| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee drop and pick up tongs off of floor and take tongs to dish machine. Employee then started working with raw shrimp with same pair of gloves on. CDI: EHS informed PIC that this action of going from dirty to clean would require a hand wash. PIC had employee wash hands.
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 employee wash hands for less than 15 seconds after handleing raw shrimp. Employee turned off faucet without barrier. CDI: PIC redirected employee on properly washing hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed containers of raw shrimp being stored on shelf above ready to eat wasabi, whipped cream, and other sauces in prep cooler. EHS explained to PIC that storage order must be correct even if containers of sauce had lids. CDI: PIC reorganized prep cooler so that raw shrimp was stored on the bottom shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes being stored as clean with food debris on them. CDI: PIC took dishes to be properly cleaned. |
|
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 noodles cooling at a rate of 0.02 deg/min in walk-in and then in the freezer at 0.22 deg/min. Observed lettuce cooling at a rate of 0.07 deg/min in large container in walk-in. Proper cooling rate for items cooling from 135F to 70F is 0.5 deg/min. Observed raw shrimp cooling at 0.09 deg/min and chicken cooling at 0.07 deg/min in walk-in cooler. Proper cooling rate for items cooling from 70F to 45F is 0.12 deg/min. Cooling chart emailed along with inspection. CDI: PIC to monitor food items to ensure they are being stirred to quickly cool. Ice added to bin of lettuce. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 one container of cooked noodles from last night without a date label. CDI: PIC properly dated noodles. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 blanched broccoli without TPHC time stamp upon arrival. CDI: broccoli properly time stamped. |
|
31
|
1
|
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 white rice and noodles cooling almost to the top in bus tubs in walk-in cooler. Observed lettuce cooling in large bin of water, covered in walk-in cooler. CDI: EHS went over proper cooling methods and tried to help PIC figure out the best method for each product. EHS suggested using ice baths for noodles, rice, and shrimp or placing noodles and rice in freezer and stirring every 15 minutes until heat is released and product is properly cooled. EHS suggested placing lettuce in shallow bin to cool before placing in large bin or to add ice to large bin everytime to quickly cool. EHS stressed the concept of shallow containers and surface area to cool food items as quickly as possible. Observed hot veggies and other cut proteins attempting to cool in prep top coolers. These units are not designed to bring foods down in temperature. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
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 open containers of wasabi and ginger and two squeeze bottles being stored right next to sushi station hand sink. EHS suggested relocating food items away from hand sink or installing a splash guard on side of sink. |
|
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 counter upon arrival. Observed sanitizer bucket with wet wiping cloths measure 0ppm chlorine at sushi station. CDI: sanitizer was remade. EHS suggested increasing the frequency of switching out sanitizer buckets. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with dry wiping cloth. This cloth was the same cloth used by dishwasher to dry hands. EHS advised that all dishes must be air-dried. EHS discouraged the use of wiping cloth to dry hands. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
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 paper towels being used in the bottoms of containers to soak up moisture. EHS explained to PIC that food contact surfaces are to be non-absorbent. |
|
47
|
1
|
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. REPEAT Observed cleaning needed on gaskets of several coolers on cookline and at sushi station. Observed cleaning needed on exterior of equipment in the cracks and crevices, on the top of the dish washer, in the caulk of prep sinks, on the exterior of sauce containers, of sauce dispenser nozzles, reach-in cooler fans covers, and hibachi chef carts. |
|
53
|
0.50
|
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 floors and walls behind cooking equipment. Observed dust build-up on ceiling and upper wall by server station. |