| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no control over holding temperatures and date marking throughout facility. Must have control over repeat priority items (cleaning of utensils, holding temperatures, and date marking). |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed milk dumped in front handsink. CDI milk washed out and instructed about handsink use. |
|
13
|
1.50
|
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 touch head and continue to use gloves to handle foods. CDI gloves discarded and hands washed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed container of lemons in container of raw eggs and cooked crawfish in a pan with raw sushi, and raw sushi stored above RTE food in reach in sushi unit. CDI items re-organized.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.Observed flour, backing soda, and other dry and RTE foods uncovered in the kitchen. CDI items covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic pan, plastic and metal containers, plastic single service covers, utensils, and plates soiled with food debris. CDI items moved to dish area for cleaning. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in sushi unit, prep unit on cook line, and reach in on cook line holding TCS foods at 42-50F. CDI items discarded and repair person called. (Temps recorded in temp chart). Repeat. Verification required. Observed facility with teriyaki sauce (that contains heat treated plant food) holding on cart at 58F. CDI time stamp placed on item as temporary time procedure. Suggest keeping sauce at temperature or using TPHC. Observed eel and crab sticks that were wrapped and stacked in reach in unit after being prepped earlier this morning. CDI items separated to cool. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed Bloody Mary mix not dated and held for a week and half and half not dated. CDI items discarded. Observed tuna tar tar, spicy tuna, and sushi items that were dated for today but prepped the day before. CDI items discarded.
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 escolar, masago, tuna, spicy tuna, crab sticks, salmon, teriyaki sauce, Napa cabbage, salad, and shrimp tempera that was not dated at sushi area. CDI items dated. Observed curry sauces in the freezer not dated. CDI items |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 salads held on TPHC without any written procedures. Verification required. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed paper to go menu missing asterisk on NY Steak, salmon, scallops, and filet mignon for habachi lunch and dinner. Verification required. Repeat. |
|
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 containers of vinegar, spices, and seasonings in need of labeling. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C. Linens should only come in contact with food as for lining baskets for service. Observed paper towels soiled with greasy debris stored on sesame chicken from the day before. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet cloths sitting on the counter. CDI placed in sanitizer bucket. |
|
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 utensil handles stored in seasonings, ice bin, and food containers. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed handsink located next to storage of clean bowls and plates used for service that are potentially exposed to splash back. Suggest to facility to move location of items or Get a partition. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in units in sushi area and on cook line not in working order. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of utensil holders, racks in reach ins and walk in unit, interior of dish machine in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drink and personal food items stored with food and equipment for the facility. |