|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw unwashed produce stored above RTE butter and cream cheese mix. CDI- RTE foods stored above unwashed produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0 ppm, sanitizer tube had been pulled out of machine. CDI- Tube replaced in machine, observed properly sanitizing. Dishes washed earlier were re-washed and sanitized. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 fried shrimp, spring rolls, and sushi rice all held with TPHC procedure that were not being time marked per procedure. CDI- All items properly time marked. (repeat) |
|
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 tub of cooked carrots cooling at 117 for approx. an hour with no cooling methods. Once a food cools to approx. 135, cooling methods need to in use to speed cooling process and reach proper cooling parameters. CDI- Carrots moved to walk in cooler in shallow amounts and vented tub lid, observed cooled to 70 by 2 hrs of cooling. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
Yes |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes
of raw broccoli and several tubs of sauces stored on the walk in cooler floor. Observed several pans, tubs, and boxes of various foods stored on the floor in walk in freezer. Observed opened buckets of sushi ginger stored on floor in sushi area. (repeat) Recommend re-arranging walk ins, adding shelving or dunnage racks to ensure this violation is improved in the
future. Will follow up within 10 days that foods are being properly stored off the floor. |
|
42
|
0.50
|
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 a number of pans and containers tight stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed in use TIGER rice cooker labeled for "Household use only". Needs replacing with approved type rice cooker. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal drink items stored in sushi reach in. Observed employee personal jackets and aprons stored touching dry goods on storage rack. CDI- Personal items removed and properly stored in designated location. |
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