| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. -2- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed steamer basket cleaned only once pre day, per PIC. CDI - PIC instructed that food contact surfaces need to be cleaned at least every 4 hours or when visibly soiled. -1.5- |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken with date marking of 11/18 at 64F in walk in cooler. CDI - PIC voluntarily discarded the chicken. -1.5- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw meat and other items in prep cooler cold holding at 55-64F. CDI - All items were placed in walk in to cool. -3- REPEAT |
|
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 sushi in the walk in cooler without date marking that was in the facility for days. CDI - Instructed PIC that sushi fish is ready-to-eat and to start date marking this item. -0- |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sushi rice being held on time without written procedure or record keeping of prep/discard times for rice. CDI - Paperwork was emailed with last inspection report. Start using written procedures or discontinue using TPHC. -1- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed tightly covered deep bins of food cooling in the walk. Vent these for proper cooling. Observed employees using reach in to cool hot foods. CDI - Demonstrated proper cooling methods for PIC. -.5- |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 spice shakers and cans present on rolling rack at the stove without labels. Label these with the common name of the food. REPEAT -1- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in the paper towel dispenser at the rear of restaurant. PIC states there is monthly pest control, but was advised to concentrate efforts around hot water heater and other water supply areas. -1- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on table in sushi bar. Keep these in sanitizer solution between uses. -0- |
|
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 wet stacked drink cups on table beside soda dispenser for wait staff to give to seated customers. PIC advised to allow cups to air dry prior to using. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit not working and reach in cooler struggling to meet 45F maximum temperature. Have the prep cooler serviced before using again or replace the unit. -1- |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on handles of equipment throughout the facility. Clean these regularly to prevent buildup. -0- |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak around the hot water faucet handle in the front handsink. Repair. REPEAT -1- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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 buildup on floor under cooking equipment and water using fixtures. Clean. REPEAT -1- |