| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 below 135F in steam well. Steam well was not on due to emergency evacuation earlier this morning. PIC stated that steam well must not have been turned back on. No points deducted - not an issue in the past. CDI: seafood soup voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed calamari and spring rolls holding above 41F in reach-in cooler. Observed wontons holding above 41F in salad prep cooler. PIC stated that wontons had sat out during service. EHS advised that TPHC be used if items are to sit out during service. NO POINTS DEDUCTED DUE TO THIS BEING THE FIRST INSPECTION AFTER COLD HOLDING REQUIREMENT CHANGE. CDI: items relocated to walk-in cooler to quickly cool. |
|
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 containers of white granular and several items by drink station without labeling. All other items were properly labeled in other areas. CDI: granular voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of ginger being stored on the floor by sushi station. EHS suggested placing item on pallet. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket being stored on the floor by the sushi station. EHS suggested placing it on a pallet. |
|
41
|
1
|
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. Repeat Observed scoops without handles being stored in several dry storage items. Ensure scoops with handles are stored in these items and that handles remain out. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being stacked while wet on drying shelf above three compartment sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed reach-in cooler holding foods above 41F. Ambient air read 44F on EHS thermometer. VERIFICATION REQUIRED to ensure cooler is capable of holding foods at 41F or below. |
|
47
|
0.50
|
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. Observed cleaning needed on wall by sushi station, on walk-in cooler fan cover, and in the bottom of the freezer in downstairs storage area. Observed MAJOR IMPROVEMENT with cleaning throughout kitchen. Kitchen has been thoroughly deep cleaned. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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. Repeat Observed missing tiles at the mop sink.
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. Observed dust build-up on ceiling tiles in kitchen.
Observed MAJOR IMPROVEMENT with cleaning of kitchen. Other damaged areas mentioned on last inspection have been fixed. |