| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager (A) The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Observed at the time of the inspection there was no certified food protection manager on duty. Observed no CFPM at time of inspection. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf Observed handsink near 3 compartment sink with no paper towels. CDI, paper towels were provided. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P Observed in make table bottom: raw shrimp and raw scallops with no lids. In walk in cooler: mixed vegetables, broccoli, zucchini, and broth without a lid. In 1 door reach in, shrimp sauce with no lid. CDI-all items were covered |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf Observed in hibachi prep cooler: noodles, broccoli, and shredded cabbage with no dates. CDI-items were dated. Observed in sushi prep cooler: cream cheese, cooked shrimp, and crab with no dates. CDI-items were dated. Observed in 1 door glass cooler: cupped shrimp sauce with no dates. CDI, shrimp sauce was dated. Observed in walk in cooler: noodles, blanched broccoli, mixed vegetables, and large containers of shrimp sauce. CDI, items were dated. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen throughout the inspection. Implement fly control methods. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on prep counters. Have stored in sanitizer buckets between use. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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 a bowl being used as a scoop for rice. Use scoops with handles to avoid contamination. Also, observed the scoop handle in the spicy mayo in the sushi cooler. Have handle removed from product. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 - Food Equipment, Certification and Classification: Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Observed a Hot Point flip top deep freezer is for house hold use.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed heavy rust and deterioration in the following areas: Bottom of flip top freezer, shelving throughout kitchen and walk in cooler, lower work surfaces. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) (C)Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Observed interior of microwave with debris accumulation.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed food, dust, and grease accumulation throughout kitchen equipment including flat top backs, make tables and handles, ranges, exteriors of cooking ware, lower work surfaces. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed food, grease, and dust accumulation on walls, and ceiling and ceiling vents throughout kitchen. |