| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handle a customers ticket, don gloves and handle food without washing hands. 2-301.15 Only wash hands in handwashing sink.-PF Observed an employee wash hands in the 3 compartment sink. CDI by redirecting to wash hands in the proper locations. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice left on a prep table without active preparation for the duration of the visit increasing from 56F at arrival to 63F. CDI by moving into the walk in cooler. Observed several varieties of sushi fish inside the sushi display cooler at 50F (for 1hr). CDI by moving into a lower prep cooler maintaining at 39F. VR- repair by 1/8/16. |
|
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 one small bowl of cooked spare ribs wihout a date label. CDI by voluntary discard . |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility has no written procedures for sushi rice TPHC, only a chart used to record times. VR- provide by 1/8/16. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed bento box sashimi menu item, tamago and yellow tail missing an asterisk. Also observed escolar in the sushi cooler, which the PIC states is an "off menu" item, explained that this menu item if offered will need to be listed on the menu or menu board with a consumer advisory. VR- provide by 1/8/16. |
|
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. Observed 2 prep coolers missing air thermometers. VR- provide by 1/8/16. |
|
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 one employee handling butter without a hair restraint. CDI by providing. |
|
45
|
1
|
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. Observed rusty shelving under a prep table, torn gaskets, leaking condensors in the walk in cooler and freezer and sushi cooler not maintianing food 45F and below. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair the walk in cooler light shield. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove unused equipment in the back area (chairs, plates, humidfiers, etc). |