| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a blocked hand washing sink. CDI-The trash can was removed. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw fish being stored above vegetables in the sushi reach in cooler. CDI-The raw fish was moved to the bottom shelf. REPEAT. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed several containers with food buildup on the inside. CDI-All containers with food product were brought back to the 3-compartment sink for washing, rinsing, and sanitizing. REPEAT. |
|
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 tempura shrimp stored on the counter at room temperature. CDI-The shrimp was placed into the reach in cooler. The product either needs to be kept at 135F or above or at 45F or below. |
|
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
Observed two containers of wontons cooling at room temperature, and a container of potatoes cooling in a flip top cooler. CDI-All three containers were moved to the walk in cooler for rapid cooling. Do not cool product at room temperature or in flip top coolers. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several small flies in the facility. Increase pest control methods. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a large container of egg roll mix (cabbage) being drained next to the floor drain where employees were using a spray hose at the 3-compartment sink. CDI-The container of product was moved to a more protected location. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed two containers of weak chlorine sanitizer. CDI-The buckets were remade. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed several employee items stored intermingled with facility product. Create a designated space for all employee product, including the walk in cooler. |