| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed sushi chef cutting cream cheese with bare hands upon arrival. Observed line chef cutting ginger with bare hands. CDI: EHS stopped employees and informed them that gloves must be worn when coming in contact with food. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT Observed rice cooker being stored directly in front of hand sink by cook line while line cooks were cooking. CDI: EHS reminded PIC that the rice cooker cannot be stored in front of the hand sink and that all employees need to be able to wash their hands at all times. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed squeeze bottle lids throughout with build-up in need of scrubbing. Observed cleaning needed on spice shakers.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with thick black build-up on the inside. CDI: EHS had PIC take all nozzles off to be properly cleaned. Increase how often these items are cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed bean sprouts holding at temperatures above 45F above chill line in prep cooler. CDI: PIC took bean sprouts to quickly cool. Ensure bean sprouts are not stored over chill line. |
|
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 several items throughout restaurant made on previous days without date labeling including mango pure, octopus, spring rolls, and bean sprouts. Observed spring rolls and cooked octopus that had been portioned and frozen without freeze/prep date or thaw date. CDI: items were properly dated. EHS advised PIC to ensure all TCS items are date labeled when opened, when frozen, when thawed, and when prepared/cooked. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed sliced tomatoes cooling in a container with a tight-fitting lid in salad prep cooler. Ensure items that are cooling are vented. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed most squeeze bottles with labeling but a few without and a few spice shakers without labeling. Ensure labels remain on products. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. REPEAT Observed containers without handles being stored in dry storage bins. directly in contact with food and in duck sauce container in the walk-in. Observed handles of scoops in direct contact with other dry storage goods. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed wiping cloth being stored directly on top of sushi rice. EHS had sushi chef remove it immediately and scoop out top portion of contacted rice. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips onsite. New dish machine was installed and test strips were lost. VERIFICATION REQUIRED to ensure test strips have been obtained. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on the sides of fryers, on the exterior of soup equipment, on handles of coolers, exterior of dry storage bins, cooler gaskets, on surfaces around drink area, and in prep freezer. All items have heavy build-up that will require a deep scrubbing. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain hand washing sinks, toilets and urinals clean. Observed build-up on the faucets of hand sink by cook line. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT Observed cleaning needed on floors and walls behind cook line. Observed dust accumulation on ceiling tiles above cook line.
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. Observed floor tiles in kitchen with pits and cracking. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed chicken broth in walk-in on high shelf that PIC stated was for employees. EHS explained to PIC that employee meal items cannot be commingled with restaurant food. Designate an area on low shelf and label for employee use only. |