| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Shrimp found stored above vegetables in the walk in cooler and muscle meat beef loins found above shrimp. Store correctly where no cross contamination occurs. Tray of shrimp removed and placed above the muscle meat and shrimp removed and placed under vegetables. . The PIC reviewed the storage handout and re-posted. Store where no cross contamination occurs. A) FOOD shall be protected from cross contamination by: (1) separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD such as fruits and vegetables.***CORRECTED DURING INSPECTION (CDI)*** |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Soda nozzles found with build-up on the nozzles. Mixers and cutters found in need of cleaning on shelf lines. All removed and washed, rinsed and sanitized. All removed by manager and placed in ware wash to be washed, rinsed and sanitized. CDI. Food contact surfaces are to be clean. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Ensure all chemicals are labeled with the common name on the container/spray bottle. Spray bottle of chemicals and degreaser found missing identification. Bottle labeled and corrected. Common name is to be on the container identifying. CDI. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-601.11 Standards of Identity (C)
Several containers of portioned food stored in the condiment coolers and along the sushi bar reach in cooler not labeled with common name. Common name added by the PIC. All food items labeled. Food shall be labeled with the common name of the food.
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Common name found missing on the flour large store bin. Common name added and container identified. Common name is to identify contents in food storage container. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Ensure utensils are not stored on sink nozzles nor along prep top lids. Knives and small cutting boards removed and placed at the ware wash machine to be washed, rinsed and sanitized. . Store in a clean location. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.11 Characteristics - Materials for Construction and Repair (P) 4-501.12 Cutting Surfaces (C) 4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Replace worn gaskets along the cold hold and reach in doors. Replace damaged towel dispenser facing and units with missing caps and covers. Owner states they are all on order. Replace soap dispensers that are not in working order and missing covers. Repair the lower walk-in-freezer threshold and the walk- in-cooler lower door facing. Replace missing cabinet knobs and all gaskets torn along the sushi bar. Replace worn gaskets. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Clean the 3 comp sink vats and wall lines. Build up observed along the vats, nozzles, wall lines and underside of the vats. Surfaces cleaned during inspection. Ware wash surfaces are to be clean. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Clean the lower shelf lines under the soup holding unit. Clean all holding countainers and storage units. Clean the exterior make line top shelf lines and surfaces with dust build-up throughout. Clean the shelves along the 3 comp sink line. Clean around the poles, cords and equipment along make line shelf lines. Clean the exterior surface of the cook lines in detail. Clean the griddle facing as well as the lower lines/tables under the griddle and fryers. Clean the microwave surfaces. Clean the sides and exterior surfaces of the fryers, fryer sides including tables, faces and exterior surfaces. Clean the lower fryer cabinets. Clean the sides of the cook line equipment and griddle face line surfaces. Clean all condminet coolers, reachins and fridges along the lid and ledge line, interior portions, door jambs, gaskets and surfaces. Clean the inside of all cold holds and reacin's. Clean upper shelf lines and some lower equipment faces along the make line. Clean the racks inside the fridges and reach'ins. Clean the 3door reach in shelves in all reachin's. Clean the door jams and gasket lines on the cold holding equipment. Clean the upper shelf line along prep lines and stations. Clean the sink noodles and vats at the hand sinks . Clean the cook line walls and lower lines behind the cook line and hood surfaces. Clean the underside of the sinks and legs with observed build-up at all sinks, prep sinks, 3 comp sinks and hand sink vats. Clean the underside of the shelves along the make lines with observed splatter. . Clean the walk in cooler racks, walls and ceiling lines. Non food CONTACT SURFACES shall be cleaned to preclude the accumulation of soil residues. |
|
53
|
1
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C)
Clean the lower portions of the sinks around the base and the groves along the underside of the seat. Plumbing fixtures are to be clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C)
Clean the ground around the refuse and dumpster areas. Areas are to be maintained at the enclosures. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean the floors along the walls and under the equipment at each station. Clean the base boards along the walls especially under the 3 comp sink line. Clean the border tile lines along the walls removing buildup and debris accumulation. Clean the wall wooding borders along the drink station. Remove equipment and clean walls lines and floor surfaces where build-up is observed. Replace wall caulk lines that are peeling along wall border trim lines. Clean the lower walls along the sinks, ware wash machine and cook line in detail. Clean the walls along all stations and remove splatter and build-up. Clean the walls along lines with observed splatter at the cook line, behind the dish machine and the soup station area. Clean the floors where build-up and splatter is observed. Repair broken tike chipped in some locations. Clean the cook line walls. Stainless steel panels at the three compartment sink and behind ice machine are soiled and shall be cleaned. Clean under all equipment , cook line and through kitchen. Clean the light fixtures with observed dust build-up. Physical facilities shall be cleaned as often as necessary to keep them clean. Floors, walls and ceilings are to be clean and in good repair. |