| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee turn faucet off with their bare hands. CDI by instruction. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - Observed parasite from destruction letter from a supplier who did not match invoice supplier and operator stated that name has changed. CDI, operator was emailed correct parasite destruction letter during inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
RStore raw animal food so that cross contamination is prevented. Observed tray of raw meats stored over sauce in reach in refrigerator. CDI, operator relocated items for proper storage. |
|
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 time as a public health control being used for sushi rice and on holding area near walk in cooler. CDI by instruction, handouts provided to operator. Facility must have written procedures prepared in advance and held on site for using Time as a Public Health Control. Contact information left to operator for questions. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed no disclosure statement on sushi menu and no disclosure statement as well as a Negimaki dish not identified on menu. CDI by instruction. Provide proper consumer advisory by next inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Use proper methods to cool foods. Observed rice cooling in a large batch in container in walk in cooler . CDI, operator pulled rice to place in shallow containers. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed food thermometer not accurate to + or - 2 degrees F. CDI, operator calibrated thermometer while on-site. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter surfaces in kitchen and on prep table at sushi area. Observed wet wiping cloths used to stabilize cutting board in kitchen. |
|
41
|
1
|
In-use utensils: properly stored |
No |
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 spoons and utensils stored in water at sushi area and a mixer stored in kitchen. Repeat. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
Multiuse food contact surfaces shall be free from scratches or cracks and be designed and constructed to be smooth and easily cleanable. Observed several strainers with dents and cracks. CDI ,operator voluntarily discarded strainers. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - C - Light bulbs shall be shielded, shatterproof or shatter-resistant over clean equipment. Observed lights not shielded or shatter-proof over clean equipment in office. |