| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 2 |
0 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed an understanding of exclusion principles, but not diseases or symptoms. Also EHP poster was prominantly displayed in kitchen; however recommend ensuring a better understanding of diseases and symptoms to train employees. No points deducted; distributed EHP posters in Chinese and English and discussed these requirements. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
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 employee touch shredded cabbage with bare hands. CDI: discarded contaminated cabbage. |
| 12 |
1 |
Required records available: shellstock tags, parasite destruction |
No |
No |
Yes |
Yes |
No |
3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed many recent tags without the date of the last shellstock was used from the container. Progress made from previous inspection (all tags were kept on the boxes of shellstock today and all tags were available from used product); therefore point deduction not escalated. |
| 13 |
3 |
Food separated and protected |
No |
No |
No |
Yes |
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed pans/containers of raw chicken stored above raw seafood and beef - in walk-ins, refrigerators, flip tops, and freezer; Observed many containers of raw proteins (eggs, chicken, beef) above ready-to-eat products and vegetables in the refrigerators/walk-ins and at the hibachi bar (stored directly beside onion and imitation crab). Observed unwashed vegetables stored above washed vegetables. Verification visit required for walk-in & freezer storage order (CDI achieved for items where possible). REPEAT violation |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Cleaning/sanitizing needed for ice machines and a few dry storage scoops. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in flip top cooler at cooking area >41F (CDI achieved by transfering TCS foods to raw protein walk-in). Observed all items in vegetable walk-in at or above 45F - too many items in this walk-in to move to other walk-in; therefore, require all TCS product to be used or discarded within 4 days verification visit required to check this walk-in. REPEAT violation |
| 23 |
0 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
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 consumer advisory at sushi buffet that was missing the reminder. CDI: provided/posted reminder statement at the sushi buffet. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of unlabeled chemicals stored under dish machine. CDI by labeling chemicals.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in 3-comp sink at toxic concentration actively being used. CDI: all equipment and utensils taken to dish machine until chemical is calibrated by Autochlor technician. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 cooked items (chicken products) stored in deep container/deeply stacked product within the reach-in to cool. CDI: items re-stocked in shallow layers & placed in walk-in - REPEAT violation. |
| 33 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 Use approved thawing methods such as placing in container in sink with cool, running water over or in refrigerators. Observed packages of imitation crab thawing in room temp on speed rack and shrimp thawing in standing water. CDI: crab take out of packages for use (still in temp) and shrimp strained and placed in walk-in. |
| 35 |
2 |
Food properly labeled: original container |
No |
No |
No |
Yes |
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 items on speed cart not labeled and several large containers of dried goods w/out labels. REPEAT violation |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
Yes |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back and screen doors proped open upon arrival. CDI: Doors closed upon request. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
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 numerous containers of food and watermelons stored on the floor. REPEAT violation |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
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 one w/ hats/restraints until our arrival into the kitchen. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out. Observed knives stored in between pieces of equipment, hanging on an unclean wall and an unclean rack. CDI: items taken to dish wash area for processing. |
| 42 |
1 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed all equiment and cups tightly stacked while wet. REPEAT violation. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Dewalt drill w/ mixer attachment. |
| 46 |
0 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
Yes |
No |
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations - replace wet test strips. Observed chlorine test strips which were wet. CDI: I provided several for PIC to use until provided by Autochlor rep. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
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 build up on miscellaneous racks and shelving throughout; cleaning needed under and around friers and floor drains, etc. |
| 49 |
1 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Install backflow device at host in room at meat walk-in cooler. Verification needed in 10 days. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-502.12 Floors, walls shall be clean. Caution should be used to minimize food exposure.
6-501.11 Floors, walls shall be maintained in good repair.
Cleaning needed for floors/walls under and around equipment such as friers and dry storage racks and in the pre-wash area of the dish machine area where the wall intersections and flooring repairs are necessary to make surfaces smooth/easily cleanable.
Call (980)314-1620 for re-inspection |