| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump sanitizer bucket contents in handsink. Observed employee get water for sanitizer buckets from handsink. CDI: Employee was educated on using the handsink for handwashing only. Employee cleaned handsink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 Observed noodles cooling at a rate of 0F/min in walk in cooler. CDI: Noodles separated into two containers and moved to walk in freezer, uncovered, for cooling. Observed steamed broccoli prepared at 11:30 am in walk in cooler above 45F at the 6 hour mark. CDI: Broccoli voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed steak and chicken in prep top cooler to be overstacked, and therefore out of temperature. All items in containers below chill line were at or below 45F. CDI: Meats rapidly cooled in reach in cooler. REPEAT VIOLATION Significant improvement from previous inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 no time mark on rice held at hibachi prep area. CDI: Rice marked with time. REPEAT VIOLATION Improvement from previous inspection |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed astrisk on specials menu is a different symbol than that on the main menu, which is where the consumer advisory wording is located. The specials menu asterisk is the same symbol as one attached to a statement about the special menu restrictions (happy hour). Discussion with PIC is summarized that the asterisk to the special menu restrictions will be removed, and the exact same symbol will be used on the specials menu to denote raw or undercooked that is used for the statement on the regular menu, which is always provided along with the specials menu. If ever the specials menu is provided singularly, proper consumer advisory wording must be on it. VERIFICATION REQUIRED |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Observed noodles cooling in walk in in deep, plastic bus tub while tightly covered. CDI: Noodles split into two containers and cooled in walk in freezer. Observed broccoli cooling while tightly covered in walk in cooler. CDI: Product voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored over customer food. Observed employee jackets hanging and stored on racks with customer food and drink syrups. CDI: All items relocated to designated area. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all sanitizer buckets at 0ppm chlorine. CDI: Buckets were refilled with properly concentrated sanitizer. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
Yes
|
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 bowl being used as scoop in garlic. CDI: Bowl removed and PIC educated staff to use a scoop with a handle. Observed handle for scoop in the veggies in the veggies. CDI: Handle removed. REPEAT VIOLATION Significant improvement from previous inspection |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
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 cell phones on prep surface at sushi station and on prep table in kitchen. CDI: Cell phones removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed toaster oven at sushi area with "Household Use Only" written on the bottom. Provide commercial toaster oven if one is required in this area.
4-501.11 Maintain equipment in good repair. Observed both fryer baskets with wires sticking out. REPEAT VIOLATION
Some improvement from previous inspection |