| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed clean bare hands turning off faucets with no barrier in place multiple times. CDI- corrected and rewash.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed worker don gloves and begin fish prep without handwash. CDI-educate and washing
2-301.14 Wash hands after activities that contaminate them.-P Observed no handwash after fish prep and service to customer before beginning next task. CDI-education |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed clams that were decomposing, gaping open, cracked shells CDI-discarded |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates when shellstock was used, no chronological order. CDI-educate |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed worker washrinse and towel dry a utensil, no sanitizer was applied. Observed sushi preparers to state that bamboo boards wrapped in palsltic are cleaned at the end of the day. As this is a food consurface, need to remove wrap and rewrap every 4 hours. CDI- sducation, reprocess of utensil |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed gray tub of cooked crab claws without a date of prep or discard. CDI- discarded |
|
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 Obseved packaged sushi at 48F in the display case that was recently rolled. Ensure cooling step occurs prior to display. |
|
42
|
0
|
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. Observed2 workers drying dishes with paper towels. CDI- gave direction on proper drying procedures |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed worker washing in 66F water. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. observed soiled toilet and handsink in employee restrooms. |