| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw cracked and shelled quail eggs stored over ready to spring mix and lettuce in prep cooler. Raw shell eggs stored over noodles in reach in cooler. Raw fish stored over ice cream and ready to eat packaged foods. CDI- Chef Michael Chanthavong corrected storage. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Consumer advisory has been provided on facility menus, however multiple items that contain raw white fish, masago, and other raw fish have not been noted as containing raw or undercooked. Advised both Chef Michael and GM Justin Shoener of requirement and return by 10/9/16 to check for correction of consumer advisory. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf. Overnight tomatoes being prepared at facility. Per Chef Michael, tomatoes are slow cooked for 4 hours and then left in the oven for 6 hours with no heat on to dry out tomato. Both chef and GM were advised that process of drying requires an approved variance and HACCP. Process may not be used until approval has been received from the State Variance committee. CDI- application and guidance documents provided to chef and GM via email with inspection this evening. (0pts)
Comment : also discussed submittal for sushi rice. Facility is currently using time as a method of control for sushi rice. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf. Facility preparing overnight tomatoes. See # 27. (0pts) |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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. Large pan of rice left on grill top to cool; sashimi tightly wrapped and stacked during cooling process. CDI- PIC corrected methods; all placed for rapid cooling. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. One container of crab meat sticks being thawed in a container at room temperature. CDI- PIC removed and placed in reach in to thaw. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. More than seven in use dry mix; seasonings, and oils in small dishes not labeled per rule. Label all. (0pts) |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee observed wearing a watch and another a bracelet during food preparation. Two employee's not wearing hair restraints during food prep. CDI- PIC was advised that all watches and bracelets must not be worn and hair restraints provided. (0pts) |
|
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. Containers of in use utensils stored in room temperature water throughout facility. CDI- storage corrected. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Two small stacks of plastic containers stacked tightly together while wet. CDI - containers were separated. (0pts) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Large container of oyster shells on prep table. PIC advised that the oysters were shucked and the shells have been washed, and that the oysters are re-plated in the shells. CDI- PIC was advised that shucked oysters may not be served on the shells as the shells are not approved for re-use. PIC removed shells. (0pts) |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone and closed beverages co-mingled with facility items. CDI- all removed; storage corrected. Ensure that employee's use the designated areas for storage of personal items. |