| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed an employee drink stored on top of a prep surface. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed raw sushi stored on top of vegetables in the walk-in cooler. CDI - Sushi was placed below vegetables. Observed unwashed produce stored above ready-to-eat foods in the prep kitchen walk-in cooler. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
Yes
|
No |
REPEAT
10-DAY VERIFICATION REQUIRED
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed Panini sandwiches cool 0 degrees over 35min. Observed TCS foods in the island cold cases that had not cooled to 41 from the previous day. Paninis were moved to the blast chiller. Cold case items from 8/14/25 were voluntarily discarded. Pasta salad prepared today were brought to the walk-in cooler to rapidly cool. EHS will visit the facility next week to discuss cooling methods. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all TCS products in the front-store small merchandise cooler above 41 degrees. Cooler is a grab-n-go cooler placed by the checkout counter. CDI - All items were voluntarily discarded. Cooler will not be used until unit is repaired. EHS will check on the unit during next week’s visit. Observed several products in the island cold cases above 41 degrees due to improper cooling. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed two ham chubs past the 7-day date mark. CDI - Items were voluntarily discarded. Observed missing date mark for roasted garlic in the olive bar. CDI - Date mark was added from when the product was removed from commercial packaging (8/13/25). Observed newly opened seafood salad mixed with product from the previous day. Employee dated the log book for today’s date. CDI - Date was corrected in the log book. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed one spray bottle of sanitizer stored on a prep surface. CDI - Item was removed. |
|
29
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf
Observed the sushi chef prepare sushi without calibrating the pH meter and testing pH level of rice 30 minutes after cooking. CDI - Rice was tested for pH level (4.1) |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 highly stacked paninis cooling in the deli case. Observed various pasta salads attempting to cool while stacked and tightly packaged in the island cold cases. CDI - Items were brought to the blast chiller and walk-in cooler. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed sushi tuna thawing inside of an intact ROP package. |
|
39
|
0
|
Contamination prevented during food preparation, storage & 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 lettuce being washed inside of a prep sink with dirty dishes and a soiled wiping cloth.
Observed boxes of food on the floor of the walk-in freezer. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths stored on counters of the kitchen. |