|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without food manager's certification. PIC informed me that he and his sushi chef are going to take the class in the near future. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a honey bun and a employee drink stored on the table at the service stations. CDI - items discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees changing gloves without washing hands. CDI - by instruction.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee at prep area handling lettuce then put on gloves to move to cook area without washing hands. CDI - discussion with PIC - employee washed hands.
2-301.15 Only wash hands in handwashing sink.-PF. Observed employee rinse hands off at prep sink. CDI - directed by PIC to wash hands properly at hand sink. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee at sushi bar preparing/cutting smoked salmon with bare hands. CDI - by instruction to cook salmon/discard. Gloves put on. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed food items inside reach-in cooler (see temp chart) above 45F. It was determined that vents inside cooler had frozen and needed to be defrosted. CDI - all items taken out of cooler and transferred to walk-in. Monitor for repair. Observed a container of red curry sauce in ice bath > 45F. CDI - more water and ice added to bath. Observed a container of bean sprouts sitting out on counter > 45F. CDI - moved to the walk-in cooler. Neither of the items had been out of temperature longer than 4 hours. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles.
3-601.12 Honestly Presented - C (A) Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed Escolar being advertised on sushi menu as "White Tuna (Shiro Maguro). Observed label on box in walk-in freezer labeled "Frozen Escolar (Frozen Escolar Saku). Verification required to ensure menus are changed to reflect correct advertisement as "Escolar". |
|
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 wait staff not wearing hair restraints.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some wait/waitress staff wearing jewelry on wrists. |
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