| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
2
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
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 facility not recording date last shellstock is used recorded of shellstock tag. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed items in dry storage not covered/protected. REPEAT VIOLATION. |
|
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 items prepared, holding hot above cook line holding below 135F. See temperature chart for temperature observations. CDI items reheated above 165F. REPEAT VIOLATION. |
|
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 items holding out of temperature control above 45F. Only remove items from temperature control when employees are ready to actively prepare products. See temperature chart for temeprature observations. CDI some items were reheated, others were voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
\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 Observed facility holding several buffet tables, sushi rolls, sushi rice, cabbage, salad bar, etc on TPHC. PIC unable to provide written documentation. Cabbage not labeled time removed from temperature control. VERIFICATION REQUIRED. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several buckets of sanitizers not labeled. CDI buckets labeled. REPEAT VIOLATION. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
Yes |
3-501.13 Use approved thawing methods. Observed several packages of beef and several packages of crab thawing out of temperature control. CDI items placed in walk-in cooler until ready to prepare. REPEAT VIOLATION. |
|
35
|
0
|
Food properly labeled: original container |
No |
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. Observed several dry good containers not labeled with contents. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 water used for cooking on wok line stored directly on floor. CDI water discarded. Employees instructed to use prep sink. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
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 several employees wearing wrist watches, bracelets, jeweled rings, etc.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair restraint during food preparation. |
|
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 in use utensils in hibachi area stored in soiled standing water. Observed plastic cup being used as scoop in dry goods. |
|
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 containers wet stacked throughout facility. REPEAT VIOLATION. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
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 facility using cut plastic containers as scoops. Do not used homemade utensils. REPEAT VIOLATION.
4-501.11 Maintain equipment in good repair. Observed two chest freezers heavily damaged foam core exposed directly to food products. Observed split gaskets on several reach-in units throughout facility.
4-101.19 Nonfood-Contact Surfaces - C Observed shelves lined with cardboard. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF Observed facility using QAC based sanitizer. Facility unable to provide QAC based test strips. VERIFICATION REQUIRED. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of kitchen allowing for food debris and water to collect between tiles. REPEAT VIOLATION. |