| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed numerous personal beverages without lids/straws stored throughout prep area. Personal employee beverages should have a lid/straw and be stored away from food and/or food contact items. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sushi rolling items stored on ledge directly in front of sushi bar hand sink blocking access to the sink. CDI - PIC removed however same items observed placed back in front of hand sink later during inspection. PIC removed and directed employee to find alternative location. Observed scrubber stored in basin of other hand sink at sushi bar. CDI- PIC removed. Do not store items in the hand sink or in front of the hand sink. Hand sinks must be accessible for use at all times. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed rice cooling in walk in cooler at 52f at 12:15 still at 52f at 1:15. Rate of cooling 0 degrees per minute. CDI - PIC reheated rice to 165 as fried rice for service. |
|
21
|
0
|
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 no date marking on open partially used milk in bar are reach in cooler. CDI - PIC discarded. Ensure all TCS foods kept on site longer than 24 hours are date marked. EHS recommends reviewing items in sushi area reach in coolers to determine if date marking necessary as some ready to eat fish items appear to have been kept longer than 24 hours. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no asterisk present on raw salmon and on duck which PIC confirmed may be cooked to order denoting them as part of consumer advisory. CDI - PIC added asterisks to items on all menus. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed both spray bottles of sanitizer mixed with concentrations of cl greater than 200 ppm bleaching out indicator on test strips. CDI - PIC diluted to proper concentration. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 seared tuna tightly wrapped/sealed in plastic cooling in sushi area service cooler. CDI - PIC uncovered and moved to walk in cooler to quickly chill. Observed large metal bowl of rice placed into walk in cooler covered in plastic to cool. CDI - PIC spread onto sheet pan to quickly chill. When cooling foods, use methods that allow air flow around the food. Do not cool foods tightly covered, in deep containers, or in service units. REPEAT |
|
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 multiple in use squirt bottles of sauces and container of dry food items with no identification. Label all food items that are not easy to identify. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C. Observed cases of produce stored directly under drip from condensate line in walk in cooler. Condensate drippage present on exterior of case. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches on wrists while preparing food. Remove watches and jewelry from wrists while handling foods. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths laying on equipment surfaces in kitchen. Once used, store wiping cloths in sanitizer solution at the proper concentration or remove to soiled linen container. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Damaged gaskets on walk in cooler. Repair/replace. |
|
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. Equipment throughout kitchen, shelving units in back of house, refrigeration gaskets, fan covers and interior surfaces of walk in cooler, dish racks, etc. all with egregious long term dark buildup needs cleaning. REPEAT |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe work under sushi area hand sinks. Repair. |
|
53
|
0.50
|
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. Flooring under/behind equipment, wall surfaces, ceiling surfaces throughout back of house with dark buildup, food buildup and/or splatter present. Clean to prevent pests. |
|
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 multiple employee personal items including cell phones and smart watches with chargers stored on food prep surfaces in back of house. Designate an area away from food prep areas to store persona items. Observed large quantities of employee food items stored mixed with restaurant food in walk in freezer. Tub provided for employee food is not adequate. Find an alternative method to separate employee food items from restaurant food items. |