| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken removed from commercial packaging and stored with raw shrimp in low reach in freezer. Observed package of raw chicken stored above RTE foods in low reach in refrigerator. Observed raw fish stored above ready to eat foods in low reach in freezer. CDI, operator relocated foods for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at proper concentration. Observed chlorine sanitizer below required concentration at 3 compartment sink.
Wash, rinse, and sanitize equipment. Observed food employee not submerge sushi rice containers when cleaning equipment. CDI by instruction. Repeat. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF - Follow written procedures for using Time as a Public Health Control. PIC had written procedures for sushi rice but were not following written procedures and not entering time of completion and discard time on Time Log as stated on procedures. Observed another days procedures with a sushi rice discard time of 5 hours. CDI by instruction, follow written procedures and the 4 hour discard time shall be followed. CDI, operator voluntarily discarded sushi rice. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Provide proper consumer advisory on raw or undercooked animal foods. Observed all raw fish entrees not asterisked or identified on take out or in-house menu. Provide proper consumer advisory on all undercooked sushi dishes by next inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed open containers of ginger stored less than 6 inches from the ground in storage closet. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Store in-use utensils in a clean, dry area. Observed scoop stored on holster collecting debris. CDI, holster relocated for cleaning. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed containers being wet stacked after washing behind counter. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be stored in a clean, dry location and so that contamination is prevented. Observed single-service cups uncovered / unprotected above handwashing sink with lip contact area exposed and next to disposable towels.
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Single-service articles shall be used for single-use. Observed facility washing single-service food storage containers for re-use. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification - C - Observed black "household use only" blender being used in facility. Remove and use commercial ANSI / NSF equivelant equipment for restaurant use. |