| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored above food for the facility in walk in and personal drink stored on top of dish machine. CDI items relocated. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handle soiled the clean dishes without washing hands. CDI hands washed.
2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands in prep sink at sushi and employee wash gloves in prep sink as well. CDI hands washed in handsink. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
75-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink that was blocked at front sushi area and back handsink and sushi sink had containers and food stored inside. CDI items moved. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee soil gloves than rinse off to continue food prep. CDI gloves changed and hands washed. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potatoe peeler, scale, metal bowls, and knives stored as clean and soiled with debris. CDI items moved to sink for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed beef that was overstacked reach in unit by dish machine at 50F and holding tofu and lettuce above 45F. CDI items discarded from last night. Verification required. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 sushi tuna, octopus, lobster salad, cabbage, and bean sprouts. CDI items dated. Repeat. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer buckets that were unlabeled. CDI buckets labeled. |
|
37
|
0
|
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 bean sprouts, soy sauce, and ginger sauce stored on the floor of walk in unit. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep surfaces. Repeat. |
|
41
|
0
|
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 knife stored between prep surfaces where there is food debris and not easily cleanable. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking above 3 comp sink. |