| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 Parasite Destruction - P - Operator receives salmon raw & freezes it in house. He does not have records of the exact conditions the salmon are raised in nor does he retain records of the freezing conditions he uses. His freezer was only at 4 degrees F during inspection. If the salmon is raised according to the aquaculture guidelines specified, freezing is not necessary. If it is not raised according to these guidlines, it will need to be frozen for a minimum of 7 days at -4 degrees F.
VERIFICATION REQUIRED - obtain documentation of conditions it is raised in.
3-402.12 Records, Creation, and Retention - PF - Obtain a letter dictating exactly the conditions the seafood used by the establishment are frozen in. Also obtain conditions of the farm raised salmon.
If salmon is required to be frozen, in house records will be needed & will need to be kept for 90 days. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - C - Observed unwashed vegetables (carrots, onions, & mushrooms) on a shelf over cooked broccoli in the walk in cooler. Rearrange cooler to keep unwashed produce under or otherwise stored to prevent contamination of ready to eat foods.
FOOD shall be protected from cross contamination by: Separating fruits and vegetables, before they are washed as specified under § 3-302.15 from READY-TO-EAT FOOD. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Discussion with operator indicated that the cutting boards & knives (both at sushi station & prep station) & the scoops for rice & carrots are only washed once per day. Corrected during inspection (CDI) - all items taken to 3-comp sink & washed, rinsed & sanitized. Ensure this is done every 4 hours.
Equipment that is used with potentially hazardous (time/temp control for safety) foods & stored at room temperature shall be washed, rinsed & sanitized every 4 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed lettuce (48), tofu (47), & cheddar cheese (50) in the prep cooler that were over 45 degrees F. CDI - those items discarded.
Cold holding evaluation completed for facility - do not cool foods in the prep cooler, keep closed as often as possible, move non TCS foods to the front, use metal pans.
Potentially Hazardous Food (Time/Temperature Control for Safety) Foods that are held cold shall be held at 45 degrees F or below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed an open container of dumplings in a low boy cooler drawer that were not dated & an open bag of rice noodles that were not dated. CDI - both items dated with an opening date.
All refrigerated, ready-to-eat, potentially hazardous (time/temp control for safety) foods that are prepared or opened on site and held for more than 24 hours shall be dated with an opening date, expiration date, OR to reflect a shelf life of 7 days if held at 41 degrees or below, 4 days if held at 45 degrees or below. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Observed chicken at 73 degrees in the reach in cooler, with the lid on in a plastic container. Chicken moved to a sheet pan & placed in the walk in cooler. Observed wontons (53) cooling with the lid on & in a plastic container in the walk in - rice noodles under them had reached 43 degrees. Observed broccoli (61) cooling with plastic wrap tightly over the container top. CDI - wontons & broccoli uncovered. Also recommend icing the lettuce after cutting to ensure that salads are fully cooled in the appropriate time.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified, during the cooling period to facilitate heat transfer from the surface of the FOOD. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C - Observed a wooden painted counter under the sushi cooler & used as a prep table. Observed the sushi handwashing sink to be set in a wooden cabinet with damage to the facing. Replace with non-absorbent materials.
NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
4-205.10 Food Equipment, Certification and Classification - C - Observed a small rice cooker for brown rice & a Cuisinart crock pot for the carrots that were both indicated for household use only. Replace with commercial.
Except for toasters, mixers, microwaves, water heaters & hoods equipment shall be used in the manner in which the manufacturer specified.
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed degraded & missing caulk behind the dish line at the dish machine. Remove old caulk & replace.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C - Observed a gap between the counter & the wall under the bar. Caulk this space. Equipment that is exposed to splash or spill shall be sealed to the adjoining equipment or walls if it is not easily movable. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required - P - Observed a pistol grip spray nozzle on the hose at the mop sink. A pistol grip spray nozzle creates a continuous pressure situation & requires a backflow prevention device that is rated for continuous pressure. An ASSE 1024 dual check backflow preventer would be an appropriate backflow device.
CDI - removed nozzle. VERIFICATION REQUIRED.
A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT by: installing an APPROVED backflow prevention device as specified |