| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at handsink rear handsink and third walk in cooler. CDI- Operator Sarah Chen had corrected. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Operator provided shell stock tags that were stored in two containers. Tags were not in chronological order per rule requirement. CDI- verbal correction. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw eggs stored over kimchi and sauce in walk in cooler, raw sushi fish stored over containers of strawberries in sushi prep cooler, raw batter fish stored over cooked chicken in reach in cooler. CDI- operator had storage corrected.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Frozen beef and chicken stored in walk in freezer uncovered, egg rolls and cooked chicken stored in walk in cooler uncovered. CDI- verbal correction to cover; operator had all covered. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold build up on all tea urn nozzles at the beverage station. Return visit by September 7, 2014 to check for cleaning. |
|
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. Food items at buffet not under temperature control. See chart for items, locations, and temperatures. CDI- Food items removed by operator Wei! Q! Chen and Qan Ju Li, and replaced. |
|
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. Operator advised that would use time as a method of control for sushi at previous inspection, templates were provided. Operator advised that they are currently using time today for sushi. Sushi rolls on display were labeled with time, but large containers of rice were not marked, and documentation for using time could not be provided. Operator advised that they do not have the procedure written out. CDI- verbal correction, explained process of using time for safety, provided and explained written procedure template again. |
|
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 . Two items being cooled in the prep cooler at the Hibachi prep side of facility. CDI- verbal correction; method corrected. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Commercially bagged squid placed in prep sink drain board and lined across bottom of prep sink, commercially bagged crab meat and spinach on speed racks in the prep room, shrimp in bowl of water during thawing per operator statement. CDI-all items moved to walk in cooler immediately. Operators were advised that thawing at room temperature is not an approved method for thawing; discussed approved methods for thawing. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Operator Qan Ju Lin provided stem/ dial thermometer. Operator was advised that thin tip probe thermometer is needed for the thin massed foods that they offer. Return visit by September 7, 2014 to check for replacement of thermometer. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. Multiple containers of in use oils, spices, dry mixes not labeled per the rule. CDI- verbal correction to label all. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. More than three flies observed in main prep area. CDI- verbal correction. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Watermelon, containers of potatoes, sauces, containers of noodles stored on the floor in walk in coolers. CDI- storage corrected. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Wet wiping cloths used under cutting boards, buckets of sanitizer with cloths stored in them, stored on the floor. CDI- all corrected. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
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. In use utensils stored on gas lines next to cookers and in container of room temperature water. CDI- verbal correction; storage corrected. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than fifteen metal pans stacked together tightly while wet. CDI- verbal correction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Damaged/ rusted top on chest freezer used to store ice cream, heavily scarred cutting boards, damaged utensils. Replace all. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on shelving in walk in cooler and dry storage areas. Cleaning is needed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Upon arrival, entire bottom of wash basin of 3 comp sink filled with food debris. CDI- Employee cleaned. Operator was advised that sink should not be left over night with food debris in it. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
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. Dried food residue on walls at prep areas and under and behind cook line equipment throughout facility. Dust build up on mounted fan above prep table. Cleaning is needed.Also addressed SR 50950 complaint. Flooring in party room was observed to be cleaned, and no odor present in room. |