| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF
Observed a certified food manager that was not instructing employees how to cool foods properly, how to sanitize or have sanitizer made, and the certified manager did not know employee health policy.
2-102.11 PIC demonstrates knowledge by being a certified food protection manager.
Observed no certified food manager onsite upon arrival. Must be present during all hours of operation. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed employees unsure of what symptoms to be excluded with. PIC stated that they would allow an employee back after 2 days if they had a soar throat with fever. Discussed proper health policy with PIC today. Chinese and Spanish health policies given today. Go over these requirements with staff and have all of them sign. VR in 10 days. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed open employee drinks on the dish machine today and on the prep line. Discarded today to correct. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P
Observed an employee touch the inside of a raw shrimp container and did not wash hands before plating the cooked product up- stopped to wash hands today. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed an employee touch cooked fried chicken with their bare hands- chicken refried today to correct.
Observed employees touching melons with bare hands today. VR in 10 days.
Observed employees putting bottom of exposed arms and exposed hands in noodles today- discarded to correct. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed mulitple items stored in the back handsink today- removed to correct.
Observed dishes stored in the handsink at the sushi bar today- moved. |
|
11
|
2
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.
Observed mold spores on seasame seeds that were used on sushi rolls today. Seasame seeds and sushi rolls containing them were discarded today. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw beef being prepped above uncovered cooked chicken today.
Oberved raw fish stored over cooked beef for lasagna- fish moved to correct.
Observed noodles cooling in a soiled prep sink today that still had raw chicken on it- noodles discarded.
VR in 10 days. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
l4-602.11 Clean the equipment and utensils as required to avoid contamination. -P
Observed a table that had raw beef prepped on it and then was just wiped off with a wet cloth. This needs to be washed, rinsed, and sanitized after use.
Observed plates that were stored in the sushi bar handsink put on the sushi line to be used- taken back to be washed and sanitized to correct.
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed 0ppm quat. sanitizer being used in the 3 compartment sink- drained and bleach sanitizer made. Autochlor repairman was called and corrected Quat. dispenser during inspection.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed soiled pans stored as clean today- metal pans sent back to be rewashed.
Observed soiled prep sinks being used to cool and thaw foods- both foods discarded today(noodles and talapia)
VR in 10 days. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 2 containers of stuffed shrimp today that had been cooling over night and still had not reached 45F or less- discarded today.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed cut melons that had been cooling 3 hours today and were still above 50F in a regularly used reach in cooler- product moved to walk in to quickly chill down. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed TCS foods stored at <135F today.
Clams, cooked beef and cooked chicken were out of temp. today. VR in 10 days. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P|
Observed cut cabbage, cooked chicken, clams, noodles, etc. stored out of refrigeration today(see temp. chart). Cabbage, clams and noodles were discarded today.
Cooked chicken cooled down to correct. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 no foods date marked today. Date all foods that are held >24 hours. This will be needed on most foods, especially if the leftovers are being used in the mushroom stuffing. Observed mushroom stuffing ingredients(mulitple different leftovers mixed together) with no date. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed a disclosure and reminder on the sushi bar today but there was ready-to-eat sushi where the raw was supposed to be according to the sign and raw sushi where cooked was supposed to be. VR in 10 days. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
Observed windex stored over glasses today- windex moved during inspection.
Keep chemicals labeled- PIC labeled the unlabeled degreasor bottle today . |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf
Observed fermenting rice today. Discarded during inspection. This process must have a HACCP plan and approved variance from the state to continue. Do not make this in this facility until approval from the state is obtained. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf
If wishing to ferment rice onsite, submit a variance to the state for approval- see#27. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 multiple foods cooling at room temperature today(fried chicken, noodles, rice etc.) VR in 10 days. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed raw fish thawing in standing water today.
Observed clams and crawfish thawing at room temperature.
Thaw foods under conitinously running and draining cold water, in refrigeration, in the microwave, or during the cooking process. Fish discarded today.
Other foods moved back into refrigeration. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed container of ground chicken stored on the floor today- move grinder so that chicken does not have to be stored on the floor.
Observed box of broccoli stored on the floor today and the box was wet- broccoli discarded today.
Observed a pan of raw beef was stored on the trash can today- moved to correct.
Protect food from contamination sources not specifically noted by code.
Observed noodles being cooled in water today- put noodles into a container and put on ice instead of soaking in standing water inside of the prep. sink. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed no hairnets or hats in use today for food service workers. |
|
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 multiple wet wiping clothes stored on counter tops today- store these in sanitizer. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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.
Observed cooking spatulas at the sushi bar stored in room temperature, soiled water today. Spatulas sent back to be rewashed. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet today above the 3 comp. sink.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed cleaned utensils for the buffet stored in a soiled container. Observed clean pans stored on a soiled surface.
Observed cleaver stored on a soiled rack today.
Observed clean dishes stored on a soiled dishmachine drainboard today- keep clean. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
Observed a soiled, hard to clean twisted metal on the ice scoop stored in ice today. metal taken off of scoop and scoop sent to be washed.
Observed a broken sushi rice wooden bowl-discarded today. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Delime dishwasher.
clean dishwasher on exterior. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean all surfaces- racks, sinks, equipment.
Observed build up and grease today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Remove boxes from the dumpster area. Clean grease from concrete around the dumpster area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
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.
Clean the floor and walls throuhgout. Observed build up, especially around the dish area today.
Clean floor drains throughout- observed build up and smell, especially in grinder and sushi areas. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed an umbrella stored on the cook line today- moved to correct. |