| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed lack of active managerial control in facility- issues with date marking, cold holding, hot holding, TPHC, pest control, and partial cooking among other things. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed inside of chicken marinade machine soiled with old food waste. PIC stated that equipment had been cleaned. Observed live roach come from inside equipment. PIC cleaned and sanitized equipment. EHS will return in 10 days to verify equiment cleaned and sanitized, and pest free. REPEAT VIOLATION. VERIFICATION REQUIRED.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine unable to prime sanitizer- 0 ppm. EHS will return in 10 days to verify dish machine correctly dispenses chemicals. VERIFICATION REQUIRED. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed partially cooked pork in make table- no procedure on file. EHS will follow up in 10 days to verify Patial Cook paperwork has been completed and is correct. VERIFICATION REQUIRED. |
|
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 carrots(121F) and cooked cabbage(94F) in steam well being held below 135F. PIC stated products made at 1:30pm. PIC turned up temperature on steam well and products still temped below 135F after 30 minutes- carrots(132F) and cooked cabbage(101F). CDI: PIC added water to steam well and to products. Both products reached above 135F. Observed grilled chicken(80F) being held below 135F on prep counter. CDI: PIC voluntarily discarded product. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese in sushi make table being held above 41F. CDI: PIC closed lid on sushi make table and product dropped to below 41F. Observed dumplins, raw beef, raw chicken, egg rolls, and various other TCS foods being held above 41F in make table. PIC closed lid on make table to cool product. After approx. 30 minutes products had either not cooled or only dropped one degree(raw chicken- 45F to 44F, raw beef- 47F to 46F, dumplins- 45F to 45F, egg rolls- 45F to 45F). Make table ambient air temperature reading 41F. CDI: PIC turned down temperature on make table and voluntarily discarded products. Observed garlic/oil mixture being held at 80F on spice cart. CDI: PIC voluntarily discarded product and placed product on TPHC. EHS provided paperwork EHS will return in 10 days to verify TPHC procedure. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 no date labels on several TCS items in make table and sushi make table- noodles, steam shrimp, tuna, crab sticks, cream cheese, steamed broccoli, etc. EHS will return in 10 days to verify facility is following date labeling system that is in place. If facility does not follow, a risk control plan will be put in place and possible permit action may be taken. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
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. EHS will return in 10 days to verify menus have disclosure. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed chemical sanitizer bucket on prep table next to rice cookers. CDI: PIC moved bucket to approved location. Observed chemical spray bottle on prep table. CDI: Food employee relocated spray bottle to approved location. REPEAT VIOLATION. |
|
31
|
0
|
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 large, thick plastic container of steamed broccoli cooling in walk-in cooler with lids tighly on. Observed large metal insert pan of fried chicken wings covered with plastic wrap cooling in walk-in cooler. CDI: PIC vented products for rapid cooling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
Yes |
6-501.111(C) Keep the premises free of insects, rodents, and other pests. Observed live roach crawl out from inside chicken marinade machine. PIC provided proof of pest control- last visit 09/21/20. PIC cleaned and sanitized the marinading compartment of the machine. Advised PIC to repair and clean any possible harborage areas and maintain all food products tightly closed. EHS will return in 10 days to verify pest control treatments are effective. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer towels stored on sushi table. CDI: PIC placed towels in sanitizer buckets. Observed one sanitizer towels stored on prep table. CDI: Food employee placed towels in sanitizer buckets. REPEAT VIOLATION. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed to-go sushi trays being reused for taking items out of fryers. CDI: PIC discarded trays. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards throughout facility- sushi cutting boards, red cutting boards, round cutting boards. REPEAT VIOLATION.
4-501.11 Maintain equipment in good repair. Observed all three gaskets on make table torn and soiled with black buildup. |