| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed a food employee not rub vigorously for 10 to 15 seconds and proceed to turn faucet off with their bare hands after handwashing. Observed dishwasher handle soiled equipment and then handle clean equipment at dish machine without washing their hands in between. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing and easily accessible for employee use. Observed wet cloth stored on handwashing sink at sushi bar. Repeat. Observed pitcher stored next to handwashing sink at beverage area. CDI, items removed from handwashing sink. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 Parasite Destruction - P - Observed no parasite destruction for escolar purchased from True World fish supplier. Verification required by 3/2/17. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw chicken and raw beef stored over lettuce and other ready to eat foods in flip top prep unit. Observed a box of raw fish open and stored over box of ready to eat food in walk in freezer. CDI, items relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed baking sheet pan, wire strainer and pot stored as clean but soiled with food residues. Observed dish washer wash and rinse but did not sanitize equipment at 3 compartment sink. CDI, items relocated for cleaning and proper use of 3 compartment sink manual wash, rinse and sanitize process discussed with PIC. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed tempura shrimp cooling in covered container in walk in cooler at 50 degrees F. CDI, foods voluntarily discarded by PIC. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
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 sushi rice with a prep time sticker at 11:00 not discarded from prior day according to PIC. Observed current written procedures not indicating when time control begins on written procedures. CDI, rice voluntarily discarded by PIC and time as a public health control procedures discussed with PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed bleach sanitizer above 100 ppm as registered by test strips. CDI, sanitizer refilled to required concentration. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tempura shrimp cooling in covered container that was prepared the day before according to PIC. CDI, shrimp voluntarily discarded by PIC. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
Yes |
6-501.111 Controlling Pests - PF - Restaurants shall be free from pests. Observed fruit fly in dry storage room. VR required to ensure that pest control treatment is completed. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep tables in kitchen. Repeat. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 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 handle of scoop in contact with dry food ingredient containers. Observed container without handle stored in food ingredient container. Use proper utensil. |
|
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 and residue on soda rack and below soda rack in dry storage room. Observed some grease residue on doors of fryer unit. |