| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed the front sushi bar hand sink being used as a thawing prep sink. Also observed the same handsink, after instruction only to use the hand sinks for handwashing, being used to hold a soiled bowl. CDI- PIC was informed of the violation and had the sink washed rinsed and sanitized. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw poultry being stored above raw pork on a rack. EHS did not observe any cross contamination. CDI- An employee corrected the storage order.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed sushi rice being covered by a wet rag. CDI- PIC voluntarily discarded the sushi rice. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cook shrimp being hot held at 109F. CDI- An employee brought the shrimp to 171F. |
|
21
|
1.50
|
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 kale, pork belly, RTE crab sushi roles, RTE shrimp sushi rolls, and cut tomatoes all prepared prior to today. CDI- PIC voluntarily discarded the items. |
|
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 sushi rice being held on time without clearly marking the start and end times for it. Facility stated the item was being held for four hours since the manager in charge of testing pH was not present for the preparation of the rice. CDI- PIC voluntarily discarded the rice. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF- Observed sushi fish in a display unit at 53F. Also observed diced tomatoes, ceviche, and salsa in a flip top at 54F. Ensure these items are cooled properly to 45F before being placed in a flip top or service unit. CDI- PIC moved all items to a low boy, uncovered, to quickly cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.- Observed octopus thawing in a prep sink without running water flowing over the product. Ensure frozen items are being thawed under cold running water or in reach in unit. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed an employee prepare food wile wearing a watch and wrist band. |
|
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 several spoons and other utensils stored in water at 74-90F water. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-REPEAT- Observed wet stack pans stored on a clean rack. Also observed an employee towel drying a container for sushi rice. |