| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P. Hand washing shall occur for 10-15 seconds and barrier used to turn off faucet. Observed employees wash hands less then 10 seconds and turn off sinks with bare hands. CDI hands rewashed. |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.15 Molluscan Shellfish - P. Obtain mulluscan shellfish from approved sources. Observed clams in cooler from an unknown vendor. CDI clams denatured and discarded. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-202.18 Shellstock Identification - PF. Shellstock shall have tags or labels identifying product. Observed bags of clams with no tags or labels available. CDI items discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Keep food contact surfaces cleaned to sight and touch. Observed soiled knives on wall and soiled tomato slicer. CDI items moved for washing.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Sanitizer concentrations should be 50-100ppm. Sanitizer bottle at sushi area at 10ppm. CDI sanitizer remade at proper concentration. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P. PHF/RTE foods shall be shall be cooled from 135F to 70F in 2 hours and 69-45F or below in 4 hours. Observed rehydrated noodles from yesterday at 48F. CDI item discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated if prepared or opened for 25 hours. Foods at 41F and below have a 7 day shelf life, and foods 42-45F have a 4 day shelf life. Observed milk, cooked potatoes, and rehydrated mushrooms with no dates. CDI items dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. written time procedures should specify how will time be logged and food shall have a time stamp or log. Observed sushi rice without documented time stamp when held at room temperature. CDI rice discarded and time restarted with new batch and label with time stamp. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P. Toxic chemicals shall be stored away from food and food contact surfaces. Observed sternos stored near prep sink, on the bottom with cutting boards. CDI items moved. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Foods shall be cooled in smaller containers and separated in smaller portions. Observed large plastic containers completely filled with rehydrated noodles. CDI items discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in chemical sanitizers between uses. Observed wet cloths stored on prep surfaces throughout kitchen. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P. Backflow prevention device required on hose bibb if hose is attached. Observed can wash faucet turned on and spray nozzle still attached. CDI hose detached to alleviate pressure. |