| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC and employees without knowledge of responsibility of required reporting of symptoms, illnesses, and exposure. EHS discussed employee health policy with PIC and advised PIC to review employee health policy with employees. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed multiple food employees wash hands and re-contaminate them turning off water. CDI- employees re-washed their hands correctly2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed sushi chef donn gloves with out first washing hands. CDi- chef required to wash his hands |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 sushi chef bare hand contact cucumber at hand wash sink and food employee cutting napa bare handed for advanced prep. CDI- through instruction |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sushi chef prepping rte foods in hand sink. CDI- through isntruction |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed prepped raw pork stored over open rte spring rolls in walk in freezer. CDI- reorg VR reorg3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over washed produce. CDI-re-organized |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 cooked chicken in top of prep unit at 87F. All other temps in unit below 41F. 3 hours after cooking, FCT unknown . CDI- PIC voluntarily discarded before second temp could be taken |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 no sashimi date marked in upper sushi ch unit. CDI- date marked |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 not labeling TPHC sushi rice according to written procedures. |
|
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 with active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw chicken in bus tub cooling in walk in cooler stacked to brim. Rate temped with no temp loss after 7 minutes ( see temp chart) Removed to freezer because PIC stated they removed it to freezer sometimes |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 unlabeled working containers of food solutions |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
No
|
Yes |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets 0ppm chlorine |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed multiple foods wrapped in absorbent towels and cardboard on shelves .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 food in non food grade containers with sharp internal angles4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and used in accordance with the manufacturer's intended use. Observed residential toaster oven at sushi bar. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed multiple employee beverages over food and food prep surfaces . Food employees food and belongings stored with food for public throughout |