| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF PIC with Serv Safe certification not present at establishment during time of inspection. REPEAT VIOLATION |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-202.12 A mixing valve or combination faucet is required to provide properly tempered water for handwashing. Pf-Observed only hot water at handwashing sink near dishwashing area. Water temperature was 122F. Cold water faucet was not working. An inadequate temperature of water may lead to poor handwashing practices by food employees. Repair faucet immediately. *VERIFICATION REQUIRED* |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed sushi fish (in styrofoam box) stored beneath Beef in the walk-in cooler. To prevent cross contamination, ensure proper storage order is followed. CDI-PIC relocated fish to another shelf. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 sushi rice out on TPHC with no written procedure or clear marking of begin and end times. CDI-Rice discarded. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu review revealed that code requirements have not been met for the disclosure and reminder to warn consumers of the inherent risk of consuming raw or undercooked food of animal origin. Items on the menu are not asterisked and the reminder is incorrectly stated. A copy of the menu retained by EHS for review with Health Department supervisor. *VERIFICATION REQUIRED* |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. Observed several squeeze bottle of sauces, oils and bulk bins of flour and spices unlabeled. CDI-PIC lableled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths laying around on countertops throughout facility. CDI-wiping cloths placed in sanitizer buckets. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 in use utensils sitting in a cup on the counter. CDI-PIC placed utensils in water 135F. |
|
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. Observed cleaning needed to hard to reach areas, underneath, behind, between equipment; equipment handles, shelving and interior suraces of refrigeration units. |