| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager and have supervisory control in the kitchen. Observed someone with ANSI accredited certification, but did not have knowledge or control over the kitchen. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employees put on gloves without hand washing. CDI hands washed.2-301.15 Where to Wash - PF. 2-301.15 Only wash hands in hand washing sink.-PF. Observed employees wash hands in prep sink and warewashing sink. CDI employees washed hands at handsinks. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice and strainer stored in two different hand sinks. CDI items moved to allow hand washing. Repeat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility with rehydrated garlic sitting on cart at 53F. CDI item moved to cooler. Facility shall keep garlic refrigerated until need for use for hibachi. Treat rehydrated garlic like it is PHF. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 facility with containers of milk not dated. CDI items dated. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF. 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 facility have rice from last night in rice cooker at 95F. CDI item discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed facility with unlabeled bottle of sanitizer. CDI item labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
Yes |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of ginger stored on floor.3-305.14 Food Preparation - C. During preparation, unpackaged food shall be protected from contamination. Observed cutting board with avocados in splash zone of hand sink at sushi area. Suggested facility get a partition for hand sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability - PF. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed facility with plastic bins, used to hold flour, with broken pieces . Verification required. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed facility prep unit doors and inside, microwave, racks and cooler vents soiled with debris. |