| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee at sushi area handling cucumbers with bare hands. CDI: intervened and had employee don gloves; cucumbers discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed inside walk-in cooler raw chicken stored above broccoli and raw steak stored above cucumbers. CDI: storage order was corrected. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat:
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 no times on rice used for sushi and no time on shrimp and spring rolls held on time. CDI: times were placed on items. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
General Comment:
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Provide thin tip thermometer for checking thin foods. Observed only thick probe available. Return visit within 10 days to ensure thin probe thermometer is available. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on oils and seasoning on cart at cook line. Observed no label on tempura flour and salt at back of kitchen. |
|
37
|
1
|
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 dry good containers stored on the floor in kitchen and boxes of food stored on floor in walk-in cooler and freezer. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket with wiping cloths inside stored on the floor.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces while not in use. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat;
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 utensils held in water of 116F. Observed bowls stored inside raw shrimp, chicken, tempura flour, rice, and salt. Use scoops with handles for dispensing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in and prep cooler in kitchen. Observed broken handle to rice cooker in kitchen. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Repeat:
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drinks stored on prep surfaces in kitchen. Observed cell phones stored on above prep surfaces in kitchen. |