|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet not using a barrier. CDI, food employee corrected by instruction. Food employee washed hands without re-contaminating hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large trash can blocking hand washing sink in back prep kitchen. CDI, trash can removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at handwashing sink in back prep kitchen. CDI, paper towels provided. |
|
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 cooked baby shrimp without date mark. Observed cooked crab meat without date mark. PIC stated items were opened more than 24 hours prior to inspection. CDI, items marked with correct date. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi rice pH at 4.3. Rice was held for use during inspection. PIC stated pH of rice had not yet been tested for. CDI, vinegar was added and pH checked. Observed pH reach 3.9 . Ensure HACCP is followed. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 sushi cooling in display case, in tightly covered containers. CDI, Items moved to reach in freezer, without lids. Sushi reach 45F within 4 hours. Sushi would have not reached cooling Parameters if EHS had not intervened. |
|
36
|
0
|
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 roach carcasses in back prep kitchen area. |
|