| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee use bare hands to wash soiled dishes, then switch to clean dishes without washing hands in between. CDI - Hands washed. - 2 -
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 employee recontaminate hands by turning off faucet with bare hands. CDI - Hands rewashed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink by sushi station. CDI - Papertowels provided. Papertowels were moved later in inspection. Papertowels moved back to handsink - 1 - |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P.Observed employee wipe debris off gloved hands soiled wiping cloth and continue with food prep without washing hands and changing gloves. CDI - Hands washed, gloves changed. - REPEAT - 3 - |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Observed shrimp tempura and rice cooling from overnight at 45-50F. CDI - Items voluntarily discarded by PIC. Discussed utilizing freezer for quick cooling. - REPEAT - 3 - |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
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 facility place time stamps on food for time when facility opened and not when items prepped and removed from temperature control (for all items in RIC underneath sushi station). A VR will occur no later than 1/23/2021 to ensure all items are in compliance. - REPEAT - 2 -
Observed missing time stamp from cream cheese on sushi line. CDI -Item dated. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed single bottle of chemicals stored on floor of women's restroom. CDI - Bottle moved. - 0 - |
|
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 rice cooling from the night before stacked high in container. Rice at 45F. CDI - Item voluntarily discarded by PIC. Discussed using shallow pans and utilizing the freezer for rapid cooling. - REPEAT- 1 - |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. CDI - Keep door closed to protect against pests. - 0 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket container wiping cloths reading 50ppm QUAT sanitizer. Observed several wet wiping cloths stored on cutting board at sushi line. CDI - Sanitizer refilled to proper conentration. All wet wiping cloths moved to sanitizer buckets. - 0.5 - |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 several containers without handles being used as scoops and stored in sauce buckets in walk in cooler. Observed rice scoop stored in container of water next to soup station. CDI - All scoops removed. Rice scoop placed into dry container. - 0.5 - |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing from dumpster.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter built up near dumpster area. - 0 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed several employee drinks stored on prep tops and places where they are exposed to contamination. - 0 - |