| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P
Observed rice cooling in the walk in cooler from 124F to 107F within 60 minutes resulting in a cooling rate of .28F/min. CDI. To achieve proper cooling, a rate of .54F/min must be achieved. The PIC placed the rice into much smaller portions with lids off in the walk in cooler to cool quickly to 70F. Repeat; full points. Offered instruction to the PIC on cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed steak, shrimp and noodles in grill flip top cooler above 41F but below 45F (see temperature chart). CDI. The foods were moved to the walk in cooler to cool. Repeat; half points as no points at last inspection. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 in the front prep station and sushi rice in the back prep area not labeled with correct time. CDI. PIC labeled with appropriate time. Observed written procedures missing certain menu items on time i.e. spring rolls, shrimp tempura, etc. I will return within ten (10) days to verify compliance of this violation. Repeat; full points. |
|
31
|
1
|
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 rice cooling in deep hotel pans in the walk in cooler. CDI. PIC placed rice into smaller portions into more pans to cool more effectively. Repeat; full points. |
|
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.
COMMENT: Observed salt, garlic, pepper, teriyaki sauce, oil, etc held at grill without proper labeling. Label these products. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
COMMENT: Observed several in-use wiping cloths stored on prep surfaces instead of in sanitizer buckets. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed boxes of single-use articles (clam shells, etc) on the floor in the back hallway. Store off of the floor to aid in cleaning. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed torn gasket on the small flip top cooler door. Observed torn shelving (noted mostly in areas that are covered particle board) near cashier area and back prep shelving. Observed missing handle on right side of sushi prep lid. Observed non-working low reach in cooler that needs to be repaired as soon as possible as walk in cooler is very full. Observed non-packaged sushi rolls stored in packaged products only reach in cooler. Observed small flip top cooler holding at 42F after being closed for half an hour. This cooler needs to be repaired to provide temperatures of 41F or below. Seems to be a circulation problem as temperatures in the top of the cooler. Repeat; half points. |
|
53
|
0
|
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.
Observed debris on several ceiling tiles and on FRP walls throughout, significant debris noted below three compartment sink and prep sinks. Debris noted in floor drains. Repeat PIC is working on cleaning. |