| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed uncovered employee beverage behind sushi bar and employee drink on prep table in kitchen upon arrival. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a knife stored inside a handwashing sink. CDI, knife removed from handwashing sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed mussels not fully cooked stored above cheese in reach in refrigerator. Observed raw pork with commercial packaging open and stored over ready to eat food in walk in freezer. CDI, foods relocated for proper storage.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored over sauces in walk in cooler. cdi, operator relocated foods for proper storage. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed chicken and imitation crab cold held above 45 degrees F.in prep unit in kitchen. CDI, foods relocated to rapidly cool. Verification required to ensure that unit is repaired and holding required temperature for TCS foods. Ambient air temperature was 49 degrees F. Verification required by 9/23/17 to ensure equipment repaired. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
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 1 an of salad not identified with a discard time that was held using time as a public health control .cdi, salad voluntarily discarded by PIC. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of bleach and other cleaners hanging over clean sheet pans. CDI, toxic substances relocated for proper storage.
7-102.11 Common Name-Working Containers - PF - Observed bleach not labeled as required. CDI. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken placed in deep container from morning cooling in prep refrigerator and deep bin of noodles cooling in walk in unit 2. CDI, foods relocated to shallow containers to rapidly cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.Observed chicken and other foods thawing in standing water at prep sinks. Thaw under running water at 70 degrees F or below, in cooking process or under refrigeration. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
I3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet and soiled wiping cloths on prep tables and table at sushi bar.. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C- Observed cardboard lining shelving in walk in freezer. Repeat.
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty shelving in walk in unit 2. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in need of cleaning throughout facility and on floors in kitchen and behind equipment. Observed black soil accumulating on dish machine. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair - P - Keep equipment in good repair. Observed leak below prep sink near walk in freezer. |