| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
COMMENT: Observed missing handwash sink in the men's restroom. Provided the PIC with a handwash sign. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed food debris on the food contact portion of the meat slicer. CDI. PIC placed the slicer blades and individual parts in the dishwasher to effectively clean. Educated employee on proper cleaning methods/times.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed significant debris on the inside of the ice machine and the internal portions of the soda nozzles. Informed the PIC these areas need to be cleaned more frequently. PIC to clean. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed chicken, shrimp, beef, pork, and teriyaki sauce all above 41F (see temperature chart). CDI. PIC placed all items on ice to cool and maintain at 41F. Wok prep cooler does not seem to be functioning properly (see violation #45). I will return within ten (10) days to verify that cold holding is below 41F. Repeat; full points. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
COMMENT: Observed no date marking in facility as per the PIC all items are made the afternoon before, cooled and used the next day. Informed the PIC that violations may result if it is determined anything is held over 24 hours. Prepared foods in the establishment were not in large portions so the conclusion that it is used within a 24 hour seems to be in compliance. EHS could not determine. EHS firmly suggested date marking all prepared items held overnight. |
|
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
Per conversation with the PIC, hibachi steak can be offered to customers undercooked. The menu does not provide a consumer advisory. The steak shall either be cooked fully or indicated on the menu with an asterisk leading to an additional statement with an asterisk with the following statement: *May be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness." CDI. PIC determined she would not allow undercooked steak anymore and will tell customers it will be well done only. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
A thin tip thermometer was not accessible for use during the inspection. I will return within ten (10) days to verify compliance of violation.
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment.
Observed missing ambient air thermometer in middle prep cooler. Provide a working ambient thermometer in the small far right cooler across from grill. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
COMMENT: Observed several food ingredients unlabeled to include: soy sauce, vinegar, sugar, chili sauce, and paprika. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed several cracked grey tubs and food containers throughout the kitchen. Observed main wok prep cooler holding at 44F. After closing and leaving shut for 30 minutes, the cooler was at 45F, indicating potential equipment problem. The equipment had not been open long as EHS arrived as soon as prep was beginning. PIC to call in work order for the cooler. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.
Hot water noted at the three compartment sink at 80F. I will return within ten (10) days to verify compliance of violation. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
COMMENT: Observed debris on walk in cooler floor and racks in need of cleaning. Observed debris on several gaskets throughout the facility in need of cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
COMMENT: Observed very slow drain at the mop sink. This drain needs to be repaired so that it is functional and to avoid pooled water. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
COMMENT: Observed no covered waste bin in female restroom.
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
COMMENT: Observed debris buildup on bottoms of toilets in restrooms. Clean more frequently. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings shall be maintained in good repair.
Observed severely damaged wall to the right of the soda machine in need of repair. Observed several lights flickering indicating that they may go out soon and need replacing. Observed missing light bulb in hood. Observed torn ceiling tile in back of kitchen.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed FRP walls in need of thorough cleaning at the mop sink area. |