| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
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 an uncovered employee drink ontop of the ice machine today. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF
Observed employees using prep sink to wash hands. Use designated handwash sink only- employees rewashed in sushi line handsink to correct,
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P
Observed an employees not using soap to wash hands, observed employees who only washed for 5 seconds(must be 20 seconds) before drying hands, and have employees turn off the water after washing hands with a papertowel. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed scrub pad and reusable glove stored in the back handsink today- items removed.
Observed the sushi rice table and container stored in front of the sushi buffet handsink today- table moved . |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
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
observed saved oyster tags today with no last day of sale recorded on them- VR in 10 days to see correcttion. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw shrimp stored over cooked noodles today- shrimp moved.
Raw chicken over noodles and mushrooms in low boy.
Raw beef beside noodles- raw beef moved.
Frog legs and raw beef stored in the same prep sink- beef moved and frog legs discarded.
Raw salmon and fish roe was stored above cooked shrimp today- raw products moved to bottom shelf.
Label knife and sushi roller used for raw fish rolls vs. Ready-to-eat(all cooked ingredients) so that we stop cross contamination.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P
Observed pans stacked ontop of food today- provide separation with lids or ceran wrap to protect food. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed dishes stored as clean with food debris dried on them- sent to be rewashed. Recommend putting dishes through the 3 comp. sink process and then running them through the dishwasher.
Observed a soiled pot being used to make soup today- PIC stated that the pot was cleaned every two days- sent back to be washed, rinsed and sanitized during inspection- Be sure this is cleaned at least nightly.
4-702.11 Before Use After Cleaning - P
Observed the sushi ice machine with a chemical smell today- PIC asked waitstaff how this is cleaned- they use bleach and soap mixed together to clean with out washing with plain soap, without rinsing, and without using proper sanitizer. Sign put on ice machine so that this ice will not be used until it can be dumped out- sign put on ice machine to warn employees. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
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 45F. -P
Observed multiple foods,such as stuffed shrimp, stuffing mix, and egg rolls, that had not fallen below 47F after cooling overnight. These products were discarded. |
|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed TCS foods holding at <135F today on the hot bar.
Reheated today to correct before being placed back on bar. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed mutiple TCS foods stored out of refrigeration today- stacked below prep table, on counter on the line, etc.
Clams discarded.
Cabbaged, chicken, raw eggs chillled down to correct today.
Foods from the night before on the make table line were discarded and new foods just stocked were taken to a working refrigerator- repairman called. Spoke with PIC that this unit is to not be used until repaired. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
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 items held more than 24 hours not date marked today- cooked eggrolls, chicken burritos, left overs in bus tub, and stuffed mushrooms.
VR visit in 10 days. |
|
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 Chicken cooling in a deep portion, inside of a plastic bus tub.
Observed pasta that had cooling in deep portions, tightly covered with condensation on the lid. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods.
Observed frog legs, raw fish, and raw shrimp thawing in standing water. Only thaw TCS foods in refrigerator, in the cooking process, in microwave, or under continuously running and draining cold water(inside of a container, not submerged in water). These products were discarded.
Observed krab thawing at room temperature along with multiple other seafood items that were stacked below the prep sink- these products were moved back to the freezer to correct. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed stuffed dumplings stored on the freezer floor today-picked up to correct.
Observed clams stored on the floor- discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed the chef with serve safe, with a wrist watch on while prepping food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Hold wiping clothes in sanitizer when they are not in-use. Observed clothe wiping towels stored on counter tops and around employee waists. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 a cutting knife stored between soiled equipment today- sent to be properly washed.
Observed multiple scoops in food with no handles- provide ladels for these products. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet today. |
|
45
|
0
|
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.
Repair leak at handwash sink at the wait station.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf
Observed a badly broken and hard to clean sushi rice bowl today- thrown away to correct.
3-304.16 Using Clean Tableware for Second Portions and Refills - C
Provide a sign at the habachi buffet that instructs customers to grab a clean plate with each trip. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations.
Observed no quat. sanitizer test strips onsite today- VR in 10 days to see correction.
4-501.14 Warewashing Equipment, Cleaning Frequency - C Warewashing drain boards must be clean often enough to prevent recontamination of clean dishes- Observed a soiled clean drain board on the 3 comp. sink and on the dishmachine clean drainboard today.
Clean dishmachine racks- food debris on them today. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on multiple pieces of equipment today such as the drink machine, sides of equipment,spray arms, mixer, |
|
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.
Observed build up on floors under and behine equipment- especially at the sushi station and in the dry good room where old soda racks are preventing good cleaning- get items at least 6" off of floor or provide wheels on these so it can easily be cleaned. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed an umbrella on the make line today- moved to designated employee clothing area today to correct. |