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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. Observed raw meats stored over sauces in walk-in cooler, CDI by moving. Ensure that food only contactwws surfaces of cleaned, sanitized utensils and single service articles. Observed plastic grocery bags being used to hold tuna, CDI. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed eggs being held at room temperature on habachi cart, observed lettuce 60F in sushi prep area, CDI by cooling. All TCS foods must be held under active temperature control. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed open lettuce, cream cheese, sushi fish with no date marking, CDI. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed consumer advisory has been corrected for some items on menu, some items and to go menu still missing disclosure, CDI, facility is correcting missing items. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. Observed wiping cloths stored on counter.. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Ensure clean utensils are stored in a clean, cleanable place. Observed cutting board stored behind prep sink faucet. Ensure all utensils are properly air dryed before stacking, observed wet nested pans. |
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