| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee beverage being stored above food preparation counters. CDI Drink was moved to designated area. |
| 6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not using a protective barrier when turning off the faucet. CDI Spoke to PIC and food employee rewashed hands. No points deducted due to not a P/Pf item. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed produce being stored over ready to eat foods (tomatoes, avocados, lettuce, oranges etc being stored over cooked chicken, noodles etc). CDI Provided PIC storage chart and PIC rearranged order before end of inspection.
Observed food employee wiping face while wearing gloves. Observed food employee enter kitchen while wearing gloves then handle trash can and coughing. CDI Both food employees directed to remove gloves and wash hands.
**Discussion with PIC regarding glove usage; not required to wear gloves at all times. Have food employees limit glove usage when not needed to ensure hand washing is occurring. REPEAT ' |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed metal bowls used yesterday still left in flip top unit. CDI Bowls taken to ware washing.
*Much better from last inspection, make sure to wash every 4 hours as required. REPEAT Points not escalated due to overall improvement. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
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 two containers of rice, pan of broccoli, tofu without date marking. CDI Product was discarded. Observed container of prepared chicken broth and onion sauce with no date marking. CDI PIC allowed to back date due to not understanding it was required to be date marked. Observed half and half at bar without a date marking. CDI Product was discarded. REPEAT. |
| 33 |
0 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Use approved thawing methods. Approved thawing methods are under refrigeration, under submerged running water (as long as water is not above 70 degrees and product doesnt rise above 45 degrees), as part of the cooking process, or per manufacturer instruction. Observed food establishment leaving vacuum packaged fish inside of packaging while thawing. Make sure to remove from vacuum packaging prior to thawing. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
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 with spices and aqueous solutions not labeled. Make sure to label all working containers once removed from original packaging. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
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 food on the floor. Make sure to store food off the floor. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a bracelet while performing food preparation. Make sure to remove all jewelry prior to performing food preparation/dispensing. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
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 utensils being stored in a container of water. Make sure to store in use utensils as listed above. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
Yes |
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 cutting boards on the floor at time of inspection. Make sure to store in a clean dry location. CDI PIC had cutting board moved to ware washing.
4-802.11 Specifications-Laundering Frequency - C Wet wiping cloths shall be laundered daily. Observed food establishment reusing towels from prior day and running through dish machine. Make sure to have wiping cloths properly laundered each day. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-502.13 Single-use and single-service articles may not be reused. Observed food establishment using single service to for dispensing of foods. Make sure to use mult-use utensils that can be washed and sanitized. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food establishment using toaster to reheat foods at sushi station and holding product. Toaster is not a approved method for holding/reheating product. Make sure to obtain proper commerical equipment and use for intended purpose. |
| 46 |
0 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as baseboards, spray arms, basins etc shall be cleaned every 24 hours, prior to use or before use. Observed spray arms clogged and significant build-up in basin. Make sure to increase cleaning frequency. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed dumpster doors open and items not necessary to operation and maintenance.
*Shared facility, will contact other food establishment.** |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tile in kitchen by ware washing. Make sure to replace nonabsorbent tiles. |
| 54 |
0.50 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Intensity-Lighting - C Lighting shall be at least 50 foot candles in areas where food employees are working with utensils and equipment. Observed lights at sushi bar and lights at hibachi station less than 50 foot candles and missing light bulbs. Make sure to replace and keep in good repair. |