| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 Assignment. No person in charge was present during the first 45 minutes of inspection. A person in charge must be present at all times. PICs arrived 45 min into the inspection. CDI. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash. Food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles. Observed food employees were not washing their hands at all before handling food or putting on gloves likely because no paper towels were present at any hand sinks. CDI- instruction to manager and staff. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11 Preventing Contamination from Hands. Bare hand contact with ready to eat food is not permitted. Observed an employee was making salads and handling lettuce and other ingredients with bare hands. CDI- salads were thrown away and instruction given. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.12 Hand Drying Provision. Hand sinks must have paper towels at all times. Observed no hand sinks had paper towels in the facility. CDI- a box of paper towels had come in today and paper towels were placed at all hand sinks. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Facility must keep raw meats seperated from ready to eat food and store in a manner where they will not contaminate other food. Observed raw chicken stored above shrimp sauce. CDI - moved. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling. Cooked TCS (time/temperature control for safety) food shall be cooled to 70F within 2 hours and to 45F within a total of 6 hours. Observed two bins of rice that had been made the day before were 51F. CDI - voluntary discard. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. No date marking was in place for items such as sushi fish, cut leafy greens, ect. RVR |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Time as a Public Health Control. Facility needs a procedure for Time as a Public Health Control for the sushi rice and to clarify the time keeping. RVR - template given. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 ConsumptiI .on of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. Facility must add a disclosure such as "This items is raw" or "This items may be served raw or undercooked" to their consumer advisory. Also, cooked items such as Ebi (shrimp), Saba (Mackerel), and Tamago (Egg Cake) need to be taken off advisory as they are always fully cooked. Return visit required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Common Name-Working Containers. Facility must label all working containers of chemicals with the common name of the chemicals. Observed 6-8 sanitizer bottles unlabled. CDI- labeled. 7-204.11 Sanitizers, Criteria-Chemicals. Maintain sanitizers at approved levels. Observed a sanitizer bucket at the sushi bar was >200 ppm chlorine. CDI - diluted to the correct concentration. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods. Cool foods using proper methods such as shallow uncovered pans or ice baths. Observed rice that had been cooled in deep covered containers and was still warm. CDI- discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Food Temperature Measuring Devices |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food. Label dry goods such as sugar, flour ect. |