| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco. Employee beverages must be handled in a manner to prevent contamination. Observed employee drinks stored improperly upon entry into the kitchen. Observed one on counter and one bottled drink stored on top of chemical dishmachine. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.12 Records, Creation, and Retention. If fish is frozen by a supplier, a written agreement or statement from the supplier stipulating that the dish supplied are frozen to a temperature and for a time specified under 3-402.11 must be provided. Observed no records or "Letter of Guarantee" provided for frozen fish. Facility has changed suppliers & has not received letter yet. CDI, PIC called supplier during write up of report. He advised me that the supplier is going to fax a updated copy to facility within the next few days. PIC is to fax paperwork to EHS when it is received. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed some foods in walk-in cooler and reach-in held for more than 24 hours without a date. CDI, by instruction. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Provide a consumer advisory for any animal food that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed current menu does not have a proper consumer advisory. CDI, advised owner on correct information to post on menu. She is in the process of reprinting new menus with proper consumer advisory. Will e-mail updated menu before reprinting. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals. Observed sanitizer in spray bottle too strong >200ppm. Maintain chlorine sanitizer at 50-100ppm. CDI, corrected to proper concentration by staff member. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Variance Requirement. Facility is using specialized food processes that have not been approved by the state committee. Observed no variance for sushi rice. CDI, by instruction; provided facility with information on using TPHC for sushi rice. Gave paperwork. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Documentation of Proposed Variance and Justification. Facility is using specialized food processes that have not been approved by the state committee. Observed no variance for sushi rice. CDI, by instruction; provided facility with information on using TPHC for sushi rice. Gave paperwork. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing. Observed salmon thawing on drainboard improperly without running water or in cooler. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Controlling Pests. Ensure that the premises are maintained free of insects, rodents, and other pests. Observed roaches in kitchen especially around cook area. Invoice shown for last pest treatment from Terminex on 9.5.13. Continue to use frequent pest treatment until pest activity decreases. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises. Ensure that food is protected from contamination by storing in a location where it is protected from splash, dust, or other contamination. Observed containers of onions stored uncovered on top shelf of walk-in cooler. (Covered). Observed preportioned bowls of salad & soup uncovered in 2-door reach-in cooler exposed to water from compressor. (Covered with plastic wrap) |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints. Observed staff not wearing hair restraints while handling salads.2-303.11 Prohibition-Jewelry. Observed food service worker wearing wrist watch. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. When not in use, wet wiping cloths shall be stored in chemical sanitizer. Observed cloths laying on counter. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Observed plastic cup stored in rice behind sushi bar. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces. Need to clean non food contact surfaces especially around cooking area to remove sticky residue and debris. Clean food debris from shelves inside walk-in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 Surface Characteristics-Indoor Areas. Repair hole in wall under 2-compartment prep sink. |