| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 REPEAT Observed employee slicing tomatoes with bare hands upon arrival. CDI (Corrected During Inspection): sliced tomatoes and cucumbers employee had cut were voluntarily discarded. Employees shall wear gloves when coming in contact with ready-to-eat foods. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign present at bar hand sink. CDI: hand washing sign left at end of inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lobster in bowl being stored directly in container of chopped garlic. CDI: lobster relocated to bottom shelf. Storage order document left with PIC (Person in Charge). |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT Observed spoons being stored as clean with food debris on them. CDI: spoons were taken to be properly cleaned.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. REPEAT Observed soda dispenser nozzle at bar with black build-up in need of cleaning.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave used for sake in need of cleaning. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed seafood soup holding at temperatures below 135F on steam table. Soup had been made this morning. Other items on steam table were holding at the proper temperatures. EHS (Environmental Health Specialist) advised PIC to have cook reheat soup. Soup had still not been reheated thirty minutes later into inspection. CDI: PIC had cook reheat soup to temperature above 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 REPEAT Observed spring rolls with cabbage that facility has rolled, frozen, and then pulled from freezer to reheat for service without date label. CDI: spring rolls properly date labeled. EHS explained to PIC that the date of the oldest ingredient must follow the product. EHS advised PIC to label spring rolls with make date, freeze date (if different than make date), and thaw date. Observed multiple items that PIC stated were made last night without date labels. PIC stated that all items will be used by the end of today. EHS explained that day one counts as the first day for date labeling, if items stay overnight, they need a date label. Items without date labels included noodles, rice noodles, tofu, eel, kani stick, cabbage, and cream cheese. Helpful date labeling document emailed along with inspection. CDI: items properly date labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed large bucket of sanitizer being stored on the floor by cook line. EHS advised PIC to relocate sanitizer to location above floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth being stored outside of sanitizer in kitchen. CDI: PIC placed cloth into sanitizer. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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. Observed handle used for flour being stored in contact with flour. CDI: PIC relocated handle to outside of flour. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed container of utensils that were being stored as clean with food debris and edamame in container. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed container used for storing single-service sauce cups with debris in need of cleaning. CDI: PIC took container to be cleaned. |
|
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 flour scoop handle in dry storage bin, around drink/servers station, in sushi cooler and sushi cooler gaskets, around sushi area by rice warmer shelf, and in bar cooler where there is significant build-up. |