| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed sushi employee enter prep area and begin to don gloves to obtain a rice samplye without washing hands. CDI-employee stopped and directed to hand sink to wash hands.
2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in prep sink in sushi area. CDI-employee stopped and directed to hand sink. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed pans and hermetically sealed package of salmon stored in hand sink at sushi area. CDI-items removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
r3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored over cooked turkey burgers. CDI-items re-arranged to proper storage order. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed par-cooked pork chops in walk in cooler. According to PIC, pork chops are placed on grill for marking then cooled down. PIC stated that par-cooking items will not take place in the future. CDI-pork chops discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on salad bar above 45F. All other items on salad bar in correct temperature. CDI-lettuce placed on salad bar 2 hours prior, and taken to blast chill. Temperature on unit turned down. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 No written procedure available for pizza using TPHC. Discard times are not always recorded. Verification required to ensure end times are recorded and to provide written procedure. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
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 disclosure missing on burger menu. Burger menu has no indication on what items are served raw or undercooked. Only observed statement at the bottom of menu with reminder that is not tied to any menu item. Verification required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a container of sanitizer and soapy water stored out on prep line without any labels. CDI-containers taken out of service and replaced with properly labeled containers. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a small pan of sausage cooling in flip top unit at pizza make station. Cool foods to 45F before placing in holding units. CDI-pan taken to blast chill. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw frozen salmon thawing in hand sink and frozen dumplings thawing on counter in sushi prep area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salmon thawing in hand sink. CDI-removed. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor in sushi prep area. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 soiled ice cream scoops stored in room temperature water. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked together wet. Allow to air dry. |