| 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.
2-401.11 Eating, Drinking, or Using Tobacco - C Employee shall have a designated area to eat, drink or use tobacco to avoid contamination of food, equipment and utensils.
Observed employee beverages being stored with no lids on drink line, on dry storage racks, on hibachi station above spices. CDI All drinks moved. Observed employee food being stored on dry storage above food. CDI Food was moved. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
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 food employee at sushi station cutting cucumbers for sushi bare hand at time of inspection. CDI Cucumber discarded. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrub brush for washing equipment/utensils being stored in hand sink. CDI Brush was removed from hand sink. REPEAT |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallop and shrimp being stored over a small pan of cooked eggs. CDI Eggs were moved.
**Cooked eggs are not used in food establishment, was employee food. Spoke to PIC regarding separation of food and even if it is employee food; should not be stored under raw product.** |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of rice hot holding below 135 degrees. CDI Rice discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pan of raw cracked eggs on line cold holding out of temperature control and above 45 degrees. CDI Eggs discarded. REPEAT Points not escalated for just one item.
*If seen in next inspection, full points will be deducted.** |
|
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 Upon entry to food establishment, observed no time for sushi rice. During inspection, observed sticker for rice labeled from 4-8 pm. CDI Sushi rice was labeled for the correct time due to inspection starting at 4 pm and rice was already there. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner and sanitizer not labeled. CDI PIC labeled bottles. REPEAT
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed a sanitizer bottle and a sanitizer bucket reading less than 0 ppm for chlorine. CDI More chlorine added so solution was at least 100 ppm for chlorine. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 squeeze bottles containing oils and aqueous solutions; observed unrecognizable spices not labeled. Make sure to label all working containers of food once removed from original packaging. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
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 food on the floor in freezer and under shelving in the walk in cooler. CDI Food was moved off the floor. REPEAT |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on food preparation counters. Once wet, make sure to keep wiping cloths in buckets. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
l3-304.12 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 food establishment using small bowls for scooping rice. CDI Bowls were removed. REPEAT Points not escalated due to improvement of not using single service items for scoops.
*If seen in next inspeciton, full points will be deducted.* |
|
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 of bowls and plates. Make sure all equipment/utensils air dry so sanitizer will work effectively. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hats and aprons being stored on dry storage rack. Observed employee keys, cell phone and drink cup sitting on hot holding station for rice above dry spices. Observed employee coffee canisters being stored over food preparation counters. Observed employee food comingling in walk in cooler beside or being stored above food establishment food. CDI All employee food was moved. REPEAT
*Need to keep the bare minimum regarding employee possessions. Observed ratio of 1:3 for employee possessions to food establishment; need a clear segregation. |