| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - CGeneral Comment: Provide a handwashing sign at handwashing sink at bar. Observed bar handwashing sink with no handwashing sign. CDI, handwashing sign given to operator. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw chicken and raw beef stored over sauces and other ready-to-eat foods in flip top prep cooler. Observed a container of raw beef stored over produce in a container and shell eggs stored next to and in direct contact with a bag of onions inside walk-in cooler. Observed raw fish over ginger in sushi prep cooler. CDI, operator relocated foods for proper storage.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store foods in wrappings, packages or covered containers. Observed several uncovered drink pitchers on front counter. CDI. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be hot held at 135 degrees or above. Observed 1 container of rice hot held below 135 degrees F at steam table. CDI, operator voluntarily discarded rice that was out of temperature. |
|
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 - PFGeneral Comment: Date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. Observed a container of garlic and oil and an open container of milk not date marked and prepared earlier in the week. CDI by instruction. Foods that are required to be date marked and are not date marked shall be discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - PStore toxic substances so that contamination of equipment is prevented. Observed several spray bottles of cleaners and degreasers stored on handwashing sink. CDI, operator relocated toxic substances.7-102.11 Common Name-Working Containers - PFWorking containers of toxic substances shall be labeled by common name of substance. Observed an unlabeled container of degreaser in a spray bottle. CDI |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CGeneral Comment: Wet wiping cloths shall be stored in sanitizer in between uses. Observed a wet wiping cloth stored on cutting board at sushi bar area. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean equipment in a clean, dry area. Observed several clean cutting boards stored in splash zone and on dirty faucet of prep sink.4-904.11 Kitchenware and Tableware-Preventing Contamination - CInvert clean forks, knives and utensils after cleaning so that handling of food contact surfaces are prevented. Observed clean forks and knives not inverted properly. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Characteristics-Materials for Construction and Repair - PMaterial uised in the construction of utensils and food contact surfaces shall be safe, non-absorbant and easily cleanable. Observed sevreral napkins and linens used in direct contact of foods throughout facility.4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed cracked corner on glass of sushi display case middle door. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed some soil accumulating inside warewashing machine and food debris and other soil accumulating on top of ice machine, top of dish machine and on the bottom of the reach-in freezer located in basement storage area. Observed soiled gaskets on low-reach in refrigerator. |