| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.
Observed no managerial control due to the walk-in cooler and both sushi prep coolers above 41 degrees, various priority violations and inability to locate an employee health policy. CDI - Owner came at the end of inspection to discuss all issues with staff and EHS. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No employee present was a certified food protection manager during inspection. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf
No employee present was able to identify reportable illnesses or symptoms. CDI - Manager was able to call the owner to locate signed health policies. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
REPEAT
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed an employee drink stored on top of a prep surface. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P
Observed an employee wash dirty dishes, then switch to clean dishes without washing hands. Observed an employee dry hands off with a soiled wiping cloth after washing and then move to handle utensils and food. CDI - Employees were stopped, educated and they washed hands. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure 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 an employee preparing sushi and garnishing with bare hands. CDI - Food was voluntarily discarded, employee washed hands and donned gloves. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw oysters (employee food) stored above raw vegetables in the walk-in cooler. Observed raw eggs stored above cooked meat in the bottom of a prep cooler. Observed open packages of raw chicken stored above raw beef in the walk-in freezer. CDI - Raw proteins were moved to the correct storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed 10ppm chlorine sanitizer in the dish machine. CDI - Machine was primed to the appropriate concentration. Observed slight microbial growth inside of the ice machine flap. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 45-50 degree TCS foods in the walk-in cooler. Observed 70 degree gyoza’s beside the grill. Observed 46-51 degree TCS foods in both sushi prep coolers. Raw meats were moved to the walk-in freezer. All other TCS items were voluntarily discarded from the walk-in cooler. Sushi cooler products were voluntarily discarded. Establishment will voluntarily close until all coolers have been repaired. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed missing date marks for egg rolls, chopped lettuce, one container of noodles and a container of cooked beef. CDI - Items were voluntarily discarded. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
Observed a bottle of rubbing alcohol stored on a prep surface. CDI - Item was removed. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
REPEAT
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed thawed fish packages inside of intact, ROP packages. Label indicates to remove from packaging while thawing. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed several containers of spices and squeeze bottles with no labels. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed several seafood items stored in ice water in the walk-in cooler. Observed napkins and wiping cloths stored on top of frozen chicken, red peppers and cut lettuce. Observed boxes of oil stored on the floor of the dining room. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several soiled wiping cloths stored on prep surfaces throughout the kitchen. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed bowls with no handles being used to scoop TCS food products in the prep cooler and dry spices. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet-stacked dishes. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed boxes of single-service items stored on the floor of the dining room. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair.
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Observed the center kitchen hand wash sink separating from the wall and caulking. Observed deeply stained prep cooler cutting boards. Observed the walk-in cooler and both sushi prep coolers above 41 degrees. Observed several rusting shelves in the walk-in cooler. Observed used soy sauce cans being used to store cracked, raw eggs. Observed absorbent cardboard stored on several lower shelves where cooking equipment is stored. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.
Observed heavy food debris and grease on the sides of all cooking equipment, fryers, grill and shelves above prep coolers. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P
Observed a leaking 3-compartment sink faucet and mop sink faucet. Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed open dumpster doors. Observed missing waste bins by multiple handwash sinks. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
REPEAT
6-303.11 Provide required lighting intensity. Walk-in coolers require 10ft candles of light.
Observed <1ft candles of light in the walk-in cooler. |