|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes, chicken wings, corn, ground beef, rice (fried rice) and veggies hot holding in hot box below 135 degrees. CDI PIC had all product put in the oven to hit 165 degrees. REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed dish soap being stored on dry storage rack of sushi above sushi dry ingredients and single service. CDI Soap was moved to the bottom shelf. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
Yes
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi book with regards to cooling not filled out completely for the batches and not all the batches being recorded completely. CDI Reviewed with PIC and all employees on how to ensure variance is being followed correctly. REPEAT Points not increased due to employees making effort to fill out. Continue working on this. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches/bracelets while performing food preparation. Make sure all food employees remove all jewelry when performing food preparation. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
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 soiled aprons and dirty equipment comingling with clean in ware washing area. Make sure to store accordingly. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets on sushi reach in unit. Make sure to keep in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replace/resurface (sandwich area). Make sure to keep in good repair. REPEAT Points not deducted due to overall food establishment as whole, cutting boards have improved. However, in next inspection points will be deducted if seen in the future. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing such as base boards, spray arms, nozzles, basins etc shall be cleaned prior to use, after use and every 24 hours. Make sure to follow accordingly. Observed baseboard on clean side with significant food debris. Make sure to keep clean to ensure clean equipment is not contaminated. Two violations 42 and 46. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed hand sink in departments not draining properly. Make sure to keep in good repair. |
|