| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink being stored next to sushi cutting board and another personal thermos being stored on sushi cutting board. Observed employee drink being stored on prep surface on cookline. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a hand wash sign at each handsink. Observed no hand washing sign posted at sushi hand sink. CDI: hand washing sign provided. |
|
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 beef on sheet pan being stored on top of box of iceberg lettuce. Observed raw beef in bowl being stored on top of red bell pepper in prep top. Observed raw salmon and other fish thawing on shelf above ready-to-eat sauces in sushi prep cooler. CDI: items were relocated to bottom shelves. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC state that breading for tempura chicken/shrimp etc. is replaced daily. When asked how often dry breading is sifted PIC stated they do not sift breading. CDI: EHS explained to PIC that dry breading used for TCS foods must be sifted every four hours to remove debris.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT Observed build-up in the cracks and crevices of interior of salad bin in walk-in cooler. Observed build-up in basin of prep sinks used for food items. CDI: PIC to clean container and prep sinks. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P REPEAT Observed white rice cooling at a rate of 0.06 deg/min, did reach 45F by end of inspection, blanched broccoli at 0.09 deg/min, and raw chicken at 0 deg/min. The proper rate for items cooling from 70F to 45F is 0.12 deg/min. Observed white rice cooling at a rate of 0.33 deg/min. The proper cooling rate for items cooling from 135F to 70F is 0.5 deg/min. CDI: all items were relocated to walk-in freezer to quickly cool. |
|
20
|
1.50
|
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 Observed prep cooler holding food items above 45F including raw beef, raw chicken, raw shrimp, tofu, and spring mix. CDI: PIC adjusted cooler temperature. When re-checked later into inspection, scallops that had been 44F had raised to 45F. EHS had PIC relocate all TCS food items to walk-in cooler to quickly cool. PIC turned the dial in the opposite direction and ambient air temperature of cooler dropped to 42F. Observed sushi display cooler #3 to be holding foods at 71F. Sushi display cooler was not turned on. CDI: salmon, asparagus, masago, and tuna were voluntarily discarded. Observed sliced tomatoes with date of 3/16 holding at 50F in reach-in cooler. All other sliced tomatoes with this date were holding well below 45F. PIC stated that tomatoes must have been left out during lunch. CDI: sliced tomatoes voluntarily discarded. |
|
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 Observed squid salad with date of 10/31. EHS and PIC knew this date was not correct. Ensure all dates are correct and old date labels are removed. CDI: PIC voluntarily discarded product. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed raw shrimp in deep container cooling in reach-in cooler where other food were holding at a maximum of 45F. CDI: shrimp re-located to walk-in cooler to quickly cool. Shrimp was not cooling fast enough in walk-in cooler. Shrimp relocated to walk-in freezer. Observed white rice and noodles cooling in deep bus tubs with lids in walk-in cooler. CDI: items were relocated to walk-in cooler or freezer and left uncovered to quickly cool. Observed white rice cooling in a bus tub, covered on a low shelf in kitchen. CDI: white rice was at 132F, EHS allowed PIC to relocate white rice to walk-in freezer to quickly cool. Cooling must be active, cooling on a room temperature shelf is not an approved method. |
|
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 spice shakers and containers of white granular without labeling. Observed squeeze bottle in prep cooler without labeling. PIC was unsure of what product was. PIC stated after smelling product that it was saki. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloths being stored on cutting boards of sushi station. CDI: PIC relocated cloths to sanitizer bucket. Observed sanitizer bucket with wiping cloths in kitchen with 0ppm chlorine sanitizer. Observed sanitizer bucket at sushi station with 0ppm chlorine. Fill sanitizer buckets more frequently and use test strips often to ensure sanitizer is maintained at the proper concentration. |
|
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 debris collecting in containers where clean small bowls/cups are being stored by expo line. Observed build-up in the glassware chiller of bar. Clean cooler. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed togo boxes being stored on a low shelf in need of cleaning by cookline. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board of prep top cooler with heavy discoloration. Repair or replace.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cucumber for cucumber rolls at sushi station wrapped in wiping cloth. EHS explained that food contact surfaces may not be absorbent. CDI: cucumber voluntarily discarded. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in the cracks and crevices of equipment and prep surfaces throughout kitchen. Observed cleaning needed on the exterior of soy sauce and sake dispensers. Observed cleaning needed in gaskets. Observed build-up on the lid of ice well by server station. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. REPEAT Observed cleaning needed on the floors and walls behind equipment. |