| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of food or equipment. Observed dunkin donut beverage stored on prep table behind front counter. |
|
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 employee rinse cloth out at handwashing sink at sushi bar. Observed towel stored on handwashing sink at sushi bar. CDI by instruction.
6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap at handwashing sink behind bar. CDI, operator provided hand soap at bar. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken over raw beef in flip top prep unit. Observed raw egg above ready to eat foods in flip top prep unit. Observed raw beef and raw chicken above ready to eat foods in flip top prep unit. Observed raw fish above ready to eat foods at sushi bar. Observed raw fish stored above ready to eat foods in walk in cooler. CDI, operator relocated foods for proper storage. |
|
22
|
1
|
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 cream cheese held using time as a public health control being placed back into refrigeration after service. CDI, operators educated on how to use time as a public health control and cream cheese voluntarily discarded by PIC. |
|
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 tempura shrimp cooling in covered containers in prep refrigerators. Observed rice cooling at room temperature from noon according to PIC but at 119 degrees F. CDI, operator voluntarily discarded rice and transferred shrimp to walk in unit to rapidly cool. Repeat. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diamter probe thermometer available for use. Verification required to ensure that facility has proper thermomter. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Ingredients not easily recognizable shall be labeled by common name of food. Observed working containers of dry ingredients not labeled.
3-601.12 Honestly Presented - C - Food shall be on menu so as to not mislead consumer. Observed some menus updated but Red Snapper still on menus but operator stated that they sometime use tilapia. Observed no invoice for Red Snapper while on site. Verification return to ensure that menu updates are complete. Observed White Tuna next to Escolar on menu. Menu shall be updated to only read Escolar as it is not a Tuna species. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store food 6 inches from the ground. Observed open container of raw shrimp stored on ground in walk in cooler. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored in kitchen and 2 on cutting boar at sushi bar. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Aroma rice cooker that was intended for "household use only". Remove. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee food stored with customer food in walk in cooler. |