| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) - Observed a few empty used tcs containers stored for refill/reuse; per sushi employee, these get refilled. Containers of TCS foods and their contents that are maintained at proper temperatures shall be cleaned when they are empty. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P) - Temped a few tcs items on top of sushi prep unit above 41*F. Temped cut lettuce stored sitting atop sandwich prep unit above 41*F. TCS food being cold held shall be maintained at 41F or below. CDI by emergency 4hr time tphc for discard. If space is an issue, please choose a non-tcs food item to sit outside prep unit. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) - Observed open tcs item date marked for longer than 7 days (noted still in date): turkey 3/18 Observed open tcs items from previous day(s) without date mark: krab, pulled pork. Refrigerated, ready to eat, TCS food shall only be date marked for a maximum of 7 days, discarded if found to not be date marked, out of date, or marked for longer than 7 days. CDI by PIC voluntary discard, adjusting date marks and date marking. |
|
29
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Conformance with Approved Procedures (P) - New sushi employee did not know of/could not locate SOP guidebook for current HACCP, critical control points, and instructions on how to use tools to measure rice acidifacation; demonstration was more learning how to use current tools. If a variance is granted, as specified in § 8-103.10, or a HACCP plan is otherwise required as specified under § 8-201.13, the permit holder shall comply with the HACCP plans and procedures that are submitted, and maintain and provide to the regulatory authority records that demonstrate that there are procedures for monitoring the critical control points. CDI by education/ finding and following SOP, Learn and follow approved procedures before beginning to work at station. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling Methods (Pf) - Temped sushi rolls made earlier that were still cooling doown in sushi grab n go case. Observed and temped sushi rolls above 41*F still cooling that had been taken out of freezer and placed in customer grab n go. CDI by placing back in/ leaving in freezer; Please follow SOP and ensure with thermometer that prepped rolls have cooled down all the way. |
|
35
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing (C) - Observed ROP fish in walk-in placed to thaw still in ROP environment. Be sure to cut open package to release before thawing. Fish in reduced oxygen packaging that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Observed larger trash cans on rollers recently switched out around deli; these are so tall that they come up to/above the waste and hit many prep unit cutting boards at level, no lids. Observed one next to bread rolls where rim of can was at bread roll bag on shelf. Remember to place lid on tea urn once done brewing. Observed container of ginger slices stored on prep surface without lid during times of non-use. Food shall be protected from miscellaneous sources of contamination. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - Observed dry wiping cloths kept and used continuously to wipe prep surfaces and in use utensils. In-use wiping cloths used for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the proper concentration. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) - Observed bananas and avocados being cut into without first being washed (noted both were cut through peel before being peeled). Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) - Observed to go containers stored in holder at deli display case, with layer of removable dirt along holder, needs another deep clean. Single service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Lid for dry rice observed cracked and broken, needs replacement. Equipment shall be maintained in good repair. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C) - Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Minor cleaning needed in pizza prep unit where crumb buildup can be observed. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) In Good Repair (C) - 3compartment sink left basin drain is broken and cannot currently be used to fill with wash water. A plumbing system shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)-Cleaning needed along ceiling grid style ceiling vent closed to deli display cases. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. |