| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no designated person-in-charge(PIC) at beginning of inspection. Due to no PIC, observed lack of active managerial control throughout facility- date marking, pest control, cold holding, food storage order, TPHC, chemical storage, and bare hand contact smong other issues. PIC/owner came to facility at the end of inspection. VERIFICATION REQUIRED.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired ServSafe certificates at time of inspection. CDI: PIC located current ServSafe online(exp. 2024). |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open canned beverage stored above chicken in 2-door reach-in freezer(RIF). CDI: PIC moved beverages to approved location. Observed open cup of coffee and two bottle personal beverages stored on shelf above prep table where prep was taking place. CDI: PIC moved beverages to approved location. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF Observed food employee drinking from personal cup and put on gloves to work with food without washing hands. CDI: Education provided and employee washed hands and put on new gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at both hand sinks in kitchen. CDI: PIC provided paper towels.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer spray bottle stored in hand sink by meat prep sink. CDI: PIC relocated bottle to approved location. Observed sanitizer bucket stored in hand sink at front counter. CDI: Food employee relocated sanitizer bucket. Observed clogged hand sink by back door. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
No |
GENERAL COMMENT: 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no current parasite destruction letter on file at facility. EHS recommended having updated parasite destruction letter. If seafood supplier ever changes. new parasite destruction letter will also be required. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken, raw shrimp, raw steak, and raw pork stored directly over cut cabbage, sliced cheese, and mayo in 3-door make table. CDI: PIC rearranged for proper storage order.
3-304.15 (A) Gloves, Use Limitation - P Observed single-use gloves being re-used at sushi make table. CDI: PIC voluntarily discarded gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed old food splash inside of microwave.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils throughout facility stored as clean soiled with food waste and oily residue. CDI: PIC sent utensils to be washed and sanitized. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil mixture sitting on spice cart at 68F. CDI: PIC voluntarily discarded product. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS foods in 3-door make table with no date labels. CDI: PIC labeled foods with correct date. Observed no date labels on several TCS foods in sushi make table. Products labeled as "day 1" but food employee stated that product was not placed in the unit today. Label needs actual date(example- 09/16/20). CDI: PIC labeled with correct date. REPEAT VIOLATION. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
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 with no TPHC labels for begin and end times. CDI: PIC provided labels. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure marking on undercooked items on menu. VERIFICATION REQUIRED. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored on prep table next to open container of panko bread crumbs. CDI: Food employee relocated sanitizer bottle.
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication(mouth numbing cream) stored on prep table where prep was taking place. CDI: Food employee moved medicine to approved location. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111(C) Keep the premises free of insects, rodents, and other pests. Observed two live roaches and several dead roaches in facility at time of inspection. Observed old mice droppings in back corner by back door. PIC contacted pest control during inspection. VERIFICATION REQUIRED. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several used masks throughout facility stored on prep tables and on bulk rice bag. CDI: PIC discarded masks. REPEAT VIOLATION. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer towels stored on prep tables, spice cart, and sushi make table. Recommended getting sanitizer buckets to place throughout kitchen. CDI: PIC moved sanitizer towels in sanitizer buckets. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards throughout facility- sushi cutting board, green cutting boards, and make table curring board.
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. Observed can opener with moderate-heavy rust buildup. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside bottom and gaskets of 2-door reach-in freezer soiled with heavy food waste. Observed outside of microwave sticky with old food splash. Observed outside and inside of 3-door make freezer soiled with sticky residue and food waste. Observed moderate-heavy rust buildup on can opener holder. Observed heavy ice buildup inside step-in freezer. Observed several gaskets on equipment throughout facility soiled with food waste. REPEAT VIOLATION. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed clogged hand sink with leaking pipe. Water leaking out onto floor causing large puddle of standing water. Food employees unable to properly wash hands at sink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large puddle of standing water in dry storage hallway close to entrance of kitchen.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed kitchen in overall unclean condition. EHS recommended deep clean of kitchen- soap dispensers, grease/old food waste on floors, food splash on walls, etc. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed hat stored with clean utensils at 3-vat sink. CDI: Food employee relocated hat to approved area. Observed employee phone and phone cord stored on prep table with clean knives. CDI: Food employee relocated items to approved area. REPEAT VIOLATION. |