| 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 employee can drink stored on top of the prep surfaced for the grill/fryer area. Insure that employees use covered drinks with a lid and straw, and store said items in an area where it will not contaminate food/utensils/equipment. CDI by PIC discarding the drink. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food build up in handsinks throughout the facility, insure that employees clean/sanitize handsinks when they begin to accumulate food residue. CDI by employee cleaning handsinks. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 in the reach in unit near the dish machine that were made last night at temperatures above 45F. Insure that proper cooling methods are used to quickly cool food. CDI by PIC discard. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked items such as beef and shrimp at the hibachi station where the top layer of food was above 45F. Insure that items are not overstacked or overfilled in containers such that the cooling equipment is no longer effective in keeping them cold. CDI by PIC removing top layers of food and placing into the reach in. Verification required before 9/18/15. Facility has made good progress in cold holding items since last inspection. Only the items overstacked at the hibachi area were found to be out of temperature. |
|
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 several instances of items cooling while covered or tightly wrapped by plastic. Insure that items are allowed to have air move freely around them before wrapping or covering them, so that heat may escape more easily. CDI by PIC venting lids on items that were currently cooling down. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed thawing items in the prep sinks with water temperature above 70F, and without sufficient flow to cause the water to drain efficiently. Insure that when using running water to thaw items that the water is 70F or less, and that the water has the ability/force to drain through the product. Do not let items sit in stagnant water. If water is not available at temperatures 70F or less, then use other thawing methods such as utilizing the walk in cooler.
CDI by PIC removing the items to be placed in the walk in cooler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on a prep surface in the sushi area. Insure that all wet wiping cloths are kept inside sanitizer containers between uses. CDI by PIC placing rag into the sanitizer. |
|
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. Observed ice scoop stored completely inside the ice at the sushi station. Observed another ice scoop stored in a bucket that had collected water/reside. CDI by PIC removing both scoops to be cleaned and removing the storage bucket. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of pans near the dish area. Insure that pans are pyramid stacked to properly dry. CDI by employee pyramid stacking the pans. |
|
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. Observed split gaskets on prep coolers and reach ins throughout the facility. Insure that gaskets are replaced when broken. Observed several broken lexan pans, observed rusted shelving in the sushi reach in. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed soiled sanitizer solution in the three comp sink where overflow from the rinse vat had soiled the adjacent compartment. Insure dish washing staff do not try to rinse too many dishes at once. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy residue and sticker debris on several large bus tubs, observed dishwashing racks being stored on the floor then ran through the dish machine while dirty. Insure sticker and food debris is removed from the outsides of large containers, insure that dish machine racks are not dirty when washing dishes in them. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restrooms. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid of dumpster open during inspection. Keep lid closed.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Dumpster area is heavily cluttered with non-essential items such as a wheelbarrow. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors in the dry goods area, and damaged walls near the dish machine. |