| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
*Observed employee using handwashing sink near sushi prep area to wash dishes. Observed colander in handwashing sink in kitchen. PIC stated sink used for washing rice.
CDI- Employee moved dishes to dish pit.
6-301.14 - Handwashing Signage: sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
*No handwashing signs at one handsink in kitchen and one handsink in sushi area.
CDI-Sign provided to PIC. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*Observed steak stored above noodles in walk in cooler, raw chicken stored next RTE salmon in two door freezer, steak steak in walk in cooler without covering, and shrimp stored above RTE salmon in chest freezer in storage room
CDI-Items were rearranged |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
*Observed microbial growth under ice bin lid, microbial growth in tea urn nozzle, and food residue on clean dish. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 - Time As A Public Health Control: The food shall be identified to indicate the time that is 4 hours from the point in time it is removed from temperature control. Pf
*Rice held on TPHC did not have a documented discard time or preparation time.
CDI-Rice was discarded |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 - Common Name: Label working containers of chemical with common name. Pf
*Observed several chemical spray bottles without labels CDI - bottle labeled according to contents.
7-202.12 - Conditions of Use: Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. P Observed several bottles with diluted pine cleaner in them, according to operator. Parent container of pine cleaner stated it was for use on floors and on restroom fixtures, not in food service kitchens or equipment, though operator stated this was used to clean kitchen sinks and tables. Conversation had regarding which chemicals to use on what, including using detergent and sanitizer on equipment in kitchen. CDI |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
*Observed several unlabeled sauce bottles |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use.
*Observed several wet wiping cloths on prep table counters throughout the kitchen CDI - cloths removed to be washed. Provide sanitizer for storage when no tin use. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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 scoop stored on soiled rack. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
*Observed blender stored wet in storage room |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
*Observed single use chopsticks stored on floor of storage room and single use cups stored in a single use container. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-202.16 - Nonfood-Contact Surfaces: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
*Observed cracked ice bucket, rusted vents throughout kitchen, torn chair used to store rice cooker, and torn gasket in walk in cooler. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
*Observed several fans with residue in kitchen and sushi prep area, soiled gasket on two door freezer, and buildup on dish racks and refrigerator shelving, and on handles of dry good containers. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
*Ledge between hibachi and sushi area damaged, ceiling vents rusting, and missing ceiling tile in storage room. Floors and walls need to be detailed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
*Observed a phone, purse, and drinks stored on food prep tables and dish drying racks. |