| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning ProcedureUse proper procedures to wash hands. Observed 1 employee turn off faucet with bare hands after washing hands. CDI by instruction/ |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing SignageGeneral Comment: Eash handwash sink shall have a handwash sign. Observed no handwash sign in men's restrom. CDI, operator provided with a handwash sign. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal food so that cross contamination is prevented. Observed shell eggs stored over ready-to-eat sauce in reach in cooler. Observed raw chicken stored above raw beef in flip top cooler. Observed raw chicken stored above imitation crab meat at sushi bar. Observed raw shrimp stored above sauce buckets in walk-in cooler. Observed raw beef stored above sauce buckets in reach-in cooler. CDI by instruciton, employee relocated items for proper storage. RepeatProtect food with Sneeze guards at buffet line. Observed no side sneeze guard at sushi bar. CDI by instruction. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyClean ice machines according to manufacturers recommendations or at least enough to prevent accumulation of soil. Observed ice machine accumulating pink residue on shield and black residue on side of ice machine in need of cleaning. CDI by instruction.Food contact surfaces of equipment food contact surfaces of potentially hazardous food shall be cleaned at least every 4 hours. Observed meat slicer soiled with dried animal debris. CDI, operator relocated meat slicer for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed fried zuchini and white rice, below 135 degrees F at buffet. CDI, operator discarded rice and reheated zuchini to proper temperature. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food being cold held shall be at 45 degrees F or below. Observed cut lettuce overstacked at buffet and above 45 degrees F. Corrected During Inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed no date marking procedures being followed and operator stated that the most items were used within 24 hours. Observed operator state that egg roll were cooked on Tuesday and not date marked in walk-in cooler. CDI, operator discarded 2 containers of egg rolls. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health ControlWritten procedures must be prepared in advanced and followed when Time as a Public Health Control is used. Observed written procedures prepared but incomplete for Sushi Rice. CDI by instruction, handout given. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensProvide a consumer advisory for raw or undercooked animal food offered to customers. Observed a REMINDER statement but no DISCLOSURE statement on current consumer advisory placard at sushi bar. CDI by instruction. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7.202.11 Restriction-Presence and UseGeneral Comment: Only chemicals used in food establishment shall be stored in facility. Observed 2 containers of round up weed killer stored on ground in chemical storage area. CDI, operator removed Round-Up containers from facility. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsUse proper methods to rapidly cool food. Observed 2 sheet pans of chicken cooling on racks at room temperature. CDI, operator relocated chicken to walk-in to rapidly cool. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 ThawingUse proper methods to thaw food. Observed boxes of spinach thawing on shelf in kitchen. CDI, operator relocated food to walk-in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Food ingrediats that are not easily identifyable shall be labeled by common name of food. Observed 1 small working container of sugar along prep line not labeled by common name. CDI by instruction. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesStore food 6 inches off of the ground. Observed open sauce buckets stored on ground along prep line. Observed an open container of onions and potetoes stored on ground in walk-in cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationWet wping clothes shall be stored in sanitizer in-between uses. Observed several wiping clothes used to stabalize cutting boards and several wet wiping clothes stored on prep tables.3-304.14 Wiping Cloths, Use LimitationStore containers of sanitizer 6 inches off of the ground. Observed a container of sanitizer stored on ground at wait station. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageStore handles of utensils out of product. Observed large bowl being used to scoop ice out of ice machine. Observed a plastic container used to scoop sauce in dry storage container.Store ice scoop in a clean-dry area between uses or inside ice with handle up. Observed ice scoop stored on soiled container. CDI, operator relocated items for cleaning. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Cutting SurfacesCutting boards shall be resurfaced or replaced if it has heavy scoring. Observed 3 of 5 cutting boards with heavy damage. CDI, operator removed cutting boards from use. \Observed light out under hood, cracks on outside of white freezer unit along prep line.4-205.10 Food Equipment, Certification and Classification. All equipment shall meet NSF / ANSI standards. Observed some bulk white containers storing flour and salt that were NSF and some were not. Replace non-NSF containers or use food grade liner. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesNonfood contact surfaces shall be free from accumulation of soil. Observed soil accumulating on shelf above 3 compartment sink and in food debris on shelving inside dry storage room. Observed fan in kitchen accumulating dust. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, CoveredGeneral Comment: Restrooms used by female employees shall be supplied with a covered receptacle. Observed no cover in employee restroom or in female restroom used by customers. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGeneral Comment: Ventilation system shall be clean so that nuisance is prevented. Observed vent in women's restroom in need of cleaning. |