored in the bar area with the lip portion exposed and not protected. Ensure all single service are stored and displayed in ways that prevent contamination. 0 points. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace rusted racks located in 2 door reach in and shelving throughout. Repair damaged gasket along cold hold unit along sushi prep area. REPEAT - 1 point.
4-205.10 Food Equipment, Certification and Classification - C Facility has a domestic rice cooker that they said they use for personal foods only. Ensure that only approved equipment is on the premises at all times. Remove domestic rice cooker from restaurant.
General Comment: Remove items from can wash so that it is accessible for use. |
|
47
|
0.50
|
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. Remove residue buildup from
equipment fixtures throughout kitchen, remove buildup from shelving housing utensils, remove grease buildup from hood filters
above grill. Remove soiled buildup from interior of the reach in cold hold unit-.5 points. |
|