| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep surface. Observed employee drink stored above food and prep surface. CDI: Items relocated. REPEAT VIOLATION |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed sushi employee come into sushi area and don gloves with no handwash. CDI: Employee corrected. |
|
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 Observed no papertowels at kitchen handsink. CDI: Paper towels placed in dispenser. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed one utensil being used to handle raw beef, raw shrimp, and raw chicken. CDI: Employees directed to use a different utensil for each raw protein. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken pieces and chicken wings stored on cart near fryer area. CDI: Employees directed to not hold items out of temperature control once cooked. Observed beef at hibachi station held below 135F. CDI: Heat turned up and beef reheated. |
|
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 Observed prep table to be holding above 45F. All items were above 45F. CDI: Some items rapidly cooled in WIC. Other items cooked immediately as they had been placed in the cooler 3 hours before. Items placed on time for rest of the day. Maintenance called during inspection. REPEAT VIOLATION |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 several foods not date marked including spicy crab. CDI: Items dated appropriately. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unknown chemical in unlabeled bottle. CDI: After discussion, it was determined to be bleach. CDI: Bottle labeled. |
|
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 noodles,fish, and marinated fish cooling while tightly covered. CDI: Items uncovered to allow for proper cooling. REPEAT VIOLATION |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in bowl in kitchen. CDI: Shrimp placed under cold running water for thawing. REPEAT VIOLATION |
|
37
|
1
|
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. Observed container of liquid margarine stored on floor at grill. CDI: Item placed on shelf. REPEAT VIOLATION |
|
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. Observed pans wet stacked on shelf. Provide adequate shelving for air drying all equipment. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep cooler holding below above 45F. CDI: Maintenance called. VERIFICATION REQUIRED
Observed damaged gaskets throughout facility and damaged chest freezer door. REPEAT VIOLATION |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed employee washing dishes in 3-comp sink. 3-comp sink wash compartment was very soiled. CDI: Sink drained, cleaned, and refilled. |
|
47
|
0
|
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 fan blowing on prep surface to have large accumulation of dust. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lid and open doors. CDI: Lid and doors closed. REPEAT VIOLATION. |