| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - Observed operator touch sushi rice with their bare hands. CDI, operator voluntarily discarded rice. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Handwashing sinks shall be easily accessible for employee use. Observed large bowl stored in front of handwashing sink in front of paper towel dispenser. CDI, bowl relocated. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store unwashed produce from ready to eat foods. Observed unwashed produce stored over ready to eat foods in walk in cooler. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ice machines shall be cleaned as often as necessary to keep them clean. Observed ice machine accumulating residues in ice chute and in need of cleaning.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed blade of can opener soiled with dried residues but stored as clean. CDI, can opener relocated for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed mozzarella cheese sticks and dumpling hot held below 135 degrees F. CDI, operator relocated foods to reheat. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cut melon and, tomatoe and lettuce cold held above 45 degrees F and overstacked. Observed lo-mein and cabbage overstacked above 45 degrees F in prep unit 2. CDI, operator relocated foods to rapidly cool. and Repeat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - TCS foods that are ready to eat and held over 24 hours shall be date marked. Observed some foods date marked with discard date and other foods dated with prep date. Ensure effective measures are followed for date marking. Observed cooked potatoes in reach in prep unit not date marked and items relocated from bulk container in walk in cooler and placed in prep unit not date marked. CDI by instruction . |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control - P,PF - Follow written procedures for Time as a Public Health Control. Observed dragon and jaguar rolls not marked with time as required on procedures. CDI, foods voluntarily discarded by operator. Ensure written procedures are followed. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed shrimp cooling in walk in cooler at 71 degrees F in covered container. CDI, cover removed to facilitate heat transfer. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - Jewelry shall not be worn on wrists or fingers except a plain wedding band. Observed wrist band on wrist of employees hands. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several containers and sheet pans being wet stacked in shelving units and at warewashing area. Repeat. ~ |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed split gaskets on 2 reach in prep units. Improvement made since previous inspection.
4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall be used according to manufacturers specifications. Observed hand made tea container, made from storage container. Ensure proper tea urns are provided and all equipment is used according to manufacturers specifications. Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment exposed to splash or spillage shall be designed and constructed to be smooth, easily cleanable and non-absorbant. Observed absorbant cardboard lining shelving inside walk in freezer. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed soil accumulating on clean drain board of 3 compartment sink. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil debris and food debris accumulating on top of dish machine, insi€de reach in prep equipment and in fryer units. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor tile damage near dish machine and water collecting in floors and floors not easily cleanable.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facilities shall be free from unnecessary items and litter. Observed storage rack with sheet pans outside of facility that operator stated was no longer used. |