| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employees slicing and prepping sushi for service with bare hands. CDI hands items discarded and hands washed and gloves donned. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed avocados above washed vegetables. CDI items relocated. Repeat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees use gloves to handle soiled to clean dishes, touch masks, change tasks without changing gloves, and rewash gloves when soiled and reuse for food prep. CDI gloves discarded and hands washed multiple. Observed employee go outside with gloves and return to kitchen with same gloves. CDI hands washed and gloves discarded. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed containers of crab salad that was at 44-45F from overnight. CDI items discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed squid salad, mackerel, eel, lettuce and crab salad not dated when prepped. CDI items dated. |
|
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 facility place time stamps on food for time when facility opened and not when items prepped and removed from temperature control ( for sushi rice, tempura shrimp, and all items at sushi area without proper time stamp). CDI items dated when removed from fridge and fryer. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed buckets with soapy water and sanitizer not labeled. CDI buckets labeled. |
|
31
|
0.50
|
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 containers of crab salad that were covered and stacked while cooling overnight. CDI items discarded. Observed asparagus that was cooling in reach in while tightly covered. CDI moved to walk in and uncovered. Repeat. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Thaw under refrigeration or completely submerged under water with water running above to agitate particles, and ensure is no more than 70F. Observed running water at 78F. CDI crab meat finished thawing and placed items in walk in Until items can be prepped. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed corners in kitchen area with dead pest. Facility needs to clean area. Observed small roach crawling near dry storage area. Suggest facility increase pest management from once a month to once a week. |
|
47
|
0.50
|
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 shelves, racks, exterior of containers in dry storage, interior of equipment and reach in freezer in need of cleaning. Repeat. |